Healthy Leftover Turkey Pot Pie Soup (Crockpot Comfort Done Right)
Healthy Leftover Turkey Pot Pie Soup turns post-holiday turkey into creamy, crockpot comfort packed with veggies and rich flavor.
Equipment
- 1 large crockpot (6-quart recommended)
- 1 medium skillet
- 1 sharp chef’s knife
- 1 Cutting board
- 1 blender or immersion blender (for thickening)
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1½ lbs shredded cooked turkey or boneless skinless chicken breast
- 1 tbsp olive oil
- 2 medium carrots diced
- 2 cups cauliflower florets
- 1 small onion chopped
- 1 cup peas fresh or frozen
- 2 medium Yukon Gold potatoes diced
- 4 cups low-sodium chicken broth
- 1½ cups unsweetened almond milk or any milk of choice
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and black pepper to taste
- Fresh thyme or parsley sprigs for topping
- Crusty bread or biscuits for serving
Instructions
- Heat olive oil in a medium skillet over medium heat. Add chopped onion and carrots, cooking for about 5 minutes until fragrant and lightly golden.
- Transfer the sautéed vegetables to the crockpot. Add cauliflower, peas, diced potatoes, thyme, salt, pepper, and chicken breast if using. Pour in the chicken broth and almond milk. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the flavors have blended beautifully.
- Scoop out about 2 cups of the soup and blend until smooth. Return it to the crockpot and stir well to create that signature creamy pot pie texture.
- Add peas and cooked turkey stir in the last 10 minutes of cooking to keep their color and texture fresh. Adjust seasoning to taste.
- Ladle the soup into bowls and top with a sprinkle of fresh herbs. Serve with crusty bread or a flaky biscuit for the perfect cozy meal.
Notes
Nutritional Information (per serving)
- Calories: 260 kcal
- Protein: 28g
- Carbohydrates: 24g
- Fat: 6g
- Saturated Fat: 1g
- Fiber: 4g
- Sodium: 480mg
- Sugar: 5g
