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Leftover Thanksgiving Turkey Pie Soup

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  • 3 cups cooked turkey shredded or chopped
  • 3/4 cups yellow onion
  • 1/2 cups celery
  • 3/4 cups carrots
  • 1/2 cups peas
  • 1/2 cups corn
  • 1/2 cups green beans
  • 3 1/2 cups potatoes
  • 3 cloves garlic minced
  • 2 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 3/4 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1/3 cups all purpose flour*
  • Stuffing for topping

1. Shred or chop leftover turkey meat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into small bite sized pieces. Measure out 1/2 cup each of corn, peas and green beans. Optionally, slice green beans in half width wise to create more manageable spoon-size pieces. Mince garlic.

2. Add prepared turkey and vegetables to your pressure cooker, along with salt, pepper, thyme bay leaves and chicken broth. Cook on high pressure for 30 minutes.

3. Release pressure through the rapid release function, then remove and discard bay leaves.

4. In a large measuring cup or medium bowl, whisk together flour and heavy cream until smooth. Pour into pressure cooker, stirring to combine well. Use sauté setting to bring the soup to a boil. Cook until slightly thickened.

5. Serve warm, topped off with optional stuffing.

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