One of the requirements of our little soup exercise last week was to use ingredients you had on hand at that time. Well, this week, I happened to have all of the ingredients to make one of the suggested soups. I made Chicken Pot Pie soup.
I need to work on it, though. I had pie pastry for half of a single crust. next time I will make more of the pie crust strips, maybe using a full single crust of pastry. I also over-baked the pie pastry. I'll have to be more watchful the next time. Despite this, my family loved it. This is a fun and easier alternative to traditional chicken pot pies. If I was feeling like being fancy, I would cut the rolled out pie pasty into a single large shape for each bowl. It would be super fun to have a chicken cookie cutter for the pie pastry, I think.
Big thank you to Amy in the comments from last week for making this suggestion!
Looks delicious!
ReplyDeleteHi Live and Learn,
DeleteIt was pretty tasty. I'll be making this again.
I've made a version of this a few times and my family loves the option of pie crust as an alternative to bread.
ReplyDeleteHi Kris,
DeleteI agree. While I love bread, I think the pie pastry as the starchy part of the meal was a welcome change.
Sounds like a great way to use prepared foods that are high in sodium and fat. Dilute it in a pot of soup.
ReplyDeleteHave a great day,
Laura
It looks great! I use my grandmother's noodle recipe for the "pie crust." Basically the same recipe with less fat and no sugar. It is such a great comfort food.
ReplyDelete