Leftover Turkey Pot Pie Soup

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! Serve it with butter swim biscuits and a side salad for a complete and cozy dinner.

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 Black Pepper: To season the soup.
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Enjoy! Taste the finished turkey pot pie soup for salt and pepper, and adjust as needed. Ladle it into bowls, and serve warm.

Recipe Tips

• 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.

Serving Suggestions

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 or a serving of spoon bread. A perfect caprese stuffed avocado half makes a colorful side dish, and these Parmesan 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
• Turkey Chili Recipe
• Italian Sausage Butternut Squash Soup
• Baked Pork Chops with Apples and Winter Vegetables
• Pasta Fagioli Recipe

by Katerina | FesuvAll the comfort food goodness of classic pot pie, with a fraction of the work! Leftover Turkey Pot Pie Soup is a quick, creamy one-pot meal the whole family will love. Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

• 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

Instructions

1. Melt butter and heat up olive oil in a large Dutch oven or soup-pot set over medium heat.
2. Add the onions and cook for 1 minute.
3. Stir in the garlic and cook for 15 seconds.
4. Stir in carrots and celery; continue to cook for 3 minutes.
5. Sprinkle with flour; mix and cook for 1 minute.
6. Add in potatoes, thyme, rosemary, salt, and pepper; stir to combine.
7. Stir in the chicken broth and half & half; increase heat and bring to a boil.
8. Reduce heat to medium and simmer for about 8 to 10 minutes, or until potatoes are tender.
9. Stir in the shredded turkey and peas; continue to cook for a couple more minutes, or until heated through.
10. Taste soup for salt and pepper; adjust accordingly.
11. Ladle into bowls and garnish with parsley.
12. Serve.

Nutrition

Calories: 226kcal
| Carbohydrates: 21g
| Protein: 18g
| Fat: 8g
| Saturated Fat: 4g
| Polyunsaturated Fat: 1g
| Monounsaturated Fat: 3g
| Trans Fat: 1g
| Cholesterol: 50mg
| Sodium: 347mg
| Potassium: 589mg
| Fiber: 2g
| Sugar: 3g
| Vitamin A: 2862IU
| Vitamin C: 13mg
| Calcium: 67mg
| Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.