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Turkey Pot Pie Soup

Turkey Pot Pie Soup printPrint Recipe

  • 1 container TJ’s Mirepoix
  • 2 cloves TJ’s Garlic, chopped
  • 1 Tbsp TJ’s Extra Virgin Olive Oil
  • 1 tsp TJ’s Butter
  • 1 tsp TJ’s Rosemary, chopped
  • 1 tsp TJ’s Thyme
  • 1 tsp TJ’s Parsley
  • A few twists of TJ’s Sea Salt and TJ’s Black Pepper Grinders
  • 2 large TJ’s Russet Potatoes, diced into 1/2 inch cubes
  • 1 quart container TJ’s Turkey Broth
  • 1 TJ’s Bay leaf
  • 1 container TJ’s Condensed Cream of Mushroom Soup (seasonal)
  • 1 cup TJ’s Frozen Peas, thawed
  • 2 cups TJ’s Fully Cooked Turkey, shredded or cubed
  • TJ’s Dried Cranberries or fresh TJ’s Sage to garnish
  • 1 package TJ’s Pull-Apart Dinner Rolls (optional)

Cook mirepoix and garlic with olive oil and butter for 5 to 7 minutes in a large pot. Add rosemary, thyme, parsley, salt, pepper, potatoes; continue to cook another minute. Add broth and bring to a boil; add bay leaf, reduce heat, cover and simmer for 10 minutes. Remove bay leaf and add mushroom soup and peas. Cook for another 3 minutes or so. Add turkey and heat until warmed through. Adjust seasonings. Garnish with sage or dried cranberries and serve with dinner rolls.

Serves: 4 - 6
Cooking Time: 35 - 45 Minutes

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