Leftover Turkey Pot Pie Soup
Cozy Up with the Best Turkey Pot Pie Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Turkey Pot Pie Soup takes all the delicious flavors of a classic pot pie and transforms them into an easy, heartwarming soup perfect for dinner or lunch. It’s a fantastic way to use up leftover turkey after Thanksgiving or any roast turkey dinner, but you can absolutely make it with store-bought cooked turkey too!
This recipe is a family favorite because it’s quick to prepare (under an hour from start to finish!) and requires minimal effort. The creamy broth, tender vegetables, and flavorful turkey combine to create a truly satisfying meal. Plus, it’s a great way to sneak in some extra veggies!
What makes this Turkey Pot Pie Soup so special?
- Comfort Food Classic: All the flavors you love from pot pie, in a cozy soup form.
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
- Leftover Savior: A delicious way to use up leftover turkey.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Customizable: Feel free to add different vegetables or herbs to suit your taste.
Tips for the Best Turkey Pot Pie Soup:
- Don’t skip the sautéing: Sautéing the onions, carrots, and celery is crucial for building flavor.
- Whisk, whisk, whisk: Whisking the flour into the butter and then the broth and milk ensures a smooth, creamy soup.
- Adjust seasoning: Taste and adjust the salt and pepper to your liking.
- Add herbs: A sprinkle of fresh thyme or parsley adds a lovely freshness.
Serving Suggestions:
Serve this hearty soup with oyster crackers, a side of crusty bread for dipping, or a simple green salad. It’s perfect for a cozy night in!
Frequently Asked Questions
Q: Can I use a different type of broth?
A: Yes, you can! Chicken broth is traditional, but turkey broth or vegetable broth would also work well.
Q: Can I add other vegetables?
A: Absolutely! Potatoes, mushrooms, or green beans would be delicious additions.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will thicken as it sits, so you may need to add a little extra broth when reheating.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze it without the peas and corn, and add those when reheating.
Q: What if I don’t have cooked turkey?
A: You can use about 3 cups of shredded rotisserie chicken as a substitute.
Turkey Pot Pie Soup
Ingredients
- 4 tablespoons butter
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- Stir in turkey, peas, and corn. Season with salt and pepper to taste.
- Simmer for another 10 minutes.
- Serve hot with oyster crackers.
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