Warm and cozy individual pot pies are ready in minutes using Idahoan Creamy Potato soup topped with a golden puff pastry crust.
1 (7.1 ounce) pouch of Idahoan® Steakhouse Creamy Potato Soup, prepared following package directions; reducing water by ½ cup
2 small russet Idaho® potatoes, peeled and diced
½ cup leek, cleaned and sliced thin, or ½ yellow onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
8 ounces prepared Italian-Style Beef Roast (Hormel), cut into cubes, or use leftover steak, roast beef or chicken if desired
Salt and pepper to taste
2 tablespoons parsley, chopped
Store bought puff pastry sheets, thawed but kept in the fridge
1 egg, beaten
Preheat oven to 400°F. Set 4-6 individual oven-proof baking dishes or oven-proof cups on a baking sheet.
In a 2 quart pot, bring 5 cups of water to a boil. Add potato cubes and cook until soft (al dente). Drain, and set aside.
Preheat a medium size sauté pan. Add a teaspoon of oil and sauté the leeks and garlic together just until translucent. Add the Idahoan® Steakhouse Creamy Potato Soup, peas and carrots, beef, salt and pepper. Stir to combine then gently fold in cooked potatoes. Add parsley and stir.
Divide the filling among the baking dishes.
Unfold the pastry sheets and cut circles just a bit larger than the baking dishes. Place each pastry circle on top of each dish and press the edges to seal. Brush with egg and cook for 15-20 minutes or until crust is puffed and golden.