Turkey Pot Pie Soup Recipe

Turkey Pot Pie Soup
Turkey Pot Pie Soup

Turkey Pot Pie Soup Recipe

Turkey Pot Pie Soup

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.

Have a great weekend!


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



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, salt 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.

Makes about 10 1/3 cups.

Keywords: Turkey Pot Pie Soup

Written by antoine

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