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Turkey Pot Pie Soup has the same flavors as a baked pot pie – but served as a luscious and creamy soup instead!
Every year, I look forward to Thanksgiving leftovers – especially Jack’s turkey pot pie. In today’s recipe, we’ve taken all of those same delicious flavors, but transformed them into an equally delicious soup!
This Turkey Pot Pie Soup can be made using leftover foods from your turkey dinner – but you can also make this creamy soup from scratch, anytime the craving strikes.
Why You’ll Love Turkey Pot Pie Soup
- It’s delicious comfort food in a bowl – with a creamy base and tender cooked turkey and vegetables.
- This soup is served with baked, pie crust “crackers” which add a sweet, crispy contrast of flavors and texture.
- Our recipe makes enough to serve ten – so it’s a great option for lunch or dinner when you have family visiting for a few days after the holiday.
Key ingredients and Substitutions
- Turkey Stock – You can buy cartons of turkey stock, but homemade turkey stock is so much better. See our recipe here.
- Leftover Cooked Turkey – Follow our Perfect Roast Turkey recipe or any other favorite turkey recipe.
- Pearl Onions – Pearl onions are a must for any pot pie recipe. Their small size is a perfect mouthful of savory flavor in this soup.
- Russet Potatoes – You can substitute any diced potato in this recipe, but we prefer Russets. They cook up light and tender and hold their shape.
- Other Vegetables – Diced carrots, onion and celery are the basic vegetables you’ll find in a soup or a pot pie. We also added frozen green peas to today’s recipe. If you have leftover cubed white or yellow turnip, you could also add those as long as they are pre-cooked first.
- Spices, herbs and seasonings – Fresh parsley and thyme, kosher salt, white pepper, dry mustard, nutmeg, Worcestershire sauce and a dash of hot sauce season the soup perfectly and help balance the creamy richness of the broth.
- Thickeners – Butter and turkey drippings (if you have them), flour and heavy cream thicken the soup. If you do not have turkey dripping, it’s fine to use all butter.
- Pie Crust – It’s totally fine to buy the refrigerated pie crust circles for this recipe. If you prefer, make your own following our Perfect Pie Crust recipe.
- Demerara or Sparkling Sugar – This is sprinkled onto the pie crusts before they bake, and it lends a hint of sweetness that balances the rich, creamy soup. If you don’t have demerara or sparkling sugar, granulated sugar can also be used.
Special supplies needed
- Soup pot or large Dutch oven
- Sheet trays to bake the crust
How do I make Turkey Pot Pie Soup?
- Peel the pearl onions (see recipe below for detailed instructions), then set aside.
- Sauté carrots, celery and onions in the butter and turkey dripping (if using) and olive oil.
- Add fresh thyme and flour, then cook to remove the raw flour flavor.
- Add stock and cook for five minutes.
- Add potatoes, peeled pearl onions, spices and flavorings – then cook until vegetables are tender.
- Add green peas, cream and cooked turkey and heat just to serving temperature.
- Prepare pie crust crackers by brushing each with egg, sprinkling on Demerara sugar, then cutting each round into eight wedges. Bake until golden brown and crispy.
- Ladle the Turkey Pot Pie Soup into bowls and serve with a pie crust wedge on the side.
Chef’s Tip – Pearl onions can easily be peeled by plunging the unpeeled onions into a pot of boiling water for three minutes then into an ice water bath. Trim off the root end then squeeze the onion out.
Frequently asked Questions
Can I make Turkey Pot Pie Soup ahead of time? This is one of those dishes that gets better when it sits. Feel free to prepare in advance and heat as needed. Keep the baked pie crusts in an airtight container.
How do I store leftovers? Store the soup refrigerated for up to three days and the crusts in an airtight bag or container.
How do I reheat leftovers? You can either reheat on the stove top or in the microwave. No need to reheat the crusts.
Can I freeze? Typically, foods like this soup with cream in the broth do not freeze and thaw well – the cream will separate. Also, the potatoes will get mushy once thawed.
You might enjoy these other Turkey leftover recipes:
- Poutine-Style Turkey, Gravy and Potatoes
- Turkey Stuffing Meatloaf
- New England Turkey Chowder
- Sweet Onion Turkey Cheddar Pie
- Leftover Turkey Noodle Soup
2 10-ounce bags pearl onions (after cleaning, you will have one pound)
2 boxes pie crust rounds (4 round crusts)
¼ cup Demerara sugar
2 tablespoons extra virgin olive oil
3 tablespoons butter
2 tablespoons turkey fat reserved from stock (or increase butter to 5 tablespoons)
1 cup onion, diced large
3 cups carrots, cut into bite sized pieces (about 6 medium carrots)
½ cup celery, diced
½ cup all-purpose flour
2 quarts turkey stock, homemade if possible
2 teaspoons fresh thyme, chopped, or half that of dried
1 teaspoon white pepper
½ teaspoon dry mustard powder
Few grinds fresh nutmeg
½ teaspoon Worcestershire sauce
Few drops hot sauce
2 large Russet potatoes, peeled and cut into bite sized pieces
2 cups heavy cream
1 ½ cups frozen green peas, thawed
4 cups cooked turkey, cut into bite sized pieces
Salt, if needed
Preheat oven to 450 degrees F. and remove the four refrigerated pie crusts from refrigeration.
Line three sheet trays with parchment paper.
Bring a pot of water to a boil and plunge the pearl onions in, skin and all.
Get an ice water bath ready.
After three minutes, use a spider or strainer and scoop out onions and plunge into the ice water bath.
Remove them from the ice water and onto some paper towels on your cutting board.
With a small sharp knife, cut the root end off of each onion. Then grab the other end and squeeze the onion out, leaving the outer skin in your hand. Repeat for all onions and set aside.
Lay out all four crusts flat. Beat the egg with a little water and brush the tops of all four crusts.
Sprinkle on the sugar, dividing between the four circles.
Using a pizza cutter or a sharp knife, cut each circle into eight wedges and lay out onto the three prepared sheet trays and bake for 10-12 minutes, rotating pans between racks half way through baking. Let cool and set aside.
In a 6-quart soup pot or large Dutch oven, add olive oil, butter and turkey fat over medium high heat.
Once melted, add diced onion, carrots and celery and cook three minutes.
Reduce heat to medium and add the flour. Stir continually for three minutes then add all of the stock, thyme, pepper, mustard, nutmeg, Worcestershire sauce and hot sauce.
Cook over medium heat for five minutes at a medium simmer.
Add the potatoes and pearl onions and simmer about ten minutes until the vegetables are tender.
Add the cream, peas and cooked turkey and bring the soup up to serving temperature, being careful not to let it stick to the bottom. Taste and add salt if needed.
Serve in bowls with the cooked pie crust wedges on the side.
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