Whether you use roasted turkey from the Thanksgiving feast or turkey cutlets from the store, I’m going to show you how to turn it into a delicious soup that tastes like pot pie, without all the heaviness.
Leftover Turkey Pot Pie Soup
If you’re looking for a way to use leftover Thanksgiving turkey that doesn’t involve a sandwich or want a hearty meal to feed the family, this is the recipe.
You’ll need about 2-3 cups of shredded or cubed turkey meat. You can also use turkey cutlets, but I’ve found the roasted meat adds more flavor.
Depending on how much cooking you’re up to, I’ve included directions on making this cozy soup on the stove-top, slow cooker, or Instant Pot. No matter how you cook it, your kitchen will smell like a pot pie, and everyone is certain to ask for second helpings.
Turkey, veggies, and a few more simple ingredients come together in this delicious recipe you’ll want to make more than once!
Check the list:
- Olive oil: for cooking.
- Aromatics: diced onion and celery.
- Carrots: a classic pot pie veggie!
- Seasonings: garlic powder, dried thyme, salt, and black pepper.
- Chicken broth: homemade broth tastes amazing, but you can use store-bought too.
- Roasted turkey: shredded or cubed. Turkey cutlets also work for this recipe. If you want to use chicken, check out this recipe.
- Water: to combine with the cornstarch.
- Cornstarch: to help thicken the soup.
- Frozen peas: another pot pie classic. You can swap them for frozen green beans if that’s what you have on hand.
- Half & half: creaminess in every spoonful!
- Parsley: optional to sprinkle over the soup.
You’ll find the measurements in the recipe card below.
How to Make Turkey Pot Pie Soup
This recipe comes together easily on the stove-top and is ready in less than 30 minutes, with no heavy cooking involved.
Without further ado, let’s make turkey pot pie soup:
In a large soup pot, sauté the onions, celery, and carrots with olive oil until the onions are golden brown.
Add the seasonings, broth, and turkey meat, stir and bring to a boil before reducing the heat and simmering for an additional 20 minutes.
- Add the Cream
Combine the cornstarch and water. Add the mixture to the soup along with the cream and green peas.
Ladle the soup into bowls and serve with biscuits or leftover homemade rolls.
If you have plans to make this with the leftover Thanksgiving turkey, it’s a good call! Having a plan is a recipe for success and if that’s your thing, check out my updated Giving Thanks: a Thanksgiving Menu.
It’s a collection of 23 mouthwatering recipes to choose from with a prep guide to help you work ahead and streamline the process so you can enjoy the holiday.
Light Meat or Dark Meat Turkey
The decision to use light or dark meat turkey is based on your preference. Dark meat tends to be more moist and flavorful, while white meat has a mild flavor and is leaner.
That being said, I love using a combination of both since that’s usually what I’m left with after the Thanksgiving feast.
There are many ways you can customize this epic Turkey Pot Pie Soup to what’s more convenient for you:
Other Veggies to add
If your kids aren’t fans of peas and carrots, there are other ways to get the veggies in and stay true to those pot pie flavors. A few ideas you can add or use as a substitute are sliced mushrooms, cauliflower florets, corn, frozen green beans, and cubed potatoes (Russets, baby red, or golden varieties are best).
Recipe note: veggies like mushrooms, potatoes, and cauliflower will need to cook with the onions, so they are tender and flavorful. The corn and green beans should be added in the final step, along with the cream.
Slow Cooker Method
Want to turn this yummy soup into a crockpot meal that you can set and forget for a few hours? I got you covered! Check out this Slow Cooker Chicken Pot Pie Soup. Just swap chicken for turkey, and dinner is ready!
Instant Pot Method
Making this pot pie soup in the Instant Pot is super easy and tastes like it’s been simmering all day. You can pressure cook all the ingredients for 10 minutes, minus the cream and peas- those still need to go in last. Follow this Instant Pot Chicken Pot Pie Soup recipe and simply use turkey instead of chicken.
Make it dairy-free
To enjoy a tasty dairy-free version, swap the half & half for almond milk or cashew milk. The consistency won’t be as creamy, but the soup will still be scrumptious.
How to Store Leftovers
This Turkey Pot Pie Soup tastes even better the next day, so if you’re thinking about doubling the recipe, it’s a brilliant idea! You can keep this soup in an airtight container in the fridge for up to 4 days to enjoy it on busy weeknights or pack it on a thermos for an epic lunch!
To reheat leftovers, bring the soup to a simmer on the stovetop or reheat in the microwave.
Since this soup includes dairy, leftovers don’t freeze well. That said, you can meal prep the soup without adding dairy and cornstarch, freeze it, and add these ingredients later. In this post, I share all the tips to freeze and thaw soups.
Turkey Pot Pie Soup
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2-3 cups roasted turkey, shredded or cubed
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 1 ½ cups half & half
- 2 tablespoons parsley, chopped
- In a large soup pot, heat the oil over medium-high heat. Add the onions, celery, carrots, and sauté for 5 minutes or until the onions are translucent.
- Stir in the seasonings, broth, and turkey meat, and bring the soup to a boil before reducing the heat and simmering for an additional 20 minutes.
- Once the veggies are tender, combine the cornstarch and water. Add the mixture to the soup along with the cream and green peas. Simmer for an additional 10 minutes or until the soup is thickened.
- Ladle the soup into bowls and top with chopped parsley if using.