There’s something deeply comforting about a homemade pot pie, but let’s be honest—making the crust takes extra effort. This Turkey Pot Pie Soup gives you all the rich, creamy flavors of the classic dish without the hassle of pastry dough.
With tender turkey, hearty vegetables, and a velvety broth, this soup is the ultimate way to use up leftovers while still feeling like a homemade meal.
It’s warm, filling, and incredibly easy to prepare, making it ideal for cozy nights or family gatherings. Grab a spoon, and let’s talk about why this soup deserves a spot in your regular meal rotation.
Why This Turkey Pot Pie Soup is a Must-Try
Growing up, pot pie was always a special occasion meal. My family only made it when we had leftover turkey from Thanksgiving or a roasted chicken from Sunday dinner.
But soup? That was a weekly staple. This recipe combines both into one rich, creamy dish that comes together with minimal effort.
- Perfect for leftovers – Whether it’s holiday turkey or rotisserie chicken, this soup puts it to good use.
- All the flavors of pot pie without the crust – The creamy base and tender veggies bring that same comforting taste.
- Thick, hearty, and filling – This soup is substantial enough to be a full meal on its own.
- One-pot meal with simple ingredients – No fussy techniques, just great flavor in every bite.
- Easily customizable – Adjust the veggies, swap the meat, or even make it dairy-free.
It’s everything you love about pot pie, but in a warm, creamy soup that’s perfect for any night of the week.
Essential Ingredients for the Best Turkey Pot Pie Soup
This soup uses classic ingredients that blend together for a rich and velvety texture.
- Cooked Turkey – Tender, shredded turkey brings protein and heartiness to the soup.
- Butter & Flour – These form the roux, which thickens the broth to create that creamy pot pie texture.
- Carrots, Celery & Onion – The foundation of flavor, adding natural sweetness and depth.
- Chicken Broth & Milk – The perfect balance of richness and lightness in the soup base.
- Potatoes & Peas – Hearty and slightly sweet, they add texture and color.
Every spoonful is rich, creamy, and packed with comforting flavors that remind you of home-cooked pot pie.
How to Make Turkey Pot Pie Soup from Scratch
This soup comes together in just a few simple steps, making it a go-to meal for busy days.
- Sauté the Aromatics for a Flavorful Base – Melt butter in a large pot and cook the onions, carrots, and celery until soft and fragrant.
- Make the Roux to Thicken the Soup – Stir in the flour and cook for a minute to eliminate the raw flour taste. This creates the rich, creamy texture.
- Slowly Add Broth and Simmer the Vegetables – Pour in the chicken broth and bring to a gentle simmer. Let the potatoes cook until fork-tender.
- Stir in the Turkey and Peas for Heartiness – Add the shredded turkey and peas, allowing them to warm through while the flavors meld together.
- Finish with Milk for a Creamy Texture – Stir in the milk, let everything blend, and adjust the seasoning as needed.
- Serve with Biscuits or Crackers for the Full Experience – Ladle into bowls and enjoy with warm, buttery biscuits or flaky puff pastry strips.
The result is a creamy, cozy soup that delivers all the comforting flavors of pot pie in a fraction of the time.
Ways to Customize Your Turkey Pot Pie Soup
This soup is flexible, so you can adjust it to fit your taste or what’s in your fridge.
- Want a richer soup? Use half-and-half or heavy cream instead of milk.
- Need a gluten-free version? Swap the flour for cornstarch or use a gluten-free thickener.
- Looking for extra vegetables? Add mushrooms, corn, or green beans.
- Prefer chicken instead? Rotisserie chicken works just as well as turkey.
- Like a thinner consistency? Add more broth or milk to adjust the texture.
With just a few tweaks, you can make this soup exactly how you like it while keeping the flavors rich and creamy.
What to Serve with Turkey Pot Pie Soup
Pairing this soup with the right sides makes it an even more satisfying meal.
| Side Dish | Why It Works |
|---|---|
| Buttery Biscuits | Adds a flaky, golden texture to scoop up the soup. |
| Garlic Bread | A crispy, savory contrast to the creamy broth. |
| Puff Pastry Strips | Light, crispy layers that mimic pot pie crust. |
| Roasted Brussels Sprouts | A slightly bitter contrast that balances the richness. |
| Garden Salad | Brings a fresh, crisp element to the meal. |
| Cornbread | Slightly sweet and pairs well with the creamy texture. |
| Baked Potatoes | A hearty side that makes this meal even more filling. |
These sides complement the rich, creamy soup while adding variety to your meal.
Storage and Reheating Tips
One of the best things about this soup is how well it stores and reheats.
- Refrigerate – Store in an airtight container for up to 4 days. The flavors deepen, making it even better the next day.
- Freeze – Let cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
- Reheat on Stovetop – Warm over low heat, stirring occasionally. Add a splash of broth or milk if it’s too thick.
- Reheat in Microwave – Heat in 30-second intervals, stirring between each, until fully warmed.
This soup holds up well and is just as rich and creamy after reheating.
Frequently Asked Questions About Turkey Pot Pie Soup
Can I use rotisserie chicken instead of turkey?
Yes! Shredded rotisserie chicken works just as well and saves time if you don’t have cooked turkey on hand.
How do I make this soup even thicker?
For a thicker consistency, let the soup simmer longer or add an extra tablespoon of flour to the roux.
Can I make this dairy-free?
Yes, swap milk for unsweetened almond or coconut milk, and use olive oil instead of butter.
What’s the best way to serve this soup?
It’s best with biscuits, puff pastry, or even a piece of toasted sourdough to soak up the creamy broth.
Is this soup good for meal prep?
Absolutely! It reheats beautifully, making it great for leftovers or batch cooking for the week.
Turkey Pot Pie Soup
Equipment
- Large pot For simmering the soup
- Wooden Spoon For stirring and mixing ingredients
- Ladle For serving the soup into bowls
Ingredients
- 2 cups cooked turkey shredded
- 2 tablespoons butter for sautéing
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 tablespoons all-purpose flour for thickening
- 3 cups chicken broth low sodium preferred
- 1 cup milk or half-and-half for creamier texture
- 1 cup peas frozen or fresh
- 1 medium potato peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Melt butter in a large pot over medium heat. Sauté the onions, carrots, and celery until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1 minute, stirring constantly to coat the vegetables.
- Slowly pour in the chicken broth, stirring to dissolve the flour. Add the diced potatoes and thyme. Simmer until potatoes are tender.
- Add the shredded turkey and peas. Stir in the milk and let everything warm through. Adjust seasoning as needed before serving.
Notes
- For a richer texture, swap milk for heavy cream.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Serve with biscuits or crusty bread for the full pot pie experience.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.