Turkey Pot Pie Soup

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🥣 Turkey Pot Pie Soup

Description

Turkey Pot Pie Soup is the ultimate cozy comfort food that brings all the creamy, hearty goodness of a classic pot pie into a single bowl. Made with tender turkey, fresh vegetables, buttery herbs, and a rich creamy broth, it’s the perfect way to use up leftover turkey after the holidays—or to enjoy any time you’re craving something warm and satisfying. Serve it with biscuits or puff pastry toppers for that irresistible pot-pie touch.

Ingredients

Serves 6

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 cup frozen peas

  • 2 medium potatoes, peeled and diced

  • 2 cups cooked turkey, shredded or cubed

  • 4 cups chicken or turkey broth

  • 1 cup milk or half-and-half

  • ¼ cup all-purpose flour

  • ½ tsp dried thyme

  • ½ tsp dried rosemary

  • 1 bay leaf

  • Salt and black pepper, to taste

  • 2 tbsp chopped fresh parsley (for garnish)

  • Optional: Puff pastry squares or biscuits for serving

Instructions

  1. Sauté the Aromatics:
    In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.

  2. Add the Base:
    Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 1–2 minutes to remove the raw flour taste.

  3. Simmer:
    Gradually whisk in the broth until smooth. Add potatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.

  4. Add Turkey and Peas:
    Stir in cooked turkey and peas. Simmer another 5 minutes.

  5. Creamy Finish:
    Pour in milk or half-and-half, stirring gently until the soup thickens slightly and becomes creamy. Remove the bay leaf.

  6. Serve:
    Ladle into bowls, sprinkle with fresh parsley, and serve with biscuits or puff pastry on the side (or even on top like a true pot pie).

Notes

  • Perfect for leftover Thanksgiving turkey or even rotisserie chicken.

  • For extra richness, use heavy cream instead of milk.

  • Add corn or green beans for more texture and color.

  • Make it gluten-free by using gluten-free flour or cornstarch as the thickener.

Tips

  • Thickening Tip: If you prefer a thicker soup, mash a few of the potatoes directly in the pot before adding cream.

  • Storage Tip: Keeps well for up to 4 days in the fridge. Reheat gently over low heat—avoid boiling to prevent curdling.

  • Freezer Tip: Omit the milk before freezing. Add dairy later after reheating for best texture.

Servings

  • Yield: 6 bowls

  • Serving Size: About 1½ cups

Nutritional Information (Per Serving)

(Approximate values)

  • Calories: 320 kcal

  • Protein: 25 g

  • Fat: 14 g

  • Saturated Fat: 6 g

  • Carbohydrates: 26 g

  • Fiber: 3 g

  • Sodium: 780 mg

  • Sugar: 5 g

Health Benefits

  • High in protein: Great for muscle repair and satiety.

  • Rich in vitamins A & C from carrots, peas, and potatoes.

  • Comfort food made lighter: Lower in fat than traditional pot pie while keeping the creamy feel.

  • Excellent for recovery after cold weather or illness due to its warmth and nutrients.

Q&A

Q1: Can I make this soup ahead of time?
Yes! It reheats beautifully. Just store in an airtight container in the fridge for up to 4 days.

Q2: Can I use leftover chicken instead of turkey?
Absolutely. Chicken is a great substitute with the same flavor profile.

Q3: How can I make it dairy-free?
Swap milk with unsweetened almond milk, coconut milk, or oat milk. Use olive oil instead of butter.

Q4: What can I serve with this soup?
Homemade biscuits, puff pastry squares, or even a slice of crusty bread.

Q5: How do I make it more filling?
Add cooked rice, noodles, or even gnocchi for an extra hearty meal.

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