Leftover Turkey Pot Pie Soup
This soup incorporates all the classic flavors of a pot pie into a rich, spoonable soup. Its an ideal way to utilize leftover roast turkey (or chicken).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.anetobroth.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 6 cups Aneto Chicken Broth
- 3 tbsp. butter
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1/4 cup flour
- 2 tsp. thyme leaves, minced
- 1 tsp. rosemary leaves, minced
- 1/2 cup white wine
- 2 cups roast turkey (or chicken) meat, cubed
- 2 cups frozen mixed vegetables
- 1 cup heavy cream
- Salt & pepper to taste, chopped fresh parsley (for serving)
- 1 sheet puff pastry, thawed according to package
- 1 egg, beaten
- 1 tsp. flake salt
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