I purposefully didn’t make this picture bigger, because it doesn’t look anywhere near as good as it tasted! (I’m actually getting better at taking food pics…but you can’t tell that here.)
We had leftover grass-fed beef & vegetable soup the other day, and I knew soup wouldn’t fly two nights in a row with the fam, so here’s what I did (I used to love it when my Mom made this, and it’s so easy):
Homemade Beef Pot Pie Recipe or Homemade Chicken Pot Pie Recipe – use whatever kind of soup you have leftover…
- I didn’t have quite enough leftover soup for this recipe (to fill a 9×13 pan), so I added more organic beef broth from the store to my homemade stock already in the soup. Then just taste-test as you add sea salt & pepper, along with other seasonings such as garlic or whatever you’d like, until you get the taste just right. I also added some frozen corn and peas because I love that in pot pie, and my family eats those well.
- Thicken the soup however you choose: a homemade corn starch mixture (use organic to avoid GMOs), an arrowroot mixture (for those avoiding gluten), a sprouted flour (to avoid phytic acid and refined flours) (More about sprouted whole grain flour), or a regular flour mixture if that’s what you have. For all of these you add very cold water and whisk well until you have a smooth, thick consistency. (Amounts depend on how much soup you have. For a whole pot full, I use about 2/3 of a soup bowl of thickening. Not very exact, sorry. Start with less, you can always quickly make more.) Slowly pour into boiling soup while stirring. (Chef Glenn at Reds says that the key to avoiding lumps is to have your thickening very cold and your soup very hot. Sometimes this works for me, sometimes it doesn’t – do you have any more tips for avoiding lumps in your gravy or thickened sauces?)
- Once it’s as thick as you’d like it, pour it into a buttered 9×13.
- Top with Homemade biscuits – I made these with the buttermilk variation and they were delicious – so light and flaky!
- (You could freeze it at this point to defrost and bake later for a quick dinner!)
- Bake until biscuits are golden brown – about 15-20 minutes on 350*.
- Serve with the stew mixture spooned over top of the biscuits.
- This is similar to a stove-top version I’ve posted before, Pork Ala King.
Let me know if you try it! 
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{ 6 comments… read them below or add one }
Jendeis 05.27.09 at 10:32 am
Sounds so yummy! Actually, I’m in love with anything that includes biscuits.
Jendeis’s last blog post..Are You? Are You? Are You?
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angie 05.27.09 at 11:14 am
love this type of recipe
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Copter 05.28.09 at 7:50 pm
I have fallen in love with chicken pot pie recently. I can imagine the delicioius crust now. I’ll have to refer my wife to this page.
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Katie @ Kitchen Stewardship 05.29.09 at 9:47 pm
I am so with you on using up leftovers. My similar post (just using up leftover meat and veggies) is here: http://www.kitchenstewardship.com/2009/05/05/a-successful-experiment-turkey-pot-pie/
My tip for cream sauces w/o lumps is this: shake up the cornstarch or flour and water mixture WELL. I have a glass jar solely for that purpose – I know the lid fits tightly, and I don’t wash it, just rinse, b/c it will be used the same way every time.
Katie @ Kitchen Stewardship’s last blog post..Mary and Martha Moment: Called to be Good Stewards of the Earth
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Erin 12.10.09 at 10:07 pm
This recipe looks fantastic! Just one question…are the biscuits already cooked? Or do you put the dough on top to cook in the oven? Thanks!
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KitchenKop 12.10.09 at 10:28 pm
Hi Erin,
Yep, you just put the dough on top and bake it all together. I’m hungry. Wish I had some now!
Kelly
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