Turkey Pot Pie Soup is the best way to use leftover turkey! Easy to make in the instant pot, slow cooker or on the stove-it’s healthy & tasty! You’ll love how rich and flavorful this turkey pot pie soup is while being completely dairy free! This post is sponsored by our friends at ButcherBox.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links. We are affiliates of ButcherBox and receive a commission if you choose to purchase a box through our links. This post was shared in 2020 but has since been updated.
If you have turkey leftovers – there are a lot of different ways you can use them up. Make a sandwich, leftover turkey rice soup, broth, eat it cold out of the fridge, etc.
But my favorite way to use up leftover turkey is this Turkey Pot Pie Soup!
I might be biased, but this soup is *almost* better than an actual pot pie.
And if you’re looking for how to cook your turkey – this Crockpot Turkey Breast is the best!
Why we love turkey pot pie soup:
- veggie loaded (carrots, celery, potatoes, peas.. feel free to add more veggies too!)
- tastes super rich/creamy (with no dairy!)
- quick & easy to make
- no fussing with a pie crust
- delicious & simple.
I love the real deal turkey pot pie (because, uhm, hello.. pie crust is great) but when you want a better-for-you version.. you have to try this Healthy Turkey Pot Pie Soup!
Turkey Pot Pie Soup Video:
This soup is gluten free, dairy free, paleo and Whole30 friendly. There are lots of substitutions included below depending on what you need for your diet as well!
The soup gets its creaminess from potatoes – no milk, flour or cornstarch necessary! (Which, if you’re looking for another creamy, delicious soup – you have to try our Healthy Potato Soup!)
The best part about this soup is without a doubt the turkey. We used leftover ButcherBox turkey, which is in my opinion the best turkey.
Finding the perfect turkey at the store right now can be such a chore. We’re letting ButcherBox take the stress of that away, and you can too! When you join ButcherBox today – you can get free ground beef for life!
If you’re searching for other Thanksgiving Recipes – check out these 50 Healthy Thanksgiving Recipes!
Ingredients for Turkey Pot Pie Soup:
This crockpot turkey pot pie soup is made with pretty simple ingredients:
- Leftover turkey from ButcherBox
- potatoes
- carrots, celery, onions
- broth
- salt, pepper
- olive oil
- thyme, rosemary
- almond milk
You’ll also need a blender to make this. You can make this in the crockpot or instant pot so grab that if you’re using it!
How to make Turkey Pot Pie Soup:
Making this soup is super simple. Shown below are stovetop instructions.
- Sauté your onions, carrots, garlic, celery and spices until translucent
- Add potatoes, leftover turkey and broth. Bring to a boil. Once boiling, lower to a simmer
- Remove the big potato pieces.
- Blend with milk and a bit of broth.
- Add your blended potato/milk mixture, along with frozen peas, into the pot and stir to combine.
- Stir & enjoy!
Cutting the potatoes in large and small pieces makes it easier to take out the big pieces for blending. The soup may look a little funny when you first stir it together, but just keep stirring!
Separation is normal when you refrigerate or freeze this, just stir it up and you’ll be fine!
Can you make Turkey Pot Pie Soup in the instant pot?
Yes I love making pressure cooker Turkey Pot Pie Soup! I’ve included all instant pot instructions below in the recipe card.
Making this soup in the instant pot is almost identical to making in the crockpot or the stove. It is quicker than making it in the slow cooker and about 10 minutes quicker in the instant pot than making this on the stove!
Tip for the instant pot: Heat your liquid in the microwave before adding to the instant pot. It will take less time to come to pressure
Look at all those turkey pieces!!
Cooking Tips for Slow Cooker Turkey Pot Pie Soup:
What is the best way to thicken soup? No need to thicken this soup! The potatoes make this soup rich and thick without the need for flours, heavy cream or other thickening agents.
However, if you want to make it even thicker – you could make a cornstarch slurry and stir it in. I’ve never needed to do this.
Substitutions for Healthy Turkey Pot Pie Soup:
This soup is SO versatile. Here are some of the ways you can customize it:
Herbs: I love using fresh herbs instead of dried. Use 1/2 teaspoon of fresh herbs in place of 1. It really elevates the flavor!
Milk: You can replace the almond milk with coconut milk or oat milk to keep the recipe dairy free or substitute regular milk if you’re not dairy free. You really can’t taste the almond milk in this recipe though! If you want to add heavy cream.. feel free to do so!
Corn: I kept the corn out of this soup to make it Whole30/paleo – but feel free to add 1 cup of frozen corn in once cooked!
Veggies: You can use any vegetables you have on hand in this recipe. More onion, carrots and celery are always a good idea! I’ve also stirred in chopped spinach after making this and it’s great!
Vegetarian: Skip the turkey and double up on all the veggies for a vegetarian pot pie!
Pot Pie: I wouldn’t recommend adding this soup filling to a pie crust and baking it. Instead try our Healthy Chicken Pot Pie and sub cooked turkey for chicken.
Stovetop/Instant Pot/Slow Cooker: You can make this soup however you’d like! All instructions are included in the recipe below!
Broth: Any broth will work in this recipe. We recommend turkey broth, chicken or vegetable broth.
Meat: You can use leftover chicken in this pot pie soup as well! Or this Leftover Turkey Soup is great too!
Noodles: You can add noodles to this soup if you’d like. Cook them separately and stir in before serving.
Serving & storing turkey pot pie soup:
Storing: This soup will last for 5 days in your refrigerator.
Freezing: You can freeze this turkey pot pie soup. Store in airtight containers and allow it to cool completely before freezing. I love Souper Cubes for freezing leftovers. Code CLEANEATING10 works to save $$ on our favorite silicone molds!
We have more tips on how to freeze soup!
Reheating: When ready to eat, defrost the night before in your refrigerator or just pop in a microwave/pan and heat! If stored properly it should stay good for 4-6 months.
Serving: This Turkey Pot Pie Soup is a pretty hearty soup, so it’s fine to enjoy on it’s own – but I also have served it with a salad and chicken tenders and it’s yummy!
Crackers or a big loaf of bread will also be perfect for dipping/dunking!
Other healthy leftover turkey recipes:
Here are some of our favorite ways to use leftover turkey:
Don’t forget, ButcherBox has an awesome deal right now where you can get free ground beef for life! Click here to join.
Looking for other healthy crockpot recipes? Check out these Healthy Slow Cooker Recipes!
Turkey Pot Pie Soup
Ingredients
- 2 tablespoons olive oil
- 3.5 cups cooked BucherBox turkey
- 1 cup celery chopped finely
- 1 cup carrot cut in small 1 inch circles
- 1 cup onion finely chopped
- 1 tablespoon garlic finely minced
- 1.5 cups yukon gold Potatoes cut into 1 inch pieces
- 1.5 cup yukon gold potatoes cut into quarters so that you can remove them at the end. about 2 small potatoes
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups turkey broth
- 1/2 cup almond milk
- 1 cup frozen peas
- 3 tablespoons parsley for garnish for garnish – optional
Instructions
Stovetop Instructions
- Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, rosemary and thyme. Sauté for 2 minutes or until slightly translucent.
- Add potatoes, cooked turkey and broth in the pot. Do not add milk. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.
- Once cooked, remove the large potato pieces.
- Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot along with frozen peas.
- Stir everything together until combined and smooth. Garnish with parsley and serve.
Crockpot Instructions
- Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, thyme and rosemary. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
- Layer cooked vegetables, small/large potatoes and cooked turkey in the crockpot. Add broth. Do not add milk. Cover + set to low for 6 hours.
- Once cooked, remove the large potato pieces.
- Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot along with frozen peas.
- Stir everything together until combined and smooth. Garnish with parsley and serve.
Instant Pot Instructions
- Set Instant Pot to regular sauté function. Add olive oil to the pot. Add in the celery, carrot, onion, garlic, salt, pepper, rosemary and thyme Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
- Make sure to scrape the bottom of the pot to prevent a burn notice.
- Add large potato quarters and cooked turkey on top of veggies. Pour in broth. Do not add milk.
- Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
- Remove the large potato pieces.
- Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladles full!) into a blender until smooth. Add back into the pot along with frozen peas.
- Stir together until combined and smooth. Garnish with parsley and serve.
Ursula says
Your recipes and format are awesome. Loved recipes for nutrition value and simplicity as well as their presentation and instructions.
The Clean Eating Couple says
Thank you, Ursula!! I’m so happy you like them!
Marianne Oros says
This soup is amazing! Used oat milk andthat worked out great1
The Clean Eating Couple says
Thanks, Marianne! Glad you enjoyed it!!
Jessica says
I hate leftover turkey – usually. However, I can’t wait to have leftover turkey again, so I can make this soup. Thanks clean eating couple for another delicious and healthy recipe!
The Clean Eating Couple says
Thanks, Jessica! So glad you liked it! You can also make it with leftover chicken 🙂
Elissa C says
Delicious way to use leftovers. My dads favorite soup is cream of turkey, but I wanted to find a healthier way to turn our leftovers into a warm, hearty meal the next night. So easy to make, I followed the instant pot instructions and dinner was quick and delicious. Perfect for after thanksgiving or any time of year.
The Clean Eating Couple says
So happy you and your dad enjoyed it, Elissa! Thank you!
Lindsay says
This was so easy and so delicious!
The Clean Eating Couple says
Thanks, Lindsay!! So happy you liked it!
Liz kane says
I made this soup with my turkey bone broth and my leftover turkey and it was amazing! It made a huge batch , was super easy and was perfect for turkey leftovers!
The Clean Eating Couple says
So happy to hear this, Liz! Thank you so much!
Vicky O. says
We made this on the stovetop with leftover turkey and turkey stock from Thanksgiving, and were incredibly impressed with how flavorful this came out! The blended potatoes and milk really make this super creamy, just like a pot pie. We will definitely make this again!
The Clean Eating Couple says
I’m so glad you enjoyed it, Vicky! Thank you so much!
Connie says
Made the turkey pot pie soup. It was so delicious!! And so easy to make. Will definitely be making this for my kids when they come home for Christmas.!
The Clean Eating Couple says
Love hearing that, Connie! Thank you so much!
Angela says
This recipe was easy to follow and SO TASTY! Perfect for leftover turkey after hosting Thanksgiving. I did mine in the crock pot and was not disappointed! This recipe makes enough for the whole family. I even followed The Clean Eating Couple’s bone broth recipe and used it for this soup. A must try!!!
The Clean Eating Couple says
Thanks Angela!! So glad. you liked it 🙂
Jenni says
Made this with Thanksgiving leftovers! It was a keeper! I made a few modifications based on our tastes and what I had on hand. Omitted peas, added corn and green beans. I didn’t have rosemary so I did sage and poultry seasoning along with the thyme. I was skeptical of the thickening and creaminess coming from almond milk, broth, and potatoes blended. But it is so good! You would never know! I plan to try with chicken in the future.
The Clean Eating Couple says
Thank you so much, Jenni! Love those substitution ideas! Definitely try it with chicken too!
Eliza says
Followed as written and it turned out to be so delicious!
The Clean Eating Couple says
So glad you liked it, Eliza!
Emma says
This soup is delicious! My daughter had 2 bowls!
The Clean Eating Couple says
So happy you like it!
Lindsey says
First recipe I’ve ever made from them and I’ll definitely be back for more. It was so yummy and easy to make!!
The Clean Eating Couple says
So happy you enjoyed it, Lindsey!
Katie Sanchez says
Perfect way to finish up leftover turkey from Thanksgiving! This soup is so easy to make and delicious. Highly recommend!
The Clean Eating Couple says
Thank you so much, Katie!
Cori says
Made this tonight (IP version) and it was phenomenal! Seasonings were perfect. I omitted the peas (didn’t have them) and added chicken since I only had about a cup of leftover turkey. Still came out great. Will definitely be trying more recipes in the future!
The Clean Eating Couple says
So glad you liked it! Thank you so much, Cori!
Brandy Cook says
AMAZING! This was so good and easy to throw together. My husband doesn’t even like Turkey and was still talking about it two days later.
The Clean Eating Couple says
So happy you both enjoyed it, Brandy! Thank you!
Ashly says
This was absolutely delicious! I used my leftover Thanksgiving Turkey and ate it for a few days. I’ve shared the recipe with friends and family and they all loved it also.