Homestyle Turkey Pot Pie Soup

There’s something truly magical about a hearty, thick, and creamy soup, especially one that’s bursting with incredible flavors. This Turkey Pot Pie Soup is a testament to that magic. While it shines brightest when made with a homemade turkey stock, even using a high-quality store-bought chicken broth will yield a remarkably flavorful and satisfying dish. The depth of flavor is truly a highlight, making every spoonful a delightful experience.

Beyond its delicious taste, this easy turkey soup recipe is a brilliant solution for utilizing leftover turkey. Whether you have roasted, smoked, or even deep-fried turkey, this recipe provides the perfect canvas. In fact, many find that leftover smoked turkey elevates the soup’s profile, adding an extra layer of smoky richness that is absolutely divine. It’s generously loaded with classic pot pie vegetables like vibrant carrots, sweet peas, crunchy corn, and tender potatoes, ensuring a satisfying texture in every bite. And for the ultimate indulgence, the optional but highly recommended flaky pastry topping takes this soup from excellent to absolute soup heaven. It’s more than just a soup; it’s a comforting meal that evokes cherished memories and creates new ones.

Essential Ingredients for Turkey Pot Pie Soup

While the ingredient list for this Turkey Pot Pie Soup might appear extensive at first glance, rest assured that every item is common, easy to find, and contributes to the soup’s phenomenal depth of flavor. Quality ingredients are key to a truly delicious pot pie soup.

• Butter: I typically use salted butter for an extra layer of flavor, but unsalted butter works perfectly fine. If using unsalted, remember to adjust the amount of salt added later to taste. Butter forms the essential base for sautéing vegetables and creating a rich roux.
• Onion: Yellow or white onions are ideal. When cooked until translucent, they provide a sweet, aromatic foundation that is crucial for building the soup’s flavor profile. Dice them evenly for consistent cooking.
• Celery: Two to three stalks, including the leaves, add a wonderful herbaceous note and crisp texture. Dice the celery to a similar size as the carrots and onions to ensure they cook evenly.
• Carrots: Opt for peeled large carrots over baby carrots for better flavor and texture. Dicing them into small, uniform pieces ensures they become tender but still retain a slight bite, adding sweetness and color.
• Garlic: Freshly minced garlic is non-negotiable! Its pungent aroma and flavor are vital for the savory depth of the soup. Avoid garlic powder for this recipe; fresh truly makes a difference.
• All-Purpose Flour: This is used to create a roux with the butter, which acts as the thickening agent for the soup, giving it that classic creamy, rich consistency characteristic of a pot pie.
• Turkey Broth or Stock: The heart of your soup’s flavor. Homemade turkey stock offers the deepest, most authentic taste, especially if made from roasted turkey bones. If unavailable, a good quality chicken broth or stock can be substituted.
• Milk: Any type of milk other than skim milk will work well. Whole milk or 2% milk will add creaminess and body to the soup. Skim milk can be used in a pinch but contributes less to the overall richness.
• Bay Leaves: Dried bay leaves infuse a subtle, earthy, and aromatic flavor into the broth as it simmers, enhancing the overall complexity of the soup. Remember to remove them before serving.
• Dried Thyme: While optional, a touch of dried thyme adds a classic, savory herb note that complements the turkey and vegetables beautifully, reminiscent of traditional pot pie seasoning.
• Potatoes: Gold or red potatoes are excellent choices as they hold their shape well when cooked. Russet potatoes also work, but be mindful not to overcook them as they can become mushy. Dice them uniformly for even cooking.
• Frozen Peas: A staple in pot pies, frozen peas add a pop of sweetness and vibrant color. They cook very quickly, so they are added near the end.
• Frozen Corn: Sweet corn niblets contribute another layer of sweetness and texture, enhancing the overall vegetable medley. Like peas, they are best added towards the end of cooking.
• Heavy Whipping Cream: This is the secret to the soup’s luxurious, velvety finish. A splash of heavy cream at the end takes the richness to the next level, ensuring a truly indulgent experience.
• Salt and Pepper: Essential for seasoning. Kosher salt and freshly ground white pepper are recommended. White pepper is often preferred in cream-based soups to avoid visible black flecks. Always taste and adjust seasoning as you go.
• Pie Crust: For the ultimate pot pie experience, an optional flaky pie crust topping provides that quintessential crunch and buttery flavor. You can use store-bought or homemade.

How To Make The Best Turkey Pot Pie Soup

Crafting this delicious Turkey Pot Pie Soup is a straightforward process, designed for ease and maximum flavor. Follow these steps to create a hearty and comforting meal. For a complete list of ingredients with precise measurements and detailed instructions, please refer to the comprehensive recipe card at the bottom of this page.

1. Melt the Butter: Begin by melting the butter in the bottom of a large, heavy-bottomed soup pot or Dutch oven over medium heat. A heavy pot helps prevent sticking and ensures even heat distribution, which is crucial for cream-based soups.
2. Sauté the Aromatics: Add the diced onions, celery, and carrots to the melted butter. Cook them gently over medium heat, stirring occasionally, until the onions become translucent and the vegetables start to soften, typically about 6-8 minutes. This step builds the foundational flavors of your soup.
3. Add Garlic: Stir in the minced garlic and cook for just one additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
4. Create the Roux: Turn off the heat. Sprinkle the all-purpose flour over the sautéed vegetables. Stir it continuously for about a minute, ensuring all the vegetables are well coated with the flour. This creates a roux, which will thicken your soup.
5. Whisk in Broth: While the heat is still off, slowly pour in the turkey stock (or chicken broth). Whisk vigorously as you add the liquid to prevent any lumps from forming, ensuring a smooth, creamy base for your soup. Continue mixing until the flour is fully dissolved into the broth.
6. Simmer the Base: Add the milk, bay leaves, and the optional dried thyme. Turn the heat back on to medium and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and continue to cook for about 15 minutes. Stir occasionally to prevent the vegetables from settling and sticking to the bottom of the pot, allowing the flavors to meld beautifully.
7. Cook Turkey and Potatoes: Introduce the cooked turkey and diced potatoes to the simmering soup. Continue to simmer for another 8-10 minutes, or until the potatoes are fork-tender. Ensure the potatoes are cooked through but not mushy.
8. Finish with Frozen Veggies and Cream: Stir in the frozen peas, frozen corn, and the heavy whipping cream. Bring the soup back to a gentle simmer just long enough for the frozen vegetables to heat through and the cream to be fully incorporated. Avoid boiling the soup vigorously after adding cream, as it can curdle.
9. Season and Serve: Taste the soup and season generously with salt and pepper to your preference. Remember, proper seasoning is key to bringing out all the wonderful flavors. Ladle the hot soup into bowls and serve immediately, topped with pieces of the broken pie crust for that classic pot pie experience.
10. Enjoy! Savor every spoonful of this hearty, homemade Turkey Pot Pie Soup. It’s the perfect dish to warm you from the inside out.

Crafting the Perfect Pastry Topping

The flaky pastry topping is an iconic element of any pot pie, and it beautifully complements this soup. Here’s how to prepare it:

1. Preheat your oven to 375°F (190°C).
2. If you’re using a store-bought frozen pie shell, allow it to thaw slightly. Carefully remove it from its aluminum pie dish and place it directly onto a baking sheet lined with parchment paper.
3. Bake the pie crust in the preheated oven for 15-20 minutes, or until it turns a beautiful golden brown and is wonderfully flaky. Keep an eye on it to prevent over-browning.
4. Once baked, remove the pastry from the oven and let it cool completely on a wire rack.
5. Once cooled, gently break the pastry into large, rustic chunks. These pieces will serve as a delightful, buttery garnish for your hot Turkey Pot Pie Soup, adding texture and flavor with every bite.

Chef Jenn’s Expert Cooking Tips

Achieving the perfect Turkey Pot Pie Soup is easy with a few insider tips:

1. Choose the Right Pot: For creamy soups like this, a heavy-bottomed pot or a Dutch oven is your best friend. Thin aluminum pots are prone to hot spots, which can cause the soup to stick or even burn to the bottom, especially when thickening agents and cream are involved.
2. Uniform Vegetable Dicing: Consistency is key for even cooking. Ensure you cut your celery and carrots into roughly the same size pieces. This guarantees they’ll soften at the same rate and have a pleasant texture in every spoonful.
3. Avoid Overcooking Veggies: Pay close attention to your vegetables. Carrots should still have a slight firmness, offering a pleasant bite, rather than being completely soft. Potatoes, especially russets, can disintegrate and make your soup starchy if overcooked. Cook until just fork-tender.
4. Quick-Cooking Frozen Ingredients: Frozen peas and corn require minimal cooking time. They just need to be heated through to retain their vibrant color and fresh taste. Adding them at the very end and bringing the soup back to a gentle simmer is sufficient.
5. Versatile Turkey Options: This soup is wonderfully adaptable! Feel free to use any type of leftover cooked turkey you have on hand: smoked turkey, lean turkey breast, flavorful dark turkey meat, classic roasted turkey, or even succulent deep-fried turkey. All varieties will contribute delicious flavor and texture to your pot pie soup.

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Make It A Complete Meal

A generous bowl of this Turkey Pot Pie Soup is undeniably hearty enough to stand alone as a complete meal. Its rich flavors and satisfying textures make it a perfect centerpiece. However, if you’re looking to round out your dining experience or serve it as a sophisticated starter, there are plenty of delicious pairings to explore.

For a fulfilling lunch or dinner, consider pairing this creamy soup with a savory side. I personally love it with a delicious, robust sandwich, like an Italian beef, or alongside a lighter, crisp Waldorf salad to balance the richness. Flaky smoked biscuits are an especially delightful accompaniment, perfect for dipping into the creamy broth, or simply serve it with a slice of warm, buttered crusty bread. If you’re planning to offer this indulgent soup as an appetizer or starter, it pairs wonderfully with hearty main courses such as a perfectly cooked grilled steak or succulent oven-baked chicken thighs with creamy onion gravy. And don’t forget dessert! A slice of comforting Pumpkin Coffee Cake makes for a sweet and satisfying end to your meal.

Storage Guidelines for Leftover Soup

Proper storage is key to enjoying your delicious Turkey Pot Pie Soup for days to come. Leftover soup should be transferred to an airtight container and stored in the refrigerator. It will keep well for 4-5 days, provided your original leftover turkey was no more than 1-2 days old when you made the soup. If the turkey used in the soup was already 3-4 days old, then it’s best to consume the soup within 1-2 days. You can also freeze portions of the soup for longer storage; simply thaw in the refrigerator overnight and reheat gently on the stovetop.