Comforting Turkey Pot Pie Soup
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
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A comforting twist on pot pie! Hearty turkey and veggies in a creamy broth, topped with flaky pie crusts.
Ingredients
- 2 1/4 cups (532 ml) 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
- fresh thyme
- kosher salt
- black pepper
- 4 tablespoons unsalted butter
- 1 1/2 cups (355 ml) yellow onions, chopped
- 1 teaspoon garlic
- 1 1/2 cups (355 ml) celery, chopped
- 1 1/4 cups (296 ml) carrot, chopped
- 1/4 cups (59 ml) flour
- 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 (1183 ml) cooked turkey, chopped
- 1 lbs (454 g) baby potatoes, washed, cut into quarters( yellow or red)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 pint (473 ml) heavy whipping cream
Instructions
- Place flour, salt, and baking powder into the work bowl of a food processor. Pulse to blend.
- Cut cold butter into bite-sized pieces. Add butter to the flour mixture. Pulse until the flour and butter mixture is blended and butter chunks are the size of small peas.
- Add vinegar and 3 tablespoons of water. Pulse to blend.
- Add more water as needed, pulsing until the dough just comes together.
- Remove dough from the food processor. Wrap in plastic wrap and chill for 30 minutes.
- Soup
- In a 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 the turkey stock and stir until mixed together.
- Add the remainder of the turkey stock, turkey, and potatoes. Stir. Bring soup to a simmer and cover.
- Cook until potatoes are fork tender.
- Add Worcestershire sauce, vinegar, and heavy cream. Stir. Keep soup warm over low heat and reserve.
- Finish crispy crusts
- Preheat oven to 425°F (218°C).
- Remove chilled dough from plastic wrap and place on a floured surface.
- With a 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 (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 a rack to cool.
- To serve, garnish each bowl of soup with pie crusts and serve the remainder on the side for dipping.
Notes
- For a richer flavor, use homemade turkey stock if available.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Feel free to add other vegetables like peas, green beans, or corn to the soup.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use leftover roasted turkey in this pot pie soup?
Leftover roasted turkey is ideal here. Shred or chop it and stir it in toward the end of cooking so it heats through without becoming stringy or overcooked.
How do I get a thicker, more pot-pie-like consistency for the soup?
Whisk a tablespoon or two of flour into the butter before adding broth to create a roux base, or stir in a cornstarch slurry near the end. Let it simmer uncovered for a few minutes after adding either thickener. 
What vegetables work best in turkey pot pie soup?
Classic pot pie vegetables like diced carrots, celery, peas, and potatoes work well because they hold their texture through simmering. Cut them into similar-sized pieces so they cook evenly.
