If you are looking for an easy and comforting turkey soup recipe to use up your leftover Thanksgiving turkey, try this quick and easy Turkey Pot Pie Soup. It is creamy and filled with fresh veggies and tender chunks of roasted turkey.

a closeup view of the turkey pot pie soup in a bowl

Why We Love This Recipe For Turkey Pot Pie Soup

This creamy, cozy, and chunky soup has all the taste, flavor, and comfort food appeal of turkey pot pie, but without the fuss of a pastry shell. It is made with carrots, celery, and onions paired with frozen peas, fresh green beans, and three cups of cooked roasted turkey.

Of course, you can use your leftover Thanksgiving turkey to make this soup, but you could also use leftover roasted chicken instead and it will still be just as delicious and easy to make!

It is a family-friendly meal that's loaded with lean protein and vegetables. Pair it with homemade 1-hour whole-wheat bread or if you are a sourdough baker try these buttery sourdough biscuits.

This dinner makes a perfect light meal the day after a big holiday feast. And you can also use frozen turkey to make it later in the winter season when you are looking for something cozy to make. We also love that is ready in just 40 minutes! A feat that is not so easy for a from-scratch soup.

So make sure to PIN IT for later to have on hand when you are searching for ideas of what to cook with your leftover turkey.

the ingredients for this turkey pot pie recipe with text overlay

Ingredients For This Recipe

  • Butter. Adds a richer flavor than oil.
  • Carrots, celery, onion, green beans, and peas. All the cozy vegetables.
  • Garlic, salt, sage, thyme, rosemary, and pepper. These spices give the turkey pot pie soup tons of flavor.
  • Dry sherry. Dry vermouth or dry white wine can be used instead.
  • Homemade turkey stock. You can also substitute homemade chicken broth.
  • All-purpose flour + water. This is what thickens the soup.
  • Cooked turkey. Use leftover roast turkey or substitute roast chicken.
  • Heavy cream. Adds a wonderful richness to the soup.
sauteeing the veggies, and deglazing with sherry

Step-By-Step Instructions For Making Turkey Pot Pie Soup

Step 1: Sauté the vegetables

Start by melting butter in a large heavy soup pot or Dutch oven. Then saute the carrots, celery, onion, garlic, and salt until the veggies are soft and starting to brown.

Step 2: Bloom seasoning and deglaze

Now it's time to season the soup with sage, thyme, pepper, and sherry.

adding the green beans and rosemary

Step 3: Add stock, green beans and rosemary

Next, add the stock, green beans, and rosemary and simmer the soup.

Step 4: Make slurry and thicken the soup

To thicken the soup, we mix flour and water and pour this into the pot. It will thicken as it cooks.

Step 5: Add the turkey, peas and cream

To finish the soup, add the turkey, peas, and cream to the pot and let them warm for a few minutes.

adding the turkey, peas and cream at the end
a pot of the turkey pot pie soup with a ladle full being lifted out

FAQs and Expert Tips For This Soup

What is the best way to store leftovers?

The leftovers keep well in a sealed glass storage container in the fridge for up to 4 days. Make sure to cool the soup before sealing the containers shut.

Can this be frozen?

Yes, this soup can be frozen for up to three months.

What is the best way to reheat this soup?

You can reheat leftovers or frozen and thawed soup in the microwave on high power, stirring occasionally. If it becomes too thick, you can thin it with a little chicken broth. To reheat it on the stovetop, heat it in a heavy-bottomed soup pot over medium heat, and stir regularly to prevent it from scorching.

How do you make turkey stock from the carcass?

The most simple way to make turkey stock from scratch with the leftover turkey bones is to do the following:

Place the turkey carcass in a large soup pot and cover it with 1 ½ gallons of cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add 1 tablespoon lemon juice and place the pot over high heat and bring it to a simmer. Reduce the heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones. For even richer stock, simmer for 4 hours and add celery, onion, and carrots in the last hour of simmering. You can get our full turkey stock tutorial here

two bowls of turkey pot pie soup on a white napkin

More Recipes To Try

Thanks so much for reading! If you make this recipe, please come back and let us know by leaving a star rating and review!

close-up of the pot of soup with a ladleful

Turkey Pot Pie Soup {with Leftover Turkey}

If you are looking for an easy and comforting turkey soup recipe to use up your leftover Thanksgiving turkey, try this quick and easy Turkey Pot Pie Soup. It is creamy and filled with fresh veggies and tender chunks of roasted turkey.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 large sweet onion, diced
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon ground pepper
  • 2 tablespoons dry sherry
  • 5 cups homemade turkey stock, or chicken broth. See notes.
  • 1 ½ cups green beans, trimmed and cut into 1-inch lengths
  • 1 teaspoon chopped fresh rosemary
  • ¼ cup plus 1 tablespoon all-purpose flour
  • ½ cup water
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas
  • ½ cup heavy cream

Instructions 

  • Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic, and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes.
    2 tablespoons unsalted butter, 3 medium carrots, 3 stalks celery, 1 large sweet onion, 1 tablespoon finely chopped garlic, 1 teaspoon salt
  • Stir in the sage, thyme, and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated.
    2 teaspoons dried sage, 1 teaspoon dried thyme, ½ teaspoon ground pepper, 2 tablespoons dry sherry
  • Add the stock, green beans, and rosemary and bring to a simmer over high heat.
    5 cups homemade turkey stock, 1 ½ cups green beans, 1 teaspoon chopped fresh rosemary
  • Whisk the flour and water in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce the heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes.
    ¼ cup plus 1 tablespoon all-purpose flour, ½ cup water
  • Stir the turkey, peas, and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes
    3 cups chopped cooked turkey, 1 cup frozen peas, ½ cup heavy cream

Notes

To Make Turkey Stock from scratch

  • 1 turkey carcass
  • 1 ½ gallons water
  • 1 tablespoon lemon juice
  1. Place turkey carcass in a large soup pot and cover with 1 ½ gallons cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add lemon juice and place over high heat and bring to a simmer.
  2. Reduce heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones.
Serving: 1 = 2 cups, Calories: 377kcal, Carbohydrates: 25g, Protein: 26g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 776mg, Potassium: 734mg, Fiber: 4g, Sugar: 10g, Vitamin A: 6013IU, Vitamin C: 19mg, Calcium: 83mg, Iron: 3mg
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