Homemade Turkey Pot Pie Soup

This creamy yet cream-less Turkey Pot Pie Soup will make good use out of your leftover Thanksgiving turkey. Simple and flavorful, a one-pot soup to warm your soul. Serves 6 in about 45 minutes.

I made you a pot of soup today.

An incredible, light and creamy yet totally cream-less turkey pot pie soup! This recipe is bulked up with leftover turkey, celery, carrots and potato and isn’t loaded down with heavy cream. Instead flour and broth are whisked together and added to slightly thicken the soup.

You are really going to like this recipe. It’s easy and tastes like something you would order at a diner. So if you like pot pies like I like pot pies then this soup is your jam.

To Make This Homemade Turkey Pot Pie Soup You Will Need:

• olive oil
• yellow onion
• celery
• carrot
• potato
• sage
• black pepper
• turkey stock
• water
• flour
• leftover cooked turkey
• parsley
• kosher salt
• puff pastry, biscuits or soup crackers

In a large Dutch oven, measure and add in 1 tablespoon of olive oil, 1 diced medium yellow onion, 2 short stalks of celery and 2 carrots.

Heat on medium and cook for 8 minutes or until the veggies are tender.

Add in 2 russet potatoes (that have been peeled and diced into 1/2-inch cubes0 and 1 tablespoon sliced fresh sage and 1/2 teaspoon freshly ground black pepper.

Pour in 4 cups of turkey stock and two cups of water.

Stir and bring to a boil. Reduce the heat to a simmer, cover and cook for about 15-18 minutes.

Or until the potatoes are soft and fork tender.

Meanwhile in a small bowl, whisk together 2 tablespoons of all-purpose flour with 3/4 cup of turkey stock (or water) until smooth before stirring it into the soup.

The heat of the soup mixed with the flour/stock combination will thicken the soup slightly without the addition of any heavy cream.

Once thickened slightly, add in 3 cups chopped leftover cooked turkey and a tablespoon of minced fresh parsley.

I had some leftover turkey from this recipe. However if you want to make this soup and don’t happen to have leftover turkey, you can buy a turkey breast or turkey tenderloins, poach them for 25 minutes and shred them. Or use leftover chicken and turn this into a chicken pot pie soup. Either way it’s a win-win.

After you’ve added the turkey, allow the soup to simmer for 5-8 minutes to cook out any of the flour taste and warm the chicken.

Now you have a couple options.

You could serve with crackers, biscuits or chunks of a torn bread. I thought about making some homemade pie dough, bake it up to serve it on top. But I cut out rounds of puff pastry and baked them instead. (so much easier!)

Crumbled up and mixed into this soup, it’s ridiculously delicious.

This comforting recipe is great way to use up leftover turkey form thanksgiving. A from scratch soup that’s slightly creamy, majorly delicious and filled with turkey pot pie goodness. Your friends and family will think you picked it up from a local deli or sandwich shop.

Enjoy! And if you give this Turkey Pot Pie Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Homemade Turkey Pot Pie Soup

PThis creamy yet cream-less Turkey Pot Pie Soup will make good use out of your leftover Thanksgiving turkey. Simple and flavorful, a one-pot soup to warm your soul.

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Ingredients

• 1 tablespoon olive oil
• 2 medium size carrots, sliced into 1/4-inch thickness
• 2 ribs celery, sliced into 1/4-inch thickness
• 2 russet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, diced
• 1 tablespoon sliced fresh sage leaves
• 1/2 teaspoon coarsely ground black pepper
• 4¾ cups turkey stock, divided (see notes)
• 2 cups water
• 2 tablespoons unbleached all-purpose flour
• 3 cups leftover turkey, chopped or shredded
• 1 tablespoon chopped fresh parsley
• 1½ teaspoons kosher salt, more or less to taste

Equipment

• Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Instructions 

• Heat olive oil large Dutch oven over medium heat and add in the onions, celery and carrots. Cook for 8 minutes or until soft.
• Next, add in the potatoes, sage and black pepper.
• Pour in the turkey stock and 2 cups of water. Increase the heat to high and bring to a boil, reduce to medium-low heat a simmer, cover and cook for 15-8 minutes or until the potatoes are knife tender.
• Meanwhile in a small bowl measure and combine the two tablespoons all purpose flour and remaining 3/4 cup of turkey stock until smooth. Once the potatoes are tender, pour in the flour/stock slurry.
• Add in the shredded turkey and parsley and let the soup simmer for 5-8 minutes to cook out the flour taste from the slurry and warm the chicken.
• Taste test and season 1½ to 2 teaspoons of kosher salt.

Notes

*If you don't have 3/4 cup of turkey stock for the slurry, you can substitute with water or even chicken broth.

To Make The Puff Pastry: follow package instructions for thawing. Use biscuit cutters to stamp out rounds of dough and bake at 425° for 10 minutes.

Serving: 1generous cup, Calories: 303kcal, Carbohydrates: 25g, Protein: 27g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 955mg, Potassium: 790mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3548IU, Vitamin C: 8mg, Calcium: 51mg, Iron: 2mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American