Turkey Pot Pie Soup
All the comforting flavors of a classic pot pie, transformed into a creamy soup with vegetables and flaky crust toppers.
Ingredients
- 1 single-crust pie dough thawed, from a 14.1-oz/400g package
- 6 tbsp unsalted butter divided, 85g
- 1 cup diced yellow onion 150g
- 1 cup sliced carrots 130g
- 1 ½ cups peeled and diced sweet potato ½-inch cubes, 225g
- 2 cups low-sodium chicken or turkey broth 480ml
- 4 tbsp all-purpose flour 30g
- 1 ½ cups whole milk 360ml
- ½ cup heavy cream 120ml
- ½ cup shredded sharp cheddar cheese 55g
- 3 cups chopped cooked turkey 420g
- ¾ cup frozen peas 110g
- 1 ½ tsp poultry seasoning
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper plus more to taste
Instructions
- Preheat your oven to 400°F (200°C). Unroll the thawed pie crust onto a lightly floured surface. Use small cookie cutters (about 1-2 inches) to cut shapes. Place the shapes on a baking sheet and bake for 8-10 minutes, or until golden brown. Set aside.
- While the crust bakes, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until they start to soften, about 5 minutes.
- Pour in the chicken broth and add the diced sweet potato. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cover the pot and cook for 15-20 minutes, until the sweet potatoes are tender when pierced with a fork.
- In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, to form a paste (this is a roux).
- Gradually whisk the milk into the roux until smooth. Bring the mixture to a simmer, whisking often, until it thickens, about 2-3 minutes. Remove from the heat and stir in the heavy cream, cheddar cheese, poultry seasoning, salt, and pepper until the cheese is melted.
- Pour the creamy cheese sauce into the large soup pot with the vegetables. Stir everything together until well combined.
- Add the chopped turkey and frozen peas to the soup. Continue to cook on low heat, stirring gently, until the peas are bright green and the turkey is heated through to a safe internal temperature of 165°F (74°C).
- Taste the soup and add more salt and pepper if needed. Ladle the soup into bowls and serve hot, garnished with the baked pie crust toppers.
Notes
Food Safety: Ensure the cooked turkey is heated to a safe internal temperature of 165°F (74°C) before serving.
Pie Crust: You can bake the pie crust toppers a day ahead to save time. Store them in an airtight container at room temperature.
Thickening: The roux is key to a creamy soup. Cook the flour and butter for a full minute to remove any raw flour taste before adding the milk.
Variations: Feel free to add other vegetables like corn, green beans, or mushrooms along with the carrots and onions.