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Turkey Pot Pie Soup is the perfect warm and cozy meal. A hearty bowl of turkey soup is loaded with vegetables and topped with pie crust crackers for the ultimate easy comfort food recipe. And there are lots of options to make this gluten free. It is a delicious way to use up your leftover Thanksgiving turkey. But if you don’t have any, just make chicken pot pie soup!
Disclosure: I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post as part of the McCormick Gluten-Free Recipe Mixes Launch and was compensated for previous recipe posts. I was under no obligation to use their product in any further posts such as this one. As always, all opinions are my own.
Originally published Nov 13, 2014.
While it is always important to reflect on what we are thankful for, it’s always amplified in November, and especially on Thanksgiving.
There might be something you are particularly thankful for that year.
Other things recur year after year, and even day after day, like the safety and health of my family, the love of my husband, and the joy brought to me by my boys.
I am thankful for this blog, and the joy it brings me, and for everyone who cooks my recipes to help me support my family.
And let’s be real. I’m thankful for turkey. And leftover turkey. As well as genius recipes to take that leftover turkey and transform it into something new and possibly even more delicious.
Like turkey soup with a twist!
Turkey Pot Pie Soup Made with Thanksgiving Leftovers
This turkey soup recipe was inspired by Aimee’s Beef Pot Pie Soup over at Shugary Sweets. Hers sounded amazing, and I thought it was a genius idea that she used a Beef Gravy Mix to give the broth a thick, rich flavor and texture.
But what might be even more brilliant is using the same idea to repurpose your Thanksgiving leftovers.
Save some of that turkey (or make a crockpot turkey breast). Set aside a couple of potatoes plus some peas and carrots. Make some turkey stock or get an extra carton of the chicken stock you used to make your gravy. And keep some extra pie dough in the fridge.
It has everything you love about a classic pot pie. You get the hearty, rich, and creamy mixture of meat and veggies. And that crisp, buttery, flakiness of the crust. But without all of the effort.
By topping your soup with pie crust crackers, you eliminate the work and fuss of rolling out the dough, lining the pie pan, and waiting for it to bake.
Plus the leftover soup is easier to reheat than a pot pie. Just save those extra pie crust crackers in a plastic storage bag for the next time you warm up the soup.
This Turkey Pot Pie Soup is seriously amazing!
Turkey Soup Recipe with Pie Crust Crackers
This easy turkey soup recipe based on the classic chicken pot pie is the comfort food you need in winter. The flavors are incredible, with gravy mix intensifying the poultry flavor versus just using chicken broth. Plus, the addition of cheese doesn’t actually make it cheesy. It simply gives it a rich, silky, creamy texture. And the addition of pie crust “crackers” – genius. You get the crisp flakiness, but it’s so much easier, and no soggy-crust leftovers.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What You’ll Need
- Pie dough – you can use a homemade or storebought dough, but I would not recommend a frozen pie crust. You can use gluten free, though.
- Olive oil
- Salt and Pepper
- Turkey Gravy Mix – powdered mix from a packet. I used McCormick Turkey Gravy Mix (regular or gluten free works or you can use a Chicken Gravy Mix)
- Turkey or chicken broth or stock – storebought from a carton or homemade
- Frozen peas
- Turkey – cooked and chopped. Use leftover Thanksgiving turkey or from a crockpot turkey breast, or even chicken.
- Cheddar cheese – I use Cabot Sharp or Seriously Sharp
- Parsley – fresh is best if you have it, but you can use dried.
- STOCK POT – I like a heavy enameled cast-iron Dutch oven for making soups. While the fancy brands are nice, this one from Lodge is much more affordable and works just as well. The heavy bottom is perfect for sauteeing the veggies without burning them, and you can let your soup simmer over low heat for hours if you like without it scorching. Plus, cleanup is so easy.
- SOUP CROCKS – These aren’t entirely necessary, but I love the vintage look of these soup crocks. Mine technically are vintage, since I found them in my mom’s cabinet years ago. Of course, they are classic for French Onion Soup, but they keep any type of soup nice and warm. I think the ones with the lids and handles are adorable, but they also have ones that are just basic bowls which might be more practical and easy to store.
How to make Turkey Pot Pie Soup:
- Roll out pie crust dough to 1/4 inch thick, cut into 1-inch strips and bake for about 10 minutes. NOTE: You can do this ahead of time or while the soup is simmering.
- Saute onion, celery, carrots, potato, salt, and pepper.
- Whisk together milk and packet of gravy mix. Add to vegetables with chicken broth, turkey, and peas.
- Simmer until vegetables are soft.
- Just before serving, slowly add the cheddar cheese in small amounts, stirring well after each addition.
- Stir in the parsley, and season with salt and pepper.
- Serve with the pie crust crackers.
Can you make Chicken Pot Pie Soup?
Of course! If you don’t have leftover turkey from Thanksgiving or another meal, you can use leftover chicken if you’ve made a Lemon Herb Slow Cooker Roast Chicken or Rosemary Balsamic Roast Chicken. Alternatively, you can pick up a rotisserie chicken from the grocery store. You can use Turkey Gravy or Chicken Gravy mix.
How do you make Turkey Pot Pie Soup gluten free?
- When choosing your turkey, make sure that it is not injected with a broth or other seasoning that has gluten-containing ingredients. And do not cook in an oven bag that requires you to add flour.
- Of course, the vegetables are gluten free.
- Unless you’ve made your own, do verify that your chicken stock is gluten free.
- As I mentioned, this soup is made with a turkey gravy mix from a packet. McCormick has Gluten Free Turkey Gravy Mix that works beautifully in this recipe.
How do you make the gluten free pie crust crackers?
When I first created this recipe, there was a Pillsbury gluten free pie dough available in the refrigerator section of the grocery store. Unfortunately, that product is not available anymore, but there are a few options:
- There are a number of gluten free pie crust mixes you can buy.
- You can make your own simple gluten free pie crust that uses a mix of brown rice flour, tapioca starch, and potato starch.
- You can also try a gluten free pie crust that simply uses a gluten free all purpose blend and xanthan gum.
- Chicken Corn Chowder also tastes amazing if you use leftover turkey, and you might still have some extra corn from making Corn Pudding.
- Cranberry BBQ Turkey Stuffed Sweet Potatoes repurposes the turkey and that Cranberry Orange Sauce.
- Or try Leftover Turkey Spinach Tortellini Soup from Lauren Kelly Nutrition or Turkey Stew from Magnolia Days.
More Thanksgiving leftovers recipes
- Use your extra Cheesy Mashed Potatoes on a simple Shepards Pie.
- Pumpkin pie filling gets new life in Pumpkin Pie Yogurt Parfaits.
Turkey Pot Pie Soup
- Dough for a single pie crust homemade or storebought (gluten free, if needed)
- 1 Tablespoon olive oil
- half of an onion, diced
- 2 celery stalks, sliced
- 1 cup sliced carrots
- 1 large potato, peeled and chopped into about 1/2 inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 package McCormick Turkey Gravy Mix (regular or gluten free)
- 2 cups chicken or turkey broth or stock
- 1/2 cup frozen peas
- 2 cups chopped cooked turkey
- 1 cup shredded cheddar cheese
- 1 Tablespoon minced fresh parsley, or 1 teaspoon dried
- Additional salt and pepper, to taste
- Note: This can be done while the soup is simmering. Preheat oven to temperature indicated in the pie crust recipe or directions. Roll out the dough to 1/4 inch thick and cut into 1-inch strips. Place on a parchment-lined baking sheet and bake until golden brown. For the gluten free pie crust, I baked at 425°F for 9 to 11 minutes. Remove from the oven and set aside to cool.
- In a large pot, heat the olive oil over medium high heat. Add onion, celery, carrots, potato, salt, and pepper, and saute for about 4 or 5 minutes.
- While the veggies are cooking, in a small bowl, whisk together the milk and gravy mix.
- Add the gravy mixture, broth, turkey, and peas to the pot.
- Cover and bring just barely to a boil, reduce heat, and simmer for about 15 minutes, or until the potatoes and carrots are soft.
- When ready to serve, slowly add the cheddar cheese in small amounts, stirring well after each addition.
- Stir in the parsley, and adjust seasoning to taste with salt and pepper.
- Serve with the pie crust crackers.