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Homemade Turkey Pot Pie Soup l SimplyScratch.com #homemade #turkey #potpie #soup #leftover #fromscratch #thanksgiving #leftovers

Homemade Turkey Pot Pie Soup

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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.
Course Soups, Stews & Chilis
Cuisine American
Keyword leftover turkey, pot pie, soup, Thanksgiving, turkey
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 303
Author Laurie McNamara

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
  • 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
  • teaspoons kosher salt more or less to taste

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.

Nutrition

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