Turkey Pot Pie Soup Recipe

Tender pieces of roasted turkey, hearty vegetables, and a creamy, delicious broth make this turkey pot pie soup a delicious way to warm up and feed the soul.

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. 

Other Ways to Serve this Recipe:
Slow Cooker Pot Pie Soup | Stovetop Chicken Pot Pie Soup | Instant Pot Chicken Pot Pie Soup

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: 

Sauté
In a large soup pot, sauté the onions, celery, and carrots with olive oil until the onions are golden brown. 

Simmer
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. 

Serve
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.

Other Vegetables to Add to Pot Pie Soup

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. Below are a few ideas you can add or use as a substitute: 

• Sliced mushrooms
• Cubed potatoes- Russets, baby red, or golden varieties are best
• Cauliflower florets
• Corn
• Frozen green beans

*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. 

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.

Turkey Pot Pie Soup in the Slow Cooker

Want to turn this yummy soup into a slow cooker meal that you can set and forget for a few hours? We can do that, here’s what to do:  

1. Place all the veggies, seasonings, and broth in the slow cooker and cook on high for 4 hours. 
2. In a small bowl, combine the cornstarch and water. 
3. Add the cornstarch slurry to the slow cooker along with the roasted turkey, green peas, and cream. Stir to combine and cook for an additional 30 minutes. 
4. Once the soup is thickened, and turkey meat heated through, serve this soup alongside a warm roll or freshly baked biscuits.

If you’re making this with raw turkey cutlets, make sure to cube them before adding them to the slow cooker in step one.

Turkey Pot Pie Soup in the Instant Pot

Making this pot pie soup in the Instant Pot is super easy and tastes like it’s been simmering all day. 

I like giving the veggies a sauté before pressure cooking everything, but you can skip this step and pressure cook all the ingredients for 10 minutes, minus the cream and peas- those still need to go in last.   

1. Turn the Instant Pot to sauté mode and heat the oil. Add the onions, celery, and carrots. Cook until softened before stirring in the broth and chicken. 
2. Place the lid on the instant pot and set the pressure valve to sealing. 
3. Press the manual button and pressure cook for 2 minutes. 
4. Meanwhile, in a small bowl, make the cornstarch slurry. 
5. Once the cycle is finished, allow it to sit for 10 minutes on natural release before removing the lid and stirring in the cornstarch mixture, green peas, and cream. 
6. Select the sauté button and bring the soup to a simmer while stirring for about 3 minutes. 

Print