All the flavors of turkey pot pie are in this turkey pot pie soup — from the creamy sage broth to the chunks of turkey, mixed vegetables and even a pie crust topper.
Turkey pot pie soup recipe
2 tablespoons butter
1 cup chopped onion
2 packages McCormick Turkey Gravy Mix
2 tablespoons flour
1 tablespoon McCormick Sage, Rubbed
1 teaspoon McCormick Garlic Powder
2 cups Kitchen Basics Unsalted Chicken Stock
2 cups half-and-half
2 cups chopped roast turkey
2 cups frozen mixed vegetables
1 package (14 ounces) refrigerated pie crusts, (2 crusts)
Preheat oven to 450 F. Melt butter in medium saucepan on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add flour, Gravy Mixes, sage and garlic powder; stir with wire whisk until well mixed. Gradually stir in broth and half-and-half until well blended. Bring to boil. Reduce heat to low; simmer 5 minutes or until slightly thickened, stirring occasionally.
Stir in turkey and mixed vegetables; simmer 5 minutes or until heated through, stirring occasionally.
Meanwhile, unroll pie crusts. Cut out 3 large circles from each crust. Place on baking sheet. Bake 8 to 10 minutes or until golden brown. To serve soup, ladle into soup bowls and top each with 1 crust.
Serves 6 / Serving size: 1 cup
Nutritional information (amount per serving)