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Healthy Turkey Pot Pie Soup

Course Entrees, Soups
Difficulty Easy
Pulse Type Dry Peas
Occasion Healthy Comfort Foods, Thanksgiving
Nutrition 500 calories or less, 7g+ protein
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup onion diced
  • 1/2 cup celery diced
  • 1 cup carrot diced
  • 2 cloves garlic minced or pressed
  • 1/2 tsp salt more or less to taste
  • 1/2 tsp pepper more or less to taste
  • 1 tsp rosemary dried
  • 1 tsp thyme dried
  • 1 tsp Italian seasoning
  • 1/2 tsp nutmeg
  • 1/4 cup cornstarch
  • 3 cups chicken broth
  • 2 cups milk skim
  • 1/2 lb potatoes Yukon gold; diced
  • 1 lb turkey leftover; diced (heaping 2 cups per pound)
  • 1 cup peas, green, frozen
  • 2 16 oz cans black eyed peas drained and rinsed
  • 1 disk pie dough refrigerated; use gluten free if desired

Instructions

Soup:

  1. Heat olive oil in a large stockpot over medium heat.
  2. Once hot, add in onions, celery, carrots, and garlic and spices. Cook for 5-10 minutes, or until onions have softened.
  3. Stir in cornstarch and cook for 60 seconds.
  4. Stir in chicken broth, milk, potatoes, turkey, green peas, and black eyed peas.
  5. Bring to a simmer, cover, and simmer for 15 minutes, or until potatoes are tender. Stir occasionally.
  6. Taste and re-season, if necessary, and enjoy!

Pie Crust:

  1. Preheat the oven to 425 degrees F.
  2. Unroll the pie dough onto a silicone mat lined baking sheet and sprinkle with salt and pepper.
  3. Cut into quarters.
  4. Bake until golden, about 10 minutes.
  5. Crumble over soup before serving.