This post may contain affiliate links. Please read our disclosure policy.

Turkey Pot Pie Soup is creamy, herbaceous, and loaded with vegetables and tender turkey. It’s an easy and lightened up way to enjoy all of the flavors and textures of a classic turkey pot pie.

Turkey Pot Pie Soup served in a white bowl

Think of what you typically have left in your refrigerator and pantry the day after Thanksgiving. If you’re like me you have carrots and celery that didn’t make it to a vegetable platter; potatoes that didn’t get mashed; extra onions, bought ‘just in case’; plenty of leftover turkey, and a picked clean carcass, the perfect base for homemade stock. That’s all you need to make a delicious Turkey Pot Pie soup.

Ingredients You Need to Make Turkey Pot Pie Soup

  • Olive Oil: good quality extra-virgin olive oil
  • Onion: yellow onion, white onion or sweet onion
  • Carrots: fresh carrots with or without the peel
  • Celery: ideally the crunchy, tender ribs from the celery heart
  • Potatoes: Yukon Gold potatoes or other semi-waxy or waxy potatoes hold their shape better in soup. That said, starchy russet potatoes work fine too if that’s what you have on hand.
  • Turkey Stock: or chicken stock
  • Fresh sage: or dry sage or fresh or dry thyme
  • Butter: salted butter or unsalted butter
  • Flour: white all-purpose flour
  • Cooked Turkey Meat: Leftover turkey (like my Dry Brine Turkey) is ideal for this recipe, white meat, dark meat or a combination. 
  • Half and Half: or heavy cream for a richer soup
  • Salt and Freshly Ground Black Pepper

How to Make Turkey Stock

Making stock from scratch is an optional step for this recipe, but it’s well worth the minimal effort. Just place your turkey carcass, and enough water to cover it, in a large pot along with a quartered onion, a couple of carrots and celery ribs that you’ve coarsely chopped, a teaspoonful of peppercorns and a big handful of fresh parsley.

Bring the pot to boil and then reduce the heat. Let it simmer away until about half of the liquid has evaporated. Then strain out the solids, salt to taste, and you’re left with wonderfully flavorful stock.

Pair With

I love to pair this soup with either Pie Crust Crackers (often made with Lard Pie Crust scraps) or biscuit crackers, made from leftover Homemade Biscuits. (If you’ve never made these you must. You’ll find the recipe on the biscuit post.)

More Ways to Enjoy Leftover Turkey

How to Make Turkey Pot Pie Soup

In a medium saucepan, cook and stir onion in olive oil over medium heat until softened. Add potatoes, carrots and celery. Cook and stir 2 minutes more. Add broth and sage; simmer until vegetables are nearly tender.

softening vegetables in olive oil and adding broth

Meanwhile, to thicken soup, melt butter in a small saucepan over medium heat. Whisk in flour all at once and continue whisking 1-2 minutes more. Stir into soup.

making a roux and adding to turkey pot pie soup

Add cooked turkey to soup. Simmer until thickened, about 3 minutes, stirring occasionally. Stir in half and half and season to taste with salt and pepper. Serve.

finishing turkey pot pie soup
ladle of turkey pot pie soup

Recipe Video

Turkey Pot Pie Soup

5 from 12 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Course: Main Course
Cuisine: American
Calories: 314
Servings: 6 people
Turkey Pot Pie Soup a lightened up way to enjoy classic pot pie and a great way to enjoy leftover turkey!

Ingredients  

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 carrots diced, peeled if you like
  • 2 ribs celery diced
  • 1 pound Yukon Gold potatoes diced
  • 4 cups turkey stock or chicken stock
  • 2 teaspoons minced fresh sage or 1 teaspoon dry sage
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 3 cups cooked turkey meat cut into 1-inch cubes
  • 1/2 cup half and half
  • salt and freshly ground black pepper

Instructions 

  • Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened and translucent. Add carrots, celery, and potato; cook and stir 2 minutes more. Add broth and sage; bring to boil. Reduce heat and simmer 6 minutes or until vegetables are nearly tender.
  • Meanwhile, make a roux: melt butter in a small saucepan over medium heat. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. 
  • Add cooked turkey and roux to broth mixture and stir to combine; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper. Serve.

Nutrition

Calories: 314kcal | Carbohydrates: 27g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 1235mg | Potassium: 786mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3761IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. Valkor says:

    5 stars
    So I made this in my 4 in 1 crockpot (which I love) started by sautéing onion,celery & carrots. Did everything the same just in crockpot. I did make the roux on stove when roux was completed I added whole milk (didn’t have half&half) to roux. Then added to crockpot. Excellent recipe I thank you very much as I didnt know what I was going to do with leftover turkey breast.

    1. Marissa Stevens says:

      Hi Valkor! I’m so happy to hear that you enjoyed this.

  2. Elvira says:

    Can this soup Turkey Pot Pie Soup be made in a crockpot

    1. Marissa Stevens says:

      Hi Elvira! I haven’t made this in a crockpot, but it’s certainly possible. Until I’m able to test it that way and add instructions, I recommend looking for a recipe that’s specific to a crockpot.

  3. David @ Spiced says:

    5 stars
    This is my kinda comfort food…even when it’s not Thanksgiving! Sometimes we’ll even pick up a turkey breast after Thanksgiving when they’re on sale and save it for soup. I can’t wait to try your version – it looks delicious!

    1. Marissa Stevens says:

      Thank you, David! I’m excited for you and your family to taste it.

  4. AG says:

    5 stars
    Wonderful recipe! Thanks so much for posting.

    1. Marissa Stevens says:

      My pleasure! So glad you enjoyed it.

  5. Kevin says:

    5 stars
    The best way to use up left over turkey, if there is any! So comforting!

    1. Marissa says:

      Thanks, Kevin! I agree!