Turkey Pot Pie Soup

All the goodness of pot pie in a hearty soup you can make with leftover turkey. Creamy, hearty and full of flavor, this tasty soup is crowd-pleasing comfort food at its best. 

Leftover Turkey Pot Pie Soup

Hearty Turkey Pot Pie Soup

Melt the butter and oil in a large saucepan over medium-high heat. Add the onion, carrot, and celery. Cook the vegetables, stirring frequently, for 5-7 minutes or until the onion is softened and translucent. Add garlic and crimini mushrooms and continue cooking for 2 minutes, stirring frequently. Reduce the heat to medium and add the flour. Stir the vegetable to coat completely with flour and continue to cook for 2 minutes. Add the stock slowly and use a spoon to scrape any flour that has stuck to the bottom of the pan. Add the milk and stir to fully combine. Add the turkey, potatoes, corn, peas, Italian seasoning, salt, and pepper, stirring to fully combine. Continue cooking, stirring occasionally, until the mixture comes to a simmer. Reduce heat to medium-low and continue cooking for 12-15 minutes or until the potatoes are fork tender. Season with additional salt and pepper as necessary. Serve immediately with crackers, biscuits, or chunks of pie crust.

Photo by: Sam Henderson

Sam Henderson

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Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 medium carrots, sliced 1/8" to 1/4" thick
  • 2 ribs celery, small diced
  • 3 cloves garlic, minced
  • 10 crimini mushrooms, cut into eighths
  • 1/3 cup flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups roasted turkey, cubed
  • 1 pound Yukon gold potatoes, diced to 1/2"
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • pie crust (optional)

Instructions:

1: Melt butter and oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; cook the vegetables, stirring frequently, for 5-7 minutes or until the onion is softened and translucent. Add garlic and crimini mushrooms and continue cooking for 2 minutes, stirring frequently.

2: Reduce the heat to medium and add the flour. Stir the vegetables to coat completely with flour and continue to cook for 2 minutes.

3: Add chicken stock slowly, using a spoon to scrape any flour that has stuck to the bottom of the pan. Add the milk and stir to fully combine. Add the turkey, potatoes, corn, peas, Italian seasoning, salt, and pepper, stirring to fully combine. Continue cooking, stirring occasionally, until the mixture comes to a simmer.

4: Reduce heat to medium-low and continue cooking for 12-15 minutes or until the potatoes are fork tender.

5: Season with additional salt and pepper as necessary. Serve immediately with crackers, biscuits, or chunks of baked pie crust.

Pot Pie Soup

Hearty, Leftover Turkey Pot Pie Soup

Melt the butter and oil in a large saucepan over medium-high heat. Add the onion, carrot, and celery. Cook the vegetables, stirring frequently, for 5-7 minutes or until the onion is softened and translucent. Add garlic and crimini mushrooms and continue cooking for 2 minutes, stirring frequently. Reduce the heat to medium and add the flour. Stir the vegetable to coat completely with flour and continue to cook for 2 minutes. Add the stock slowly and use a spoon to scrape any flour that has stuck to the bottom of the pan. Add the milk and stir to fully combine. Add the turkey, potatoes, corn, peas, Italian seasoning, salt, and pepper, stirring to fully combine. Continue cooking, stirring occasionally, until the mixture comes to a simmer. Reduce heat to medium-low and continue cooking for 12-15 minutes or until the potatoes are fork tender. Season with additional salt and pepper as necessary. Serve immediately with crackers, biscuits, or chunks of pie crust.

Photo by: Sam Henderson

Sam Henderson

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