Turkey Pot Pie Soup With Buttermilk Biscuit “Crouto

Name: Turkey Pot Pie Soup With Buttermilk Biscuit “Croutons”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1/2 cups Unsalted Butter, Divided; 1 whole Medium Sized Yellow Onion, Diced; 3 whole Medium-sized Carrots, Peeled And Diced; 3 stalks Celery, Diced; 2 cloves Garlic, Finely Minced; 3 cups Chicken Or Turkey Stock (or Broth); 2 whole Medium-sized Yukon Gold Potatoes, Diced (peeled If Desired); 1 whole Bay Leaf; Salt And Black Pepper; 1 teaspoon Italian Seasoning; 2 cups Fully-cooked Shredded Or Diced Turkey Breast (chicken May Be Substituted); 1-1/2 cup Frozen Peas; 1/4 cups Fresh Parsley, Chopped; 1/4 cups All-purpose Flour; 1 cup Whole Milk; 1 cup Half-and-half; 4 ounces, weight Sour Cream; FOR THE BISCUITS:; 1-3/4 cup All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 1 Tablespoon Granulated Sugar; 6 Tablespoons Cold Unsalted Butter, Sliced, Divided; 4 ounces, weight Sharp White Cheddar Cheese, Grated; 1 teaspoon Black Pepper; 3/4 cups Buttermilk (more As Needed)

Servings: persons

FOR THE SOUP:
1/2 cups Unsalted Butter, Divided
1 whole Medium Sized Yellow Onion, Diced
3 whole Medium-sized Carrots, Peeled And Diced
3 stalks Celery, Diced
2 cloves Garlic, Finely Minced
3 cups Chicken Or Turkey Stock (or Broth)
2 whole Medium-sized Yukon Gold Potatoes, Diced (peeled If Desired)
1 whole Bay Leaf
Salt And Black Pepper
1 teaspoon Italian Seasoning
2 cups Fully-cooked Shredded Or Diced Turkey Breast (chicken May Be Substituted)
1-1/2 cup Frozen Peas
1/4 cups Fresh Parsley, Chopped
1/4 cups All-purpose Flour
1 cup Whole Milk
1 cup Half-and-half
4 ounces, weight Sour Cream
FOR THE BISCUITS:
1-3/4 cup All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 Tablespoon Granulated Sugar
6 Tablespoons Cold Unsalted Butter, Sliced, Divided
4 ounces, weight Sharp White Cheddar Cheese, Grated
1 teaspoon Black Pepper
3/4 cups Buttermilk (more As Needed)

1
["In a large Dutch oven, melt 1/4 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 3/4 of the 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. Put the lid on the pan and keep it over low heat on the stove while you prepare your buttermilk biscuit croutons.", "Prepare your buttermilk biscuit croutons by preheating an oven to 450 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 crowd the pan. You may need to bake these biscuits in two batches. Bake at 450 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."]

1644

kcal

Calories

107

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR THE SOUP:, 1/2 cups Unsalted Butter, Divided, 1 whole Medium Sized Yellow Onion, Diced, 3 whole Medium-sized Carrots, Peeled And Diced, and more.

Yes, Turkey Pot Pie Soup With Buttermilk Biscuit “Croutons” falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey Pot Pie Soup With Buttermilk Biscuit “Croutons”

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions