This is the final Thanksgiving leftover meal. The remainder is heading for the freezer but it was a tasty ending to using turkey.
Turkey Pot Pie Soup
2 tbsp butter
2 tbsp flour
2 cups turkey or chicken broth
2 cups milk
2 cups turkey, cut into bite size pieces
1 cup carrots, pared and diced
1 cup potatoes, pared and diced
1 cup peas
1 cup corn (I used 2 ears of fresh corn)
1 tbsp celery flakes
Salt and freshly ground pepper to taste
Melt the butter in the bottom of a dutch oven or soup kettle. Stir in flour and cook for a couple minutes. Whisk in chicken broth. Add in milk, turkey, carrots and potatoes, cover with lid slightly ajar and cook over medium heat for 45 minutes. Add in peas, corn and celery flakes. Cook for an additional 30 minutes. Add salt and freshly ground pepper to taste.