This turkey pot pie soup features juicy turkey cubes and hearty vegetables in a creamy broth with flaky pie pastry squares served on top. – an easy use for leftover turkey!
Those turkey leftovers are calling! They want to be transformed into the best leftover soup of all time aka this cozy little number.
Basically this soup is taking all the best parts about a pot pie but making it in easy no-fuss soup form which lemme tell you, is MUCH needed this Monday post-holiday weekend when I’m assuming the last place anyone wants to be is the kitchen.
This soup comes together in only about 40 minutes in one pot and not only does it use up leftover turkey but it’ll also help you use up any extra spare veggies you have leftover from the holiday weekend.
This is also one of those soups that’s very forgiving on the types of veggies you can use and you can easily make swaps depending on what you have on hand.
Either way you make it, I can promise you this is going to be a new soup essential in your house.
This Turkey Soup features…
- Juicy leftover turkey cubes
- Tender potatoes, carrots, celery, and peas
- A creamy soup base with flaky pastry squares on top
Making the Turkey Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pie pastry crust
- Egg white
- Unsalted butter
- Yellow onion
- Carrots
- Celery
- All-purpose flour
- Thyme
- Garlic
- Chicken broth
- Potatoes
- Cooked turkey
- Heavy whipping cream
- Bay leaf
- Peas
- Parsley
Choosing Your Pie Crust
You will need pie pastry equivalent to a 9-inch pie for this pot pie soup. You can use a pre-made crust or homemade, both will work perfectly fine.
If you need a great homemade pie crust recipe, this pie dough recipe is the one I always turn to – it’s a keeper for good reason!
Tips for Perfect Turkey Soup
- Brush pastry with egg wash – this helps the pastry brown up nicely while it bakes and adds a lovely sheen.
- Cut vegetables in uniform size – aim for 1/2-inch cubes so all the vegetables cook evenly.
- Use fresh herbs and garlic – you can’t beat the flavor that using these ingredients fresh gives the soup.
- Simmer soup 10-15 minutes – this short simmer time will cook the vegetables until perfectly tender.
- Add peas after simmering – the peas will only take moments to heat up and adding them at the end of cooking will keep them a bright green.
Recipe Variations
Try these ideas for a different twist on this soup.
- Use different veggies – try sweet potatoes, butternut squash, parsnips, leeks, sweet pepper, or broccoli. Be aware that you may need to adjust the cook time slightly depending on what veggies you use.
- Try chicken – cooked chicken cubes or ham work great instead of turkey.
- Swap out herbs – try replacing the thyme and parsley with fresh rosemary or sage.
- Use puff pastry – refrigerated puff pastry works great in place of the pie crust but be aware that bake time will vary.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions and top with pastry squares for serving.
To freeze soup, allow to cool completely then store in a freezer-safe container, leaving about an inch of open air on top, and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.
This soup really is like all the best parts about Thanksgiving all hanging out in one pot! The soup base is the perfect level of rich and creamy with tender vegetables and cubes of turkey in every bite. Don’t skip the pastry squares on top either as they add an unmatchable flaky little crunch!
Those turkey leftovers aren’t about to know what hit ’em for real.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More hearty soups to cook up next!
Turkey Pot Pie Soup
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Ingredients
- Dough for 1 (9-inch) pie crust
- 1 large egg white, mixed with 1 tablespoon water
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1-1/2 cups carrots, cut into 1/2-inch cubes
- 1 cup celery, cut into 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh thyme
- 3 medium cloves garlic, minced
- 4 cups chicken or turkey broth
- 1 lb Yukon gold potatoes, cut into 1/2-inch cubes
- 3 cups cooked turkey, cubed into 1/2-inch pieces
- 3/4 cup heavy whipping cream
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 tablespoon minced fresh parsley
Instructions
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- Turn pastry dough out onto a floured surface and roll out into a 8×8 square. Cut dough into 12 squares and arrange in a single layer on prepared sheet pan. Brush squares with egg white wash.
- Bake pastry squares at 400F 10-15 minutes until pastry is golden brown. Set pastry squares aside to cool.
- Melt butter in a medium pot or Dutch oven over medium-high heat. Add onion, carrot, and celery and cook 3-5 minutes until onion is translucent. Add flour, thyme, and garlic and cook 1-2 additional minutes until fragrant.
- Slowly drizzle chicken broth into pot, stirring until evenly incorporated into flour. Add potatoes, turkey, heavy cream, and bay leaf into pot. Season soup with salt and pepper to taste and bring to a simmer over medium-high heat.
- Reduce heat to medium-low and allow soup to simmer 10-15 minutes, stirring occasionally until vegetables are tender. Remove and discard bay leaf. Fold peas and parsley into soup and season soup with additional salt and pepper to taste if needed.
- Ladle soup into bowls and serve warm with pastry squares for dipping. Enjoy!
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