Healthy Turkey Pot Pie Soup is a creamy, delicious, paleo & Whole30 dinner! Easily made in your instant pot, crockpot or on the stove with your leftovers. 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.

A cozy bowl of Healthy Turkey Pot Pie Soup with bread off to the side

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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. Here’s why we love it!

  • 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!

An overhead image of two bowls of Turkey Pot Pie Soup with gold spoons and a blue linen off to the side

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!)

I also wanted you to be able to make this in your instant pot, slow cooker or on the stove – so you’ll find instructions for all of that below.

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.

ButcherBox’s turkeys are humanely raised with no antibiotics or added hormones.

A close up of ButcherBox turkey

We enjoyed a ButcherBox turkey last year for Thanksgiving and had an early Thanksgiving dinner this year – everyone raved about how juicy and flavorful the turkey was.

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 a free 10-14 lb turkey! 

Click here to try ButcherBox.

Ingredients for Healthy 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 and almond milk. See below for the full recipe.

Ingredients for Turkey Pot Pie Soup in small white bowls on a grey background

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. 

First 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

A collage with step by step instructions showing how to make Turkey Pot Pie Soup

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.

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 potHeat your liquid in the microwave before adding to the instant pot. It will take less time to come to pressure

A close up of a ladle of Turkey Pot Pie Soup

Look at all those turkey pieces!!

Click here to get your ButcherBox turkey.

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 haven’t tried it, but I think you could add this soup into a pie filling and bake it. I’d recommend cutting the liquid down by about 2 cups.

A bowl of healthy turkey soup with a gold spoon taking a bite out of it.

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, 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: 

This soup will last for 5 days in your refrigerator.

You can freeze this turkey pot pie soup. Store in airtight containers and allow it to cool completely before freezing. 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.

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!

An overhead image of bread being dunked into turkey pot pie soup

Other healthy soup recipes:

We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with 25 Healthy Soup Recipes!

Don’t forget, ButcherBox is giving away a 10-14 lb turkey when you join today! Click here to join.

Click here to try ButcherBox.

A cozy bowl of Healthy Turkey Pot Pie Soup with bread off to the side

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Turkey Pot Pie Soup

Healthy Turkey Pot Pie Soup is a creamy, delicious, paleo & Whole30 dinner! Easily made in your instant pot, crockpot or on the stove with your leftovers. You’ll love how rich and flavorful this turkey pot pie soup is while being completely dairy free!

Keyword healthy turkey pot pie soup, leftover turkey 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.

Nutrition Facts

Nutrition Facts

Turkey Pot Pie Soup

Amount Per Serving (2 cups (estimated))

Calories 331
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 8mg3%

Sodium 267mg12%

Potassium 1230mg35%

Carbohydrates 31g10%

Fiber 5g21%

Sugar 5g6%

Protein 35g70%

Vitamin A 3852IU77%

Vitamin C 54mg65%

Calcium 104mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Source

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