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+ servings

Turkey Pot Pie Soup

Servings 4


  • 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


  1. 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.
  2. Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
  3. In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
  4. Sprinkle in flour and cook about one minute more.
  5. Add chicken stock and increase heat to medium high.
  6. 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.
  7. Add turkey and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
  8. Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
  9. Sprinkle with flat leaf parsley and serve with pie shell pieces.