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!
Servings: 6 people
- 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.
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