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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 turkey pot pie soup is the answer.
My family and readers love my rotisserie chicken pot pie, so I decided to twist that epic recipe and turn it into a quick soup made with roasted turkey. The result? Deliciousness in every spoonful!
Ingredients
Onion, celery, and carrots, along with garlic powder and dried thyme, are the delicious start of this soup. Then, you’ll need chicken broth, roasted turkey or turkey cutlets, frozen peas (or green peas), and half & half. To thicken this soup, you’ll use cornstarch and water.
How to Make Turkey Pot Pie Soup
First, you’ll sauté aromatics until the onions are golden brown. Then, add the seasonings, broth, and turkey meat, and let the soup simmer. After 20 minutes, add the cream and the green peas. You’ll also add a mix of cornstarch and water to thicken it up. Simmer for 10 additional minutes, and the soup is done.
If you have plans to make this with the leftover Thanksgiving turkey, it’s a good call! Check out my Giving Thanks: a Thanksgiving Menu with a prep guide to help you work ahead and streamline the process so you can enjoy the holiday.
Recipe Variations
There are many ways you can customize this epic turkey pot pie soup:
Add other veggies
You can add sliced mushrooms, cauliflower florets, and cubed potatoes, along with the onions, to be tender and flavorful. If you include corn or green beans, add them in the final step with the cream.
Other cooking methods
Turn this yummy soup into a crockpot meal with this slow cooker chicken pot pie soup recipe or make it super fast following this Instant Pot chicken pot pie soup recipe. Just swap chicken for turkey, and dinner is ready!
Make it dairy-free
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
Keep this soup in an airtight container in the fridge for up to 4 days. 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
Ingredients
- 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
- 32 ounces chicken broth, (4 cups)
- 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
Instructions
Sauté aromatics:
- 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.
Simmer:
- 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.
Serve:
- Ladle the soup into bowls and top with chopped parsley if using.
Paula says
Yum! I know what I’m making with leftover Thanksgiving turkey this year.