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Turkey Pot Pie Soup with Buttermilk Biscuit “Croutons”

Cooking and Beer
  • 55 minutes
  • Serves 6

INGREDIENTS

3 cups

Chicken or turkey broth

2 cups

Turkey breast

1

Bay leaf

3

Carrots, medium

3

Celery, medium ribs

2 cloves

Garlic

1/4 cup

Parsley, fresh

1 1/2 cups

Peas, frozen

1

Yellow onion, medium-sized

2

Yukon gold potatoes, medium-sized

2 tsp

Baking powder

1 tsp

Black pepper

2 cups

Flour

1 tbsp

Granulated sugar

1 tsp

Italian seasoning

1 tsp

Kosher salt

1

Salt and black pepper

7/8 cup

Butter, unsalted

3/4 cup

Buttermilk

1 cup

Half and half

4 oz

Sour cream

4 oz

White cheddar cheese, sharp grated

1 cup

Whole milk