It’s Meatless Monday-Souper Pot Pie with Cheese and Chive Mashed Potatoes

The idea for this recipe started last week while I was grocery shopping. The store had a special promoting Progresso soups for just 88 cents a can. While I usually make my own soups, I also keep some on hand in the pantry. And yes, you know me, I can’t ever say no to a buy this good. I bought a couple of cans of the vegetable and two of the classic lentil variety. There was me thinking they’d sit on the shelf until maybe I ran out of homemade soup and had to fall back on store bought. Then the weekend rolled around and I’d spent most of it raking and bagging leaves. As you all know I love cooking but this was one of those days when the sight of the kitchen made me want to run to the nearest deli. The soups came to the rescue and I thought how about making a pot pie combining the vegetable and lentil soups and serving it with some mashed potatoes.

I’ve called this one souper pot pie and the only thing you need to do besides open the cans of soup is either add some more leftover veggies or thicken the mixture with a little cornflour because it is on the runny side for a pie.

Just pour it into a baking dish and top with  pastry. The recipe I’ve been using is from The Pioneer Woman Cooks by Ree Drummond. Check it out because her recipe for pie crust  it’s the closet thing I’ve tasted to my great aunt Ruby’s recipe, and believe me when I say that lady made pies and cakes that melted in your mouth.

Bake the pie for about twenty minutes and while it’s cooking, make the potatoes.

I used three large potatoes, peeled, and cut them into cubes. I’ve been steaming them because you don’t have to keep an eye on them like when you boil them. When they’re tender, tip them into a mixing bowl and add about four ounces of cream cheese, a good sprinking of salt and pepper, and about 2-3 tablespoons of dried chives…fresh ones probably are great too.

Mix everything together and if you want, add some milk.

This recipe serves 4-6 and I don’t have the exact amount but I’m guessing it’s under a dollar a serving. That’s what I call the ideal Meatless Monday meal.


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