1 quart best-quality chicken stock
1 3/4 cups reserved pot pie filling
Juice of 1 lime
2 teaspoons soy sauce
1 tablespoon butter
4 tablespoons minced chives
Kosher salt and freshly ground black pepper
In a medium saucepan over medium-high heat, bring chicken stock to a simmer and reduce by about 20%. Add reserved pot pie filling and stir to combine. Bring to a simmer and cook until reduced by 10% (about 1 cup), about 10 minutes. Carefully transfer mixture to a blender. Remove middle stopper from blender top and cover with a thick towel, holding in place with your hand. Blend together until smooth. (Note: hot steam will need to escape from top of blender, lift towel slightly as you blend, taking care not to burn yourself.) While blending, add lime juice, soy sauce and butter. Check for flavor and season if necessary. Serve soup immediately in bowls, garnished with chives.