TURKEY POT PIE RECIPE TASTE OF HOME RECIPES

Name: Turkey Pot Pie Soup Recipe
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup flour; 2 cups turkey stock; 4 cups fat free milk; 2 large celery stalks (chopped); 1 1/2 cups chopped onion; 8 oz sliced cremini mushrooms; fresh ground pepper; 2 tbsp chopped parsley; 8 oz frozen peas and carrots; 1 tsp Turkey Better n Boullion (or more to taste); 2 medium (12 oz total potatoes, peeled and cubed small); 16 oz cooked turkey breast (diced small or shredded)

TURKEY POT PIE SOUP RECIPE - DELICIOUS HEALTHY RECIPES ...

Turkey Pot Pie Soup Recipe - Delicious Healthy Recipes ... image

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Provided by Gina

Categories Soup

Total Time 45 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1/4 cup flour
2 cups turkey stock
4 cups fat free milk
2 large celery stalks (chopped)
1 1/2 cups chopped onion
8 oz sliced cremini mushrooms
fresh ground pepper
2 tbsp chopped parsley
8 oz frozen peas and carrots
1 tsp Turkey Better n Boullion (or more to taste)
2 medium (12 oz total potatoes, peeled and cubed small)
16 oz cooked turkey breast (diced small or shredded)

Steps:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 and 1/3 cups, Calories 192 kcal, CarbohydrateContent 27 g, ProteinContent 18 g, FatContent 2 g, FiberContent 3 g, SugarContent 8.5 g

BEST LEFTOVER TURKEY POT PIE RECIPE - HOW TO MAKE TURKEY ...

Best Leftover Turkey Pot Pie Recipe - How to Make Turkey ... image

Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!

Provided by Ree Drummond

Categories Thanksgiving baking dinner poultry snack

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
2 c. leftover turkey, light and dark, diced or shredded (or both!)
1/4 c. flour
2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
Splash of white wine (optional)
3/4 c. heavy cream
Frozen peas (optional)
Fresh thyme, chopped
Salt and pepper to taste

Steps:

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.) Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. Bake for 30-40 minutes or until very golden and bubbly and the crust is done. Allow to cool for a little bit before serving. Serve with a large spoon.

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