Turkey Pot Pie Soup
This creamy Turkey Pot Pie Soup delivers all the cozy flavors of classic pot pie in an easy, one-pot dish. Loaded with tender turkey, hearty vegetables, and a velvety broth, it's a comforting meal perfect for using up leftovers. Serve with warm biscuits or crusty bread for the ultimate comfort food experience.
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
- ½ 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.
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