Turkey Pot Pie Soup with Buttermilk Biscuit "Croutons"

Turkey Pot Pie Soup with Buttermilk Biscuit "Croutons"

Turkey Pot Pie Soup with Buttermilk Biscuit “Croutons”

November 09, 2014 -

8 Comments

Use up those Thanksgiving leftovers! This turkey pot pie soup is loaded with flavor and topped with mini crispy buttermilk, cheddar biscuits adding the perfect crunch!

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.”

Ingredients

  • 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)
Read the whole recipe on Cooking and Beer