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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
Cook Time 45 minutes
Total Time 1 hour
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.