Leftover Turkey Pot Pie Soup

When the pie crust pieces turn golden at the edges, they smell like the top of a pot pie—but they stay crisp because they never simmer in the soup. I make this leftover turkey pot pie soup when there’s cooked turkey to use and I want the comfort of pot pie without fitting a whole pie into the oven. The bowl is creamy and full of tender potatoes, carrots, celery, and peas, with flaky pastry ready to scoop up on top.

The small choice that makes the serving work is keeping the crust and soup separate until the last minute. The crust bakes on its own while the soup comes together in a Dutch oven, so it doesn’t turn soft while the potatoes cook. I also add the turkey and cream near the end; that gives the turkey time to warm through without letting the creamy soup boil. Each bowl gets a spoonful of the thick soup and a few golden crust pieces.

Why the Cream Goes In After the Potatoes

Potatoes need a steady simmer to become tender, but cream and leftover turkey don’t need that same stretch of cooking. Adding both after the potatoes are cooked gives the turkey just enough time to heat through and lets the cream blend into the broth without taking the soup back to a boil. That order matters most in a pot of leftovers: the turkey is already cooked, and prolonged bubbling can make its pieces tough and the soup less silky.

The flour does its work earlier, when it coats the softened vegetables and gets stirred into the butter for a minute. Whisking in the broth gradually builds a smooth base before the potatoes go in. Once the potatoes are tender, the soup is ready for its gentle finish. Keep the heat controlled from there; frequent stirring helps distribute the cream and warm the turkey and peas evenly.

This is a hearty soup, but it shouldn’t feel like a bowl of paste. The broth, flour, potatoes, and cream each contribute to the body in a different way. Letting the potatoes simmer until fork-tender gives them time to soften without needing to mash them into the soup.

What Gives This Soup Its Pot-Pie Character

• Refrigerated pie crust — It gives you flaky, buttery bites without baking a full pie. A standard refrigerated crust is just right here; cut the pieces evenly so they brown at about the same pace.
• Butter, onion, carrots, and celery — These build the savory base before the broth goes in. Dice the vegetables to a similar size so they soften together; unsalted butter also leaves room to season the soup with the kosher salt.
• All-purpose flour — Flour thickens the broth and gives the soup its pot-pie filling texture. Stir it into the butter and vegetables before adding liquid, rather than sprinkling it into the finished soup, where it can leave dry pockets.
• Low-sodium chicken broth — It supplies the soup’s main savory liquid while keeping the salt level easier to control. The low-sodium choice matters because the soup also includes seasoned turkey and added kosher salt.
• Yukon Gold potatoes — These soften into a creamy, tender bite while holding their shape through the simmer. Cut them into even cubes so they finish at the same time.
• Cooked turkey, frozen peas, and heavy cream — The turkey makes this a useful leftover meal, peas bring a little sweetness, and cream rounds out the broth. Chop the turkey into spoon-size pieces; heavy cream gives a richer finish than a thinner dairy option.

The Order That Keeps the Potatoes Tender and the Soup Smooth

Bake the crust pieces until golden

Heat the oven to 425°F and line a rimmed baking sheet with parchment paper. Cut the refrigerated pie crust into 1-inch pieces and spread them on the sheet. Bake for 12–15 minutes, watching for golden edges and a dry-looking surface rather than pale, soft centers. Let the pieces cool on the baking sheet while you make the soup.

Soften the vegetables in butter

Melt the unsalted butter in a 5-quart Dutch oven over medium heat, then add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables have softened. They shouldn’t need to brown; the goal is tender vegetables that have started to release their aroma. If the onion is still firm, give it another moment before adding the flour.

Whisk the broth into the flour

Stir the flour, dried thyme, kosher salt, and black pepper into the vegetables and cook for 1 minute. Gradually whisk in the low-sodium chicken broth, pausing as needed to smooth out the flour mixture before adding more. Once the broth is smooth, add the cubed potatoes. Bring the soup to a boil, then lower the heat and simmer for 12–15 minutes, until a fork pierces the potatoes easily.

Finish gently with turkey, peas, and cream

Stir in the chopped cooked turkey, frozen peas, and heavy cream once the potatoes are tender. Heat the soup gently for 8–12 minutes, stirring often, until it reaches 165°F. Don’t let it boil; a lively boil isn’t needed to warm the ingredients and can affect the creamy texture. Ladle into bowls and serve with the crisp pie crust pieces.

Two Simple Ways to Change the Bowl

Questions That Come Up With Leftover Turkey Pot Pie Soup

Leftover Turkey Pot Pie Soup

Leftover turkey pot pie soup combines tender Yukon Gold potatoes, turkey, peas, and cream in a savory broth. Serve it with golden baked pie crust pieces for the comforting crunch of pot pie in a bowl.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

Pastry topping

• 1 crust (14.1 oz) pie crust refrigerated

Soup

• 6 tbsp unsalted butter
• 1 yellow onion medium, diced
• 2 carrots medium, diced
• 2 stalks celery diced
• 0.33 cup all-purpose flour
• 1 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 6 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
• 3 cups cooked leftover turkey chopped
• 1 cup frozen peas
• 1 cup heavy cream

Equipment

• 1 rimmed baking sheet
• 1 5-quart Dutch oven

Method

 

Make the pastry topping

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Cut the refrigerated pie crust into 1-inch pieces and arrange them on the baking sheet.
3. Bake for 12–15 minutes until golden brown, then cool on the sheet.

Make the soup

1. Melt the butter in a 5-quart Dutch oven over medium heat.
2. Add the onion, carrots, and celery, and cook for 6–8 minutes until softened.
3. Stir in the flour, thyme, salt, and pepper and cook for 1 minute.
4. Gradually whisk in the broth until smooth.
5. Add the potatoes.
6. Bring the soup to a boil, reduce the heat, and simmer for 12–15 minutes until the potatoes are tender when pierced with a fork.
7. Stir in the turkey, peas, and cream.
8. Heat gently, stirring often, for 8–12 minutes until the soup reaches 165°F; do not let it boil.
9. Ladle the soup into bowls and serve with the baked pie crust pieces.

Notes

For the best texture, cut the potatoes into even 1/2-inch cubes so they cook at the same rate. Refrigerate leftovers for up to 3 days; freezing is possible, though the cream may separate when reheated. For a lighter soup, use half-and-half instead of heavy cream.