Carrie Adair’s Turkey Pot Pie Soup Recipe

Prep time 15       Cook time 40       Serves 6-8


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3 cups leftover Butterball turkey, cubed1 tbsp olive1/2 cup celery, chopped1 onion, chopped1 tsp dried oregano1/2 tbsp Italian seasoning1/2 tsp dried sage, thyme, dill and turmeric2 tsp garlic, minced1 cup carrots, chopped1 1/2 cups potatoes, chopped2 chicken bouillon cubesWater (about 2 liters)Cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp cold water, stirred together)1/2 cup whipping creamPie crust cut into circles and baked

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  1. Heat oil in a large pot on low-medium heat. Add the celery, spices, onion and garlic.

  2. Sauté for 3-5 minutes.
  3. Add the carrots, potatoes, turkey and bouillon cubes. Add water and stir. Bring temp to a boil.
  4. Once boiling lower heat to simmer, cover and cook for 30-40 minutes.
  5. Increase heat to medium and stir in the cornstarch slurry.
  6. Cook for 5 minutes and stir.
  7. Reduce heat to low and stir in whipping cream.
  8. Add salt and pepper, to taste.
  9. Ladle into bowls and top each with a circle pie crust,
  10. Serve.