Healthy Chicken or Turkey Pot Pie Soup

Healthy Chicken or Turkey Pot Pie Soup

Cozy up with a bowl of this easy and healthy chicken or turkey pot pie soup, made with leftover chicken or turkey for a simple winter meal! (nut-free)


  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 small carrots, diced
  • 1/2 pint mushrooms, thinly sliced
  • 1 tbsp butter
  • 3 tbsp white whole wheat flour (or all purpose)
  • 4 cups chicken or vegetable broth*
  • 4 cups cooked turkey or chicken, shredded
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp salt**
  • 1 tbsp fresh thyme leaves
  • 1/2 cup frozen peas
  • 1 cup milk (I used 2%)
  • whole wheat biscuits, for serving


  1.  In a large heavy-bottomed pot, heat oil over medium heat. Add garlic, onion, celery, carrots and mushrooms. Cook, stirring, until vegetables are slightly softened, about 5 minutes. Remove from pot and set aside.
  2. Turn heat to low. Add butter to pot and melt. Add flour and whisk quickly to make a slurry. Add broth and continue whisking until well combined.
  3. Add vegetables back to the pot with turkey, pepper, salt and thyme. Stir to combine. Cover and let simmer until vegetables are to your preferred texture, about 15-20 minutes.
  4. Remove lid and stir in peas and milk. Let soup warm back up with the lid off, stirring occasionally until hot and thickened just a bit. Remove from heat.
  5. Serve soup with whole wheat biscuits, optional.


*If you really want to get industrious, make homemade broth with the turkey carcass. It's delicious.

**The amount of salt in this soup can vary a lot depending on if you used salted butter and how much sodium is in the broth you used. I recommend tasting the soup before you add salt and adjusting it to fit your taste.

***If you'd like to add potatoes, add them in with the other vegetables at the beginning.

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