This Turkey Pot Pie Soup has all the flavors of a traditional pot pie, but in a soup form.
By Taylor Mathis & Sally James
It’s cold outside. With the majority of the country experiencing record breaking lows, this is the perfect time of year for a warm comforting bowl of soup. If your favorite part of the pies is the crust, you will love the crispy crusts that top this soup. A bowl will satisfy your hunger without leaving you with that too full feeling.
Comforting Turkey Pot Pie Soup
- Yield: 8 1x
Ingredients
Scale
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
Instructions
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.
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.
- Category: Soup
- Cuisine: American
