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.

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!

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.

How To Make Turkey Pot Pie Soup
- Melt the butter in a large pot over medium heat.
- Add the onions, celery, and carrots, and cook until the onions are translucent.
- Add garlic and cook for an additional minute.
- Turn off the heat, add the flour, and stir until veggies are coated.
- Slowly pour in the turkey stock, stirring to dissolve the flour.
- 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.
- Add the turkey and potatoes, simmering for another 8–10 minutes until the potatoes are tender.
- Stir in the peas, corn, and cream, and bring the soup to a gentle simmer.
- 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.


Turkey Pot Pie Soup
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.