Just wanted to share a quick and easy addition to your upcoming winter soups.

I always save leftover, unused puff pastry bits. Why not utilize those extra bits to make croutons?

These couldn’t be simpler, and they add a lovely, buttery addition to tomato soup. I imagine this would be quite nice on many other soups, too. Also, it’s a bit unexpected if serving to guests. It’s a little pillow of buttery, flaky goodness. Mmmm…

Cut your frozen pastry bits into whatever shapes you’d like. I chose small rectangles. Place on a baking sheet. Season with your favorite seasonings. I used an Italian seasoning grinder. Bake until puffed and golden in a preheated 400 degree oven. About 10 minutes. Just use your judgement since these are small. You don’t want to overcook them!

I had never made a pot pie before. As much as I love the comforting idea of a pot pie, it seems they have to be super fattening to be tasty. Not so! This healthier version is a nice comforting winter treat.

I’d come across a recipe in a recent Health magazine for a Chicken Pot Pie filled with leftover roasted root vegetables. Of course, I didn’t have what I needed. Not to mention, the chicken I prepared turned out to be bad (as in make-you-sick bad). At this point I was so frustrated and completely snowed in. We’d already walked to the grocery store a mile away… twice. I wasn’t about to trek out in two feet of snow…again!

Discouraged that my first pot pie would be less-than-perfect… I finished it anyway. I hate to waste food. To my complete surprise, this Yummy Veggie Pot Pie turned out to be absolute perfection! With every bite, I turned to my chef husband with such pride and satisfaction waiting for his stamp of approval. Even he loved it!

Yummy Veggie Pot Pie

WHAT I USED

1 sheet puff pastry, thawed, cut to fit dish(es) (I used about 1/3 of one sheet)
2 teaspoons unsalted butter
2 teaspoons olive oil
3 tablespoons all-purpose flour
2 cups 1% Lactaid milk
2 – 3 sprigs fresh thyme
2 tablespoons lemon juice
1 cup roasted zucchini, cut into small cubes
1 cup roasted parsnips, cut into small cubes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 fresh sage leaves
1 large egg white, beaten

WHAT I DID

1. Place cubed zucchini and parsnips on baking sheet. Drizzle with olive oil and season with kosher salt & pepper. Bake at 400 degrees for about 20 minutes or until tender. Depends on size of your cubes. Once veggies are done, raise over temp to 425 degrees.

2. Meanwhile, cook butter and oil in medium saucepan over moderate heat. Add flour, cook 1 minute, whisking constantly. Continue whisking while adding milk in a slow stream; bring mixture to a simmer. Add thyme Simmer 5 minutes or until thickened.

3. Remove thyme sprigs. Stir in next 5 ingredients (through pepper). Spoon mixture into ovenproof dish. Take thawed puff pastry from fridge and cut piece to fit your dish. Work quickly, minimizing handling of pastry. Press pastry to outer edge of dish to seal. Place 2 sage leaves on top. Brush with egg white.

4. Bake pot pie on a baking sheet in center of oven for 17-19 minutes or until pastry is golden brown. Serve hot!

*Our puff pastry was a little underdone on the inside so you might bake a little longer, but keep an eye on it. You don’t want it to burn!

**I used a dish to yield 2 larger servings. I did not have individual dishes. This would make 3-4 1-cup servings if you have individual dishes.

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Is your mouth watering yet? Mine is! Can’t wait to make this again. Feel free to use any combination of veggies. This would be great with so many varieties. Winter squash might be nice. Mmm…

Happy Weekend everyone!