If you’re looking for an easy and comforting turkey soup recipe to use up your leftover Thanksgiving turkey, try this quick and simple turkey pot pie soup. It’s creamy and filled with fresh vegetables and tender chunks of roasted turkey.
This creamy, cozy soup has all the taste, flavor, and comfort-food appeal of turkey pot pie, but without the fuss of a pastry shell. It is made with carrots, celery, and onions paired with frozen peas, fresh green beans, and cooked roasted turkey .
You can use your leftover Thanksgiving turkey to make this soup, or you can also use leftover roasted chicken – it will still be just as delicious and easy to make!
It’s a family-friendly meal loaded with vegetables. Pair it with homemade 1-hour whole-wheat bread .
This dinner makes a perfect light meal the day after a big holiday feast. You can also use frozen turkey to make it later in the winter, when you’re looking for something cozy. I also love that it’s ready in just 40 minutes ! A feat that is not so easy for a from-scratch soup.
Key ingredients in turkey pot pie soup
- Butter. Adds a richer flavor than oil.
- Carrots, celery, onion, green beans, and peas. All the cozy vegetables.
- Dry sherry. Dry vermouth or dry white wine can be used instead.
- Homemade turkey stock. You can also substitute homemade chicken broth.
- Cooked turkey. Use leftover roast turkey or substitute roast chicken.
- Heavy cream. Adds a wonderful richness to the soup.
Store, freeze, and Reheat
Store: Leftovers can be kept in a sealed container in your fridge for up to 4 days.
Freeze: Transfer the cooled soup to a freezerproof container and freeze for up to 3 months.
Reheat: Reheat leftovers or frozen and thawed soup in the microwave on high power, stirring occasionally. If it becomes too thick, you can thin it with a bit of chicken broth. To reheat it on the stovetop, heat it in a pot over medium heat, stirring regularly to prevent scorching.
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Turkey Pot Pie Soup Recipe
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Ingredients
- ▢ 2 tablespoons unsalted butter
- ▢ 3 medium carrots (peeled and diced)
- ▢ 3 stalks celery (diced)
- ▢ 1 large sweet onion (diced)
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 teaspoon salt
- ▢ 2 teaspoons dried sage
- ▢ 1 teaspoon dried thyme
- ▢ ½ teaspoon ground pepper
- ▢ 2 tablespoons dry sherry
- ▢ 5 cups homemade turkey stock (or chicken broth)
- ▢ 1 ½ cups green beans (trimmed and cut into 1-inch lengths)
- ▢ 1 teaspoon chopped fresh rosemary
- ▢ ¼ cup plus 1 tablespoon all-purpose flour
- ▢ ½ cup water
- ▢ 3 cups chopped cooked turkey
- ▢ 1 cup frozen peas
- ▢ ½ cup heavy cream
Instructions
- Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic, and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes. 2 tablespoons unsalted butter, 3 medium carrots, 3 stalks celery, 1 large sweet onion, 1 tablespoon finely chopped garlic, 1 teaspoon salt
- Stir in the sage, thyme, and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated. 2 teaspoons dried sage, 1 teaspoon dried thyme, ½ teaspoon ground pepper, 2 tablespoons dry sherry
- Add the stock, green beans, and rosemary and bring to a simmer over high heat. 5 cups homemade turkey stock, 1 ½ cups green beans, 1 teaspoon chopped fresh rosemary
- Whisk the flour and water in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce the heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes. ¼ cup plus 1 tablespoon all-purpose flour, ½ cup water
- Stir the turkey, peas, and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes 3 cups chopped cooked turkey, 1 cup frozen peas, ½ cup heavy cream
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More soup recipes to try
Best Homemade Turkey Soup Recipe (made with leftover turkey!)
Thai Coconut Turkey Soup
Chicken Vegetable Soup (with the easiest homemade broth)
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
Turkey Pot Pie Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 3 medium carrots , peeled and diced
- 3 stalks celery , diced
- 1 large sweet onion , diced
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 2 tablespoons dry sherry
- 5 cups homemade turkey stock , or chicken broth
- 1 ½ cups green beans , trimmed and cut into 1-inch lengths
- 1 teaspoon chopped fresh rosemary
- ¼ cup plus 1 tablespoon all-purpose flour
- ½ cup water
- 3 cups chopped cooked turkey
- 1 cup frozen peas
- ½ cup heavy cream
Instructions
- Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic, and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes. 2 tablespoons unsalted butter, 3 medium carrots, 3 stalks celery, 1 large sweet onion, 1 tablespoon finely chopped garlic, 1 teaspoon salt
- Stir in the sage, thyme, and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated. 2 teaspoons dried sage, 1 teaspoon dried thyme, ½ teaspoon ground pepper, 2 tablespoons dry sherry
- Add the stock, green beans, and rosemary and bring to a simmer over high heat. 5 cups homemade turkey stock, 1 ½ cups green beans, 1 teaspoon chopped fresh rosemary
- Whisk the flour and water in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce the heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes. ¼ cup plus 1 tablespoon all-purpose flour, ½ cup water
- Stir the turkey, peas, and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes 3 cups chopped cooked turkey, 1 cup frozen peas, ½ cup heavy cream
