This is a great recipe for your leftover Thanksgiving turkey! I would omit the pie crust and serve the soup with rolls on the side.
Turkey Pot Pie Soup
(Thank you Valerie Phillips)
4 cups turkey or chicken broth
2 T. dried chopped onion
3-4 cups frozen hash browns (O'Brien)
3-4 cups diced, cooked turkey (can be white or dark meat, or both)
3 oz. pkg. real bacon pieces (optional)
3-4 cups frozen mixed vegetables (corn, peas, carrots, and green beans)
1 (4 oz.) can mushroom stems and pieces, drained
2 T. cornstarch
1 (8 oz.) pkg. cream cheese
1 1/2 tsp. freshly ground pepper
Salt to taste
1 refrigerated pie crust
Heat broth in a 4 quart stockpot. Add onion, potatoes, turkey, bacon, vegetables, and mushrooms. Bring to a boil.
Mix cornstarch with 1/4 cup cold water until well blended. Whisk into soup and continue whisking as mixture boils and thickens, about 2-3 minutes.
Turn heat to medium-low. Cut cream cheese into smaller chunks and stir into soup until well blended. Add pepper. Simmer an additional 10-15 minutes.
While soup simmers, unroll pie crust on baking sheet. With knife, cut crust into 6 or 7 3x3" squares (a good idea to make a spare in case one square breaks). There will be some leftover dough scraps. Bake squares and leftover pieces at 425 for 8-10 minutes, or until golden.
Serve each bowl of soup topped with a square of pie crust. The baked, leftover pieces can be used for dippers as well.
Makes 6 servings.