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.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: - 6 servings

Equipment

Round Dutch Oven, 5.5 qt

Ingredients

¼ cup flour
2 tablespoons unsalted butter
1 yellow onion, diced
1 tablespoon minced garlic
1 teaspoons kosher 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 chicken broth, low sodium
3 to 4 cups shredded cooked turkey
2 cups frozen vegetables mix
½ cup heavy cream

Instructions

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.

Video

Notes

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

Use leftover chicken if you do not have turkey.

Nutrition

Course: One Pot

Cuisine: American

Author: Carmy