Do you have leftover turkey from the holidays? Creamy, hearty pot pie soup is the perfect recipe that’s got all of your extra ingredients in one pot!
Whew, we all survived Thanksgiving! If your feast-induced drowsiness has worn off and you’re wondering what to do with all those turkey leftovers – don’t worry I got you covered. Hopefully, there are some random ingredients like carrots, celery, corn, and potatoes lingering in your fridge.
If you need energy for your Black Friday shopping spree or just want a warm and comforting meal, this easy pot pie soup with turkey leftovers is the way to go!
Irresistible spoonfuls of turkey pot pie soup can help you hold on to the holidays just a few minutes longer without all the fuss. It’s packed with vegetables like cauliflower and potatoes without all of the heavy cream. Those two ingredients pureed together makes for a luscious soup that is also satisfying.
You can add any leftover vegetables into the soup. We usually always have carrots, onions, and celery from stuffing the turkey. Corn on the cob or canned in the pantry, fresh mushrooms from gravy and frozen peas.
If your mashed potatoes haven’t been devoured already, you can just add those directly into the soup to thicken. To make the soup even heartier, chunks of boiled potatoes can be stirred in or even sweet potatoes or butternut squash.
I still want biscuits the day after to be used as sliders for turkey sandwiches or crumbled in a big bowl of this turkey pot pie soup. If you want you can make them from scratch with my quick rosemary parmesan drop biscuits recipe as they are ready in under 30 minutes from start to finish!
You deserve to relax! Grab a big bowl of turkey soup, preferably on the couch with the family, and resume to shop online for your favorite kitchen essentials. Then watch the games or catch up on your Netflix queue. Have a great long weekend everybody, I’ll see you Monday with some more recipe inspiration!
How do I properly store leftovers?
Do you have some extra food from Thanksgiving to nibble on the next day? Make sure to wrap turkey, stuffing, cranberry sauce, or whatever delicious item you have in airtight packaging, or sealed in storage containers. This can help keep bacteria out, keep moisture in, and prevent odors from being picked up from other food. Refrigerate or freeze immediately so that it cools as fast as possible. Leftovers can keep in the refrigerator for about 3 to 4 days or 3 to 4 months in the freezer. (Source: Food Safety and Inspection Service)
Pot Pie Soup With Turkey Leftovers
- 8 cloves garlic, minced
- 2 tablespoons butter
- 7 cups cauliflower florets
- 7 cups chicken broth
- 1 1/2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, peeled and diced, (about 2 carrots)
- 1 cup celery, 1/4-inch dice
- 1 ear of corn, or ½ cup kernels
- 1 cup brown mushrooms, sliced
- 2 cups russet potatoes, peeled and 1/2-inch diced
- 1 teaspoon rosemary, chopped fresh
- 1 teaspoon thyme, chopped fresh
- 1 bay leaf, dried
- 1 pound turkey, cooked and shredded (about 3 cups)
- 1 cup peas, fresh or frozen
- 1/4 cup parsley, minced for garnish
- 2 1/2 teaspoons kosher salt, more to taste
- 1 teaspoon Pepper, more to taste
- Heat 1 1/2 tablespoon olive oil over medium-high heat in a heavy bottomed pot. Add onion, carrot, celery, corn, and mushroom, saute 3 minutes.
- Add 3 cups chicken broth, potatoes, thyme, rosemary, and bay leaf.
- Bring soup to a boil, then reduce heat to a simmer, cover with lid, and allow to cook, occasionally stirring, until potatoes are tender, about 15 to 20 minutes.
- Once potatoes are tender, reduce heat to low and stir in shredded turkey and peas. Meanwhile make the cauliflower puree.
- Sauté the minced garlic with the butter in a large nonstick skillet over low heat, about 5 to 6 minutes, until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
- Bring the water to a boil in a large pot. Add the cauliflower and cook, covered, for 7 to 10 minutes or until cauliflower is fork tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 2 cups hot chicken broth, sautéed garlic and butter. Blend for several minutes until the puree is very smooth.
- Stir puree into the shredded turkey and vegetable mixture. Add more of the chicken broth to the soup until you achieve the desired consistency.
- Add 2 ½ teaspoon salt and ¼ teaspoon black pepper to season, or as desired.
- Remove bay leaf and serve soup hot garnished with minced parsley.