Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
Is there any greater challenge than attempting to feed a toddler healthy foods at dinnertime?
Attempting to feed TWO TODDLERS anything remotely healthy. EVER!
Surely this is a challenge faced by millions of moms everywhere, which is really my only consolation by the time 5:30 pm hits and I’m ready to throw in the towel. But there’s also hope! You CAN make a totally delicious, healthy, and toddler-friendly meal. And if your kids don’t eat it, more for you! Because this is a dinner you’ll want more of, I can promise you that.
First thing’s first: I made my own turkey stock for the first time ever, and it was completely delicious on its own, so there are lots of possibilities here. Using the bones from 3 turkey thighs and one turkey breast, I followed this super simple recipe available on makeitsuper.ca. I think next time I’ll make some turkey bone broth (which takes much longer), but also means you get even more of all the goodness of turkey into your meal. And just what might that be? Well, turkey is actually full of nutrients, is low in fat, and can be sourced locally in Ontario since so many are grown here – all without any hormones or steroids. These are some of the BIG reasons I chose to use turkey for this recipe.
Once the broth was done, I cubed and browned the turkey meat in a frying pan and quickly cooked my onions and celery before adding some fresh thyme and the broth with some flour.
Once everything was in the pot, it was a matter of 30 minutes before everything was cooked and ready to be served. Considering the broth can be made ahead of time, this was a meal I was able to prepare in less than an hour. That’s a win in my books, considering half of that time I was dancing in the kitchen with the kids while the soup sat in the pot, simmering!
The ingredients for the stock and the soup are similar, so it’s easy to make them both at around the same time, also. And having turkey definitely made for a nice change in protein for us around here, since we can sort of get stuck in a rut of eating the same things. It was good to remember that turkey is great for any day of the week, and we don’t need a special occasion for it!
One of the best parts of this recipe was having pie crust “crackers” to dip into the soup! The kids loved playing with the cookie cutters, and I loved the simplicity of this whole thing. It’s always great to get them involved in making dinner, even if they’re not actually helping. Wahetever keeps them busy for 20 seconds, right?
They kept asking for more “cookies” and to try our soup (they loved the broth) as we ate dinner. Don’t ask me how many of the vegetables they ate. Seriously, don’t ask. I’m just extra glad there were so many nutrients in that broth and the turkey itself!
Here’s the full recipe of the turkey pot pie soup to help you make this yourself:
- 2 tablespoons butter
- 1 tablespoon canola oil
- 5 ribs celery, chopped (about 2½ cups)
- 1 sweet onion, chopped (about 1½ cups)
- 4 sprigs fresh thyme
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- 6 cups turkey stock
- 2 cups half and half
- 4 cups chopped turkey meat
- 4 white potatoes, chopped into ½ inch cubes
- 3 cups frozen peas & carrots
- 1 teaspoon marjoram
- 1 package refrigerator pie dough
- Flour for dusting pie dough
- Take your frozen pie crust out of the freezer.
- In a large pot, melt the butter with canola oil. Cook the celery and onion until they become soft, stirring occasionally.
- Add flour to a small bowl with 1 cup of turkey stock and whisk until they're combined.
- Add mixture and thyme sprigs to the vegetables and cook for 5 minutes, stirring often.
- Add in the rest of the turkey stock and half and half, whisking so no clumps appear.
- Add the turkey meat, potatoes, frozen carrots & peas and marjoram.
- Cook for 20-30 minutes or until potatoes and carrots are tender.
- Preheat your oven to 400 degrees F.
- Roll out the refrigerator pie crust and cut into whatever shapes you'd like, then place on a baking sheet lined with parchment paper. Take leftover dough and roll it back out to keep cutting shapes out, dusting the dough with flour as you go so it doesn't stick to your rolling pin and countertop.
- Bake in the oven for 5 minutes.
Here’s an easy image for you to Pin so you can make sure it gets saved! Let me know if you try this recipe, ok? I can’t wait to make it again!