Creamy Turkey Pot Pie Soup (The Best Way to Use Leftover Turkey)

Every year after Thanksgiving, I stare at that mountain of leftover turkey and think, “Okay, how can I make this feel brand new again?” And then I remember Turkey Pot Pie Soup, a creamy, cozy spin on everyone’s favorite comfort food. It’s like the filling of a turkey pot pie, but in a spoonable, soul-warming form. You can whip it up in about 45 minutes with simple kitchen staples and just one pot (yes, cleanup is easy too).

This cozy soup transforms leftover turkey, peas, corn, and potatoes into a meal that feels freshly made. No one will even guess it started with yesterday’s dinner. It’s rich but not heavy, silky but still rustic, and perfect for those chilly post-holiday nights when you just want something warm to curl up with.

Why You’ll Love Turkey Pot Pie Soup

• Perfect for leftovers. Uses up cooked turkey and veggies in the most delicious way.
• Creamy and cozy. Feels like a pot pie without the fuss of pie crust.
• One-pot recipe. Less cleanup means more time to relax after the holidays.
• Ready in under an hour. Ideal for easy weeknight comfort food.
• Family-friendly flavor. Mild, savory, and crowd-pleasing for all ages.

Ingredients Needed To Make Turkey Pot Pie Soup

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• Cooked turkey, chopped
• Carrots, diced
• Celery, sliced
• Onion, diced
• Turkey or chicken stock
• Yukon gold or Idaho potatoes, cubed
• Heavy cream
• Frozen peas
• Frozen corn
• Cornstarch
• Kosher salt
• Black pepper
• Garlic powder
• Thyme leaves (or ground thyme)
• Butter

Variations, Tips, and Substitutions

• Swap the turkey. Leftover chicken works just as well if you’re turkey-ed out.
• Add more veggies. Toss in green beans, mushrooms, or even spinach for extra texture.
• Make it lighter. Use half-and-half or milk instead of heavy cream for a lighter version.
• Season to taste. A dash of paprika or poultry seasoning can add depth.
• Top it off. Serve with puff pastry squares or crumbled biscuits for that pot pie feel.

How To Make Turkey Pot Pie Soup

1. Place a large soup pot or Dutch oven over medium-low heat and melt butter. Add the onion and celery, and cook until the onions are translucent.
2. Add stock, potatoes, carrots, salt, pepper, garlic powder, and thyme. Stir and cook until the potatoes are tender.
3. Add peas, corn, heavy cream, and turkey. Stir everything together gently.
4. Mix cornstarch with a little water in a small bowl to create a slurry, then pour it into the soup and stir.
5. Reduce the heat to low and let the soup thicken and simmer until creamy. Serve warm with bread or biscuits.

Commonly Asked Questions

Can I use raw turkey instead of cooked?

You can, but it’s best to cook it first before adding it to the soup. Leftover cooked turkey keeps the recipe fast and easy.

How should I store leftovers?

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Can I freeze Turkey Pot Pie Soup?

Yes! Freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly to keep it creamy.

What can I serve with this soup?

It’s perfect with crusty bread, homemade biscuits, or a simple side salad.

Can I make this ahead of time?

Definitely, you can cook it a day in advance, refrigerate it overnight, and gently reheat before serving. The flavors actually deepen as it sits.

What if my soup gets too thick?

Just stir in a little extra stock or milk until it reaches your preferred consistency. It should be creamy but still spoonable.

Turkey Pot Pie Soup

This Turkey Pot Pie Soup combines leftover turkey, potatoes, peas, and cream into a cozy, one-pot meal that’s as comforting as the holidays themselves.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Servings 6

Equipment

• Large soup pot or Dutch oven
• cutting board/knife
• Wooden spoon or ladle
• Small bowl (for cornstarch slurry)

Ingredients

  

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• 2 ½ cups cooked turkey chopped
• 1 ½ cups carrots diced
• 1 cup celery sliced ¼”
• 1 onion diced
• 3 cups turkey or chicken stock
• 3 cups Yukon gold or Idaho potatoes cubed ½”
• 1 cup heavy cream
• 1 cup frozen peas
• 1 cup frozen corn
• 1 ½ tbsp cornstarch
• 2 tsp kosher salt
• ¾ tsp black pepper
• ½ tsp garlic powder
• 1 tsp thyme leaves or ¼ tsp ground thyme
• 2 tbsp butter

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Instructions

 

• Place a large pot over medium-low heat. Add butter, onion, and celery. Cook until onions are translucent.
• Add stock, potatoes, carrots, salt, pepper, garlic powder, and thyme. Cook until potatoes are fork tender.
• Add peas, corn, heavy cream, and turkey. Stir.
• In a small bowl, mix cornstarch with ¼ cup water. Pour into soup and stir — this will thicken it.
• Reduce heat to low and cook 20 more minutes. Serve warm.

Notes

If using chicken broth:
For extra protein, swap the chicken broth for chicken bone broth

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There’s something about this Turkey Pot Pie Soup that just feels like home. It’s cozy, simple, and makes leftovers feel exciting again. I love making it the weekend after Thanksgiving when I want something easy but still comforting with a bowl, a spoon, and maybe some biscuits on the side. Honestly, it’s proof that the best part of the holiday might actually come the day after.