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Turkey Pot Pie Soup

5 from 5 votes

Loaded with tender turkey, delish veggies, and a touch of cream, this thick, creamy, and oh-so-delicious Turkey Pot Pie Soup is so good that you’ll make a turkey just to have the leftovers to make this easy soup!

turkey pot pie soup in two soup bowls.

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I loooove this soup. Give me a bowl of thick, creamy, chunky soup, and I’m a happy gal! And the flavors in this soup are incredible! It’s best made with homemade turkey stock, but even if you use store-bought chicken broth, the flavors will still be incredible.

This easy turkey soup recipe is the perfect way to use up leftover turkey, and it’s also a great smoked turkey soup! I have made this with leftover smoked turkey, and the flavors are even better! Loaded with carrots, peas, corn, and tender potatoes, there’s lots of turkey in it, too. And, with the optional but highly recommended pastry topping, you’ll be in soup heaven!

What you’ll love about Turkey Pot Pie Soup


  • It’s ready in under an hour!
  • Thick, chunky, and loaded with veg, it’s a meal in a bowl!
  • It’s hearty, comforting, and oh-so-good!

Ingredients

It might seem like a long list of ingredients to make this Turkey Pot Pie Soup, but there’s nothing unusual or hard to find.

  • Butter – I use salted butter, but unsalted is fine. You’ll need to add more salt when seasoning the soup.
  • Onion – Yellow or white onion.
  • Celery – 2-3 stalks, leaves and all!
  • Carrots – Use peeled large carrots, not baby carrots.
  • Garlic – Fresh is best!
  • All-purpose flour
  • Turkey broth or stock – You can also use chicken broth or stock.
  • Milk – Anything other than skim milk will be fine. Skim will work in a pinch, but it adds nothing to the soup.
  • Bay leaves – Dried bay leaves add a subtle flavor.
  • Dried thyme – Optional but suggested.
  • Potatoes – Gold or red potatoes work well, as will russet potatoes.
  • Frozen peas
  • Frozen corn
  • Heavy whipping cream
  • Salt and pepper
  • Pie crust – For the topping.

Labeled ingredients to make Turkey Pot Pie Soup.

How To Make The Best Turkey Pot Pie Soup

For a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

  1. Melt the butter in the bottom of a large soup pot.
  2. Add the onions, celery, and carrots and cook over medium heat until the onions are translucent.
  3. Add the garlic and cook for an additional minute.
  4. Turn off the heat and add the flour, stirring it to coat all the veggies.
  5. Slowly add the turkey stock, mixing well to dissolve the flour.
  6. Add the milk, bay leaves, and optional thyme. Turn the heat on to medium and heat to simmering. Turn the heat down and simmer the soup for about 15 minutes. Stir occasionally to prevent the veggies from sticking to the bottom of the pot.
  7. Add the turkey and diced potatoes and simmer for 8-10 minutes or until the potatoes are fork tender.
  8. Add the frozen peas, corn, and heavy whipping cream, and bring the soup back to a gentle simmer.
  9. Season with salt and pepper, and serve with the broken pie crust pieces.
  10. Enjoy!

To Make The Pastry Topping

  1. If using a frozen pie shell, let it thaw, pop it out of the pie dish, place it on a parchment paper-lined baking sheet, and cook in a preheated 375-F oven for 15-20 minutes or until golden brown.
  2. Let the pastry cool, break it up into large chunks, and use them to garnish the soup.

Recommended

Chef Jenn’s Tips

  1. Soup is super easy to make, but it can stick or burn to the bottom of the pot if you’re not using a heavy-bottomed pot. Thin aluminum pots aren’t great for cream soups.
  2. Cut the celery and carrots about the same size so they cook evenly.
  3. Don’t overcook the veggies. The carrots should still have some firmness, and the potatoes will disintegrate if you overcook them.
  4. The peas and corn will cook quickly – the soup just needs to heat back to a simmer, and they’ll be cooked.
  5. In this soup recipe, you can use leftover smoked turkey, turkey breast, dark turkey meat, roasted turkey, and even deep-fried turkey. It all works!

Make It A Meal

A bowlful of this Turkey Pot Pie Soup is hearty enough to be a meal all on its own, but you can also serve it as a starter or with tasty sides. I love this soup with a delish sandwich or a lighter salad. Smoked biscuits are especially delicious with this soup, or serve it with a slice of buttered bread. If you’re serving this soup as a starter or appetizer, pair it with hearty main dishes like a grilled steak or oven-baked chicken thighs. Don’t forget dessert! This Pumpkin Coffee Cake is delish!

Smoked Turkey Pot Pie Soup in soup bowls.

Storage

Leftover Turkey Pot Pie Soup will keep in an airtight container in the fridge for 4-5 days as long as your leftover turkey isn’t more than a day or 2 old! If your leftover turkey is already 3-4 days old, keep this soup in the fridge for 1-2 days.

My favorite way to freeze soups and stews is using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?

Step By Step Images

Turkey Pot Pie Soup in two soup bowls with spoons.
Print Pin
5 from 5 votes

Turkey Pot Pie Soup

Creamy, chunky, hearty, and so flavorful, this Turkey Pot Pie Soup is hearty enough to be a meal all on its own, or pair it with a salad or sandwich for a tasty lunch or dinner.
Course Main Course, Soup, Soups & Stews
Cuisine American
Keyword creamy soup, leftover turkey, pot pie soup, smoked turkey, turkey, turkey pot pie soup, turkey soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 340kcal
Author Chef Jenn

Ingredients

  • 1/4 cup butter
  • 1 cup onion diced
  • 2 stalks celery diced, leaves and all
  • 2 each 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
  • 1/2 teaspoon dried thyme optional
  • 2 cups diced potatoes about 2 large taters
  • 3 cups leftover turkey diced
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn niblets
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon white pepper or to taste
  • 1 pie crust optional

Instructions

  • Melt the butter in the bottom of a large soup pot.
  • Add the onions, celery, and carrots and cook over medium heat until the onions are translucent, about 6 minutes.
  • Add the minced garlic and cook for an additional minute.
  • Turn off the heat and add the flour, stirring it to coat all the veggies.
  • With the heat still off, slowly add the turkey broth, mixing well to dissolve the flour.
  • Add the milk, bay leaves, and optional thyme. Turn the heat on to medium and heat to simmering. Turn the heat down and simmer the soup for about 15 minutes. Stir occasionally to prevent the veggies from sticking to the bottom of the pot.
  • Add the turkey and diced potatoes and simmer for an additional 8-10 minutes or until the potatoes are fork tender.
  • Add the frozen peas and corn and the heavy whipping cream and bring the soup back to a gentle simmer.
  • Season with salt and pepper, and serve with the broken pie crust pieces.

To make the pastry topping:

  • Preheat your oven to 375-F.
  • If using a frozen pie shell, let it thaw, then slide it out of the pie dish and place it on a parchment paper-lined baking sheet. Cook it in a preheated 375-F oven for 15-20 minutes or until golden brown.
  • Let the pastry cool, then break it up into large chunks and use them to garnish the soup.

Notes

Chef Jenn’s Tips

  1. Soup is super easy to make, but it can stick or burn to the bottom of the pot if you’re not using a heavy-bottomed pot. Thin aluminum pots aren’t great for cream soups.
  2. Cut the celery and carrots about the same size so they cook evenly.
  3. Don’t overcook the veggies. The carrots should still have some firmness to them, and the potatoes will disintegrate if you overcook them.
  4. The peas and corn will cook quickly – the soup just needs to heat back to a simmer, and they’ll be cooked.
  5. You can use leftover smoked turkey, turkey breast, dark turkey meat, roasted turkey, and even deep-fried turkey in this soup recipe. It all works!

Nutrition

Serving: 1.5cups | Calories: 340kcal | Carbohydrates: 25g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1044mg | Potassium: 599mg | Fiber: 3g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Turkey pot pie soup in a black soup bowl.

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By Chef Jenn

5 thoughts on “Turkey Pot Pie Soup”

  1. 5 stars
    This looks amazing! I love all the pot pie flavors in a soup like this. I always make my pot pie with a biscuit topping, so I’m going to serve this with biscuits.

    Reply

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