This post is brought to you in partnership with Jennie-O.
Pot Pie Soups are one of our favorite cozy soups on a chilly day. This easy Turkey Pot Pie Soup is packed with flavor thanks to the Jennie-O Oven Ready Cajun Style Turkey Breast. Jennie-O has a whole line of Oven Ready Freezer to Oven Turkey Breasts that are perfect for serving as the main dish or using in other recipes like soups. This soup is great for using holiday leftovers, but perfect when you want a delicious turkey pot pie soup during the rest of the year. My favorite part is the pie shell topping. It gives the perfect crunchy texture!
Start with the Oven Ready Turkey Breast. I used the Cajun Style for a little extra flavor, but the traditional or boneless would work perfectly for this recipe too! The Jennie-O Oven Ready Turkey Breast takes between 2 and 2.5 hours to cook, so plan for about 3 hours to give it time to rest before shredding. I cooked my turkey breast in the morning when I had some free time, shredded it and used it for the soup at dinner time.
The frozen hash browns are a great shortcut! The soup comes together in a snap and the potatoes breakdown and help thicken the soup. Don’t forget the pie crust. Follow the package instructions for baking. I brushed mine with a light egg wash to give them a golden brown color.
- 4 tablespoons of butter
- 1 medium onion diced
- 2 stalks of celery diced
- 2 large carrot diced
- 2 tablespoons of all-purpose flour
- 6 cups of low-sodium chicken broth – plus additional to thin if soup is very thick
- 4 cups of frozen shredded potatoes used for hash browns
- 2-3 cups of cooked Jennie-O Oven Ready Cajun Style Turkey shredded
- ½ cup of heavy cream
- 1 cup of frozen peas
- Frozen pie shells
- Italian flat leaf parsley for garnish
Cook Jennie-o Oven Ready Cajun Style Turkey according to package direction. It will cook straight from frozen for 2-2.5 hours. Let cool and shred.
Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
Sprinkle in flour and cook about one minute more.
Add chicken stock and increase heat to medium high.
Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to breakdown and thicken soup.
Add turkey and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
Sprinkle with flat leaf parsley and serve with pie shell pieces.
I’ve partnered with Jennie-O to create this sponsored post and recipe. All opinions are my own.
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