Turkey Pot Pie Soup

No ratings yet

This turkey pot pie soup features juicy turkey cubes and hearty vegetables in a creamy broth with flaky pie pastry squares served on top. - an easy use for leftover turkey!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 372kcal

Ingredients

Dough for 1 (9-inch) pie crust
1 large egg white, mixed with 1 tablespoon water
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
1-1/2 cups carrots, cut into 1/2-inch cubes
1 cup celery, cut into 1/2-inch cubes
3 tablespoons all-purpose flour
1 tablespoon minced fresh thyme
3 medium cloves garlic, minced
4 cups chicken or turkey broth
1 lb Yukon gold potatoes, cut into 1/2-inch cubes
3 cups cooked turkey, cubed into 1/2-inch pieces
3/4 cup heavy whipping cream
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
1 tablespoon minced fresh parsley

Instructions

Preheat oven to 400F and line a large sheet pan with parchment paper.
Turn pastry dough out onto a floured surface and roll out into a 8×8 square. Cut dough into 12 squares and arrange in a single layer on prepared sheet pan. Brush squares with egg white wash.
Bake pastry squares at 400F 10-15 minutes until pastry is golden brown. Set pastry squares aside to cool.
Melt butter in a medium pot or Dutch oven over medium-high heat. Add onion, carrot, and celery and cook 3-5 minutes until onion is translucent. Add flour, thyme, and garlic and cook 1-2 additional minutes until fragrant.
Slowly drizzle chicken broth into pot, stirring until evenly incorporated into flour. Add potatoes, turkey, heavy cream, and bay leaf into pot. Season soup with salt and pepper to taste and bring to a simmer over medium-high heat.
Reduce heat to medium-low and allow soup to simmer 10-15 minutes, stirring occasionally until vegetables are tender. Remove and discard bay leaf. Fold peas and parsley into soup and season soup with additional salt and pepper to taste if needed.
Ladle soup into bowls and serve warm with pastry squares for dipping. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition