Turkey Pot Pie Soup

I have to ask – is there anything worse than seeing what you think is the funniest thing ever, showing someone else, and getting a blank face in response?! Well, obviously there are about a million things that are actually worse than that but in that moment of silence you feel so alone and like that funny thing has now been ruined. The worst response is “I don’t get it.” If I show someone something funny and that’s the response I get, I will very likely briefly question the entire existence of our friendship.

Sometimes I just wish everyone had the same sense of humor but that would make for a pretty boring world. Plus, there’s nothing better than finding something you just know a specific person will die laughing over when they see it and getting to be the person to introduce them to their new favorite video/picture/meme.

Ridiculous videos and pictures are my number one go-to for procrastination. If I’m sitting on the couch after cooking up a storm that needs to be cleaned in the kitchen, I can almost guarantee I will look at the same hilarious cat video 10 times before I finally work up the motivation to clean. Anyone else do the same?

Lucky for us this Turkey Pot Pie Soup recipe really doesn’t require much motivation to get started because it’s so easy and so satisfying. I get REAL sick of eating leftover turkey sandwiches so for me this is the perfect solution to endless Thanksgiving leftovers. It’s a recipe that doesn’t make you miss the Thanksgiving meal because it’s so good itself!

I served this with some Cheesy Biscuits but the soup would also pair wonderfully with rounds of leftover baked pie dough or even rounds of puff pastry! Or just on its own. Watch the video to see exactly how this Turkey Pot Pie Soup is made! Let me know what holiday recipes you’d like to see in December in the comments below.

How to make

Turkey Pot Pie Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Turkey Pot Pie Soup is so creamy, satisfying, and flavorful and ready in just 30 minutes. This is the perfect way to amp up Thanksgiving leftovers!

Ingredients

• 1 tablespoon butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1/4 cup all purpose flour
• 2 russet potatoes, peeled and diced
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon freshly ground black pepper
• 2  cups low sodium chicken broth
• 1 cup half-and-half
• 2 carrots, peeled and diced
• 3 cups shredded leftover turkey meat
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons kosher salt

Directions

1. Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.
2. Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.

Recipe Video

Course: Soup

Cuisine: American

Keyword: thanksgiving

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa