Turkey Pot Pie Soup

Turkey Pot Pie Soup

Turkey Pot Pie Soup a lightened up way to enjoy classic pot pie and a great way to enjoy leftover turkey!
Course Main Course
Cuisine American
Keyword comfort food, light, meal planning, Thanksgiving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 314kcal
Author Marissa Stevens


  • 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


  • 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.



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