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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.
2 tablespoons butter
1 cup chopped onion
2 packages McCormick® Turkey Gravy Mix
2 tablespoons flour
1 tablespoon McCormick® Sage, Rubbed
1 teaspoon McCormick® Garlic Powder
2 cups Kitchen Basics® Unsalted Chicken Stock
2 cups half-and-half
2 cups chopped roast turkey
2 cups frozen mixed vegetables
1 package (14 ounces) refrigerated pie crusts, (2 crusts)
Preheat oven to 450°F. Melt butter in medium saucepan on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add flour, Gravy Mixes, sage and garlic powder; stir with wire whisk until well mixed. Gradually stir in broth and half-and-half until well blended. Bring to boil. Reduce heat to low; simmer 5 minutes or until slightly thickened, stirring occasionally.
Stir in turkey and mixed vegetables; simmer 5 minutes or until heated through, stirring occasionally.
Meanwhile, unroll pie crusts. Cut out 3 large circles from each crust. Place on baking sheet. Bake 8 to 10 minutes or until golden brown. To serve soup, ladle into soup bowls and top each with 1 crust.
(Amount per serving)
Switched it to chicken and chicken gravy, sage was too expensive so I used herbs de Provence and canned veggies and it was fantastic! Definitely an keeper!
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