Turkey Pot Pie Soup

This Turkey Pot Pie Soup combines all the hearty goodness of a classic pot pie in a cozy, creamy bowl of soup. It’s filled with tender turkey, vibrant vegetables, and a touch of cream for that perfect comforting flavor. It’s a great way to use up leftover turkey and brings warmth to any chilly day.

Two bowls of Turkey Pot Pie Soup with two spoons beside.

If you love thick, satisfying soups, this recipe is sure to hit the spot. With a homemade turkey stock, it’s packed with flavor, but even a good-quality chicken broth does the trick. Loaded with carrots, potatoes, peas, and corn, each spoonful delivers the comforting essence of pot pie in a new way. Add a flaky pastry topping for that perfect finishing touch!

Two bowls of Turkey Pot Pie Soup.

Ingredients

  • Butter – Salted or unsalted, just adjust the seasoning later.
  • Onion – Yellow or white onion works well.
  • Celery – Use 2–3 stalks, including the leaves for added flavor.
  • Carrots – Opt for large carrots for the best texture.
  • Garlic – Fresh cloves.
  • All-purpose flour – Helps thicken the soup.
  • Turkey broth or stock – Chicken broth is a good alternative.
  • Milk – Avoid skim for a creamier soup.
  • Bay leaves – Add a subtle depth to the soup.
  • Dried thyme – Optional, but adds an earthy note.
  • Potatoes – Gold, red, or russet work well.
  • Frozen peas
  • Frozen corn
  • Heavy whipping cream
  • Salt and pepper – To taste.
  • Pie crust – For the optional topping.
Turkey Pot Pie Soup ingredients with labels.

How To Make Turkey Pot Pie Soup

  1. Melt the butter in a large pot over medium heat.
  2. Add the onions, celery, and carrots, and cook until the onions are translucent.
  3. Add garlic and cook for an additional minute.
  4. Turn off the heat, add the flour, and stir until veggies are coated.
  5. Slowly pour in the turkey stock, stirring to dissolve the flour.
  6. Add the milk, bay leaves, and thyme if using. Bring the soup to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
  7. Add the turkey and potatoes, simmering for another 8–10 minutes until the potatoes are tender.
  8. Stir in the peas, corn, and cream, and bring the soup to a gentle simmer.
  9. Season with salt and pepper, and serve with crumbled pie crust on top.

Pastry Topping

For an optional topping, bake a thawed pie crust on a parchment-lined baking sheet at 375°F for 15–20 minutes until golden. Let it cool, then break it into large pieces to garnish the soup.

Step-By-Step Process

Chef Jenn’s Tips

  • Use a heavy-bottomed pot to prevent burning.
  • Keep the carrots and celery diced to similar sizes for even cooking.
  • Avoid overcooking; you want the carrots slightly firm and potatoes intact.
  • Frozen peas and corn cook quickly; just heat them until the soup reaches a simmer.
  • Use any leftover turkey, including smoked, roasted, or even deep-fried turkey.

Make It A Meal

This hearty Turkey Pot Pie Soup can stand alone as a meal, but pairs well with a sandwich or a light salad for a complete lunch or dinner. Serve with smoked biscuits, buttered bread, or enjoy as a starter to a main course like grilled steak or baked chicken.

Two bowls of Turkey Pot Pie Soup.
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Two bowls of Turkey Pot Pie Soup with two spoons beside.

Turkey Pot Pie Soup

Chef Jenn
This is my favorite way to use up leftover turkey! This soup is so creamy, chunky, and delicious, and the crumbled baked pastry on top is the perfect garnish. It's a restaurant-quality soup you can make easily at home!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup, Soup & Stews
Cuisine American
Servings 8 servings
Calories 446 kcal

Ingredients
  

  • ¼ cup butter I cook with salted butter
  • 1 cup onion diced
  • 2 stalks celery diced, leaves and all
  • 2 carrots peeled and diced
  • 4 cloves garlic minced
  • 6 tablespoons all-purpose flour
  • 4 cups turkey broth or chicken broth/stock
  • 2 cups milk
  • 2 bay leaves
  • ½ teaspoon dried thyme optional
  • 2 cups potatoes diced; about 2 large taters
  • 3 cups leftover turkey diced
  • ¾ cup frozen peas
  • ¾ cup frozen corn niblets
  • ½ cup heavy whipping cream
  • 1 ½ teaspoons kosher salt or to taste
  • ½ teaspoon white pepper or to taste
  • 1 pie crust optional

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the onions, celery, and carrots, cooking until the onions are translucent.
  • Stir in the garlic, cooking for an additional minute. Turn off the heat, sprinkle in the flour, and mix until the veggies are coated.
  • Slowly pour in the turkey stock, stirring well to dissolve the flour. Add the milk, bay leaves, and thyme (if using). Bring the soup to a gentle simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
  • Stir in the turkey and potatoes, simmering for 8–10 minutes until the potatoes are tender.
  • Add the peas, corn, and cream, and bring the soup to a gentle simmer. Season with salt and pepper.
  • For a finishing touch, garnish each bowl with crumbled pieces of baked pie crust.

Notes

Chef Jenn’s Tips

  • Use a heavy-bottomed pot to prevent scorching.
  • Dice the carrots and celery evenly to ensure consistent cooking.
  • Avoid overcooking the vegetables—carrots should remain slightly firm, and potatoes should stay intact.
  • Add frozen peas and corn just before simmering for a fresh taste and vibrant color.
  • This soup works with any leftover turkey, whether smoked, roasted, or even deep-fried.

Nutrition

Serving: 1.5cupsCalories: 446kcalCarbohydrates: 37gProtein: 23gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 99mgSodium: 1109mgPotassium: 677mgFiber: 4gSugar: 7gVitamin A: 3258IUVitamin C: 20mgCalcium: 132mgIron: 2mg
Keyword creamy soup, leftover turkey, pot pie soup, smoked turkey, turkey, turkey pot pie soup
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