Serves a Crowd

Pot Pie Soup with a Little Warmth (or a big kick!)

March 30, 2011
9 Ratings
  • Makes about 3 quarts
Author Notes

Tom and I fry turkeys for Thanksgiving, two on the holiday, and then three or four more the next day to freeze and pull out during the winter. I pulled the last one out this week and we had turkey dinner, turkey sandwiches...turkey everything. Sometimes I make pot pie, but this time I wanted a soup with the pie flavors. When I make soup I like a little kick which is accomplished by adding cayenne or crushed red pepper. This time I thought why not try a little fresh horseradish? It worked!...a nice warm background. I like a big kick, however, so I grated extra horseradish for passing at the table. —inpatskitchen

What You'll Need
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup flour
  • 1 medium onion, diced
  • 3 small carrots, diced
  • 1 stalk celery, diced
  • a pinch of ground thyme
  • 2 teaspoons black pepper
  • 2 medium potatoes, peeled and diced
  • 8 cups chicken or turkey broth
  • 2 cups fresh or frozen corn kernels
  • 2 cups fresh or frozen peas
  • 4 cups diced cooked turkey or chicken
  • 1/2 cup cream
  • 1/2 cup chopped parsley
  • 5 tablespoons finely grated fresh horseradish plus more for passing (optional) at the table
  • more pepper and salt to taste
  • 1 sheet of puff pastry from a 17.3 ounce package, cut into 9 squares and baked at 400F for about 20 minutes
  1. In a soup pot, melt the butter and oil and saute the onion, celery and carrot until the onion softens a bit.
  2. Add the thyme, black pepper and flour and cook while stirring for a couple of minutes until the mixture forms a tight roux.
  3. Slowly add the broth, stirring constantly, until the roux mixture is incorporated. Add the potatoes. Bring to a boil and simmer for 15 minutes.
  4. Add the corn, peas and chicken or turkey and bring back to the boil.
  5. Turn off the heat and stir in the cream, horseradish and parsley. Re-season with salt and pepper, if desired.
  6. Serve each bowl with a puff pastry square floating on top.

See what other Food52ers are saying.

  • JanetFL
  • ChefJune
  • LeBec Fin
    LeBec Fin
  • lorigoldsby
  • Burnt Offerings
    Burnt Offerings

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

12 Reviews

JanetFL December 24, 2015
inpatskitchen December 24, 2015
Thanks Janet!!
ChefJune December 24, 2015
Can't believe I'm seeing this for the first time! Hope we get some cold, soupy weather soon.
inpatskitchen December 24, 2015
I know....looks like a "Green" Christmas this year!
LeBec F. December 24, 2015
REALLY nice job, pat. I like the way you think!
inpatskitchen December 24, 2015
Thanks Mindy!
lorigoldsby March 31, 2011
great idea to do another one to freeze when you are doing your holiday turkey...the fryer and oil are already out (and hot).
inpatskitchen March 31, 2011
Thanks lorigoldsby... having the extra turkeys around work out well when my sandwich loving son is in town.
Burnt O. March 30, 2011
Really original - love this. Well done.
inpatskitchen March 31, 2011
boulangere March 30, 2011
What a lovely idea!
drbabs March 30, 2011