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Slow Cooker Leftover Thanksgiving Turkey Pie Soup

A comforting, creamy turkey soup topped with golden, flaky puff pastry, perfect for using up holiday leftovers.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 whole carrots, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 2 cups leftover cooked turkey, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • salt and black pepper to taste
Topping
  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten for wash

Equipment

  • Large skillet
  • Slow Cooker
  • Oven-safe bowls
  • Baking sheet

Method
 

Base Preparation
  1. Melt butter in a large skillet over medium heat and sauté onion, celery, and carrots until tender.
  2. Stir in minced garlic and cook for 1 minute.
  3. Add flour to the vegetables, stirring constantly for 2 minutes to cook out the raw flavor.
  4. Whisk in chicken broth and milk, then add thyme, sage, salt, and pepper; bring to a gentle simmer.
Slow Cooking
  1. Transfer the mixture to a slow cooker and stir in the shredded turkey, peas, and corn.
  2. Cover and cook on low for 4-6 hours or high for 2-3 hours until hot and bubbly.
Baking and Serving
  1. Preheat oven to 400°F (200°C).
  2. Roll out puff pastry and cut into desired shapes.
  3. Ladle soup into oven-safe bowls, top with pastry shapes, and brush with beaten egg.
  4. Bake on a baking sheet for 15-20 minutes until pastry is puffed and golden brown.

Notes

Store soup and pastry separately in the fridge for up to 4 days. Freeze soup base for up to 3 months.