3.9 from 360 votes
Turkey Pot Pie Soup
I've converted my favorite way to use up leftover turkey from a baked pot pie to a totally comforting slurpable soup.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 people
Calories: 501 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- 4 ribs celery , chopped (about 2 cups)
- 1 yellow onion , chopped (about 1 ½ cups)
- ½ cup white wine
- 4 sprigs fresh thyme
- 3 tablespoons all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 cups turkey or chicken stock , 1 quart + 2 cups
- 1 pint half and half , reserving 1 tablespoon
- 4 cups cooked turkey meat , chopped
- 4-5 carrots , chopped (about 2 cups)
- 4 white potatoes , skinned and chopped into ½ inch cubes
- 1 cup frozen peas
- 1 teaspoon marjoram
- 1 package refrigerator pie dough
- Flour for dusting pie dough
Instructions
- In a large dutch oven or heavy bottom stock pot, melt the butter with the canola oil over medium heat. Cook the celery and onion until beginning to become soft, about 4-5 minutes, stirring occasionally. Add the white wine and thyme sprigs and cook until the wine reduces into the vegetables. Add the flour to a small bowl with ¾ to 1 cup of the turkey stock and whisk until combined. Add the flour mixture to the vegetables and cook for 4-5 minutes, stirring often. Season with kosher salt and freshly ground black pepper. Whisk in the rest of the turkey stock and half and half, whisking so no clumps appear. Add the turkey meat, carrots, potatoes, frozen peas and marjoram. Cook for 20 minutes or until potatoes and carrots are fork tender.
- Meanwhile, preheat your oven to 400°F. Roll out the refrigerator pie crust and dust lightly with flour. Cut out the pie crust into discs or shapes and place on a baking sheet lined with parchment paper. Brush the tops with the reserved 1 tablespoon of milk and bake for 5 minutes.
- Serve the soup topped with the baked pie dough discs.
Cup of Yum
Nutrition Information
Calories
501kcal
(25%)
Carbohydrates
49g
(16%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
1979mg
(82%)
Potassium
1073mg
(31%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
5573IU
(111%)
Vitamin C
29mg
(32%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 501
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1979mg | 82% |
| Potassium | 1073mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5573IU | 111% |
| Vitamin C | 29mg | 32% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.