This Healthy Turkey Pot Pie Soup is a lightened up version of a classic! Loaded with leftover holiday turkey, veggies, black eyed peas, cozy spices, and topped with leftover pie crust!
Today’s post is sponsored by USA Pulses & Pulse Canada!
Healthy Turkey Pot Pie Soup.
I love this recipe for so many reasons, but here are my top two:
- It’s a healthier version of a beloved comfort food classic. I dare you to tell me you don’t LOVE cozy chicken pot pie during the freezing cold winter months. But making it healthy and into a hearty soup? That’s a win win situation.
- It uses leftover holiday turkey (could also use leftover chicken outside the holiday season). I mean, while I do LOVE turkey, you can only eat so much before you get bored, so why not throw it into a soup?
Soup’s on, my friends!
I looooooove soup. I could eat soup all day, every day. Creamy, thin, hearty, rich, chunky. I’ll take it any way I can get it.
Trevor, on the other hand, isn’t as easy to please with soup. He needs something hearty and full of texture.
This healthy turkey pot pie soup is right up his alley.
You’ll start by heating up a touch of oil in a large stockpot.
Once hot, saute some onions, celery, carrots, garlic, and spices – salt, pepper, dried rosemary, dried thyme, Italian seasoning, and nutmeg – together.
Then you’ll add in some cornstarch <– this helps to thicken the soup a bit.
Next, you’ll stir in chicken broth, skim milk, diced potatoes, leftover turkey, frozen peas, and black eyed peas! Bring to a simmer and you’re done!
Bonus: if you want to go one step further, I served this up with just a little leftover pie crust!
So… why the black eyed peas, Jennifer? That’s not traditionally in pot pie! Well, I wanted to make this recipe healthier, and one of my FAVORITE ways to up the health stats in comfort food recipes like this is using tons of pulses and veggies.
If you’re not sure what pulses are, they’re dry peas, chickpeas, lentils, and beans. They’re full of protein and are really tasty! Today, we’re using black eyed peas.
Lately, I’ve been trying to incorporate pulses at LEAST 3 times a week. It’s easy! Want to join me in the challenge? Sign up for the Half-Cup Habit, and see just how easy it can be to add ½ cup serving of pulses to your diet 3 times a week.
Throw a bunch into a soup like this healthy turkey pot pie soup and you’re done!
Healthy turkey pot pie soup. Healthy, hearty, full of textures, flavors, and cozy spices. It’s everything you could ever want in a winter soup!
Do you want to see more lightened up classics? Show Me the Yummy!
Healthy Turkey Pot Pie Soup
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic minced or pressed
- 1/2 - 1 teaspoon salt more or less to taste
- 1/2 - 1 teaspoon pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon nutmeg
- 1/4 cup cornstarch
- 3 cups chicken broth
- 2 cup skim milk
- 1/2 pound Yukon gold potatoes diced
- 1 pound leftover turkey (heaping 2 cups), diced
- 1 cup frozen green peas
- 2 (16 oz) cans black eyed peas, drained and rinsed
- 1 (9 inch) disk refrigerated pie dough
- Heat olive oil in a large stockpot over medium heat.
- Once hot, add in onions, celery, carrots, and garlic and spices. Cook for 5-10 minutes, or until onions have softened.
- Stir in cornstarch and cook for 60 seconds.
- Stir in chicken broth, milk, potatoes, turkey, green peas, and black eyed peas.
- Bring to a simmer, cover, and simmer for 15 minutes, or until potatoes are tender. Stir occasionally.
- Taste and re-season, if necessary, and enjoy!
- Preheat the oven to 425 degrees F.
- Unroll the pie dough onto a silicone mat lined baking sheet and sprinkle with salt and pepper.
- Cut into quarters.
- Bake until golden, about 10 minutes.
- Crumble over soup before serving.
*Note: Nutritional information is estimated and varies based on products used.
Thanks again to our friends at the USA Pulses & Pulse Canada for sponsoring today’s post!