Egg Drop Soup Pot Pie
Make This Recipe
1 large scallion, thinly sliced
4 Eggland's Best large eggs, lightly beaten
1⁄2 cup frozen corn kernels
1⁄2 cup frozen diced carrots
5 tbsps cornstarch mixed with ⅓ cup water
1⁄2 cup frozen green peas
4 cups chicken broth
1 tsp flakey salt
1⁄2 tsp turmeric powder
2 tsps seasame oil
1 tsp sesame seeds
1 sheet frozen puff pastry
2 tbsps flour
3⁄4 tsp salt
3 tbsps butter
- In a large sauce pot or dutch oven heat chicken broth to a simmer, then stir in the sesame oil, salt, and turmeric. Taste the broth to adjust seasonings if necessary.
- Meanwhile, take the puff pastry out of its package and lay out on a floured surface to defrost and soften completely
- Whisk the cornstarch with water to make sure the slurry is mixed well and pour into the broth while stirring. Stir for several minutes till the broth starts to thicken and turn heat to low. You want this soup mixture to be quite thick as it is going to the base for the pot pie, so look for a consistency that will coat the back of a spoon.
- Stir in the peas, carrots and corn to the soup and let simmer for 1 minute.
- Using a ladle or a spoon, gently stir the broth at a moderate speed (the faster you go the thinner your egg drops will become, the slower you go the more bulky) and while stirring, drizzle in the beaten egg in a steady stream but slowly. Remove from heat, stir in the thinly sliced scallion and set aside
- Grease a ramekin casserole dish or baking pan with about 3 tbsp of butter, then evenly sprinkle the 2 Tbsp of flour over the entire bottom of the dish. Pour in the thick egg drop soup and set aside.
- Brush the puff pastry with a little oil and then add thinly sliced scallions, and sesame seeds.
- Place the scallion puff pastry on top of the baking dish with the egg drop mixture and crimp the sides to fit inside the pan.
- Refrigerate the pot pie for at least one hour before baking or up to several days.
- When ready to bake, brush with a little beaten egg and a sprinkle of flakey salt.
- Bake at 350F for 25-30 minutes, till the pastry is golden and the inside is bubbling.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More