Cozy up with a bowl of this creamy Turkey Pot Pie Soup—packed with tender veggies, savory turkey, and all the nostalgic flavors of your favorite comfort food. It’s the perfect, most delicious way to warm up after the holidays or stretch out your Thanksgiving leftovers. Ready in a few simple steps and guaranteed rave reviews!
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When chilly days hit and holiday leftovers pile up, this turkey pot pie soup is my favorite cozy solution. It's creamy and rich without being heavy, and it transforms basic ingredients like carrots, celery, and leftover turkey into something downright crave-worthy.
Think of it like a hug in a bowl: all the comfort of a pot pie, but with a warm, soul-soothing broth that’s perfect for sipping by the spoonful. Whether you're overwhelmed with Thanksgiving leftovers or just need a hearty one-pot dinner, this soup recipe is a guaranteed hit.
For more leftover turkey soup recipes, try my Turkey White Bean Chili and Turkey and Wild Rice Soup.
Why You'll Love Leftover Turkey Pot Pie Soup
If you love cozy, hearty meals that feel like a warm hug on a chilly day, this soup is for you. Here’s why it deserves a spot in your chilly weather meal rotation:
- Comforting and Cozy—Creamy broth, hearty turkey, and tender veggies give you all the comfort food vibes without the fuss.
- A Smart Way to Use Leftovers—Repurpose leftover Thanksgiving turkey into something brand-new and exciting. Even my husband, who's not a soup lover, cleans his bowl!
- Easy to Make—Just one pot and a saucepan—no pie crusts or pastry required!
- Family-Friendly and Filling—Even picky eaters love this creamy soup packed with familiar flavors.
- Make-Ahead Friendly—Tastes even better the next day, making it ideal for meal prep or post-holiday dinners.
Ingredients and Substitutions
Oil: Grab olive or avocado oil for sautéing the veggies and building flavor. Swap in butter if preferred.
Yellow Onion, Carrots, and Celery: These aromatics give the soup a flavorful base. Use pre-chopped mirepoix to save time.
Mushrooms: Add depth and umami. Sliced Baby Bella or white mushrooms both work well.
Garlic: Fresh minced cloves add aromatic richness. Use freshly chopped or pressed for the best flavor.
Dried Poultry Seasoning: Brings that nostalgic pot pie flavor. Swap in fresh thyme, rosemary, and sage if you have them on hand.
Low-Sodium Chicken Broth or Turkey Stock: Adds body to the soup. Minimize Thanksgiving waste by making bone broth with the carcass. If needed, vegetable broth also works in a pinch.
Better than Bouillon (Chicken): Deepens the savory flavor, taking this soup from good to great. You can omit it, but I recommend including it for that savory edge.
Salt and Black Pepper: Salt enhances all the flavors and pepper adds mild heat. Start with a teaspoon of each, then season to taste.
Sweet Potato or Golden potatoes: For a hearty texture. I prefer using sweet potatoes for their hint of natural sweetness.
Unsalted Butter and All-Purpose Flour: For the roux that thickens the soup. If needed, swap salted butter and reduce the added salt by a large pinch.
Milk: Choose 2% milk to make the soup creamy without being too heavy. For a richer soup, swap in whole milk or add a splash of half-and-half or heavy cream.
Cooked Turkey: Debone and cube leftover Thanksgiving turkey (white and/or dark meat) into ½-inch pieces, or make this soup anytime with leftover or rotisserie chicken.
Frozen Peas and Corn: Classic pot pie ingredients and super convenient!
Fresh Parsley: Adds a fresh, herby finish and makes for a beautiful garnish!
How to Make NAME OF RECIPE
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat a large Dutch oven or pot over medium heat. Add the oil, onion, carrots, and celery, and cook, stirring frequently, for 6-7 minutes until the onions turn translucent.
Step 2: Add the mushrooms, garlic, and poultry seasoning, and cook for 5 minutes or until the mushroom juices have evaporated and the mushrooms turn golden.
Step 3: Stir in the chicken broth, Better than Broth, salt, black pepper, and potatoes until well combined. Bring to a boil, reduce the heat, and then simmer for 14- 15 minutes.
Step 4: While the soup simmers, make the roux. Heat a medium saucepan over medium heat. Add the butter. Once melted, whisk in the all-purpose flour and cook for 2 minutes, until it smells toasty.
Step 5: Whisk in the milk and cook for 4-5 minutes or until thickened.
Step 6: Stir the turkey, peas, corn, and roux into the pot of soup until well combined. Bring back to a simmer and cook for 5 minutes.
Step 7: Stir in the chopped parsley and season the soup to taste with salt and pepper. Serve hot with parsley to garnish.
Recipe Variations
Want to mix things up? This turkey pot pie soup is super flexible—try one of these fun twists to match your mood, ingredients, or what’s in the fridge!
- Add Bacon—Start by sautéing the aromatics with chopped bacon (and skip the oil). It adds a delicious smoky base.
- Mix Up the Veggies—Try zucchini, green beans, or diced bell peppers for fun variety.
- Top or Serve with Biscuits—Serve with warm biscuits or even cheesy drop biscuits for that pot pie flair.
Chelsea's Recipe Pro-Tips
- Remove the skin. Skin the turkey before cubing it to prevent the soup from getting greasy.
- Swap rotisserie chicken or leftover chicken. A great option if you don’t have leftover turkey on hand.
- Swap poultry seasoning with fresh herbs. A combo of rosemary, thyme, and sage adds amazing flavor.
- Don’t skip the bouillon if possible. It really amps up the savory depth.
- Make it extra creamy. Add a splash of half-and-half or heavy cream to enrich the broth.
- Choose your potato. White potatoes are traditional, but sweet potatoes add a cozy, lightly sweet twist. They're my preferred!
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. Defrost overnight in the fridge until thawed.
- Reheating: Warm the soup in a saucepan over low heat for 5-10 minutes or in the microwave on gentle heat until hot.
FAQs
Absolutely! This is one of my go-to Thanksgiving leftover recipes and works with any type of leftover turkey or chicken.
Yes—use dairy-free butter and unsweetened soy milk for the roux, or thicken the soup with a cornstarch slurry instead.
This soup is best made on the stovetop, but you can adapt it to a crockpot by sautéing the aromatics in a saucepan first and adding the roux at the end.
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More Cozy Soup Recipes
- Creamy White Chicken Tortilla Soup
- Healthy Potato Soup
- Chicken Miso Soup
- Italian Lentil Soup
- Kabocha Squash Soup
- Creamy Chicken Noodle Soup
If you liked and made this Turkey Pot Pie Soup Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Turkey Pot Pie Soup
Ingredients
- 3 tablespoons olive or avocado oil
- 1 cup diced yellow onion
- 1 cup chopped carrots about 2-3 carrots
- 1 cup diced celery
- 8 oz sliced white or Baby Bella mushrooms
- 4 garlic cloves minced
- 1 ½ teaspoons dried poultry seasoning
- 5 cups low-sodium chicken broth/stock or turkey stock
- 1 teaspoon Better than Bouillon low-sodium chicken bouillon
- 1 teaspoon salt plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- 1 large sweet potato or golden potato peeled and cut into ¼-inch cubes
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups 2% milk or whole milk for a richer broth
- 3 ½ cups cooked cubed turkey can also use rotisserie chicken
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup chopped fresh parsley plus more to garnish
Instructions
- Heat a large Dutch oven or pot over medium heat. Add the oil, onion, carrots, and celery, and cook, stirring frequently, for 6-7 minutes until the onions turn translucent.
- Add the mushrooms, garlic, and poultry seasoning, and cook for 5 minutes or until the mushroom juices have evaporated and the mushrooms turn golden.
- Stir in the chicken broth, Better than Broth, salt, black pepper, and potatoes until well combined. Increase the heat to medium-high, bring the soup to a simmer, reduce to medium, and cook for 14-15 minutes or until the potatoes are fork-tender.
- While the soup simmers, make the roux. Heat a medium saucepan over medium heat. Add the butter. Once melted, whisk in the all-purpose flour and cook for 2 minutes, until it smells toasty. Whisk in the milk and cook for 4-5 minutes or until thickened.
- Stir the turkey, peas, corn, and roux into the soup until well combined. Bring back to a simmer and cook for 5 minutes.
- Stir in the chopped parsley and season the soup to taste with salt and pepper and serve hot, garnished with chopped parsley.
Notes
- Storing: Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 2 months; thaw overnight in the fridge.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.
- Use rotisserie chicken or leftover chicken. A great option if you don’t have leftover turkey on hand.
- Swap poultry seasoning with fresh herbs. A combo of rosemary, thyme, and sage adds amazing flavor.
- Don't skip the bouillon if possible. It really amps up the savory depth.
- Make it extra creamy. Use whole milk or add a splash of half-and-half or heavy cream to enrich the broth.
- Choose your potato. White potatoes are traditional, but sweet potatoes add a cozy, lightly sweet twist.
