Turkey Pot Pie Soup Recipes

Steps:

• Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
• Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
• Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
• Add roux to the stockpot and stir until just combined.

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

Steps:

• line 9 inch pie plate with 1st crust.
• set other crust to side.
• mix remaining ingredients in large bowl.
• pour into pie plate.
• top with remaining crust.
• put small slits in top crust.
• bake for about 1 hour in 350 degree oven.
• when done let set for about 10 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set out pie shells.
• In a medium to large skillet, add oil, minced garlic and ground turkey.
• Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
• Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
• Brown completely; drain if necessary.
• Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
• Add 1/4 cup water around the pie.
• Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
• Bake in oven for 30 to 45 minutes or until crust turns brown.
• Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
• NOTE: you can season the soup with any seasonings you want or just leave as is.
• Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.