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Turkey Pot Pie Soup

Turkey Pot Pie Soup
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Turkey Pot Pie Soup is a warm, creamy dish that captures all the comforting flavors of a classic pot pie. Perfect for busy weeknights or using up leftover turkey, this soup is rich and satisfying without the hassle of pastry.

Ingredients

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  • 3 cups leftover turkey or chicken meat, shredded
  • 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
  • 3 carrots, peeled and cut into half moons
  • 1 cup celery, sliced
  • 1 cup yellow onion, diced
  • 2 cups low-sodium chicken broth
  • 1 cup half-and-half or coconut milk (for a dairy-free option)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1/2 to 1 teaspoon black pepper, freshly ground, to taste
  • 2 cups water
  • 1 tablespoon unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 cup frozen peas

Instructions

  1. Cook bacon pieces in a large pot until crispy; remove and set aside.
  2. In the same pot, sauté diced onion, celery, and leek in butter until softened.
  3. Stir in flour and cook briefly before adding white grape juice.
  4. Add potatoes, herbs, black pepper, water, and chicken broth; bring to a boil.
  5. Reduce heat and simmer partially covered for 10 minutes; then add carrots.
  6. Stir in shredded turkey and peas; heat through for about 3 minutes.
  7. Add apple cider vinegar and salt; taste to adjust seasoning before serving.

Nutrition

Find it online: https://raniacooks.com/turkey-pot-pie-soup/