Ingredients

The following ingredients have 4 Servings
  • Dough for a single pie crust (homemade or storebought (gluten free, if needed))
  • 1 Tablespoon olive oil
  • half of an onion, (diced)
  • 2 celery stalks, (sliced)
  • 1 cup sliced carrots
  • 1 large potato, (peeled and chopped into about 1/2 inch cubes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 1 package McCormick Turkey Gravy Mix ((regular or gluten free))
  • 2 cups chicken or turkey broth or stock
  • 1/2 cup frozen peas
  • 2 cups chopped cooked turkey
  • 1 cup shredded cheddar cheese
  • 1 Tablespoon minced fresh parsley, (or 1 teaspoon dried)
  • Additional salt and pepper, (to taste)

Instruction

  • Note: This can be done while the soup is simmering. Preheat oven to temperature indicated in the pie crust recipe or directions. Roll out the dough to 1/4 inch thick and cut into 1-inch strips. Place on a parchment-lined baking sheet and bake until golden brown. For the gluten free pie crust, I baked at 425°F for 9 to 11 minutes. Remove from the oven and set aside to cool.
  • In a large pot, heat the olive oil over medium high heat. Add onion, celery, carrots, potato, salt, and pepper, and saute for about 4 or 5 minutes.
  • While the veggies are cooking, in a small bowl, whisk together the milk and gravy mix.
  • Add the gravy mixture, broth, turkey, and peas to the pot.
  • Cover and bring just barely to a boil, reduce heat, and simmer for about 15 minutes, or until the potatoes and carrots are soft.
  • When ready to serve, slowly add the cheddar cheese in small amounts, stirring well after each addition.
  • Stir in the parsley, and adjust seasoning to taste with salt and pepper.
  • Serve with the pie crust crackers.