Turkey Pot Pie Soup

Turkey Pot Pie Soup

This Turkey Pot Pie soup is way too good not to share it with you guys! It is creamy and full of protein and vegetables, sooo good, and it’s a perfect spin on a classic that feels just as indulgent as the real thing!

Plus, it can be made dairy-free, and gluten-free if needed! Can be thrown together for a quick dinner during a weeknight, or even let it slow cook all day in the crockpot!


  • 1/4 cup flour
  • 2 cups organic turkey stock
  • 4 cups fat-free milk – I used unsweetened unflavored almond milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 2 medium (12 oz total) potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded


  1. Create combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
  2. Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  3. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in the slurry, stirring well as you add. Cook another 2-3 minutes until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

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