Creamy Leftover Turkey Pot Pie Soup Recipe

Leftover Turkey Pot Pie Soup is a quick, creamy, and comforting one-pot meal the whole family will love. It captures the cozy flavors of classic pot pie with far less effort. Serve it with buttered biscuits and a simple side salad for a complete dinner.

If you enjoy pot pie, this soup is a must-try. It tastes like the best creamy pot pie filling transformed into a spoonable soup that’s ready in about 30–40 minutes. It’s an excellent way to use leftover turkey or chicken and makes a satisfying weeknight meal.

Ingredients for Turkey Pot Pie Soup

• Butter and olive oil — for sautéing the vegetables.
• Onion, carrot, and celery — classic mirepoix to build flavor.
• Garlic — fresh minced, or use garlic powder if needed.
• All-purpose flour — to thicken the soup into a creamy sauce.
• Potatoes — peeled and diced; russets or similar work well.
• Dried herbs — thyme and rosemary are used here; substitute sage, parsley, or a mix you prefer.
• Salt and black pepper — to taste.
• Broth — chicken or vegetable broth provide the base.
• Half and half — for a rich, creamy finish.
• Shredded turkey — leftover turkey breast or dark meat, skin removed.
• Peas — frozen peas add color and a touch of sweetness.
• Fresh parsley — chopped, for garnish.

How to Make Turkey Pot Pie Soup

1. Cook the aromatics. In a large Dutch oven or soup pot, melt the butter with the olive oil over medium heat. Add the diced onion and cook until it softens, about 1 minute. Stir in the garlic, carrots, and celery and cook a few more minutes until the vegetables begin to soften.
2. Thicken and add potatoes. Sprinkle the flour over the vegetables and stir to coat, cooking about 1 minute to remove the raw flour taste. Add the diced potatoes, dried herbs, salt, and pepper; stir to combine.
3. Add liquids and simmer. Pour in the broth and the half and half, increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 8–10 minutes.
4. Finish with turkey and peas. Stir in the shredded turkey and frozen peas and cook just until heated through and the peas are tender, a couple of minutes.
5. Adjust and serve. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped parsley. Top each bowl with a baked puff pastry square if desired.

Recipe Tips

• Swap the protein: Use leftover shredded chicken if you don’t have turkey.
• Extra vegetables: Sauté mushrooms or asparagus tips separately and use them as a garnish to add texture and flavor.
• Puff pastry topping: Cut puff pastry into small squares, bake until golden, and float them on each serving for a pot-pie feel.
• Bacon garnish: Crispy bacon pieces make a savory topping.
• Lighter version: Replace potatoes and peas with cauliflower florets, extra carrots, or green beans for a lower-carb option.

Serving Suggestions

This soup is hearty enough on its own, but pairs nicely with simple sides like skillet cheese bread, spoon bread, or a fresh stuffed avocado half. Roasted or fried vegetable sides also complement the creamy soup.

Storing Leftover Soup

• Cool the soup, then refrigerate in an airtight container for 3–4 days. For longer storage, freeze for 2–3 months and thaw overnight in the refrigerator before reheating.

More Homestyle Dinner Ideas

• Instant Pot Coq au Vin
• Turkey Chili
• Italian Sausage and Butternut Squash Soup
• Baked Pork Chops with Apples and Winter Vegetables
• Pasta Fagioli

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5 from 5 votes

Leftover Turkey Pot Pie Soup

by Katerina | Easy Weeknight Recipes

All the comfort-food goodness of classic pot pie made easy: a creamy, flavorful one-pot soup that’s perfect for using leftover turkey.

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
• 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
• Chopped fresh parsley, for garnish

Instructions

• Melt the butter and heat the olive oil in a large Dutch oven or soup pot over medium heat.
• Add the onion and cook for 1 minute until it begins to soften.
• Stir in the garlic and cook about 15 seconds more.
• Add the carrots and celery and cook for about 3 minutes until they begin to soften.
• Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.
• Add the potatoes, thyme, rosemary, salt, and pepper; stir to combine.
• Pour in the chicken broth and half and half, increase heat to bring to a boil, then reduce to medium heat and simmer for 8–10 minutes until the potatoes are tender.
• Stir in the shredded turkey and peas and cook a few more minutes until heated through.
• Taste and adjust salt and pepper as needed.
• Ladle into bowls, garnish with chopped parsley, and serve warm.

Nutrition

Calories: 226kcal | Carbohydrates: 21g | Protein: 18g | Fat: 8g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.

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