Leftover turkey? Toss it into a pot

Annette M. Drowlette/Staff
In need of a new way to use leftover holiday turkey? Try this hearty pot pie soup.

In need of a new way to use leftover holiday turkey? Try this hearty pot pie soup. The pot pie crust is here in the form of pie-crust croutons, which are simply baked prepared pie crust dough. You can cut the pie crust into decorative shapes using cookie cutters or just unroll the dough and cut it into squares using a pizza cutter.


Poultry seasoning gives this soup the perfect flavor without measuring out spices. If you don't have any you can substitute 1/2 teaspoon dried ground sage, 1/4 teaspoon dried thyme, 1/4 teaspoon freshly ground black pepper and a dash of marjoram.

Serve the soup with fruit salad from the produce department and bakery muffins.


1/2 package refrigerated ready to bake pie crusts (1 pie crust)

2 tablespoons light butter or margarine, or olive oil

1/4 cup finely chopped onions

1/3 cup flour

4 cups reduced-sodium chicken broth

1 cup skim milk

1 teaspoon poultry seasoning

1 10-ounce package frozen mixed vegetables, defrosted

3 cups leftover turkey, white and dark meat, coarsely chopped

Salt and freshly ground black pepper

Heat oven to 400 degrees. Unroll pie crusts and cut into shapes using small cookie cutters. Place the strips on parchment paper-lined baking sheets and bake for 12 minutes, until golden. Remove from the oven and set aside.

While the pie crust strips are baking, prepare the soup. Melt the butter in a Dutch oven over medium-high heat. Add the onions and saute until soft, about 4 minutes. Whisk in the flour and cook 1 minute. Whisk in the chicken broth and the milk and bring to a boil. Reduce heat and stir in the vegetables, turkey and poultry seasoning. Season to taste with salt and pepper and simmer 15 minutes, until vegetables are cooked and soup is slightly thickened. Ladle into bowls and garnish with the pie crust croutons.

Makes 4 servings.

COMING NEXT WEEK: Company coming? Karin shares five fast and fabulous recipes (four appetizers and one dessert) for holiday gatherings. Watch Karin make the dish at noon Tuesday on television station WJBF (Channel 6).

Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta Ga 30903. send e-mail to karin.calloway@comcast.net. Find previous Quick Cooking recipes at augustachronicle.com/karin.



Karin Calloway: Winter sauce as summer taste

Since our kids went to college, it’s just my husband, Bond, and me for dinner most nights.

It’s been hard... Read more

Cooking with Karin: Condensed Milk Cookies

Ilove baking cookies, and I’m always on the lookout for a versatile cookie dough that can be used in a variety of... Read more

Karin Calloway: Ham and Cheese Rolls delicious for breakfast or lunch

I guess you could say I’m on a roll. Last week I shared a simple recipe for Andouille Pinwheels, and this week’s recipe is very similar in... Read more

Calloway: Andouille Pinwheels are easy appetizers

I often joke that if there’s another ice storm I could feed my whole neighborhood from my freezer. It’s always stocked with... Read more