Turkey Pot Pie Soup

Turkey pot pie soup is loaded with tender turkey, vegetables, and a creamy broth. Easy to make, great for leftovers, and perfect for a comforting dinner.

Course Soup

Cuisine American

Keyword leftover turkey recipe, pot pie

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 293kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1 medium Onion finely diced
2 Carrots sliced into rounds or half rounds (about 1 cup)
2 Celery Ribs sliced
3–4 Garlic Cloves minced
¼ teaspoon Dried Thyme
⅛ teaspoon Dried Rosemary
¼ teaspoon Salt plus more to taste
¼ teaspoon Black Pepper
4 cups Chicken Broth
12–14 ounces Cooked Turkey skinless, boneless, cut into small cubes or shredded
½ cup Frozen Peas defrosted (cook about half the time suggested on the package)
2 tablespoons Butter
2 tablespoons All-Purpose Flour
1 cup Whole Milk or Half-and-Half

Instructions

Heat the olive oil in a large pot over medium heat. When the oil is hot but not smoking, add the onions, carrots, and celery. Cook for 3–4 minutes, stirring frequently.
Add the garlic, thyme, rosemary, salt, and pepper. Stir to combine and cook for 1 minute, stirring often.
Add the chicken broth to the pot and stir while gently scrapping any bits off the bottom of the pot.
Raise the heat to medium-high and bring the soup to a boil (about 3–4 minutes). Reduce the heat to medium-low, cover, and simmer for 5 minutes, stirring occasionally. Keep the liquid at a gentle simmer, adjusting the heat as needed.
Add the cooked turkey, cover, and continue cooking for 15 minutes. Keep it over medium-low heat; it should return to a simmer after a few minutes.

Make the White Sauce

While the soup cooks, melt the butter in a small or medium saucepan over medium heat. When it’s melted and foamy, add the flour and stir until fully incorporated.
Cook the mixture for 2 minutes, stirring almost constantly, to cook out the raw flour taste.
Slowly add the milk while whisking. Stir until the sauce is smooth. Continue cooking for 4–5 minutes, stirring occasionally. Once it begins to simmer, reduce the heat to medium-low and stir often.
Do not leave the sauce unattended. Milk and cream can boil over quickly.
Take the sauce off the heat and give it a stir every so often while the soup finishes simmering.

Finish the Soup

Add the white sauce to the soup and stir vigorously until fully incorporated.
Add the peas, stir, and keep the soup over medium-low heat. Cover and cook for 5–7 minutes, stirring occasionally.
Taste and adjust the salt as needed. As a reference, we added ¼ teaspoon to ours.

Notes

White or dark meat both work. White meat gives the soup a milder flavor, while dark meat adds a more robust turkey taste. Use whichever you prefer or mix the two.
Use low-sodium ingredients if you’re sensitive to salt. Choose low-sodium broth and unsalted butter. You can always add salt at the end if needed.
Defrost the peas first. Letting them warm slightly before adding prevents them from cooling down the soup.
Simmering store-bought broth with the sautéed vegetables, then with the turkey, gives the soup a more “homemade” taste. Take the time to let the flavors develop.
We serve the soup with little pie crust crackers. You’ll find the recipe in the post if you’d like to make them, too.

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