Chicken or Vegetable Noodle Pot Pie


This week was rainy so I made some chicken noodle soup which means I always have leftovers! Here is a recipe for all the left over noodle soup you have but would rather not freeze!


1 left over noodle soup recipe
2 3/4 cups liquid from noodle soup
1 sheet puff pastry
3/4 cup whole wheat pastry flour
3/4 cup nutritional yeast


Preheat oven to 400F.

Lightly oil a 9x9 casserole dish.

Using a fine mesh strainer drain out all the liquid from your left over noodle soup and place 2 3/4 cups in a small pan over med heat. Once the liquid started to boil add the whole wheat pastry flour and nutritional yeast and blend until mixed well. Lower heat and simmer until it starts to thicken. Set aside.

Pour remaining soup into casserole dish and top with with your thickened soup liquid. Please pastry puff sheet on top and place in oven.

Cook for about 20 minutes or until the pastry puffs up and turn a nice golden brown.


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