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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.
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Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
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In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
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Sprinkle in flour and cook about one minute more.
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Add chicken stock and increase heat to medium high.
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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.
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Add turkey and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
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Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
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Sprinkle with flat leaf parsley and serve with pie shell pieces.