PThis creamy yet cream-less Turkey Pot Pie Soup will make good use out of your leftover Thanksgiving turkey. Simple and flavorful, a one-pot soup to warm your soul.
Course Soups, Stews & Chilis
Cuisine American
Keyword leftover turkey, pot pie, soup, Thanksgiving, turkey
Heat olive oil large Dutch oven over medium heat and add in the onions, celery and carrots. Cook for 8 minutes or until soft.
Next, add in the potatoes, sage and black pepper.
Pour in the turkey stock and 2 cups of water. Increase the heat to high and bring to a boil, reduce to medium-low heat a simmer, cover and cook for 15-8 minutes or until the potatoes are knife tender.
Meanwhile in a small bowl measure and combine the two tablespoons all purpose flour and remaining 3/4 cup of turkey stock until smooth. Once the potatoes are tender, pour in the flour/stock slurry.
Add in the shredded turkey and parsley and let the soup simmer for 5-8 minutes to cook out the flour taste from the slurry and warm the chicken.
Taste test and season 1½ to 2 teaspoons of kosher salt.
Notes
*If you don't have 3/4 cup of turkey stock for the slurry, you can substitute with water or even chicken broth.To Make The Puff Pastry: follow package instructions for thawing. Use biscuit cutters to stamp out rounds of dough and bake at 425° for 10 minutes.