Healthy Turkey Pot Pie Soup
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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Main Dish, Soup
Cuisine: American
Keyword: healthy, leftover turkey, pie crust
Servings: 6 people
Calories: 453kcal
- 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!
Pie Crust
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.
Take 5 seconds to . We greatly appreciate it!
This tastes even better the next day! The perfect soup to make in advance, store in the fridge, and re-heat to serve!
Nutritional information doesn't include pie crust.
Calories: 453kcal | Carbohydrates: 53g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 1147mg | Fiber: 13g | Sugar: 12g | Vitamin A: 4005IU | Vitamin C: 25.7mg | Calcium: 195mg | Iron: 6.8mg