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Healthy Turkey Pot Pie Soup

Healthy Turkey Pot Pie Soup

Entrees

Course

Difficulty

Easy

Occasion

Healthy Comfort Foods

Nutrition

500 calories or less

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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:

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.