Turkey Pot Pie Soup

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Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn’t do too much damage to your waistline.

I spent Thanksgiving at my Mom’s house, she wouldn’t have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I’ll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Try These Leftover Thanksgiving Recipes:

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?
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4.80 from 5 votes
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Turkey Pot Pie Soup Recipe

192 Cals 18 Protein 27 Carbs 2 Fats
Total Time: 45 mins
Yield: 8 servings
COURSE: Soup
CUISINE: American
Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Ingredients

  • 1/4 cup flour
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 1 tsp Turkey Better n Boullion, or more to taste
  • 2 medium, 12 oz total potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded

Instructions

  • Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
  • Pour remaining broth and milk into a large pot and slowly bring to a boil.
  • Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition

Serving: 1and 1/3 cups, Calories: 192kcal, Carbohydrates: 27g, Protein: 18g, Fat: 2g, Fiber: 3g, Sugar: 8.5g
WW Points Plus: 7
Keywords: leftover turkey recipe, soup recipe, turkey pot pie soup

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58 comments

  1. My favorite meal to make with leftover Turkey. It’s so flavorful and customizable. This year I used a sweet potato instead of white potatoes, no mushrooms and added extra celery to use it up. 

  2. Has anyone made this in a crockpot?

  3. I love this soup. Great flavour and freezes well. Pure comfort food.
    Thanks for the recipe.
    Helen

  4. I shared this once the first time I made it and now I literally TRIPLE the recipe every time because I gift it to more and more people. Everyone loves it and I have to share the recipe. This soup is amazing, feels sinfully delicious and is so easy to make! It is definitely in my “favorites” section of my printed recipes cookbook. I don’t print many recipes, but when I do it’s a keeper for sure! I don’t sub anything other than to use Costco’s Kirkland Signature Turkey Breast (I weigh out the correct ounces needed then dice it) and it tastes like I’m using turkey from Thanksgiving every time.

    • Glad you enjoy it Kim!

    • I made this again tonight and I forgot the one thing I do differently…. I add the potatoes earlier than you say to in the recipe. It seems no matter how small I dice them (usually a tad larger than cubed hash brown size) they take a while to cook and makes the other veggies a tad softer than I’d prefer. Still LOVE this recipe though!!

  5. Could you make this in a slow cooker?

  6. This is absolutely delish!! I made it with almond milk. I would make sure it was the unsweetened almond milk next time but will definitely make this again.