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Turkey Pot Pie Soup

Servings 4

Ingredients

  • 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

Instructions

  • 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.