Slow Cooker Leftover Thanksgiving Turkey Pie Soup – 30-Minute Prep, Ultimate Flavor

Slow Cooker Leftover Thanksgiving Turkey Pie Soup might just be your new favorite way to wrap up the holidays—because let’s be honest, after the big Thanksgiving feast, nobody’s looking to turn on the oven again for a while. This soup takes your favorite leftovers (yes, even the stuffing!) and transforms them into a creamy, cozy bowl of magic.

Whether you’ve got a fridge packed with containers or just a few odds and ends, this soup is a comforting, no-fuss way to warm up chilly fall evenings. Best part? It all comes together in the slow cooker. Toss it in, walk away, and boom—dinner is basically done. And yes, your picky eaters will go back for seconds. Maybe thirds.

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What is Slow Cooker Leftover Thanksgiving Turkey Pie Soup?

Slow Cooker Leftover Thanksgiving Turkey Pie Soup is everything you love about Thanksgiving packed into one hearty, flavorful bowl. Think of it as a cross between creamy turkey pot pie and comforting vegetable soup, minus the pie crust hassle. It features tender leftover turkey, classic veggies like carrots, celery, peas, and green beans, all simmered with herbs and potatoes in a rich, creamy broth. And the best part? A scoop of stuffing right on top. It’s like a warm, edible hug that makes you feel like you’re back at grandma’s table, even on a Wednesday night. The slow cooker does all the heavy lifting while you go about your day (or recover from hosting 20 relatives).

Reasons to Try Slow Cooker Leftover Thanksgiving Turkey Pie Soup

First off, let’s talk about time and sanity. After Thanksgiving, who wants to cook again? This soup is a lifesaver. You just dump your leftovers into a slow cooker and let it do its thing. Second, it’s a genius way to reduce waste and turn extra turkey and side dishes into something you’ll actually look forward to eating. Third, it’s flexible—don’t have green beans? Use what you’ve got. Need it gluten-free? Easy fix. This recipe also works beautifully for meal prep; it reheats like a dream and freezes well, too. And lastly—hello, flavor! The combination of herbs, creamy broth, and stuffing topping is downright addictive.

Ingredients Needed to Make Slow Cooker Leftover Thanksgiving Turkey Pie Soup

• 3 cups cooked turkey, shredded or chopped
• ¾ cup yellow onion, chopped
• ½ cup celery, chopped
• ¾ cup carrots, chopped
• ½ cup peas
• ½ cup corn
• ½ cup green beans, halved if long
• 3½ cups potatoes, peeled and chopped into small bites
• 3 cloves garlic, minced
• 2½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 3¾ cups chicken broth
• 1½ cups heavy cream
• ⅓ cup all-purpose flour (or 2-3 Tbsp cornstarch for gluten-free)
• Optional: leftover stuffing for topping

Instructions to Make Slow Cooker Leftover Thanksgiving Turkey Pie Soup

Ready to whip up this comforting bowl of heaven? Follow this step-by-step guide and you’ll have a rich, creamy Slow Cooker Leftover Thanksgiving Turkey Pie Soup simmering away in no time. The best part? It’s practically foolproof—even if you’re running on holiday leftovers and caffeine.

Step 1: Prep All Your Ingredients Like a Pro
Before you even touch the slow cooker, give yourself a little breathing room by prepping everything first. This step might feel a bit like a Thanksgiving déjà vu, but trust me—it sets you up for smooth sailing. Start by chopping your onion, celery, and carrots into small, spoon-friendly pieces. You want them soft, not mushy, by the end of cooking.

Next, peel and dice the potatoes into bite-sized cubes so they cook evenly. Shred or chop your leftover turkey (white or dark meat—use what you have), and if you’re working with whole green beans, slice them in half for easier bites. Don’t forget the garlic! A good mince brings out a deep, aromatic flavor that builds a cozy base for your soup. For frozen or canned veggies, like peas and corn, just measure out what you need (drain canned ones first). If you’re unsure how to prep certain ingredients, our vegetable chopping guide breaks it down with photos and tips.

Step 2: Load Up the Slow Cooker with Flavor
This is the satisfying part where all the good stuff comes together. Into your 5-6 quart slow cooker, add the prepped turkey, onion, carrots, celery, garlic, potatoes, corn, peas, and green beans. Sprinkle in the salt, pepper, thyme, and add two bay leaves for that classic herby warmth.

Then pour in the chicken broth. Don’t worry if it looks a little full—everything will settle down as it cooks. Gently give it a quick stir to combine. This step is perfect for those busy mornings when you want dinner to make itself by 5 p.m. Looking for other dump-and-go dinners? You’ll love our One-Pot Chicken Tortellini Soup for another easy win.

Step 3: Slow Cook Your Way to Comfort
Now, pop on the lid and let the magic begin. Cook on high for 4 hours or low for 8 hours, depending on your schedule (and how soon your people start asking “When’s dinner?”). During this time, the veggies soften, the turkey gets even more tender, and the flavors marry into something that tastes like it took all day—because it kind of did. Your kitchen will start to smell like Thanksgiving all over again, in the best possible way. If you’re juggling kids, work calls, or just need a break, this step-by-step method really gives you peace of mind.

Step 4: Mix Up the Creamy Goodness
Once your soup has simmered into perfection and the veggies are fork-tender, it’s time to add that dreamy, creamy texture. In a bowl or large measuring cup, whisk together the heavy cream and flour until smooth—no lumps allowed. This mixture is going to thicken your soup and give it that cozy pot pie vibe. Pour it slowly into the slow cooker and stir gently to combine.

At this point, remove and discard the bay leaves (no one wants to bite into one of those). Let everything cook uncovered or loosely covered for another 30–45 minutes so the soup can thicken. Craving a gluten-free version? You can substitute cornstarch for the flour—check out our gluten-free creamy turkey soup for more tips and tweaks.

Step 5: Top It Off and Serve It Up
When the soup is creamy and rich, and your kitchen smells downright irresistible, it’s time to ladle it into bowls. Now for the fun part—if you have leftover stuffing (and let’s be honest, we always do), plop a generous spoonful right on top of each bowl. It soaks up the broth and adds the perfect savory, herby crunch to every bite.

Want to get a little fancy? Sprinkle some fresh thyme or parsley over the top. That’s it—you’ve just made a Slow Cooker Leftover Thanksgiving Turkey Pie Soup with a step-by-step process that’s equal parts delicious and doable. For more comforting slow cooker meals like this, try our crowd-favorite Southwest Turkey Soup next.

What to Serve with Slow Cooker Leftover Thanksgiving Turkey Pie Soup

This soup is basically a meal in a bowl, but if you want to make it a full table affair, serve it with some crusty sourdough bread or leftover dinner rolls for dunking. A fresh green salad with something bright like cranberries or apples adds a nice balance to the richness. Want dessert? A slice of leftover pumpkin or pecan pie totally works. If you’re planning a soup night or want to give guests options, consider pairing it with something lighter like our One-Pot Chicken Tortellini Soup or Simple Potato Soup for variety without extra work.

Key Tips for Making Slow Cooker Leftover Thanksgiving Turkey Pie Soup

Chop veggies small so everything cooks evenly and fits nicely on your spoon. No one wants to wrangle a whole green bean mid-bite. Use whatever mix of leftovers you have; the recipe’s forgiving. If you’re using canned veggies, drain them first so things don’t get watery. For a thicker soup, add an extra tablespoon of flour or cornstarch. Want to skip the dairy? You can sub in coconut milk or a plant-based cream. And don’t skip the stuffing topper if you have it—it takes the soup from good to “Whoa, we should make extra turkey next year.”

Storage and Reheating Tips for Slow Cooker Leftover Thanksgiving Turkey Pie Soup

Leftovers of this leftover soup (yes, it’s a thing) can be stored in the fridge for 3–4 days in an airtight container. It reheats beautifully in the microwave or on the stovetop over medium heat—just stir occasionally and add a splash of broth or water if it thickens up too much. Want to freeze it? Let the soup cool completely, then transfer to freezer-safe containers or bags. It’ll keep for up to 3 months. Pro tip: freeze in individual portions for easy weekday lunches. Just don’t freeze it with the stuffing already on top—it’ll get soggy. Add that when serving for max texture.

FAQs

Can I make this without a slow cooker?
Absolutely. Just simmer everything in a big pot on the stove for about 45–60 minutes until the veggies are tender, then add the cream and flour mixture and cook another 15 minutes.

Is this soup gluten-free?
It can be! Swap the flour for cornstarch and skip the stuffing topping or use a gluten-free version.

Can I add other leftovers like gravy or mashed potatoes?
Yes! A spoonful of gravy adds even more richness, and mashed potatoes can thicken the soup beautifully. Just stir them in when adding the cream.

Can I use frozen veggies?
Totally. Toss them in frozen—no need to thaw—and let the slow cooker do its thing.

Final Thoughts

Slow Cooker Leftover Thanksgiving Turkey Pie Soup is your cozy post-holiday reset button. It saves time, reduces waste, and turns fridge chaos into comfort food gold. Whether you’re cooking for a crowd, feeding your freezer, or just trying to avoid eating another cold turkey sandwich, this recipe has your back. Make it once, and you’ll look forward to it every year—maybe even more than the turkey itself. If you loved this, you might also enjoy our Creamy Turkey Wild Rice Soup or this hearty Southwest Turkey Soup. Happy (leftover) eating!

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