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Easy Leftover Turkey Pot Pie Soup with Puff Pastry

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A creamy, herb-infused turkey soup topped with golden, flaky puff pastry lids. Perfect for using up leftover turkey after the holidays, this one-pot meal comes together in about 40 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 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). Position a rack in the center of the oven. Take your puff pastry out of the fridge—it needs to be cold but pliable.
  2. Melt the butter in your Dutch oven over medium heat. Once foaming, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it.
  4. Sprinkle the flour over the vegetables. Stir constantly with your wooden spoon for about 2 minutes to cook out the raw flour taste and create a roux.
  5. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add in three additions, whisking well between each. Once all broth is in, bring to a gentle simmer. It should start thickening almost immediately.
  6. Stir in the milk or half-and-half, along with the dried thyme, rosemary, and a generous pinch of salt and pepper. Let the soup simmer gently for about 10 minutes, stirring occasionally. It should be thick enough to coat the back of a spoon but still pourable. If too thick, add a splash more broth. Too thin? Let it simmer a few minutes longer.
  7. Add the shredded turkey, frozen peas, and frozen corn. Stir to combine and let everything heat through for about 3-4 minutes. Taste and adjust seasoning.
  8. While the soup simmers, prepare your puff pastry lids. On a lightly floured surface, gently roll out the puff pastry sheet just slightly—about 1/8-inch thick. Using a round cookie cutter or a small bowl as a guide, cut out circles that are about 1/2-inch larger than the diameter of your ramekins. Place the circles on a parchment-lined baking sheet and refrigerate while you finish the soup.
  9. Ladle the hot soup into your oven-safe ramekins, filling them almost to the top—about 1/4 inch from the rim. Place the ramekins on a baking sheet for easy handling.
  10. Brush the edges of each ramekin with a little water or egg wash. Place a puff pastry circle on top of each ramekin, pressing gently around the edges to seal. Brush the tops with the egg wash and sprinkle with flaky sea salt if using. Cut a small slit in the center of each lid to allow steam to escape.
  11. Bake for 18-22 minutes until the puff pastry is puffed and deeply golden brown and the filling is bubbling up around the edges. Let them cool for 5 minutes before serving—the filling will be molten hot!

Notes

Don’t skip the roux step—it prevents a raw flour taste. Keep puff pastry cold for best puff. Season in layers for depth of flavor. If turkey is dry, toss with melted butter before adding. Soup base can be made up to 2 days ahead; flavors improve overnight. For gluten-free, use GF flour and puff pastry. For dairy-free, use vegan butter and oat milk or coconut milk.

Nutrition

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

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