Turkey Pot Pie Soup
A steamy bowl of soup is an easy and comforting way to use up your Thanksgiving leftovers.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- Dough for a single pie crust homemade or storebought (gluten free, if needed)
- 1 Tablespoon olive oil
- half of an onion, diced
- 2 celery stalks, sliced
- 1 cup sliced carrots
- 1 large potato, peeled and chopped into about 1/2 inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 package McCormick Turkey Gravy Mix (regular or gluten free)
- 2 cups chicken or turkey broth or stock
- 1/2 cup frozen peas
- 2 cups chopped cooked turkey
- 1 cup shredded cheddar cheese
- 1 Tablespoon minced fresh parsley, or 1 teaspoon dried
- Additional salt and pepper, to taste
Note: This can be done while the soup is simmering. Preheat oven to temperature indicated in the pie crust recipe or directions. Roll out the dough to 1/4 inch thick and cut into 1-inch strips. Place on a parchment-lined baking sheet and bake until golden brown. For the gluten free pie crust, I baked at 425°F for 9 to 11 minutes. Remove from the oven and set aside to cool.
In a large pot, heat the olive oil over medium high heat. Add onion, celery, carrots, potato, salt, and pepper, and saute for about 4 or 5 minutes.
While the veggies are cooking, in a small bowl, whisk together the milk and gravy mix.
Add the gravy mixture, broth, turkey, and peas to the pot.
Cover and bring just barely to a boil, reduce heat, and simmer for about 15 minutes, or until the potatoes and carrots are soft.
When ready to serve, slowly add the cheddar cheese in small amounts, stirring well after each addition.
Stir in the parsley, and adjust seasoning to taste with salt and pepper.
Serve with the pie crust crackers.
Calories: 278kcal | Carbohydrates: 17g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 970mg | Potassium: 467mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3980IU | Vitamin C: 17.9mg | Calcium: 226mg | Iron: 2.4mg