TURKEY POT PIE WITH CREAM OF CHICKEN SOUP RECIPES

Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead); 2 cups water; 4 cups fat free milk; 1 large celery stalk (chopped); 1/2 medium chopped onion; 8 oz sliced baby portobello mushrooms; 2 chicken bouillons; fresh ground pepper; pinch of thyme; 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn); 2 potatoes (peeled and cubed small); 16 oz cooked chicken breast (diced small); salt

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables 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 chicken, 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 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

CLASSIC TURKEY POT PIE RECIPE - PILLSBURY.COM

Classic Turkey Pot Pie Recipe - Pillsbury.com image

It’s hard to find a more comforting dish than a homemade turkey pot pie. This classic version has a flaky, buttery crust, a creamy sauce, and a hearty mix of meat and vegetables. Learn how to make an easy turkey pot pie with our recipe, made even better with a Pillsbury™ pie crust. It's a great dish for beginner cooks and busy families alike.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups frozen mixed vegetables, thawed

Steps:

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 530 , CarbohydrateContent 43 g, CholesterolContent 95 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 3 g, TransFatContent 0 g

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