Chicken Pot Pie
This is another thing you can make from the original chicken recipe. I figured it out by trial and error, though I'm sure the idea came from somewhere.
The vegetables and chicken from the chicken soup recipe, broth strained out into separate vessel. (1.5-2 cups of broth needed)
Puff pastry- 2 sheets, or pie crust- 2 rolled, left at room temp ~30 minutes until pliable
Preheat oven to 375°F
Make a roux and thicken 1.5 cup of chicken broth. Mix into the vegetables and chicken mixture.
Lay one puff pastry into the bottom of pie plate. Gently stretch to overlap all the way around the rim. Prick holes all over bottom and sides with fork.
Spread chicken/vegetables/gravy mixture into pastry.
Brush outer edge of pastry with water, lay top pastry over. Crimp edges down with fork, and cut off any pastry extending beyond rim of pie dish. Slice a few slits in the top of crust to allow steam to escape.
Place a thin ring of foil around the outside of the crust to keep outer edge from burning.
Bake for 45-60 minutes, until the top is golden brown. Cool 5-10 minutes before cutting.