OK. So if you saw my chicken soup recipe, here is an idea for using the leftovers (or just use your own soup leftovers). I love chicken soup, but not three days in a row. Sometimes I even make chicken soup so I can make it into my chicken pot pie recipe. It truly is a comfort food. If you just want the chicken pot pie recipe without using leftover soup, let me know and I will send that to you.
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/3 cup milk
About 4 cups chicken soup
1 cup corn
1 cup peas
1 or 2 unbaked pie crusts (I used one. It isn’t as pretty as a “pie” but still very delicious!)
Mix butter and flour into roux over medium heat and let cook for about one minute.
Add salt, pepper and milk and cook until thick and smooth. Add soup and veggies. Simmer until thickened. If you have more soup, you may need more thickening agent. If less, more milk.
Pour into pie pan or square pan and top with unbaked pie crust.
OK, here you see my struggle with the finer things in life. I cannot make a pie crust pretty. If you have tips, send them my way. I do think it is an inpatient quality of mine 🙂
Bake at 350 degrees for about 40-50 minutes. The crust will be brown and pie will be bubbly. You can do this with two pie crusts, if desired. It is prettier that way! Enjoy!!