Turkey Pot Pie Soup with Masa Biscuits (4-7 points)

lighter2I still (still!) had leftover turkey last night. It was time to be done with the turkey. And this is a delicious way to finish it off.

Creamy and savory, this soup has all the best elements of a chicken pot pie filling without the cream or butter. Of course, the best part of a chicken pot pie is always the crust but, unfortunately, that’s the least healthy part. So to give it a healthier twist, this soup is accompanied by a masa harina biscuit. So this biscuit uses wholesome ground corn instead of bleached flour and butter. But even if you don’t make the biscuits, it’s still a delicious soup.

Enjoy this lightened up version!

Turkey Pot Pie Soup with Masa Biscuits

Adapted from Skinnytaste.com
Ingredients:

For soup:

  • 1/2 medium onion, diced
  • 3 cups nonfat milk
  • 3 cups chicken broth
  • 8 oz. turkey, shredded or chopped
  • 10 oz. sliced mushrooms
  • 2 cups mixed vegetables (I used roasted cauliflower and brussel sprouts leftover from Thanksgiving)
  • 1 tsp. thyme
  • 1/2  tsp. ground cumin
  • Salt and pepper to taste
  • 1/4  cup masa harina

For biscuits:

  • 1 cup masa harina
  • 2/3 cup water
  • 1/8 tsp. salt

Directions:
For the soup:

1.         In a bowl, mix a 1/2 cup of the broth with the 1/4 cup of masa harina. Whisk together to create a slurry that will thicken up the soup. Put it to the side for now.

2.         Give the onion a quick sauté with cooking spray or a bit of olive oil. Add the rest of the soup ingredients to a pot and heat until everything is cooked through and nice and hot.  Add into the slurry and stir.

For the biscuits: (for more detailed instructions, with pictures, click here)

1.         Mix the masa harina, water and salt in a bowl.

2.         Make 4 biscuits.

3.         Cook the biscuits on a pan (no oil) over medium heat. Cook them for 3-5 minutes on each side. You want light brown to dark brown spotting.

Serving Size: 2 cups soup with 1 biscuit

With masa biscuit:

Weight Watchers Points+: 7

Calories 276, Carbs 44, Fat 2, Protein 24

Without biscuit

Weight Watchers Points+ without biscuit: 4

Calories 166, Carbs 21, Fat 1, Protein 21

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{ 4 comments… add one }

  • Christina Rodriguez December 5, 2012 at 12:07 pm

    These “biscuits” can also be made into gorditas… It’s super easy. Just flatten out a ball of masa in your hand until they form an extra thick tortilla (about 1/4″ thick), and spoon a filling in the middle (such as picadillo/chicharron prensado/bean puree/mashed potatoes, etc…). Then pull the edges up to cover the filling, smoothing out the top slightly (so it looks like you you once again have a ball of masa), and again flatten in your hands, like if you are making a tortilla. Once it’s about 3/8″ thick place it on your hot comal. It takes a few tries to get a hang of it (i.e. not too much filling)…

    Reply edit
  • hotspicyandskinny December 6, 2012 at 5:47 pm

    Thanks Christina! I do have a separate post for gorditas but in my family we made them a weird way- we piled all the ingredients right on top. I don’t know why but my abuela and tias all do it this way. I really should extend my horizons and try it the “right way” :) Thanks for posting! Do you have a blog? We should collaborate!

    Reply edit
    • Christina Rodriguez December 17, 2012 at 9:41 pm

      After I posted this comment I saw your gordita post, doh. We call those ‘sopes’ (I suppose that’s what they are called in northern Mexico, when they are topped, instead of stuffed). The first time I ate them stuffed though was eating at a Salvadorian restaurant (which of course are called ‘pupusas’). Now that I am in southern Mexico though, the stuffed masa are called ‘tlacoyos’. Venezuelans call them ‘arepas’ (though they use a precooked corn meal, a little like polenta) and cut them and half and make them like a sandwich. I love masa! haha…

      I’ve thought many times about starting a blog, but haven’t gotten around to doing it. It would probably have a wheat free / egg free theme to it as I think that is the reason I first wandered onto your blog (looking for masa ideas).

      I did want to add another idea for your biscuits. Being as one of my girls doesn’t do eggs or wheat (not to mention nuts) I’m always experimenting. Something I found which adds a more breadish/biscuit feel to masa harina is using mineral water in the mix. It will help the masa rise and make it more tender. You could either bake or make on the comal. I also make chocolate cake with masa harina and mineral water (to keep it egg free and wheat free)… (It ends up tasting a little like chocolate tamales, haha, but it keeps my girls happy).

      Reply edit
  • hotspicyandskinny December 17, 2012 at 10:14 pm

    Don’t you love how every region has it’s distinct food traditions? My parents are from Guadalajara so that’s what I’ve always known. But I’ve also taught in predominately Mexican neighborhoods and those moms have taught me so much about each region’s foods. I love it!
    Now, I’m so intrigued by the chocolate masa cake. A chocolate tamale sounds like a heavenly thing. I’m going to start experimenting now!

    Reply edit

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