Turkey Pot Pie Soup

Turkey Pot Pie Soup

Just thinking ahead to all the leftovers we will have because a turkey less than 20 pounds is hard to come by this year. When Thanksgiving plans changed course for most people last week, the little guys started flying off the shelves. I say, even if it’s just your immediate family this year, cook the big turkey anyways. Have leftovers and bring your neighbors this soup or this Leftover Pie, which is a Wotherspoon family tradition.

It’s just your standard Turkey Pot Pie recipe, but soupifyied, and without the dairy.


  • This recipe calls for a can of coconut milk but can easily be substituted with cream.
  • Turkey or chicken
  • You could do any kind of potato, but the sweet potatoes in this were my favorite part.
  • Instant Pot would work nicely for this! Saute everything up to the liquids for a few minutes, and then add the rest of the ingredients except the turkey and peas, pressurize and cook for 10 min. Add the turkey and peas in at the end after you quickly or slowly release the steam (depending how much time you have).
  • Slow cook the whole thing. Add all the ingredients except the peas and turkey and go low for 8 hours or high for 4.


This recipe idea came from Ashlea over at All The Healthy Things and can be found here. She has some really good wholesome recipes and has been in the biz for a while. Definitely worth a look!

What makes this hardly homemade?

  • store-bought Mirepoix mix. Trader Joe’s has the best bang for your buck. Buy a couple containers and freeze them for times like these.
  • frozen peas (as of tonight, both of my kids eat them right out of the bag, frozen and all. The road to eating peas was long for my daughter, and this moment brought me tremendous joy!)
  • chopped baby carrots (no peeling necessary)
  • pre-cooked turkey
  • store-bought stock
  • store-bought buttermilk biscuits (the refrigerated kind that pop out of the can)
  • canned coconut milk (no measuring needed!)


Turkey Pot Pie Soup

November 24, 2020
: 6-8
: 10 min
: 20 min
: 30 min
: Easy

This pairs leftover turkey with lots of root vegetables and puts a dairy free and healthy spin on turkey pot pie.


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 2 pinches of chopped rosemary
  • 2 pinches of dried sage
  • 1 stem of chopped thyme or dried thyme
  • Mix of chopped onion, celery and carrots (1 container of Trader Joe's mirepoix or something of the sort)
  • 1 Tbsp minced garlic
  • 3 cups of sweet potatoes cut into small cubes
  • 2 cups of colorful carrots or baby carrots (cut into coins) or use frozen crinkle cut carrots
  • 1 can full fat coconut milk
  • 3 c turkey or chicken broth
  • 2 bay leaves (optional)
  • 1 pound of leftover turkey breast
  • 1 1/2 cups frozen peas
  • 2 tbsp flour or corn starch
  • Pepper to taste
  • Store-bought Buttermilk biscuits (optional)
  • Step 1 Heat a stock pot or dutch oven over medium-high heat. Melt the butter in the bottom of the pan and add all the ingredients up to the liquids. Cook for 5 to 7 minutes stirring frequently. Drizzle with olive oil to break up some of the brown bits in the bottom of the pan with a flat wooden spatula.
  • Step 2 Pour in the broth, coconut milk, add the bay leaves, then stir. Bring the soup to a boil. Once boiling, turn down to a simmer, and cover. Let it simmer for 10-15 minutes until the potatoes are tender.
  • Step 3 Sprinkle in the flour and turkey meat and stir once more. Cook the soup for 5-10 more minutes on low. Season with pepper and a little bit more salt to taste, and serve with biscuits. Enjoy!