Leftover Turkey Pot Pie Soup is a quick, creamy, and cozy meal the whole family will enjoy. You’ll get all the comfort food goodness of classic pot pie with a fraction of the work!
Are you a pot pie person? As a self-professed aficionado of all things soup and gravy, I am a big fan. Hello, Chicken Pot Pie! Whatever your pot pie persuasion, I hope you’ll give this easy soup a try. It’s like the best creamy pot pie filling, but as a cozy soup that you can whip up in about half an hour. You get all the good vibes in a fraction of the time. Plus, it’s a great way to use up leftover chicken or turkey.
Ingredients for Turkey Pot Pie Soup
- Butter and Olive Oil: For sautéing the veggies.
- Onion, Carrot, and Celery: Also known as mirepoix (pronounced “meer-pwah”).
- Fresh Garlic: Or you can use garlic granules or powder.
- Flour: All-purpose flour is perfect for thickening the creamy sauce.
- Potatoes: Peel and dice a couple of potatoes – I use russets.
- Dried Herbs: I use dried rosemary and thyme, but you can use sage and parsley, basil and oregano, etc.
- Salt and Pepper
- Broth: Chicken broth, vegetable broth, and homemade chicken broth are all good options.
- Half and Half: For the creamy finish.
- Turkey: Shred your leftover turkey meat and remove any skin.
- Peas: Frozen peas add a nice pop of color, texture, and sweetness.
- Parsley: For garnish.
How to Make Turkey Pot Pie Soup
- Cook the Garlic and Mirepoix. Melt the butter and olive oil in a Dutch oven (or a soup pot) over medium heat. Add the diced onions and cook for about a minute. Add the garlic, diced carrots, and celery. Cook for a few minutes.
- Add the Flour, Potatoes, and Seasonings. Sprinkle the flour over the veggies and stir well to coat. Add the potatoes to the pot, along with the herbs, salt, and pepper.
- Add the Liquids. Stir in the chicken broth and the half & half and bring to a boil. Then simmer the soup until the vegetables are tender.
- Add the Turkey and Peas. Stir the shredded turkey and peas into the soup and cook for just a few more minutes, or until the turkey is heated through and the peas are tender.
- Enjoy! Taste the finished soup for salt and pepper, and adjust as needed. Ladle it into bowls, and serve warm.
- Use Chicken: This is also a great soup to make with leftover shredded chicken.
- Add Veggies: To finish the soup, sauté some sliced mushrooms or asparagus tips in butter with a little salt. Generously garnish the finished soup with them.
- Add Puff Pastry Squares: Cut up puff pastry dough into little squares and bake per the directions on the package. Top the soup with a pastry square and serve.
- Add Bacon: A little bit of crisply cooked bacon also makes an amazing garnish!
- Make It Lighter: Omit the potatoes and peas in favor of cauliflower florets, extra carrots, cut green beans, etc.
This creamy turkey pot pie soup is a meal in one pot, but it also goes really well with a wedge of this easy No Knead Skillet Cheese Bread. A perfect Caprese Stuffed Avocado half makes a colorful side dish, and these Parmesan Panko Asparagus Fries are a great treat for any occasion!
Storing Leftover Soup
- This soup can be cooled down and refrigerated for 3 to 4 days or frozen for 2 to 3 months. Thaw overnight in the refrigerator.
More Homestyle Dinner Ideas
- Instant Pot Coq au Vin
- Italian Sausage Butternut Squash Soup
- Baked Pork Chops with Apples and Winter Vegetables
- Pasta Fagioli Recipe
Leftover Turkey Pot Pie Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- ¼ cup all purpose flour
- 2 russet potatoes, peeled and diced (make sure to dice the potatoes because if they are too big, they won't cook up as quickly)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- 4 cups low sodium chicken broth
- 1 cup Half and Half
- 3 cups shredded leftover turkey meat
- 1 cup frozen peas, or rinsed canned peas
- Chopped fresh parsley, for garnish
- Melt butter and heat up olive oil in a large Dutch oven or soup-pot set over medium heat.
- Add the onions and cook for 1 minute.
- Stir in the garlic and cook for 15 seconds.
- Stir in carrots and celery; continue to cook for 3 minutes.
- Sprinkle with flour; mix and cook for 1 minute.
- Add in potatoes, thyme, rosemary, salt, and pepper; stir to combine.
- Stir in the chicken broth and half & half; increase heat and bring to a boil.
- Reduce heat to medium and simmer for about 8 to 10 minutes, or until potatoes are tender.
- Stir in the shredded turkey and peas; continue to cook for a couple more minutes, or until heated through.
- Taste soup for salt and pepper; adjust accordingly.
- Ladle into bowls and garnish with parsley.