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.
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.
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.
What to Serve with Turkey Pot Pie Soup
I love to pair this soup with either Pie Crust Crackers 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.)
How to Make Turkey Pot Pie Soup
Step 1: 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.
Step 2: 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.
Step 3: 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.
Turkey Pot Pie Soup Recipe Video
Turkey Pot Pie Soup
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.
The best way to use up left over turkey, if there is any! So comforting!
Thanks, Kevin! I agree!
It is such a great time of year, with all the turkey recipes! I really like your soup recipe, it looks delicious and just the thing I’d want for a cool evening!
Thanks so much, Matt!
My dad uses the turkey carcass to make soup every year. I’d like to turn it into THIS. Seriously, what a comforting pot of hearty ingredients. I hope you had a super delicious and lovely holiday, Marissa. 🙂 ~Valentina
Always nice to spend time with the fam…thanks, Valentina! I love to hear that your dad always makes soup from the carcass – definitely makes the most amazing stock!
As if turkey pot pie wasn’t cozy enough, you turn it into a soup! Brilliant. This is the ultimate cozy meal for soup season!
aww….thank you, Leanne!
Fantastic way to use up any extra turkey! So hearty and delicious and full of veggies! I’d probably rather eat this than the actual original turkey. Happy Thanksgiving, Marissa!
Ha! I hear ya…I’m the same way about leftovers. Thank you, Katherine!
One of the best parts about the holidays is the leftovers! Seriously. 🙂 I love this pot pie soup, and I could totally get on board with a nice big bowl of it. And I’m with ya on the homemade stock. It’s not often that you have all of those bones on hand…so use ’em to make something good! I hope you and the family have a wonderful Thanksgiving, Marissa!
Thank you, David! I hope you and your sweet family had a great Thanksgiving too!
Ohhh, this soup is heavenly, Marissa! I always make turkey soup the day after Thanksgiving. You’re so right – all the ingredients are there waiting! And the turkey carcass makes a wonderful stock. I’m definitely using your recipe this year – love how dreamy and creamy it is!
woohoo! I love to hear that, Kelly. Thank you!
In a few days we’ll all be over the top with leftover turkey for sure, so this soup will need to be on out menu! It looks delish Marissa!
Fantastic, Mary Ann! Thank you.
This is not only comforting, but also very delicious. And I do believe that homemade stock makes all the difference.
I agree! It’s so much better than anything from a box or can!
This Turkey Pot Pie Soup is a quintessence of winter comfort food; so creamy, rich, soul-warming, and super delicious. Perfect with some toasted bread or biscuits, that’s the food of the goods (Updated version)! I must admit I am super jealous that you guys are going to have some Thanksgiving leftovers this week while I’ll need to wait till Christmas turkey 🙂
ooh, I love your descriptors, Ben! Thanks so much.
If that’s not comfort food, I don’t know what is! Looks seriously good, Marissa! Can’t wait to give this one a try from leftover holiday turkey!
Yay! Thank you, Dawn. I’m excited for you to try it!