Description
A comforting twist on pot pie! Hearty turkey and veggies in a creamy broth, topped with flaky pie crusts.
Ingredients
Units
Scale
- 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