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Turkey Pot Pie Soup

Creamy Turkey Pot Pie Soup Perfect for Leftover Turkey

This Creamy Turkey Pot Pie Soup is a comforting dish perfect for using leftover turkey, combining rich flavors in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Unsalted Butter Adds richness and flavor to your soup base.
  • 1 cup Diced Carrots Provides sweetness and vibrant color; use fresh or frozen.
  • 1 cup Diced Celery Adds crunch and depth; finely diced for even cooking.
  • 1 cup Chopped Sweet Onion Elevates the savory flavor profile; substitute as needed.
  • 3 cloves Minced Garlic Brings aromatic warmth; fresh yields best taste.
  • 1 teaspoon Salt Enhances overall flavor; adjust to taste.
  • 1 teaspoon Dried Sage Introduces earthy flavors; fresh can substitute.
  • 1 teaspoon Dried Thyme Complements turkey and veggies; fresh offers robust flavor.
  • ½ teaspoon Ground Pepper Adds a hint of heat; use white or black.
For the Broth
  • ½ cup Dry Sherry Adds depth; can be omitted for non-alcoholic version.
  • 6 cups Turkey Stock or Chicken Broth Forms the soup base; homemade or store-bought works.
For the Vege Medley
  • 1 cup Trimmed Green Beans Brings freshness and texture; frozen can substitute.
  • 1 teaspoon Fresh Rosemary Adds a fragrant herb vibe; use dried in smaller amounts.
  • ¼ cup All-Purpose Flour Thickens the soup; gluten-free blend for dietary needs.
  • ½ cup Water Necessary to create slurry with flour.
For the Star Ingredient
  • 2 cups Chopped Cooked Turkey Main protein; any cooked poultry can be used.
  • 1 cup Frozen Peas Adds sweetness and color; substitute with fresh if in season.
For Creaminess
  • ¾ cup Heavy Cream Provides rich texture; substitutes available.

Equipment

  • heavy soup pot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of unsalted butter over medium-high heat. Add diced carrots, celery, chopped onion, and minced garlic. Sauté for 12-15 minutes until softened and lightly browned.
  2. Stir in dried sage, thyme, and ground pepper. Cook for an additional minute. Pour in dry sherry and stir, allowing it to evaporate for about 2 minutes.
  3. Pour in turkey stock and add trimmed green beans and fresh rosemary. Bring to a gentle simmer for about 5 minutes.
  4. Whisk together all-purpose flour and water to create a slurry. Gradually drizzle this mixture into the soup while stirring continuously. Cook for 3-5 minutes until thickened.
  5. Fold in chopped cooked turkey and frozen peas. Add heavy cream and stir until heated through, about 3 minutes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in a sealed container for up to 4 days; freezes well for up to 3 months. Reheat gently to avoid curdling.

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