Thanksgiving Leftover Makeover: 30 Minute Turkey Pot Pie Soup

You’re facing a fridge full of leftovers and the idea of one more turkey sandwich fills you with post-holiday ennui. This Turkey Pot Pie Soup is the solution. It’s satisfying, quick and makes great use of your leftovers. Plus, it’s lighter than the traditional pot pie since the dumpling dough croutons give you just a taste of all of that buttery crust without all of that … well … buttery crust.

MORE: From The Chew: Turkey Shepherd's Pie

Leftover Turkey Pot Pie Soup

Leftover Turkey Pot Pie Soup

  • Serves 4-6 (depending on amount of leftover food)
  • Prep Time: 30 Minutes
  • Ingredients:
  • 2 tbsp unsalted butter, plus more to brush croutons
  • 1/3 cup diced leftover yellow onion
  • 1 tbsp leftover thyme leaves
  • 2 tbsp flour
  • 1 quart turkey stock (can substitute boxed chicken stock)
  • leftover turkey, shredded
  • leftover green beans, chopped
  • 1 10 oz bag, frozen peas
  • 1 10 oz bag, frozen carrots
  • salt and pepper
  • chopped parsley, to garnish
  • For the Croutons:
  • 4 tablespoons butter, cold and cut into approximately 16 small cubes
  • 1-1/2 cups all purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 6 oz of plain yogurt (1 package)

MORE: Thanksgiving Part 2: The Leftovers

  • Directions:
  • Preheat oven to 350 degrees F.

    In a large dutch oven over medium heat, melt the butter. Add the onions and thyme, cook for 2-3 minutes then add flour, and whisk together. Cook the flour until it resembles wet sand and then pour in the broth or stock. Bring to a boil, and then reduce to a simmer. The broth will thicken slightly. Add the peas, carrots, green beans, leftover turkey, and anything else you want to throw in. Once everything has heated through, taste and add salt and pepper if necessary.

    Meanwhile, make the croutons, (I use my favorite dumpling dough.) In a food processor, pulse together the flour, baking powder, baking soda and salt to combine. Add the butter and pulse again until combined. Then add the yogurt and pulse until the mixture begins to form a ball. Remove the ball from the food processor and place onto a lightly floured surface. Knead the dough 8 to 12 times and roll back into a ball. Using a spoon, drop 1 inch diameter balls onto a lightly greased baking sheet. Brush with butter, if desired. Bake for 10-12 minutes, until crisp on the outside and cooked through.

    Ladle the pot pie soup into bowls and top with croutons. Garnish with parsley and enjoy.

Leftover Turkey Pot Pie Soup
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