Turkey Pot Pie Soup

Comfort in a bowl and hearty enough for dinner with a green salad. Of course, you can skip the puff pastry topping, but it makes a great finish to the soup.

Baking Time: 10 minutes

Preparation Time:

Cooking Time:

Serves: 6

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  • 1 sheet (225 g) frozen butter puff pastry, thawed
  • 1/3 cup (75 mL) finely grated Ontario Cheddar Cheese


  • 2 tbsp (25 mL) butter
  • 2 cloves Ontario Garlic, minced
  • 1 Ontario Onion, diced
  • Salt and pepper
  • 1-1/2 cups (375 mL) unpeeled diced Ontario Potatoes
  • 1 cup (250 mL) diced Ontario Parsnip
  • 1/2 cup (125 mL) each diced Ontario Carrot and Celery
  • 1/2 cup (125 mL) chopped Ontario Mushrooms
  • 3/4 tsp (4 mL) dried thyme leaves
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 2 bay leaves
  • 1 carton (946 mL) low-sodium chicken broth
  • 3 tbsp (45 mL) all-purpose flour
  • 1/2 cup (125 mL) 10% Ontario Half-and-Half Cream
  • 2-1/2 cups (625 mL) bite-size pieces cooked Ontario Turkey or Chicken
  • 1/3 cup (75 mL) finely chopped fresh Ontario Parsley


Topping: Unroll puff pastry sheet, leaving pastry on parchment paper. Using floured 2- to 3-inch (5 to 7.5 cm) cookie cutters, cut out 12 to 15 puff pastry shapes (leftover pastry can be re-rolled). Place pastry onto parchment paperlined baking sheet, spacing shapes apart. Evenly sprinkle cheese on each cut out, pressing gently into pastry. Refrigerate.

Soup: In large pot, melt butter over medium heat. Add garlic, onion and pinch each of salt and pepper; cook, stirring, for 3 minutes. Stir in potatoes, parsnip, carrot, celery, mushrooms, thyme, pepper flakes and bay leaves. Add broth; bring to boil. Cover, reduce heat and simmer gently for about 10 minutes or until vegetables are tender.

Meanwhile, bake puff pastry shapes in 425°F (220°C) oven for 10 minutes or until golden. Set aside.

In small bowl, whisk flour into cream; gradually stir into soup, stirring continuously until mixture comes to boil. Simmer gently 2 minutes. Stir in turkey and parsley until heated through. Season with salt and pepper to taste. Serve soup topped with pastry cut-outs.

Nutritional information

1 Serving  

  • PROTEIN: 22 grams
  • FAT: 17 grams
  • CARBOHYDRATE: 28 grams
  • CALORIES: 360        
  • FIBRE: 3 grams
  • SODIUM: 295 mg