Description
Turkey Pot Pie Soup is a comforting and hearty dish that combines the flavors of traditional turkey pot pie in a warm, creamy soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or turkey broth
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 1 cup biscuit dough (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper; cook for 1 minute.
- Pour in the broth and bring to a boil.
- Add the shredded turkey, peas, corn, and heavy cream; simmer for 10 minutes.
- In a small bowl, mix flour with a little water to create a slurry; add to the soup to thicken.
- If using, drop spoonfuls of biscuit dough on top and cover; cook until biscuits are done.
- Serve hot and enjoy!
Notes
- Feel free to use leftover turkey from Thanksgiving.
- For a lighter version, substitute heavy cream with half-and-half.
- This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Turkey Pot Pie Soup, Comfort Food, Hearty Soup, Thanksgiving Leftovers