Turkey Pot Pie Soup

Taylor, Taylor Takes a Taste

Looking for a spin on your traditional pot pie? This Turkey Pot Pie Soup is for you! It has all the flavors of a traditional pot pie, but in a soup form! A bowl will satisfy your hunger without leaving you with that too full feeling.

Turkey Pot Pie Soup

By Taylor
Serves 8

Ingredients:

For crispy crusts:
2 1/4 cups flour
12 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons apple cider vinegar
4-5 tablespoons ice water
1 large egg (mixed with 2 tablespoons water)
fresh thyme
kosher salt
black pepper

For turkey soup:
4 tablespoons unsalted butter
1 1/2 cups yellow onions, chopped
1 teaspoon garlic
1 1/2 cup celery, chopped
1 1/4 cup carrot, chopped
1/4 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon rubbed sage leaves
2 (32-ounce) boxes turkey stock
5 cups cooked turkey, chopped
1 pound baby potatoes, washed, cut into quarters( yellow or red)
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 pint heavy whipping cream

Directions:

To make crispy crust dough, place flour, salt and baking powder into work bowl of food processor. Pulse to blend. Cut cold butter into bite-sized pieces. Add butter to flour mixture. Pulse until flour and butter mixture is blended and butter chunks are size of small peas. Add vinegar and 3 tablespoons water. Pulse to blend. Add more water as needed, pulsing until dough just comes together. Remove dough from food processor. Wrap in plastic wrap and chill for 30 minutes. While dough is chilling, begin soup.

In large heavy-bottomed pot, melt butter over medium heat. Add onions and cook, stirring frequently, for 10 minutes. Add garlic, celery and carrots. Increase heat to medium high and continue to cook, stirring frequently, for 5 minutes. Add flour, salt, paprika, pepper, thyme and sage. Reduce heat to medium and stir constantly for 3 minutes. Add half of turkey stock and stir until mixed together. Add remainder of the turkey stock, turkey and potatoes. Stir. Bring soup to simmer and cover. Cook until potatoes are fork tender. Add Worcestershire, vinegar and heavy cream. Stir. Keep soup warm over low heat and reserve.

Finish crispy crusts. Preheat oven to 425°F. Remove chilled dough from plastic wrap and place on floured surface. With rolling pin, roll dough to 1/4-inch thickness, adding flour as needed to prevent sticking. Cut dough into strips or desired shapes with a cookie cutter. Place dough on a silicone or parchment lined baking sheet. Brush dough pieces with the egg wash (the egg and water mixed together). Sprinkle dough pieces with salt, pepper and fresh thyme if desired. Bake for about 12 minutes. Remove crispy crusts from oven. Place on rack to cool. To serve, garnish each bowl of soup with pie crusts and serve the remainder on side for dipping.

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COMMENTS

3 thoughts on “Turkey Pot Pie Soup

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  1. Mary said:

    I’m going to try this Saturday. sounds excellent …

  2. Mary said:

    I’m trying it this weekend, cant wait

  3. Tracy said:

    OMG! This is so wonderful. It ties for my other Favorite soup of all time. It is called chicken and dumplings, Made + sold by Burke & Burke out of NYC. Their dumplings is not those biscuit dumplings that most people make or know of. The dumplings in their cream of chicken soup are the sizes of green peas or chick peas. If you or anyone reading this comment, has ever come across a recipe for the type of dumplings that are not like biscuit ones, I would be so appreciative, if you would send it my way. Thanks for this wonderful recipe and …….. As always Tracy at mysavedrecipes@aol.com