2 leeks, green discarded, white part divided and thinly sliced
2 celery ribs, sliced
2 carrots, peeled and sliced
2 garlic cloves, finely diced
2 potatoes, peeled and cubed
2 teaspoons each fresh thyme and fresh sage, chopped
2 tablespoons Dijon mustard
3 tablespoons unbleached all-purpose flour
5 cups turkey or chicken stock
2-3 pounds of roasted turkey leftovers, cut into bite-sized pieces
1 cup fresh or frozen peas
¼ cup chopped flat-leaf Italian parsley
kosher salt and black pepper to taste
For puff pasty topper:
1 sheet frozen puff pastry, thawed
1 large egg, beaten
sea salt flakes
To serve:
chopped flat-leaf Italian parsley
Takes ,
serves 8.
Instructions
Prepare the soup: Bring stock to boil in a medium saucepan, then reduce to simmer.
Melt butter in a large pot or Dutch oven over medium heat. Add the leeks and celery, cooking until soft and translucent, about 3 minutes. Next, add garlic, carrots, potatoes, herbs and Dijon. Stir to combine, cover and cook for an additional 3 minutes.
Sprinkle the flour onto the vegetables and herbs, stirring to incorporate, cooking for 1 minute. Slowly add the hot stock to the pot stirring while the soup thickens. Add the turkey, cover and simmer for 10 minutes or until veggies are fork tender. Remove soup from heat, add peas and parsley stirring to combine. Season with salt and pepper to taste.
Prepare the puff pastry: Preheat the oven to 400°F. Line large baking sheet with parchment paper. Crack egg into small bowl and whisk.
Roll puff pastry out onto a floured work surface. Cut into triangles. Transfer to lined baking sheet. Brush with egg wash then sprinkle with kosher salt or sea salt flakes. Transfer to oven and bake until golden brown, about 10 minutes.
To serve: Ladle soup into bowls or soup plates. Sprinkle each bowl with a bit more chopped parsley. Place 1 pastry triangle on top or to the side of each bowl. Serve immediately.
Leftover Turkey Pot Pie Soup
Ingredients
For the soup:
3 tablespoons butter
2 leeks, green discarded, white part divided and thinly sliced
2 celery ribs, sliced
2 carrots, peeled and sliced
2 garlic cloves, finely diced
2 potatoes, peeled and cubed
2 teaspoons each fresh thyme and fresh sage, chopped
2 tablespoons Dijon mustard
3 tablespoons unbleached all-purpose flour
5 cups turkey or chicken stock
2-3 pounds of roasted turkey leftovers, cut into bite-sized pieces
1 cup fresh or frozen peas
¼ cup chopped flat-leaf Italian parsley
kosher salt and black pepper to taste
For puff pasty topper:
1 sheet frozen puff pastry, thawed
1 large egg, beaten
sea salt flakes
To serve:
chopped flat-leaf Italian parsley
Directions
Prepare the soup: Bring stock to boil in a medium saucepan, then reduce to simmer.
Melt butter in a large pot or Dutch oven over medium heat. Add the leeks and celery, cooking until soft and translucent, about 3 minutes. Next, add garlic, carrots, potatoes, herbs and Dijon. Stir to combine, cover and cook for an additional 3 minutes.
Sprinkle the flour onto the vegetables and herbs, stirring to incorporate, cooking for 1 minute. Slowly add the hot stock to the pot stirring while the soup thickens. Add the turkey, cover and simmer for 10 minutes or until veggies are fork tender. Remove soup from heat, add peas and parsley stirring to combine. Season with salt and pepper to taste.
Prepare the puff pastry: Preheat the oven to 400°F. Line large baking sheet with parchment paper. Crack egg into small bowl and whisk.
Roll puff pastry out onto a floured work surface. Cut into triangles. Transfer to lined baking sheet. Brush with egg wash then sprinkle with kosher salt or sea salt flakes. Transfer to oven and bake until golden brown, about 10 minutes.
To serve: Ladle soup into bowls or soup plates. Sprinkle each bowl with a bit more chopped parsley. Place 1 pastry triangle on top or to the side of each bowl. Serve immediately.
Leftover Turkey Pot Pie Soup
5 / 5. 2
A hearty soup of tender roasted turkey and assorted vegetables seasoned with fresh thyme and sage…
Put the rest of your roasted turkey to good use and make this delicious LEFTOVER TURKEY POT PIE SOUP.
So we better clarify; this satiating hearty homemade soup recipe isn’t a story about how to serve leftover soup. Instead, it’s the essential recipe that mixes leftover turkey with colourful veggies with a rich and creamy finish of healthy stock. Truth! LEFTOVER TURKEY POT PIE SOUP rivals the flavour of a favourite oven-baked turkey or chicken pot pie soup.
Pro tip: this recipe tastes best when made with leftovers from our famous DRY-BRINED TURKEY, the recipe that’s especially perfect for Thanksgiving and Christmas. We’re confident your family and friends will love it as much as ours do.
But wait! Looking for more things to do with Thanksgiving leftovers? Try our famous TURKEY HOT BROWNS, these wondrous HOT TURKEY SANDWICHES, or our classic TURKEY POT PIE RECIPE. These comfort food recipes are always well received and thoroughly enjoyed.
Before we share this satisfying soup idea, how about a request? Please remember to PIN this recipe on a favourite Pinterest soup or stew board. We’d also love it if you’d SHARE this post with friends. We appreciate seeing pics whenever you make our recipes, so use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing our super soup with the world!
Now, pop the top off that food storage container, because we’re making LEFTOVER TURKEY POT PIE SOUP.
INGREDIENTS
We can’t help but think, “This is going to be good!” when we look at the various ingredients gathered to make this soup. Pulling together a big pot of soup from scratch is a time-honoured culinary tradition, and this recipe does not disappoint. Turkey, fresh vegetables, a mirepoix of leeks and garlic, plus fresh herbs and homemade poultry stock… amazing! Two things to note in this photo are the Dijon mustard and the package of thawed, store-bought puff pastry. Make sure to have these two unexpected ingredients at the ready, as they are the game-changers for this recipe. The mustard adds flavour and the pastry tops off the presentation.
LEFTOVER TURKEY
This soup was created in answer to follower requests for ideas on how to put leftover Thanksgiving turkey to good use. Fingers crossed you’ll have leftover white and dark meat; the variety adds lots of flavour and varying texture to the finished dish. When preparing the meat for this recipe, trim away and discard excess fat, skin and cartilage, then just cut the pieces into smaller bite-sized bits.
FRESH VEGETABLES
In selecting the vegetables for this homemade soup, we wanted to use those most often associated with a classic turkey pot pie. Funny, these veggies are also the ones we most often serve with turkey dinner itself. When selecting yours, we suggest purchasing organic varieties whenever possible, as we find they taste better.
We used leeks, carrots, celery, green peas and potatoes for this recipe. You can also add other favourites such as turnip, rutabaga, mushrooms, broccoli, green beans, cauliflower, white onions and asparagus. Note that we used fresh thyme and sage instead of dried herbs. Again, way more flavour.
TURKEY STOCK
Years ago we got a question from a viewer asking what to do with the turkey carcass from Thanksgiving dinner. We crafted this TURKEY SOUP recipe with the focus being on how to simmer turkey bones with a few veggies to create a rich turkey stock. The result is a fortified, flavourful stock that we then use either for POULTRY GRAVY or for a soup recipe such as this. In case you’re wondering about the above photo, it’s soup-maker gold, where the stock is so rich with nutrients that it gets all jelly when chilled. That’s the goal. If you can’t make the stock from scratch, store-bought chicken broth or stock will do.
PUFF PASTRY TOPPER
I’ll go on record admitting I have never made puff pastry from scratch. Not that I don’t think I could, it just seems like so much work. I’m further convinced it’s easier to simply purchase already prepared, frozen puff pastry at my local supermarket. Of course, there’s always a caveat; don’t forget to thaw it in the fridge the day before you intend to make this recipe, or on the day of, place it out to thaw at room temperature for four hours.
The golden puff pastry topper is offered in place of a pie crust and it’s much easier to make. Roll the thawed pastry out on a floured surface and divide the square into eight triangles. Brush each triangle with egg wash and add a sprinkle of sea salt flakes. Then, serve the pastry toppers on each bowl or on a side plate for guests to help themselves. The crispiness of these pastry delights pairs perfectly with the hot soup.
SERVE
Follow our lead when serving this recipe and add a bit of chopped flat-leaf parsley for both flavour and colour. Then, just ladle the soup into attractive soup bowls or soup plates. Serving it is always a nice moment too, especially when everyone starts complimenting you on the wonderful flavours. Enjoy!
Finally, the perfect way to put leftover turkey to delicious, good, use! LEFTOVER TURKEY POT PIE SOUP is it!
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Ingredients
For the soup:
3 tablespoons butter
2 leeks, green discarded, white part divided and thinly sliced
2 celery ribs, sliced
2 carrots, peeled and sliced
2 garlic cloves, finely diced
2 potatoes, peeled and cubed
2 teaspoons each fresh thyme and fresh sage, chopped
2 tablespoons Dijon mustard
3 tablespoons unbleached all-purpose flour
5 cups turkey or chicken stock
2-3 pounds of roasted turkey leftovers, cut into bite-sized pieces
1 cup fresh or frozen peas
¼ cup chopped flat-leaf Italian parsley
kosher salt and black pepper to taste
For puff pasty topper:
1 sheet frozen puff pastry, thawed
1 large egg, beaten
sea salt flakes
To serve:
chopped flat-leaf Italian parsley
Directions
Prepare the soup: Bring stock to boil in a medium saucepan, then reduce to simmer.
Melt butter in a large pot or Dutch oven over medium heat. Add the leeks and celery, cooking until soft and translucent, about 3 minutes. Next, add garlic, carrots, potatoes, herbs and Dijon. Stir to combine, cover and cook for an additional 3 minutes.
Sprinkle the flour onto the vegetables and herbs, stirring to incorporate, cooking for 1 minute. Slowly add the hot stock to the pot stirring while the soup thickens. Add the turkey, cover and simmer for 10 minutes or until veggies are fork tender. Remove soup from heat, add peas and parsley stirring to combine. Season with salt and pepper to taste.
Prepare the puff pastry: Preheat the oven to 400°F. Line large baking sheet with parchment paper. Crack egg into small bowl and whisk.
Roll puff pastry out onto a floured work surface. Cut into triangles. Transfer to lined baking sheet. Brush with egg wash then sprinkle with kosher salt or sea salt flakes. Transfer to oven and bake until golden brown, about 10 minutes.
To serve: Ladle soup into bowls or soup plates. Sprinkle each bowl with a bit more chopped parsley. Place 1 pastry triangle on top or to the side of each bowl. Serve immediately.
