Turkey Pot Pie Soup

Turkey Pot Pie Soup is a great way to use up that leftover Thanksgiving turkey! This easy soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with easy pie crust cut-outs. This fun twist on a classic comfort food is a hearty recipe that’s perfect for a chilly fall or winter evening.

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!

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