Turkey Pot Pie Soup
Leftover turkey pot pie soup with vegetables is creamy and great for dinner.
Servings: 5
Equipment
- 1 pot
Ingredients
- 1.5 c potatoes peeled and diced
- 2 c turkey pre-cooked, or chicken
- 1 c onions diced
- 2 tbsp garlic minced
- 2 c frozen vegetables mixed style
- 1 sprig thyme
- 1 sprig rosemary
- 30 oz chicken broth
- 1/4 tsp salt
- 1 c heavy whipping cream
- 3 tbsp cornstarch whisked with 3 tbsp cold water
Instructions
- Add all ingredients EXCEPT heavy cream and cornstarch/water mixture into your large pot on medium heat over your stovetop. Bring to a low rolling boil
- Stir intermittently allowing the potatoes and frozen vegetables to soften and become as tender as you want them to be. Remove sprigs of rosemary and thyme if you added the whole piece.
- Once the diced potatoes and vegetables are the perfect texture for you, add your cup of heavy whipping cream and stir
- At this time put your refrigerated biscuits on a sheet pan and put into a preheated oven using the directions listed on your can for temperature and timing.
- In a small bowl whisk together your 3 tbsp of cold water and cornstarch until smooth, dump this mixture into your pot and stir.
- Stir slowly allowing your chicken pot pie soup to thicken (will continue to thicken as it sits and cools down too).
- Remove from heat when soup is the thickness you desire (can whisk 1 more tbsp of cornstarch + 1 tbsp of cold water together and add in if you want it even thicker).
- Serve in bowls with biscuits on the side or halved and put on top/inside your bowl of chicken pot pie soup.
Video
Nutrition
Serving: 3oz | Calories: 301kcal | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 810mg | Potassium: 580mg | Fiber: 2g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 23.1mg | Calcium: 78mg | Iron: 2.8mg