This comforting turkey pot pie soup with a buttery, flaky pie crust top is my favorite way to use up Thanksgiving turkey leftovers.
When it comes to leftover Thanksgiving turkey, I’ve got lots of delicious inspiration. From my curry turkey pot pie and turkey avocado tetrazzini to turkey chili, there’s something for everyone. After all, there’s only so many turkey sandwiches you can eat. In an attempt to do right by these leftovers, I sought to develop something ultra comforting. Meet your new favorite comfort food: Turkey Pot Pie Soup.
This turkey pot pie soup is coziness in a bowl. It’s loaded with comfort food flavors for a perfectly brothy dinner. It’s hearty too, thanks to plenty of potatoes, carrots, onion, celery and, peas. I’ve even added a nod to my fave pot pie’s crusty base by creating pie crust toppers in whatever shape suits your fancy. I chose stars and little rounds. I’m festive that way.
What’s in This Turkey Pot Pie Soup
The traditional pot pie flavors of onion, carrots, potatoes and celery are all represented in this pie.
Here are the ingredients you’ll need:
- 1 double crust pie dough
- Canola oil
- Yellow onion
- White wine
- Fresh thyme
- All-purpose flour
- Kosher salt and freshly ground black pepper
- Turkey or chicken stock
- Half and half
- Cooked turkey meat
- White potatoes
- Frozen peas
- Dried marjoram
How to Make This Turkey Pot Pie Soup
This soup is easy to make, just be sure to cut your veggies all about the same size so each spoonful is proportioned just right.
Here’s how to make it:
Sauté the veggies. In a large dutch oven or heavy bottom stock pot, melt the butter with the canola oil over medium heat. Cook the celery and onion until beginning to become soft, about 4-5 minutes, stirring occasionally.
Add the wine and reduce. Add the white wine and thyme sprigs and cook until the wine reduces into the vegetables.
Thicken it up. Add the flour to a small bowl with ¾ to 1 cup of the turkey stock and whisk until combined. Add the flour mixture to the vegetables and cook for 4-5 minutes, stirring often. Season with kosher salt and freshly ground black pepper. Whisk in the rest of the turkey stock and half and half, whisking so no clumps appear.
Stir in the turkey and remaining veggies and simmer. Add the turkey meat, carrots, potatoes, frozen peas and marjoram. Cook for 20 minutes or until potatoes and carrots are fork tender.
Prep the pie crust topping. Meanwhile, preheat your oven to 400°F. Roll out the refrigerator pie crust and dust lightly with flour.
Cut or shape. Cut out the pie crust into discs or shapes and place on a baking sheet lined with parchment paper.
Brush and bake. Brush the tops with the reserved 1 tablespoon of milk and bake for 5 minutes. Serve the soup topped with the baked pie dough discs.
Tips for Making Turkey Pot Pie Soup
For a pot pie, I like to chop my turkey into cubes rather than shred with forks. It just makes it that much more “pot pie-ish” to me in resembling those old frozen Swanson pot pies I had when I was a kid. I had leftovers after I made this turkey (the most flavorful I think I’ve yet to make) or if you don’t have leftovers, here’s my favorite way to bake a simple turkey breast solo.
The broth is a combo of turkey stock and half and half with a bit of wine (this is my favorite for drinking, so it’s often used in my cooking) cooked into the floured and browned veggie mix for just a bit of a kicked up flavor. If you don’t like cooking with alcohol, you can skip this step.
The flavor builder that helps this soup most resemble pot pie is the addition of fresh thyme leaves and dried marjoram. The marjoram gives it just the right earthy, poultry-enhanced flavor I was looking for. Don’t miss adding this herb. It’s essential for replicating the pot pie flavors.
Refrigerator pie crust comes in for the save by delivering a fun presentation addition and a handy accessory for dipping into the soup. Be sure to watch how long you bake your cut pie dough discs because they can turn on you in a minute and be burned to a crisp (like I did here!).
More Recipe Ideas for Leftover Turkey
- Turkey Cranberry and Grilled Brie Cheese Sandwich
- Curry Turkey Pot Pie
- Turkey and White Cheddar With Caramelized Onion & Grape Grilled Cheese
- Deer Valley’s Famous Turkey Chili
- Turkey Avocado Tetrazzini
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Turkey Pot Pie Soup
- 2 tablespoons butter
- 1 tablespoon canola oil
- 4 ribs celery , chopped (about 2 cups)
- 1 yellow onion , chopped (about 1 ½ cups)
- ½ cup white wine
- 4 sprigs fresh thyme
- 3 tablespoons all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 cups turkey or chicken stock , 1 quart + 2 cups
- 1 pint half and half , reserving 1 tablespoon
- 4 cups cooked turkey meat , chopped
- 4-5 carrots , chopped (about 2 cups)
- 4 white potatoes , skinned and chopped into ½ inch cubes
- 1 cup frozen peas
- 1 teaspoon marjoram
- 1 package refrigerator pie dough
- Flour for dusting pie dough
- In a large dutch oven or heavy bottom stock pot, melt the butter with the canola oil over medium heat. Cook the celery and onion until beginning to become soft, about 4-5 minutes, stirring occasionally. Add the white wine and thyme sprigs and cook until the wine reduces into the vegetables. Add the flour to a small bowl with ¾ to 1 cup of the turkey stock and whisk until combined. Add the flour mixture to the vegetables and cook for 4-5 minutes, stirring often. Season with kosher salt and freshly ground black pepper. Whisk in the rest of the turkey stock and half and half, whisking so no clumps appear. Add the turkey meat, carrots, potatoes, frozen peas and marjoram. Cook for 20 minutes or until potatoes and carrots are fork tender.
- Meanwhile, preheat your oven to 400°F. Roll out the refrigerator pie crust and dust lightly with flour. Cut out the pie crust into discs or shapes and place on a baking sheet lined with parchment paper. Brush the tops with the reserved 1 tablespoon of milk and bake for 5 minutes.
- Serve the soup topped with the baked pie dough discs.
Other Cozy Soups to Try
- Homemade Chicken Noodle Soup
- Creamy Bean Soup with Sausage
- Instant Pot Creamy Chicken and Wild Rice Soup
- Broccoli Cheese and Potato Soup
- Sausage and Gnocchi Soup
- Lemon Chicken Stew
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This was delicious. But it was a little odd cooking the flour/stock goo. Also I wouldn’t normally add the cream and frozen veggies till the end of the process. I cooked it as prescribed and it turned out ok. But next time I make it I’ll probably add the ingredients in a different order.
Tastes like a pot pie, absolutely delicious recipe! I used croissant pastry d out beautifully. I seriously recommend this soup. Im in Wisconsin, its November! Perfect for a chilly November Sunday after Thanksgiving. Easy, delicious, and hearty! Thank you for the inspiration.
I’ve pinned this Turkey Pot Pie Soup Recipe to make later as I just made a big pot of Turkey Vegetable soup. I have plenty of turkey stock and meat now in my freezer for this soup (love soup all winter and it is long and cold in NH). I am not a big fan of peas so I usually use cut up Snap Peas as a substitute. Just add them at the last minute.
I sometimes make the basics of the pot pie filling (thicker and with mushrooms) and serve over leftover mashed potatoes or mashed sweet potatoes with a topper made with leftover crust. Just cut store pie crust into wedges and bake. Each serving gets a little pie crust topper!
Looks delicious. Gonna do it on this weekends!
Nice Printing Menu.
This looks yummy. Thanks for your nice recipe. Going to give it to my wife
Can I prepare this soup ahead of time and freeze for later reheating/consumption? Worried a little about freezing cream!
We made this for dinner last night and it was very tasty. We skipped the pie dough as we had some left over biscuits to soak up some soup with. We were expecting the consistency to be thicker as in a chicken pot pie and this was more like a soup. So, next time I will thicken it up with more flour or corn starch. Everyone loved the flavors! Thanks, I have added it to our recipe book.
Delicious! I used frozen carrots and peas and a large russet potato since that’s what I had on hand. Excellent use of leftover turkey. My kids especially loved making the pie cutouts. Thanks for the recipe.
I just finished making the Turkey Pot Pie Soup – YUM! It has a nice rich taste and so easy to make. It’ll now be in my rotation for soups for the winter.
your pie dough croutons = happy dance and then some.
love love love love love love love love love love
thank you for the idea :-)
Thank you for sharing! Made this tonight, and by far much better than the Turkey from Thanksgiving itself. My family practically snorted it.
My own little twist was empanada discs (dough that’s already made in the freezer aisle) being I didn’t have ready made dough on hand.
It was so good that my picky 4 year old actually ate 2 bowls. Trust me it really is a hit!
Faith (An Edible Mosaic)
No matter what else I make with turkey leftovers, turkey soup is one thing that’s always on the menu and this one looks like a real winner! And those pie crust toppers are seriously adorable/genius. Thanks so much for the link love, Heidi!
Agree, the pie crust are genius
Jill Silverman Hough
What a great idea, Heidi, to make a soup inspired by a pot pie! Brilliant! Pinning!!! And hope you’re having a happy Thanksgiving :)
How cool!! Thanks for taking my suggestion and for the shout out!! I’m all aglow. BTW your site is beautiful and inspiring!
Thank YOU for suggesting the idea. It’s terribly good, I hope you’ll try!