I don’t know about you guys, but I LOVE the leftovers from Thanksgiving dinner almost more than I love Thanksgiving dinner itself. It’s sort of strange actually, since I normally don’t love leftovers in general. Thanksgiving leftovers are a whole different ball game though. I don’t know why, but for some reason the food just tastes better the next day, and what I love the absolute most is transforming those leftovers into something new and exciting. Now, I know that soup is a common Thanksgiving leftovers meal, but this turkey pot pie soup has something a little bit special going on, and that little special something comes in the form of buttermilk biscuit “croutons.”
The buttermilk biscuit “croutons” are the best part of this meal. When, I make chicken pot pie, it is always topped with my goat cheese beer biscuits. It’s just how I roll, and I knew that when I was making this turkey pot pie soup, that I had to do something similar.
The biscuits are so adorable and are formed into mini morsels. They are loaded with the essential ingredients of buttermilk, sharp cheddar cheese and a ton of black pepper. They are little bites of deliciousness, and I could eat them all by themselves.
The soup itself is pretty self-explanatory. I usually put cream cheese or sour cream in my traditional chicken pot pie, and for this turkey pot pie soup I took full advantage of that sour cream.
What I love about this turkey pot pie soup is that not only can you use that leftover turkey breast, but it is also a great way to use up any leftover veggies that didn’t make it into a recipe. I don’t know about you guys, but I always have a couple of extra carrots, celery and potatoes. In order for them not to go bad, I always throw them into a soup after Thanksgiving.
Well, I hope you guys had a fabulous weekend and are enjoying whats left of your Sundays! Recipe and beer pairing is below!
- 1/2 cup unsalted butter, divided
- 1 medium-sized yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 medium celery ribs, peeled and diced
- 2 cloves of garlic, finely minced
- 3 cups chicken or turkey broth (or stock)
- 2 medium-sized Yukon gold potatoes, diced (peeled if desired)
- 1 bay leaf
- salt and black pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded or diced Turkey breast
- 1 1/2 cups frozen peas
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 4 ounces sour cream
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, sliced (divided)
- 4 ounces sharp white cheddar cheese, grated
- 1 teaspoon black pepper
- 3/4 cups buttermilk (more as needed)
- In a large dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the onion, carrots and celery. Cook until the veggies are just tender, about 8-10 minutes. Add the garlic and cook for an additional minute. Add the broth, potatoes, bay leaf, a heavy dose of salt and pepper and Italian seasoning. Mix to combine. Bring the mixture to a boil and then lower the heat to a simmer. Cook until the potatoes are fork tender, about 15 minutes. Add the turkey breast, frozen peas, and fresh parsley. Stir to combine and lower the heat to low.
- In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook until the raw flour has cooked out and the mixture is golden. Continuing to whisk, pour in the whole milk, half and half and sour cream. Bring the mixture to a simmer, whisking constantly, until the mixture has thickened substantially.
- Pour the flour mixture into the soup and stir to combine. Keep warm on the stove, covered, while you prepare your buttermilk biscuit croutons.
- Prepare your buttermilk biscuit croutons by preheating an oven to 450 degrees F and lining a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
- In the pitcher of your blender or food processor, add the butter. Add the flour mixture on top. Cover with the lid and pulse 8-10 times until coarse crumbles have formed (If you don''t have a blender or food processor, just use your hands and crumble until coarse crumbles form - This will take a couple of minutes). Transfer back to the bowl and add the cheddar cheese and black pepper. Mix to combine.
- Create a well in the middle of your flour mixture, and add the buttermilk. Fold the ingredients together until a soft dough forms. Do not over-mix.
- In teaspoon-sized dollops, drop the biscuits onto the prepared baking sheet. Fill the baking sheet, making sure to not overcrowd the pan. You may need to bake these biscuits in two batches. Bake at 450 degrees F for 8-10 minutes or until the tops are just beginning to brown. Remove from heat and serve immediately with turkey pot pie soup.