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Turkey Pot Pie Soup in two soup bowls with spoons.
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4.72 from 7 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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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
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