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Cozy Leftover Turkey Pot Pie Soup with Puff Pastry Lids

leftover turkey pot pie soup - featured image
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Transform leftover turkey into a creamy, herb-flecked soup topped with golden, flaky puff pastry lids. This comforting dish is perfect for post-holiday hosting and will make you forget you’re eating leftovers.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken or turkey broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon dried sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Prep your vegetables: Dice the onion, carrots, and celery into roughly ¼-inch pieces. Mince the garlic and set aside.
  2. Start the soup base: Place a Dutch oven over medium heat and add the butter. Let it melt completely. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes until the mixture is thick and pasty and lightly golden.
  4. Build the broth: Slowly pour in the chicken broth while whisking continuously. Add the milk and heavy cream, whisking until smooth. Bring the mixture to a gentle simmer.
  5. Season and simmer: Add the dried thyme, rosemary, sage, salt, pepper, and garlic powder. Stir to combine. Let the soup simmer gently for 10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
  6. Add the turkey and frozen vegetables: Stir in the shredded turkey, frozen peas, and frozen corn. Let the soup simmer for another 5 minutes, just until the turkey is heated through and the vegetables are tender. Taste and adjust seasoning.
  7. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Prepare the puff pastry lids: Unfold the thawed puff pastry sheet on a lightly floured surface. Use a round cookie cutter or knife to cut circles slightly larger than the diameter of your soup bowls (about 4 inches). Place the circles on the prepared baking sheet. In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of each pastry circle with the egg wash, then sprinkle with flaky sea salt if using. Cut a small slit in the center of each circle.
  9. Bake the pastry lids: Place the baking sheet in the preheated oven and bake until the pastry circles are puffed and golden brown, about 12-15 minutes.
  10. Assemble and serve: Ladle the hot soup into bowls. Carefully place a puff pastry lid on top of each bowl. Serve immediately.

Notes

For best results, keep puff pastry cold until ready to bake. The soup can be made a day ahead and tastes even better the next day. Store soup and pastry lids separately to prevent sogginess. For a dairy-free version, use vegan butter, oat milk, and coconut cream. For gluten-free, use a 1:1 gluten-free flour blend and omit the puff pastry or use a gluten-free version.

Nutrition

Keywords: leftover turkey, pot pie soup, puff pastry, comfort food, holiday leftovers, creamy soup, turkey soup

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