I’ve been contemplating this one for a while. With the forecast calling for up to 15 cm of snow in the next 24 hours, it seemed like a good time for it.
Ingredients (for 2 servings)
4 cups of ‘free’ root vegetables, chopped*
1/2 tsp Italian Seasoning (or other dried herb – dill might be nice)
1/4 tsp garlic powder
salt and black pepper to taste
1 cup broth
1 cup water
2 pkgs NS Chicken Pot Pie dinner
pinch dried basil (or other dried herb)
pinch black pepper
pinch garlic salt
* I used a carrot, a parsnip, a stalk of celery and a small onion. It didn’t look like quite enough, so I tossed in a bit of Savoy cabbage, and the last two mushrooms in the package.
- Spray the bottom of a heavy saucepan with cooking spray;
- Add the root vegetables and cook, stirring frequently, until softened;
- Add the Italian Seasoning, garlic powder and black pepper. Stir;
- Add the broth and water. Stir. Partially cover and simmer for 20 minutes. The carrots and parsnips should pierce easily with a fork;
- While waiting for the soup, preheat oven to 350F. Take the chicken pot pie tops out of the package and place on a tray;
- Spray with cooking spray, then sprinkle with basil, black pepper and garlic salt;
- Toast for 5 minutes in oven. Remove and allow to cool slightly;
- Using a large knife, cut pastry tops into approximately 1 inch squares;
- Add the dinners to the soup and bring it back to a simmer;
- Serve the soup into large bowls. Top with ‘croutons’ and serve.
DH rated this one ‘husband-highly-approved’ after his first bite!
When advised that there weren’t enough of this particular entree on hand to allow him to have this for dinner again tomorrow, he announced that he would be ordering 2 or 3 for himself next month!
This could be switched up a bit with different vegetables, herbs and spices. If anyone finds a combination that works well, leave a comment telling me about it, please?
By my calculations, this works out to one NS Dinner, and 2 servings of vegetables.
Goodnight, folks! Keep warm!