Pot pie soup, made with chicken or leftover turkey, is lower in calories, fat and sodium with far more vegetables than its traditional pot pie counterpart.

Yield: 6 servings (2 cups soup and 5 pie crust shapes)
Difficulty Rating: Intermediate
Recipe From: My Indiana Home


  • 1 pound potatoes, unpeeled, diced into ½- to ¾-inch pieces
  • 1½ cups butternut squash, peeled, seeded and diced into ½- to ¾-inch pieces
  • ¾ cup celery, thinly sliced
  • 3 cloves garlic, finely minced
  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 8 cups lower sodium chicken broth, divided
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1½ teaspoons Italian seasoning
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 2½ cups cooked turkey or chicken, shredded
  • 1 ½ cups frozen green peas
  • 1 ½ cups frozen sliced crinkle-cut carrots
  • 1 pouch refrigerated pie crust, room temperature (from a 14.1 ounce box)


Recipe From: Farm Flavor - www.farmflavor.com

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