If you’re looking for a delicious way to your repurpose Thanksgiving leftovers, turkey pot pie soup is a perfect way to go!

Turkey pot pie soup is not exactly where you mind goes when you think about Thanksgiving leftovers, right? Only I’m not sure why. It should be is all I’m saying. Because turkey pot pie soup is the bomb dot com. Did I really just say that? Sorry. I don’t normally talk like that….but I’m still in a turkey haze and my house smells like ham and smoke (as in smoked food smoke) and crazy things might come out.


Thanksgiving is a time when everyone looks forward to a gigantic meal complete with a golden turkey and all the trimmings. Then you have the turkey sandwiches…and more turkey sandwiches….and still more turkey sandwiches. It’s seemingly never ending. Not that there’s anything wrong with that; I for one could eat turkey on sourdough with mayo, mustard, Swiss cheese, and cranberry sauce every day for the rest of my life and probably not get tired of it. However, I realize that some people need more variety than that.

Turkey pot pie soup actually started out as chicken pot pie soup with crust baked on the side and served on a plate like you’d serve crackers or bread. I got the idea from a local (well, Chickamauga, GA) restaurant’s posts on Facebook. I’ve never actually visited Laura Lou’s but liked the page on the suggestion of a friend (and definitely need to go one of these days). The soup of the day one Saturday was a chicken pot pie soup and I was all, “Why didn’t I think of that?” So I made it. Basically, just chicken pot pie with more liquid.  No baking, just soupifying, so it’s just as good as chicken pot pie without being a pain in the rear (but we all know chicken pot pie is completely worth it!).

Then it occurred to me that this would be a perfect vehicle for getting Thanksgiving leftovers into your belly without feeling like you’ve eaten the same meal sixteen times. You could even throw some of your leftover vegetables into the soup. Second time around I added a flaky pastry lid a la pot pie and declared it perfect.

Turkey pot pie soup might be my favorite Thanksgiving leftover recipe yet; what’s yours?

Mary

Yield: 4 servings

Thankgiving Leftover Makeover: Turkey Pot Pie Soup

Crust recipe via Smitten Kitchen

30 minPrep Time:

30 minCook Time:

1 hrTotal Time:

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Ingredients

For the crust
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 13 tablespoons cold unsalted butter, diced
• 6 tablespoons sour cream
• 1 tablespoon white wine vinegar
• 1/4 cup ice water
• 1 egg beaten with 1 tablespoon water
For the soup
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, scrubbed or peeled and diced
• 2 stalks celery, scrubbed and diced
• 2 medium potatoes, scrubbed or peeled and diced
• 4 cups chicken or turkey stock (2 cans or 1 box)
• 1/2 cup vermouth or dry white wine
• 1 cup heavy cream, half-and-half, or whole milk
• 3 tablespoons all-purpose flour
• 2 cups shredded turkey
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Instructions

1. Make the crust: Combine the flour and salt in a large bowl. Use your fingertips or a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the sour cream, vinegar, and water using a flexible spatula until it comes together into a shaggy dough. Turn onto a piece of plastic wrap and wrap tightly, forming into a disk. Refrigerate for at least an hour.
2. Preheat the oven to 400 degrees. Cut the dough into 4 pieces and roll each piece into a circle just slightly smaller than the bowls you’ll be eating the soup from. Place the rounds of dough onto a baking sheet. Cut 4 holes into each pie crust. Brush with the egg & water mixture and bake for twenty to twenty-five minutes, until golden brown.
3. While the crusts are baking, melt one tablespoon of the butter in a 6 to 8-quart Dutch oven over medium heat (set the rest of the butter aside to soften while you are cooking). Add the onion to the pan and cook until softened, then add the carrots and celery and cook for 4-5 minutes longer. Add the potatoes, the vermouth, and the stock, and bring to a boil. Reduce the heat the medium-low and cook until all of the vegetables are tender, fifteen to twenty minutes.
4. Combine the softened butter with the flour in a bowl using a fork to stir until smooth. Add to the soup and stir until well incorporated. This will thicken the soup somewhat. Add the cream, half-and-half, or milk, turkey, corn, and peas and cook until heated through. Serve hot with the pastry rounds on top.

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