Print

Cozy Leftover Turkey Pot Pie Soup with Puff Pastry Lids

leftover turkey pot pie soup - featured image
Print Recipe

All the cozy, creamy, pot-pie goodness in a bowl, with a flaky puff pastry lid that puffs up like a golden cloud. Perfect for using up leftover turkey after the holidays.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to heat up.
  2. In a Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until onions are translucent and carrots have softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  4. Slowly pour in the broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes until thickened.
  5. Add the milk, thyme, sage, salt, and pepper. Stir well and let the soup come back to a simmer, then reduce heat to low. Taste and adjust seasoning.
  6. Stir in the turkey, frozen peas, and frozen corn. Cook for 5-7 minutes until heated through. Turn off the heat.
  7. While the soup simmers, lightly flour your counter and unfold the puff pastry. Cut out circles about 1/2 inch larger than your soup bowls. Place on a parchment-lined plate and refrigerate for 10 minutes.
  8. Ladle the hot soup into oven-safe bowls, filling them about 3/4 full. Place a puff pastry circle on top of each bowl, pressing edges gently against the rim. Brush with egg wash and sprinkle with flaky sea salt.
  9. Place bowls on the preheated baking sheet and bake for 15-18 minutes until pastry is puffed and deep golden brown.
  10. Let cool on a wire rack for 5 minutes before serving. The soup will be bubbling hot.

Notes

Don’t skip the roux step; it prevents a grainy texture. Keep puff pastry cold for best puff. Don’t overfill bowls; leave at least 1/2 inch space. Preheat the baking sheet for extra crispy pastry bottoms. Taste for salt before serving. Soup tastes even better the next day.

Nutrition

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

Find it online: https://coracooks.com/cozy-leftover-turkey-pot-pie-soup-with-puff-pastry-lids/