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Turkey Pot Pie Soup with Cream Cheese Biscuits

Turkey Pot Pie Soup with Cream Cheese Biscuits

  • Author: Molly
  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x



For the Soup:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, minced
  • 3 sprigs of thyme, chopped
  • ¼ cup flour
  • ½ cup dry white wine
  • 1 tablespoon Dijon mustard
  • 4 cups low-sodium chicken stock
  • 2 medium potatoes, peeled and diced
  • 2 cups low-fat milk
  • 4 cups of leftover turkey breast meat, cut into chunks
  • 2 cups frozen peas
  • 1 cup frozen corn kernels
  • ½ cup heavy cream
  • Salt and pepper

For the Biscuits:

  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat pastry flour
  • 1½ cups cake flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 4 oz cream cheese, cubed and frozen for 30 minutes
  • 4 tablespoons butter, cubed and frozen for 30 minutes
  • 1 cup plus 1 tablespoon buttermilk
  • Sea salt, for sprinkling


For the Soup:

  1. Melt the butter and oil in a large stockpot. Add the veggies and sauté until tender, about 10 minutes. Add in the garlic and thyme and cook for another 2 minutes (At this point, you should prep the cream cheese and butter for the biscuits by cubing them and placing in the freezer).
  2. Add the flour and stir to coat the vegetables. Increase the heat and whisk in the white wine and mustard. Slowly add in the stock, whisking constantly. Add the milk and bring to a simmer. Add the diced potatoes and turkey breast. Simmer for 15-20 minutes, or until the potatoes are tender.
  3. Add the frozen peas, corn, and heavy cream. Simmer for another few minutes and then keep warm until ready to serve.

For the Biscuits:

  1. While the soup is simmering, place the flours, sugar, baking powder, salt, and baking soda in the bowl of a food processor. Pulse to combine. Add in the cream cheese and butter cubes and pulse until the mixture resembles coarse meal.
  2. Pour everything into a large bowl and stir in the buttermilk. Stir until incorporated. Turn out on a floured surface and knead until everything comes together.
  3. Shape the dough into a rectangle and roll gently with a rolling pin so it is even. Cut into desired biscuit shape and place the biscuits on a parchment-lined baking sheet.
  4. Brush the tops of the biscuits with extra buttermilk, sprinkle with sea salt, and bake at 450°F for 12-15 minutes or until they are puffed and golden. Top the soup with biscuits (or serve on the side).


Biscuit recipe adapted from here.

  • Category: soup

Keywords: turkey pot pie, turkey pot pie soup, thanksgiving leftovers recipes, soups and stews, turkey soup, cream cheese biscuits recipe, biscuits recipes