Turkey Pot Pie Soup
User Reviews
3.9
Turkey Pot Pie Soup
Description
The recipe begins with a base of butter and canola oil to sauté chopped celery and onion until softened. White wine and fresh thyme sprigs are added and cooked down to concentrate flavor. A mixture of flour and turkey stock creates a roux thickener added back to the pot along with more turkey stock and half and half for creaminess.
Chopped cooked turkey, diced carrots, potatoes, frozen peas, and marjoram are incorporated and simmered until the vegetables are tender. Meanwhile, the refrigerated pie crust is rolled out, cut into shapes, and baked until golden to serve as a flaky topping for the soup.
The soup balances savory turkey flavors with tender root vegetables and creamy broth, complemented by the crisp pie dough, which adds a textural contrast reminiscent of a classic pot pie. It is suitable as a filling meal on cooler days or for using leftover turkey.
Ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- 4 celery ribs chopped (about 2 cups
- 1 yellow onion , chopped (about 1 ½ cups)
- ½ cup white wine
- 4 thyme sprigs, fresh
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 6 cups turkey stock 1 quart + 2 cups, or chicken stock
- 1 pint half and half , reserving 1 tablespoon
- 4 cups turkey chopped, cooked, meat only
- 4-5 carrot chopped (about 2 cups
- 4 potatoes skinned and chopped into ½ inch cubes, white
- 1 cup peas frozen
- 1 teaspoon marjoram
- 1 pie dough refrigerated package
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 501 kcal
% 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.
User Reviews
Overall Rating
3.9
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