TURKEY POT PIE SOUP
I know, I know.
It probably seems like all I know how to cook is soup.
That isn't true.
I love soup.
What the heck are you supposed to do with all those thanksgiving leftovers.
Bringing you an idea to get rid of all those turkey leftovers today.
I actually made this last year after thanksgiving for the first time, but have recreated it with chicken too.
It's easy, delicious and only takes about 20 minutes to cook.
A quick dinner for a weeknight.
Feel free to replace with cooked chicken breast.
Or a rotisserie chicken for an ultimate quick meal.
Gotta serve it with some homemade biscuits to give it that "pot pie" feel.
I will link my biscuit recipe HERE if you are interested.
WHAT YOU WILL NEED
Dutch oven - the one I used is linked HERE
Sharp knife - I love Zwilling
Blender - if you're making your own cashew cream/buttermilk for the diary free version
Vegan butter (or regular) - I used country crocks olive oil one in this recipe
Salt and pepper - I love terrasoul Himalayan sea salt
Fresh parsley - dried is fine too if that is all you have
Flour - I like to use King Arthur organic, unbleached flour
1# cooked turkey
Bay leaf - love me some simply organic
Chicken or Vegetable stock/broth - I love Kettle & Fire
Cashew cream/buttermilk or heavy cream
Fresh lemon juice or white wine vinegar
First, chop onions, celery, carrots and garlic. Chunk the turkey meat.
To a dutch oven, melt the butter and add onions. Sauté for a couple minutes. Add celery and carrots and sauté for 5 minutes until slightly soft. Add garlic for 60 seconds. Season with salt and pepper.
Add flour and sauté for 60 seconds to cook the raw out. Add turkey a bay leaf and chicken broth, bring to a boil, cover and reduce to a simmer for 10-12 minutes.
Add peas, cream, fresh parsley and simmer for an additional 5 minutes to cook the peas and thicken the soup.
Lastly, remove your bay leaf and add lemon or white wine vinegar to brighten the soup.
I like to do this with cream based soups as it adds a fresh lightness.
RECIPE PDF 👇🏼
4 tablespoons plant based butter (or regular)
1/2 sweet onion, diced
3 carrots, diced
3 stalks celery, diced
4 garlic cloves, minced
1/2 teaspoon salt
pinch of pepper
4 tablespoons flour
1 bay leaf, optional
4 cups chicken or vegetable stock/broth
1# cooked turkey
1 cup frozen peas
1/4 cup fresh parsley (or 1 teaspoon dried)
1/2 cup cashew cream/buttermilk *see notes* or heavy cream
squeeze of fresh lemon juice
In a dutch oven, melt butter and sauté onions for a couple minutes until slightly translucent. Add carrots and celery. Sauté until slightly so