Have leftover turkey from the holidays? Transform it into a creamy, hearty turkey pot pie soup! This cozy dish combines all your extra ingredients for an easy, comforting meal.
Recipe Science
- Onions, carrots, and celery provide the aromatic foundation for the soup, called mirepoix. Garlic adds a strong, earthy aroma.
- Mushrooms, corn, peas, and Russet potatoes contribute varying textures and starches, adding complexity and heartiness.
- Cauliflower’s natural fibers break down into a silky puree, giving the soup a rich, creamy texture without adding heavy cream.
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Featured Comment 9
“It definitely tastes exactly like pot pie without the crust. A wonderful recipe and I hope lots of your fans make it. It is a recipe I will come back to again.”—Judy
Why It Works
Are you wondering what to do with all of that leftover Thanksgiving turkey? Don’t worry—I’ve got you covered! Instead of a turkey sandwich, my easy turkey pot pie soup is perfect for transforming your leftovers into comfort food. You can savor the holidays just a little longer with minimal effort.
What makes this soup special is its creamy texture, which does not require heavy cream. By blending cauliflower and potatoes, you create a rich, velvety base that’s both healthy and satisfying. This soup is packed with hearty vegetables, and it’s the perfect way to enjoy the flavors of a classic pot pie in a lighter dish. Plus, it’s a great way to use those leftover turkey pieces in a delicious meal!
Ingredients You’ll Need
- Turkey: You’ll need about 3 cups of shredded roast turkey breast or thighs from your Thanksgiving leftovers or about 1 pound of meat.
- Vegetables: Onions, garlic, carrots, and celery add the base flavor to the pot pie soup recipe. Mushrooms, corn, fresh or frozen peas, and Russet potatoes add texture and taste. Cauliflower florets are cooked and pureed to add creaminess to the soup.
- Butter: Used to saute the vegetables and add richness to the soup.
- Liquid: Chicken stock or broth is added to thin the soup and puree the cauliflower.
- Herbs: Freshly chopped rosemary, thyme, and parsley. Adds herbaceous notes. Bay leaf adds a licorice note as the soup simmers.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The leftover turkey soup is easy to customize! Try these delicious options:
- Turkey Swaps: If there is no more turkey from your Thanksgiving dinner, add leftover chicken.
- Add Mashed Potatoes: If your mashed potatoes haven’t been devoured, add them directly to the soup to thicken. You can also use them to replace the cauliflower puree. You’ll need about 3 to 4 cups.
- Add More Vegetables: To make the soup even heartier, stir in chunks of boiled potatoes, sweet potatoes, or butternut squash.
- Herbs: Chopped sage and tarragon are fragrant additions. Garnish with basil or chives. Dried herbs work well, too; use about half the amount of fresh.
- Add Cream: If you want a richer texture, stir in heavy whipping cream.
How to Make Turkey Pot Pie Soup
Step 1: Saute the Vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, mushrooms, and corn, sautéing until the veggies soften and release their flavors. Stir in the garlic, cooking just until fragrant. This step enhances the natural sweetness of the vegetables and builds a savory foundation for the soup.
Step 2: Simmer the Soup
Add 3 cups of chicken broth, potatoes, rosemary, thyme, bay leaf, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover with the lid and let it cook, stirring occasionally, until the potatoes are tender. While the soup simmers, prepare the cauliflower puree for a creamy, flavorful addition.
Step 3: Cook the Cauliflower
Bring a large pot of water to a boil. Add the cauliflower, cover, and cook until tender. This will create the cauliflower puree’s base, adding a creamy texture to the soup without the need for heavy cream.
Step 4: Puree the Cauliflower
Use a slotted spoon to transfer the cooked cauliflower to a blender. Add 2 cups of chicken broth, then blend on medium-high speed until the mixture is completely smooth. The fibrous particles create a creamy texture when the cruciferous vegetables are broken down.
Step 5: Combine the Soup Ingredients
Stir in the shredded turkey, peas, and cauliflower puree. If the soup is too thick, add more chicken broth to reach your desired consistency.
Step 6: To Serve
Remove and discard the bay leaf, then garnish the soup with freshly chopped parsley before serving. This adds a pop of color and a fresh, herby finish to your comforting turkey pot pie soup.
I like to pair the soup with homemade biscuits or puff pastry cheese straws. You can even bake pie crust pieces to add a lid to the soup. Try my leftover turkey pot pie for a more classic version!
Frequently Asked Questions
Build a strong flavor base with aromatics like onions, garlic, carrots, and celery. Sautéing them helps release their natural sweetness, enhancing the soup’s depth. Season generously with salt and pepper, tasting throughout the process. Adding herbs like thyme, rosemary, and bay leaf will elevate the flavor, while a splash of acidity, such as lemon juice or vinegar, can brighten the dish. For an extra boost, use a rich turkey or chicken broth, and consider adding umami-rich ingredients like mushrooms or a dash of soy sauce.
Instead of cauliflower, try butternut squash or sweet potato to make a puree. Alternatively, add mashed potatoes to the soup. You’ll need 3 to 4 cups, depending on how thick you want the turkey pot pie soup.
Cool the soup and store it in a large freezer bag or in individual portions for up to 1 month.
Serve This With
If you tried this Turkey Pot Pie Soup, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pot Pie Soup With Turkey Leftovers
Ingredients
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup diced carrots, ¼" dice
- 1 cup celery, ¼" dice
- 1 cup sliced brown mushrooms, ½" thick
- ½ cup corn kernels
- 1 tablespoon minced garlic
- 7 cups chicken broth, divided
- 2 cups diced russet potatoes, ½" dice
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 bay leaf
- 2 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 7 cups cauliflower florets
- 3 cups cooked turkey, shredded
- 1 cup peas, fresh or frozen
- 1 tablespoon chopped parsley
Instructions
- Saute the Vegetables – In a large pot or Dutch oven, heat the butter over medium heat. Add the onion, carrot, celery, mushroom, and corn, and saute for 3 minutes. Add the garlic and saute until fragrant, about 30 seconds.
- Simmer the Soup – Add 3 cups chicken broth, potatoes, rosemary, thyme, bay leaf, salt and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover with the lid and allow it to cook, occasionally stirring, until potatoes are tender, about 15 to 20 minutes. Meanwhile, make the cauliflower puree.
- Cook the Cauliflower – Bring a large pot of water to a boil. Add the cauliflower. Cover and cook until tender, about 7 to 10 minutes.
- Puree the Cauliflower – Use a slotted spoon to transfer the cauliflower pieces to a countertop blender. Add 2 cups of chicken broth and blend on medium-high speed until smooth.
- Combine the Soup Ingredients – Reduce the stove heat to low and stir in shredded turkey, peas, and the cauliflower puree. If desired, add more chicken broth to thin the consistency. Season with salt and pepper to taste.
- To Serve – Discard the bay leaf and garnish the soup with parsley before serving.
Notes
- Storing: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Substituting Cauliflower: Use diced butternut squash or sweet potato instead. Alternatively, add 3 to 4 cups of mashed potatoes until the desired consistency is reached.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Michelle says
Can this be done in a slow cooker?
Jessica Gavin says
Hi Michelle- I think it’s worth a shot! You can cook everything together until fork tender, and then puree some of the vegetables to add thickness to the soup. I would try 3 hours on high or 6 hours on low at first and increase 30 minutes until the vegetables are ready.
Shari Meserve says
FYI…this heat temp is missing in this line (assuming it’s medium or medium low?): Add 3 cups chicken broth, potatoes, thyme, rosemary, and bay leaf. Bring soup to a boil, then reduce heat to (missing word),
Jessica Gavin says
Thank you so much Shari! I made the updates and hopefully the instructions are more clear 🙂
Shari Meserve says
FYI…recipe says to add chicken, not turkey.
Kathy says
what is serving size(example:cup or how many ounces)
Jessica Gavin says
Hi Kathy- The serving size is about 1 cup (8 ounces), thanks!
Judy says
It definitely tastes exactly like pot pie without the crust. A wonderful recipe and I hope lots of your fans make it. It is a recipe I will come back to again.
Thank you,
Judy
Jessica Gavin says
Yay Judy! Definitely a healthier spin but all the same comfort in one bowl 🙂