While I am typing away, my husband is contently laying on the couch with a full, satisfied belly. We are both still enjoying the savory aroma from tonight’s dinner. My tastebuds are thanking me. This is one you need to try. I think it might be my new favorite soup. Well, it started as soup and blossomed from there. I will try to use less words and more photos in this post. No promises, we all know I am a talker. I do wish you could smell and taste this right from your screen. Since it’s not possible, pictures will have to do.
It’s been a very unusually warm winter in Minnesota. I haven’t made much comfort food. This week the temperature dropped slightly, and it felt like a good time to make soup. I have been super tired lately while still healing from surgery. Slowly, I am getting some energy back. With that energy I wanted to jump back into the kitchen. Earlier this week I made a Tortellini Kale Sausage Soup. I found the recipe online and thought I would give it a try. It was SOOO incredibly tasty! Everyone in the house loved it. I was surprised I liked it; I am not a huge fan of sausage. That night I decided it would be better with shrimp instead of tortellini.
Tonight, it morphed into something even better! Pot Pie! It doesn’t get any more “comfort” than that! I can’t take all the credit for the new spin on an old soup. Turning it into a pot pie was the genius idea of Matt’s. Once he suggested it, I got to work planning.
I knew I wanted to use crescent roll dough and Old Bay seasoning. Easy peasy. I changed up a little bit of the process and ingredients and went to work. It turned out so yummy!!!
Seriously, you need to try this one. I had enough left over after I made the pies to make soup for dinner or lunch tomorrow. Once the pot pies were filled, I added the remaining chicken stock (2 cups) from the quart to the leftover soup to thin it out just a smidge. This is two meals in one—and for a busy mom there is nothing better. Tonight’s deliciousness opened up a whole bunch of new ideas for pot pies! Stay tuned. Someday I will make a seafood version.
Before you dive in, I want to share three simple tricks to aid in your success.
- Prebake the pie crust. The soup will absorb into it, even with trick #2 below. But this way you know it’s been fully baked.
- To prevent as much of the soup as possible from seeping into the crust, brush it with an egg wash. I did this before I put the crusts in the oven.
- Do not put the kale in too early. It’s so much better when it still has some snap to it.
Happy Eating!
Feel Good Italian Winter Pot Pie with Shrimp, Kale and Sausage.
Course: RecipesDifficulty: Easy4
plus leftover soup5
minutes35
minutesIngredients
1 lb. mild Italian sausage
1 med yellow onion, chopped
2 tbsp butter
1 lb. small or medium raw or cooked, but deveined and shelled
2 tbsp minced garlic
2 cups chicken stock
1 14oz can crushed tomatoes
2-3 tbsp tomato paste
1 tbsp Old Bay seasoning
1 bunch of kale, stems removed and rough chopped to bite size
3/4 cup heavy whipping cream
2 packages of premade crescent roll dough
1 egg
Directions
- In Dutch Oven cook sausage and onion on stovetop over high heat. Add water if it starts to stick to the pot. When sausage is almost cooked through, add shrimp, butter, and garlic. Continue to sauté for 1-2 minutes.
- To pot add crushed tomatoes, tomato paste and chicken stock. Bring to a boil. Once boiling, lower heat and simmer 15 minutes until sauce is reduced.
- While sauce is simmering, open one package of crescent roll dough. Divide into 4 parts. Roll each part into a ball, then roll out the dough with rolling pin until it’s large enough to coat the bottom and sides of small, individual size pie pans (ramekins work also). Spray the pans with cooking spray and transfer dough to pie pans.
- Make egg wash by beating an egg with a little bit of water. Brush this over each crescent roll pie crust. Bake at 375 for about 10-12 minutes.
- Prepare your pie tops just like you did the bottoms and set aside.
- Right before you are ready to fill the crusts, add cream and kale to the soupy sauce. Mix well, then put one ladle of soupy sauce into each pie. Cover each pie with a top crust. Brush the egg wash over the tops and sprinkle a little bit of Old Bay on each.
- Bake 10-15 minutes, checking regularly after the initial 10 minutes.
- Remove from oven and serve hot.
I’m not sure exactly why but this weblog is loading incredibly slow for me. Is anyone else having this issue or is it a problem on my end? I’ll check back later and see if the problem still exists.