Turkey Pot Pie Soup Recipes

TURKEY POT PIE SOUP

Turkey Pot Pie Soup image

This was an accidental creation using leftover Thanksgiving turkey. It is hearty, creamy, and loaded with chunks of dark and white meat turkey and mixed vegetables. Serve with croutons, parsley, and a sprinkle of shredded Swiss cheese on top.

Provided by Kristin Licavoli

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
4 cups turkey broth
2 medium russet potatoes, peeled and chopped
6 sprigs fresh thyme
½ teaspoon ground thyme, or to taste
½ teaspoon kosher salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
1 pint heavy whipping cream
1 cup leftover shredded turkey
1 cup frozen peas
1 cup frozen mixed vegetables
¼ cup butter
¼ cup all-purpose flour
¾ cup half-and-half
5 ounces Swiss cheese, shredded

Steps:

Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
Add roux to the stockpot and stir until just combined.

Nutrition Facts : Calories 730.5 calories, Carbohydrate 32.3 g, Cholesterol 183.6 mg, Fat 58.4 g, Fiber 3.9 g, Protein 21.3 g, SaturatedFat 31.3 g, Sodium 1124.4 mg, Sugar 3.9 g

TURKEY POT PIE

Turkey Pot Pie image

a friend told me this recipe, to do something different with my leftover turkey, my family LOVES it!

Provided by Cathy Duncan

Categories Savory Pies

Time 1h10m

Yield 1 pie, 4-8 serving(s)

Number Of Ingredients 6

Ingredients

2 unbaked ready-made pie crusts
1 cup chopped cooked turkey
1 (10 ounce) bag frozen mixed vegetables
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery soup
1/2 cup milk

Steps:

line 9 inch pie plate with 1st crust.
set other crust to side.
mix remaining ingredients in large bowl.
pour into pie plate.
top with remaining crust.
put small slits in top crust.
bake for about 1 hour in 350 degree oven.
when done let set for about 10 minutes.

Nutrition Facts : Calories 564.8, Fat 31.3, SaturatedFat 6.2, Cholesterol 38.7, Sodium 1479.3, Carbohydrate 53, Fiber 4.2, Sugar 2, Protein 18.7

TURKEY POT PIE

Turkey Pot Pie image

A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.

Provided by Charlotte

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 ½ cups cooked turkey, cubed
3 tablespoons all-purpose flour
½ cup milk

Steps:

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g

TURKEY POTPIE

Turkey Potpie image

Family and guests rave about this hearty, comforting potpie and its light flaky crust. The "secret" crust ingredients are Parmesan cheese and instant mashed potato flakes. It's a great make-ahead dish. On busy days, I prepare this entree in the morning and just bake it in the evening. -Cheryl Arnold, Lake Zurich, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
1 teaspoon dried thyme
3 cups cubed cooked turkey
1 package (10 ounces) frozen mixed vegetables, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
CRUST:
3/4 cup instant mashed potato flakes
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/3 cup butter
1/4 cup ice water
Half-and-half cream

Steps:

In a large bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7-in. baking dish. , For crust, combine potato flakes, flour and in a large bowl; cut in butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small tree or star cutter if desired. Place over filling; flute edges. Brush pastry with cream., Bake at 400° for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.

Nutrition Facts : Calories 415 calories, Fat 19g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 729mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

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