Turkey Pot Pie Soup

Made with leftover turkey, this Turkey Pot Pie Soup is a warm, cozy, and delicious recipe that everyone will love. This soup is so creamy and filled with shredded turkey and vegetables. Even better, it's so flavorful and easy to make with kitchen staples.

If you have leftover turkey and want to change things up, you need to make this turkey pot pie soup recipe! It's the best way to use leftover turkey, and honestly, there's nothing better than a big bowl of warm soup to chill out to after a hectic week. Full of veggies and turkey, this soup is relatively healthy and filling.

Why You'll Love This One Pot Soup Recipe

• This turkey pot pie soup recipe is a one pot recipe! So you can cut down on the number of dishes you need to do to get dinner on the table. The puff pastry is optional, but it can be quickly made on a sheet pan in around 10 minutes.
• This is the perfect recipe for using up Thanksgiving leftovers. Sometimes after a holiday meal, I don't want to eat the same thing again all week, so this soup really helps change things up.
• Soup is always a quick and easy recipe. You get all the flavors of a classic pot pie but without the effort of having to make a pie!

Ingredients You'll Need

• flour — this will help thicken the soup. I use all-purpose flour but you can also use a gluten-free alternative such as cornstarch.
• butter — I use unsalted butter, but you can also use salted butter. Just add less salt.
• onion — I dice up a small yellow onion, but you can use white or sweet onion.
• garlic — garlic is always a must. I prefer fresh garlic.
• seasoning — I season the soup with salt, pepper, and Italian seasoning. Feel free to use different dried herbs if you prefer, such as dried thyme, dried rosemary, etc.
• white wine vinegar — a little white wine vinegar will balance out the flavors and brighten the soup.
• potatoes — I use diced Yukon potatoes, but it's up to you what type of potatoes you want to use. This recipe is versatile, and I'm sure there are some leftover baby potatoes, russet potatoes, or white potatoes lying around after a holiday!
• broth — you must use broth for the soup base, water will make the soup taste bland. You can use low sodium, but I use regular chicken broth as the soup isn't cooked with the turkey, you don't get any of that flavor added. You can also use turkey or vegetable broth.
• turkey — I use a combination of dark and white meat from my leftover turkey. You can also add as much or as little turkey as you like! If you want this to be soupier, add less, if you want it bulkier, add more! Don't have turkey? Use shredded chicken!
• frozen vegetables — I use a frozen vegetable medley that includes green beans, peas, corn, and carrots. You can use whatever you have in your freezer. I've made this with just frozen peas before, and it's my favorite variation.
• cream — finishing off the soup with some cream will make the soup creamier and richer. Highly recommend that you do not swap for milk.

How To Make This Turkey Pot Pie Soup Recipe

• In a bowl, whisk together the ¼ cup of flour with ½ cup of water or cold broth. Set aside.
• In a large pot, melt butter over medium heat and saute the diced onion and garlic until it has softened.

• Add the salt, pepper, and Italian seasoning to the pot and saute. Add the white wine vinegar and deglaze the pot if needed.
• Add the diced potatoes, broth, and flour slurry to the pot. Mix to combine.
• Cover and bring it up to a boil before lowering the heat to a simmer, stirring every so often. Simmer for 30 minutes or until the potatoes are fork-tender.

• Add the shredded turkey, frozen vegetables, and cream to the pot. Stir to combine and let simmer for another 5 minutes for everything to come together.
• Serve as is or with some puff pastry.

Recipes Variations

• This recipe uses a Dutch oven, so it can go from stovetop to oven. If you wish, you can place a piece of puff pastry over the top of the pot, cut some slits for venting, brush it with milk, and bake the entire soup at 400F for around 10 to 15 minutes or until the puff pastry is golden. This won't make it a pot pie, but you'll get to enjoy a crispy crust with the soup.
• Adjust the seasoning as you need before adding the turkey and frozen veggies to the soup. Also, keep in mind that however you have seasoned the turkey, it will contribute to the flavor of the soup.

Tips and Notes

• The simmering time depends on the size of the potatoes. The larger you cut them, the more time you need to simmer the soup.
• To serve with puff pastry, cut out the shape of your choice, place them on a lined sheet pan, brush with milk, and bake at 400F for 10 to 15 minutes or until golden. Or, serve the soup with this Air Fryer Garlic Bread recipe.

How to Poach Turkey Breast

Don't have leftover turkey? No worries! You can poach some boneless, skinless turkey breasts to make this recipe.

• Add the turkey breast to a pot and cover it with water or broth.
• Add a bay leaf and any other aromatics you like.
• Bring the pot to a boil and lower the heat and simmer for 15 to 20 minutes, depending on the size of your turkey breast.
• Once cooked through, drain and shred.

Also, see these recipes:

• Slow Cooker Turkey Breast
• Simple Roasted Turkey Thighs
• Instant Pot Turkey Breast and Gravy
• Air Fryer Turkey Thighs

Continue to Content

Recipe

Turkey Pot Pie Soup

Yield: 5-6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Made with leftover turkey, this Turkey Pot Pie Soup is a warm, cozy, and delicious recipe that everyone will love. This soup is so creamy and filled with shredded turkey and vegetables. Even better, it's so flavorful and easy to make with kitchen staples.

Print

Ingredients

• ¼ cup flour
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• 1 teaspoons salt
• ½ teaspoons pepper
• 4 teaspoons Italian seasoning, or more
• 1 tablespoon white wine vinegar
• 4 Yukon potatoes, peeled and diced into around 1 inch pieces
• 6 to 7 cups of chicken broth
• 3 to 4 cups shredded cooked turkey
• 2 cups frozen vegetables mix
• ½ cup heavy cream

Instructions

1. In a bowl, whisk together the ¼ cup of flour with ½ cup of water or cold broth. Set aside.
2. In a large pot, melt butter over medium heat and saute the diced onion and garlic until it has softened.
3. Add the salt, pepper, and Italian seasoning to the pot and saute. Add the white wine vinegar and deglaze the pot if needed.
4. Add the diced potatoes, broth, and flour slurry to the pot. Mix to combine.
5. Cover and bring it up to a boil before lowering the heat to a simmer, stirring every so often. Simmer for 30 minutes or until the potatoes are fork-tender.
6. Add the shredded turkey, frozen vegetables, and cream to the pot. Stir to combine and let simmer for another 5 minutes for everything to come together.
7. Serve as is or with some puff pastry.

Notes

See the blog post on how to poach turkey breast if needed.

Use leftover chicken if you do not have turkey.

Recommended Products

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  Le Creuset Signature Round Dutch Oven, 5.5 qt

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 894Total Fat: 35gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 362mgSodium: 7137mgCarbohydrates: 47gFiber: 6gSugar: 12gProtein: 94g

All nutritional data is an estimate.

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