Turkey Pot Pie Soup
Pot pie soup, made with chicken or leftover turkey, is lower in calories, fat and sodium with far more vegetables than its traditional pot pie counterpart.
  • Makes: 6 servings (2 cups soup and 5 pie crust shapes)
  • Prep Time: 25 minutes
  • Cook Time: 1 hour to 1 hour, 15 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: No need to stress about eating piecrust with this soup – the only other fat in the entire dish is from the poultry and small amount of oil.

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • 1 pound potatoes, unpeeled, diced into ½- to ¾-inch pieces
  • 1½ cups butternut squash, peeled, seeded and diced into ½- to ¾-inch pieces
  • ¾ cup celery, thinly sliced
  • 3 cloves garlic, finely minced
  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 8 cups lower sodium chicken broth, divided
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1½ teaspoons Italian seasoning
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 2½ cups cooked turkey or chicken, shredded
  • 1 ½ cups frozen green peas
  • 1 ½ cups frozen sliced crinkle-cut carrots
  • 1 pouch refrigerated pie crust, room temperature (from a 14.1 ounce box)

See Also:  Classic Hummus


  1. Preheat oven to 450°F (or according to pie crust package directions). Place diced potatoes and squash in a microwave-safe dish and cook, stirring once, about 8 minutes or until just starting to get soft when pierced with fork. Set aside.
  2. In a 5-quart pan or Dutch oven, heat oil over medium-high heat. Add onions and celery. Sauté 5 minutes or until softened slightly and translucent.
  3. Stir in cooked potatoes and squash, 7 cups broth, pepper, salt and Italian seasoning. In a small bowl with a whisk or fork, stir remaining 1 cup broth with flour until it is thoroughly combined and smooth. Whisk this mixture into large pot and bring to a boil. Boil 5 minutes, stirring constantly. Reduce heat to low, add chicken/turkey and simmer 20 -25 minutes or until broth is thickened and potatoes and squash are cooked completely. Stir frequently. Add peas and carrots to soup and cook 5 minutes longer or until frozen vegetables are heated through.
  4. While the soup simmers, roll out pie crust and cut 30 circles or stars with a 1½- to 2-inch cookie cutter. Place on ungreased baking sheet and cook 10 minutes or until golden brown. Place cooked pie shapes on wire rack to cool.
  5. To serve, ladle soup into bowls and top with pie crust shapes. Refrigerate leftovers.

Nutrition Facts (per serving): Calories –571 , Fat –20.0 g, Dietary Fiber –6.8g, Protein – 31.2g, Vitamin A – 125%, Vitamin C – 67%, Iron – 52%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

• Use leftover cooked chicken or turkey in this flavorful soup. If you’re really in a time crunch, just grab a rotisserie chicken from your supermarket deli.
• Frozen vegetables are just as nutrient-rich as fresh; they’ve been frozen and packed immediately after harvesting, which means all the nutrients are retained. Using frozen vegetables in soup requires no prep and is an easy way to up the antioxidants and fiber. Plus, they don’t take as long to cook.
• Opt for a reduced sodium (sometimes labeled “less” or “lower”) chicken broth rather than a “low” sodium variety, or you’ll just end up adding lots of salt.
• Use a potato peeler to efficiently peel butternut squash.
• Have fun with the piecrust shapes. Circles, leaves or stars would all look festive on a bowl of this soup.



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