Turkey Pot Pie Soup is a warm and comfy dish filled with tender turkey, hearty veggies, and creamy goodness. It’s like your favorite pot pie, but in a cozy soup form!
This soup is perfect for chilly days. I love to serve it with crusty bread to soak up all that delicious broth. Trust me, you’ll want to go back for seconds! 😋
Key Ingredients & Substitutions
Turkey: Cooked turkey is essential for this soup. You can use leftover turkey, rotisserie turkey, or even chicken if that’s what you have on hand. Shredded or diced, both work great!
Vegetables: The base includes onions, carrots, celery, and potatoes. If you’re missing any, feel free to add other veggies like green beans or corn. Frozen mixed vegetables can also be a handy substitute.
Broth: Turkey broth is ideal for this recipe, but chicken broth will work well too. If you want a vegetarian option, vegetable broth can be used, although it might change the flavor a bit.
Milk/Cream: Whole milk gives a nice creaminess, while heavy cream makes it rich and indulgent. If you’re looking for a lighter option, use low-fat milk or a non-dairy substitute like almond milk or coconut milk.
How Do You Create a Creamy Texture Without Lumps?
One common challenge while making a creamy soup is preventing lumps when adding flour or milk. To avoid this, here are some steps to follow:
- Coat the vegetables in flour thoroughly. This helps absorb moisture and prevents clumping.
- When adding broth, whisk continuously. Gradually pour it in to allow the flour mixture to dissolve smoothly.
- Stir the milk or cream in slowly and gently heat it through to avoid curdling. Don’t let it boil after adding the milk.
These techniques guarantee a smooth, rich texture for your soup! Enjoy your cooking adventure!
Turkey Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked turkey, shredded or diced
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 4 cups turkey or chicken broth
- 1 ½ cups whole milk or heavy cream
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep and about 30 minutes to cook, bringing the total to about 45 minutes. It’s a quick yet satisfying meal that’s perfect for weeknights or chilly weekends!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by melting the butter in a large pot or Dutch oven over medium heat. Once it’s melted and bubbling, add the diced onions. Sauté them until they become translucent, which should take about 3-4 minutes.
2. Add the Vegetables:
Next, add the minced garlic, celery, carrots, and mushrooms to the pot. Stir everything together and cook for another 5 minutes until the vegetables start to soften. You want them to be tender, but not mushy!
3. Coat with Flour:
Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes. This step helps thicken the soup without any raw flour taste.
4. Add the Broth:
Gradually whisk in the turkey or chicken broth while stirring continuously. This will help prevent any lumps from forming. Keep stirring until everything is well mixed and smooth.
5. Season and Simmer:
Add the diced potatoes, dried thyme, parsley, salt, and pepper to the pot. Bring the soup to a boil, then lower the heat and let it simmer for about 15 minutes until the potatoes are tender.
6. Add Turkey and Peas:
Stir in the cooked turkey and frozen peas, and let them simmer together for another 5 minutes. This is where all those delicious flavors start to meld!
7. Final Touches:
Slowly pour in the milk or cream, stirring gently to combine. Heat through but avoid bringing it to a boil again, as it can curdle. Taste and adjust any seasoning if necessary.
8. Serve and Enjoy:
Once everything is heated through, it’s time to serve! Ladle the soup into bowls, garnishing with fresh thyme sprigs if desired. Pair it with your favorite crusty bread for a delightful meal!
This cozy turkey pot pie soup captures the hearty flavors of a classic pot pie, all in a comforting, creamy broth with tender veggies. Perfect for those chilly nights!
Can I Use Leftover Thanksgiving Turkey?
Absolutely! Leftover turkey is perfect for this soup as it adds great flavor and saves you time. Just make sure it’s shredded or diced before adding it to the pot.
How Can I Make This Soup Gluten-Free?
You can easily make this soup gluten-free by using a gluten-free all-purpose flour blend. Additionally, ensure your broth is certified gluten-free, as some brands may contain gluten.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stovetop over low heat.
What Can I Add for Extra Flavor?
For an extra flavor boost, consider adding a dash of Worcestershire sauce, some fresh herbs like rosemary or sage, or even a splash of white wine while sautéing the vegetables. Each of these will add a unique depth to your soup!
