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Recipe for Slow Cooker (Crock Pot) Turkey Pot Pie Soup
Recipe for Slow Cooker (Crock Pot) Turkey Pot Pie Soup
- Recipe Submitted by Cassata on 09/30/2014
Category: Healthy Recipes, Soups, Crockpot, Pies
Ingredients List
- 4 cups water
- 4 tsp chicken bouillon (or 2 tsp shirley J chicken bouillon, my favorite)
- 3 cups frozen hash browns (shredded or cubes)
- 3 cups diced cooked turkey (leftovers work so great for this)
- 3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
- 2 cups frozen peas (you could also use the frozen mixed veggies, peas was what I had on hand)
- 1 (4 oz) can sliced mushrooms, drained
- 2 Tbsp cornstarch
- 1 (8 oz) package cream cheese
- 1 tsp ground black pepper
- Salt to taste
- Biscuits to serve on the side, optional
Directions
1. Add water, bouillon, hash browns, turkey, bacon, and mushrooms to slow cooker.
2. Cover and cook on LOW for about 4-6 hours. Remove lid and stir in the peas.
3. Turn slow cooker to HIGH. In a small bowl combine cornstarch with 1/4 cup water, stir until smooth. Then stir cornstarch mixture into the slow cooker. (keep lid off)
4. Cube the cream cheese and add into the slow cooker. Stir until melted.
5. Let cook on HIGH until soup is thickened (probably about 10-15 minutes).
6. Add in pepper and salt to taste.
7. Ladle into bowls and serve with biscuits.
2. Cover and cook on LOW for about 4-6 hours. Remove lid and stir in the peas.
3. Turn slow cooker to HIGH. In a small bowl combine cornstarch with 1/4 cup water, stir until smooth. Then stir cornstarch mixture into the slow cooker. (keep lid off)
4. Cube the cream cheese and add into the slow cooker. Stir until melted.
5. Let cook on HIGH until soup is thickened (probably about 10-15 minutes).
6. Add in pepper and salt to taste.
7. Ladle into bowls and serve with biscuits.
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