Turkey Pot Pie Soup
original recipe from http://marinatemebaby.com

All the flavors of turkey pot pie are in this soup – from the creamy sage broth to the chunks of turkey, mixed vegetables and even a pie crust topper. Puff pastry is another option for "croutons."

1 tablespoon butter
1 small yellow onion (diced)
2 stalks celery (diced)
1/4 cup all purpose flour
2 russet potatoes (peeled and diced)
1 tablespoon chopped fresh sage
1/2 teaspoon fresh ground black pepper
3 cups low sodium chicken broth
1 cup half-and-half
2 carrots (peeled and diced)
3 cups shredded leftover turkey meat (best if you have a mixture of dark and white)
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1 cup frozen peas
[1 recipe pie crust]

In a large Dutch Oven or a large pot over medium heat melt the butter. Add the aromatics (onion, celery) and allow to soften slightly - about 2 minutes. Then add the flour, and allow to cook an additional minute.

Add the potatoes, sage and cracked black pepper. Add 2 cups of water, chicken broth and the half-and-half. Place a lid on the Dutch Oven and bring to a boil over medium-high heat. Once it has reached the boiling point reduce your heat to a medium and allow to simmer until the vegetables are tender. This will take an additional 4 minutes.

Once the vegetables are tender add the shredded turkey and frozen peas and allow to cook until completely warmed through. About an additional minute.

[Meanwhile, make the pie crust, roll out, brush with an egg wash, sprinkle with kosher salt, and bake in pie pans or on a sheet pan. When done, let cool and break into pieces to use as "crackers" with the soup. Puff pastry could be used in the same way. Lightly roll out defrosted store-bought puff pastry, cut into squares or cut shapes with a small cooky cutter, brushed with egg wash and sprinkle with salt. Bake until puffed and bowned.]

To serve, add the parsley and the salt to taste. Adjust any season that might be necessary before serving.