Are you running around getting ready for Thanksgiving? Or are you the planner who has already been to the store, prepped everything, and has your feet kicked up watching a movie? Either way, I sure hope you have some good dishes picked out, like this Glazed Ham.

But do you ever plan what to do with all the leftover turkey? And I’m not talking about just turkey sandwiches. How about something different?

I decided to take my favorite chicken pot pie recipe, switch out the chicken for turkey, then make it into a soup. I made sure to keep this recipe simple and sweet though because I know you have a lot of preparation to do!​

So go ahead, make your list, and add these ingredients to it. Because you don’t want to miss out on making this on Friday with your Thanksgiving leftovers. Trust me!

Make This All Year Long

This recipe is not only perfect for leftovers, but you can make it with fresh turkey all year round! Pick up a small turkey breast or tenderloin any time of year and roast it, or buy pre-cooked turkey that’s been shredded at your local grocery store. You’ll have the perfect meat for sandwiches, wraps, and more!

Ingredients for Turkey Pot Pie Soup

Here’s what you need to make this creamy soup:

• 2 tablespoons olive oil
• 6 tablespoons butter (divided)
• ¾ cup sliced carrots (about 4-5 medium carrots, peeled)
• 1 cup diced yellow onion (about 1 medium onion)
• 15 ounces low-sodium chicken broth
• 1 ½ cups diced sweet potato (about 1 medium potato)
• 3 cups chopped turkey
• ¾ cup frozen peas
• 4 tablespoons all-purpose flour
• 1 ½ cups milk
• ½ cup shredded cheddar cheese
• 1 ½ teaspoons poultry seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream
• 1 pie crust (thawed)

Recipe Notes

• I found these cute mini cookie cutters on Amazon and they’re the perfect size for making your soup toppers.
• This soup is great to make the day ahead because the flavors meld really well after storing, and it will thicken.
• You can substitute vegetable broth for chicken broth.
• Use other vegetables like green beans and corn, especially if you have leftovers from your Thanksgiving dinner.
• Add even more flavor with fresh herbs like fresh thyme or parsley, or add some Italian seasoning.

How to Make Turkey Pot Pie Soup

This soup is so easy to make that you’ll want to add it to your regular menu rotation this winter!

1. First, preheat your oven to 400 degrees.
2. Melt 2 tablespoons butter in a large Dutch oven or stock pot and then add olive oil. Add carrots and onion, then sauté over medium-high heat for about 3 minutes.
3. Add the chicken broth and sweet potatoes. Bring this all to a boil, then reduce to low heat. Cover and simmer for about 20 minutes.
4. While it’s cooking, unroll the pie crust. Use a cookie cutter to cut shapes out:  these will become what I think is the best part– toppings for the soup. Place the pie crust crackers onto a greased baking sheet and bake for 10 minutes. Once they are done, set them aside. You can sneak a few off the pan, I won’t tell.
5. Back to the soup now. After the 20-minute simmer, stir in the chopped turkey and peas.
6. In a saucepan over medium heat, whisk the remaining 4 tablespoons butter and 4 tablespoons flour to form a roux. Cook for 1 minute until golden brown and bubbly.
7. Slowly whisk in milk (if you pour it in too quickly, it may not thicken). Bring to a boil, whisking constantly to prevent lumps. Remove from heat and stir in cream, cheese, poultry seasoning, salt, and pepper.
8. Pour the roux into the soup and stir until fully incorporated. Add more salt and pepper to taste, if needed.
9. Ladle soup into bowls and serve with pie crust toppers for a festive fall dinner!

How to Store Pot Pie Soup

The best way to store this soup is in an airtight container in the refrigerator. It will last for 3-5 days.

Can you freeze Turkey Pot Pie Soup?

You can freeze this soup, though the dairy ingredients will separate when thawed. Pour cooled soup into a freezer bag. Store it flat in the freezer for up to 3 months.

Thaw in the refrigerator overnight, then heat up in a saucepan, stirring occasionally, until warm throughout.

Soup Recipes You Need to Try

As we head into colder months, add some delicious savory soups to your menu rotation. It’s my favorite way to warm up on a cold winter night. Here are some of my favorites:

Broccoli Cheese Soup is a classic on restaurant menus for a reason. I love this cheesy soup!

Creamy Chicken Mushroom Soup is a great way to use up leftover chicken and is full of flavor!

Tortilla Soup– this soup has just the right amount of spicy goodness. Top it with crushed tortilla chips and cheese.

Vegetable Soup– this is my go-to soup for an easy, delicious, and nutritious dinner!

Cream of Mushroom Soup– I’m not talking about the canned stuff you use in casseroles. This is truly comfort food at its finest, with a touch of brandy to keep you warm!

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Turkey Pot Pie Soup

Turkey Pot Pie Soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with pie crust cut outs. It's the perfect way to use up Thanksgiving leftovers, and is a delicious comfort food, too!

Course Soup

Cuisine American

Keyword Turkey Pot Pie Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 493kcal

Ingredients

• 2 tablespoons olive oil
• 6 tablespoons butter divided
• 3/4 cup sliced carrots about 4-5 medium carrots, peeled
• 1 cup diced yellow onion 1 medium onion
• 15 ounces low-sodium chicken broth
• 1 1/2 cups diced peeled sweet potato 1 medium
• 3 cups chopped turkey
• 3/4 cup frozen peas
• 4 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup shredded cheddar cheese
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup heavy cream
• 1 pie crust thawed according to manufacturer's instructions

Instructions

• Preheat oven to 400 degrees.
• Melt 2 tablespoons butter in large stockpot and then add olive oil. Add carrots and onion. Saute for about 3 minutes.
• Add chicken broth and sweet potatoes. Bring to a boil then reduce heat. Cover, and simmer for 20 minutes.
• While it's cooking, unroll pie crust. Use a cookie cutter to cut shapes out – this will become topping for soup. Place onto a greased baking sheet and bake for 10 minutes. Once done set aside.
• Turn heat to low and stir in turkey and peas.
• In a saucepan over medium heat, mix remaining 4 tablespoons butter and 4 tablespoons flour to form a roux. Cook for 1 minute.
• Slowly whisk in milk. Bring to a boil whisking constantly to prevent lumps. Remove from heat and stir in cream, cheese, poultry seasoning, salt, and pepper.
• Pour into soup and stir until fully incorporated. Add more salt and pepper to taste, if needed.
• Ladle soup into bowls and top with pie crust cut outs.

Notes

This soup is great to make the day ahead because the flavors meld really well after storing and it will thicken.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 37g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 745mg | Potassium: 648mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8074IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 3mg

This post was originally published November 22, 2016. The recipe and post has been updated on November 16, 2023.

The post Turkey Pot Pie Soup appeared first on Easy Recipes From Home.

I know I keep talking about how excited I am that fall is here but I really am. John Grayson, Amelia and I have been taking daily strolls around the neighborhood and watching the leaves change color.

A couple of weeks ago I asked what recipes yall wanted to see. The main responses were Beef Stew, Winter Squash Soup and in a landslide – Chili. Little did you know I had one in the works already. I feel like you should have a go to chili recipe! But the problem is I have a few – a beef one, a chicken one, and now a turkey one.

After I had just given birth to JG, people took me meals and one them was a turkey mango chili. So when I decided to recreate it all I could remember about it was it had turkey, mangoes, and a bell pepper. Not a lot to go on but it definitely left me with a lot of room to get creative. What’s in your favorite chili?

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Turkey Mango Chili

Ingredients

• 2 pounds ground turkey
• 1/2 large onion diced about 1 cup
• 1 red bell pepper chopped
• 1 16 oz. jar of mango salsa
• 1/2 mango peeled and diced into bite size pieces
• 1 can cannellini beans rinsed and drained
• 1 tablespoon cumin
• 2 teaspoons coriander
• 2 teaspoons chili powder
• Olive oil

Instructions

• Heat a little olive oil in a stockpot. Add onion and red bell pepper. Saute for 4-5 minutes.
• Add ground turkey and cook until cooked through (about 7-8 minutes).
• Add the rest of the ingredients and stir until fully incorporated. Cover stockpot and simmer on low for 30 minutes.

The post Turkey Mango Chili appeared first on Easy Recipes From Home.

Pictures updated August 2015

Your traditional shepherd’s pie consists of ground beef, vegetables, cheese and mashed potatoes. I decided to make it a little healthier by substituting the beef with ground turkey, take out the cheese (shocker I know) and use sweet potatoes instead of Yukon potatoes. What do you think?

I was a little apprehensive at first with thinking ground turkey could cut it – but it is truly enhanced by just the small additions of the spices, Worcestershire sauce and tomato paste.

And I always have frozen vegetables on hand. It is not only a great way to save money but if you are spending a lot more time on an entree then you can toss so veggies next to it and call it a day!

Do you have a favorite dish to recreate?

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Sweet Potato and Turkey Shepherd’s Pie

Ingredients

• 1 pound ground turkey
• 1 cup onion chopped
• 1 1/2 cups frozen mixed vegetables I used peas and carrots
• 1/3 cup vegetable stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 garlic cloves minced
• 1 pound cubed sweet potatoes
• 2 tablespoons tomato paste
• 1/4 cup skim milk
• 2 tablespoons butter
• Fresh Rosemary chopped, for garnish

Instructions

• Preheat oven to 375 degrees.
• In skillet cook turkey and onion over medium high heat. Cook until turkey is browned, about 12 minutes.
• While cooking, add sweet potatoes to a stock pot and cover with water. Bring to a boil, cook for 15-20 minutes or until tender.
• Add in frozen vegetables, stock, Worcestershire, thyme, garlic and tomato paste to turkey mixture. Reduce heat to medium low and simmer for 8-10 minutes.
• Drain sweet potatoes. Gradually add in milk and butter. Use a potato masher to break up potatoes and turn it into a mash. .
• In greased pie dish, add vegetables and turkey. Top with sweet potatoes. Bake uncovered for 25 minutes.
• Let it cool for 5 minutes before serving. Top with rosemary.

Nutrition

Serving: 4g

Menu for the Week

Chicken Casserole with Cheesy Herb Dumplings

Pork Belly Sandwiches with Pasta Salad

Dessert: Champagne and Sprinkles Cupcakes

The post Sweet Potato and Turkey Shepherd’s Pie appeared first on Easy Recipes From Home.