Mediterranean Turkey Pot Pie Soup

Time: 35–40 minutes
Serves: 4–6

This Mediterranean Turkey Pot Pie Soup transforms classic pot pie flavors into a comforting, hearty soup. Packed with tender turkey, vegetables, and a creamy broth infused with herbs, it’s a perfect way to use leftover turkey while keeping the dish light and flavorful. Serve it with puff pastry squares or biscuits for a true pot pie experience without the fuss of baking a whole pie.

Ingredients

3 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 potato, peeled and cubed

1/3 cup (40 g) all-purpose flour

4 cups (1 L) chicken or turkey broth

1 cup (240 ml) milk or half-and-half

2 cups cooked turkey, shredded or cubed

1 cup frozen peas

1 tsp fresh thyme (or ½ tsp dried)

1 tsp fresh parsley, chopped

Salt and black pepper, to taste

Optional: baked puff pastry squares or biscuits for serving

Instructions

Sauté vegetables:

In a large pot, heat olive oil over medium heat.

Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.

Add potato and flour:

Stir in the cubed potato.

Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Add broth and simmer:

Gradually whisk in the chicken or turkey broth until smooth.

Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, or until potatoes and carrots are tender.

Add milk and turkey:

Stir in the milk or half-and-half and shredded turkey.

Add thyme and parsley, season with salt and black pepper.

Simmer for 5–7 minutes until heated through and slightly thickened.

Add peas and finish:

Stir in the frozen peas and cook for another 2–3 minutes until tender.

Serve:

Ladle soup into bowls.

Optionally, top with baked puff pastry squares or biscuits for a classic pot pie experience.

Tips & Variations

Turkey Options

Use leftover roasted or rotisserie turkey for convenience.

You can also use cooked chicken if turkey isn’t available.

Vegetables

Carrots, celery, and potatoes are classic, but you can add parsnips, sweet potatoes, or zucchini for extra variety.

Cut vegetables into uniform pieces to ensure even cooking.

Thickening the Soup

The flour in the recipe thickens the soup. For a gluten-free version, use cornstarch or a gluten-free flour blend.

Simmer gently after adding milk to prevent curdling.

Dairy Alternatives

Use half-and-half, cream, or plant-based milk depending on desired richness.

For a lighter version, use milk or unsweetened almond milk.

Herbs and Seasoning

Fresh thyme and parsley provide a classic Mediterranean aroma.

Add rosemary, sage, or oregano for a slightly different flavor profile.

Adjust salt and pepper to taste.

Optional Toppings

Top with baked puff pastry squares, biscuits, or croutons for a pot pie-like presentation.

Sprinkle with extra fresh parsley for garnish.

Make-Ahead Tips

Soup can be made ahead and stored in the fridge for 2–3 days.

Reheat gently on the stove, adding a splash of milk or broth if needed to restore creaminess.

Q&A

Q: Can I make this soup with raw turkey instead of cooked turkey?
Yes. If using raw turkey, cut it into small cubes and add it after the vegetables have softened. Simmer until the turkey is fully cooked, about 10–12 minutes.

Q: Can I make this soup dairy-free?
Yes. Substitute milk or half-and-half with unsweetened almond milk, oat milk, or coconut milk. The soup will still be creamy.

Q: Can I freeze this soup?
Yes. Freeze in airtight containers for up to 2–3 months. Thaw in the fridge overnight and reheat gently. If using milk, add it after reheating to maintain creaminess.

Q: Can I add other vegetables?
Absolutely. Green beans, corn, bell peppers, or zucchini work well. Adjust cooking times depending on the vegetable’s firmness.

Q: How can I make it richer and creamier?
Stir in 1/4 cup heavy cream or cream cheese at the end for a richer flavor.

Nutrition

(Per serving – based on 6 servings)

Calories: ~280

Protein: 22g

Fat: 11g

Carbohydrates: 22g

Fiber: 3g

Sugar: 4g

Sodium: 600mg

(Values may vary depending on type of milk, broth, and turkey used.)

Conclusion

Mediterranean Turkey Pot Pie Soup is a comforting, hearty dish that brings the flavors of a classic pot pie into a warm, creamy soup. With tender turkey, vibrant vegetables, and aromatic herbs, it’s a convenient way to use leftover turkey while keeping the meal light and satisfying. Serve it with puff pastry squares, biscuits, or crusty bread for a complete, cozy Mediterranean-inspired meal that’s perfect for lunch or dinner.