Turkey Pot Pie Soup with Herb Drop Biscuits

The mushrooms hiss in the Dutch oven as they give up their moisture, and the onion, carrots, and celery soften around them. That savory base is what makes this turkey…

By Julia • November 1, 2026 • Reading time: 9 min

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The mushrooms hiss in the Dutch oven as they give up their moisture, and the onion, carrots, and celery soften around them. That savory base is what makes this turkey pot pie soup taste like more than broth with leftovers stirred in. I make it with tender Yukon Gold potatoes, cooked turkey, peas, and cream, then serve it with herb drop biscuits baked separately until their tops turn golden.

Keeping the biscuits out of the soup until serving time matters: they stay tender inside instead of soaking up broth while the pot sits. The soup gets its body from a quick cornstarch slurry, added before the turkey, peas, and cream. That order gives you a creamy bowl with distinct pieces of potato and turkey, plus a warm biscuit to pull apart alongside it. The recipe serves six, and the biscuit dough comes together in the time it takes the oven to heat.

Why the Cream Goes In After the Soup Thickens

A creamy soup can turn thin if the thickener never gets a chance to work, or feel heavy if you keep reducing it after the cream goes in. Here, the cornstarch slurry thickens the broth first. Whisking the cornstarch with cold water until smooth helps it disperse instead of leaving little dry clumps in the pot.

Once the soup has thickened, the turkey, peas, and heavy cream go in together. From there, gentle heat is enough to warm everything through; a hard boil isn’t needed. The potatoes and vegetables stay easy to distinguish in the bowl, while the broth clings lightly to them. That’s a better fit for a pot pie-style soup than a dense, floury base, especially when the biscuits are there to soak up the last spoonfuls.

The order also makes the timing easy to manage. Get the soup to the right consistency before adding the cooked turkey, so it only needs a gentle finish as the turkey and peas warm. Then cover the pot off the heat while the biscuits bake.

What the Mushrooms, Potatoes, and Buttermilk Bring to the Pot

• Cremini mushrooms — They add a deep, savory note and release moisture as they cook with the other vegetables. White button mushrooms work in the same volume if cremini aren’t available, though their flavor is milder.
• Yukon Gold potatoes — Their creamy texture suits the broth, and the cubes hold their shape when simmered until fork-tender. Red potatoes can stand in at the same volume; expect a firmer, less buttery bite.
• Cooked turkey — Diced pieces give you a substantial bite, while shredded turkey disperses more evenly through each bowl. Cooked chicken is the closest swap and can replace the turkey in the same quantity.
• Heavy cream — It gives the broth a fuller texture. Half-and-half can replace it, but the soup will be thinner and less rich; keep the heat gentle after adding either.
• Cold salted butter and buttermilk — Cold butter creates small pockets in the biscuit dough, while buttermilk brings tenderness and a light tang. Keep the butter cold until you cut it into the flour; warm, soft butter won’t leave the same distinct pieces.
• Parsley and chives — These fresh herbs give the biscuits a mild, savory lift without overpowering the soup. Finely chop them so they spread through the dough instead of collecting in a few bites.

Building the Soup and Baking Biscuits Without a Soggy Finish

Soften the Vegetables Before Adding Broth

Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, celery, and sliced mushrooms. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture. Stir in the garlic and cook for 30 seconds; it should smell fragrant, not browned. If the pot looks dry before the vegetables soften, keep stirring and give them time to release their own moisture.

Simmer Until the Potato Cubes Yield Easily

Add the chicken broth, potatoes, thyme, salt, and pepper, then bring the pot to a boil. Reduce the heat and simmer uncovered for 12–15 minutes. Check a potato with a fork: it should slide in easily without the cube falling apart. If the centers are still firm, keep simmering until they’re tender before moving on.

Thicken the Broth, Then Warm the Turkey

Whisk the cornstarch and cold water in a small bowl until the slurry is completely smooth. Stir it into the soup and simmer for 1–2 minutes, until the broth thickens. Add the cooked turkey, frozen peas, and cream, then heat gently, stirring often, until the soup reaches 165°F. Cover the pot and remove it from the heat rather than leaving the cream to bubble hard.

Mix the Dough Lightly and Bake Until Golden

Heat the oven to 425°F and line an 18×13-inch rimmed baking sheet with parchment paper. Whisk together the flour, baking powder, parsley, and chives, then cut in the cold butter until pea-size pieces remain; stir in the buttermilk only until a shaggy dough forms. Drop the dough in 8 roughly 1/4-cup portions onto the sheet and bake for 14–16 minutes, until the tops are golden brown. Let the biscuits rest on the baking sheet for 5 minutes before serving them with the soup.

Two Simple Ways to Adapt the Soup and Biscuits

Questions That Come Up When Making Turkey Pot Pie Soup

Turkey Pot Pie Soup with Herb Drop Biscuits

Turkey pot pie soup with herb drop biscuits pairs a creamy, thickened soup with golden, parsley-and-chive biscuits baked on a sheet pan. The soup simmers until the potatoes are fork-tender, then gets served with warm drop biscuits.

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Prep Time 25 minutes mins

Cook Time 41 minutes mins

resting time 5 minutes mins

Total Time 1 hour hr 11 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 760

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 2 tbsp olive oil
• 1 yellow onion medium, diced
• 2 carrots medium, diced
• 2 celery ribs diced
• 8 oz cremini mushrooms sliced
• 3 cloves garlic minced
• 6 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
• 1 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 3 tbsp cornstarch
• 3 tbsp water cold
• 3 cups cooked turkey diced or shredded
• 1 cup frozen peas
• 1 cup heavy cream

For the herb drop biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp fresh parsley finely chopped
• 1 tbsp fresh chives finely chopped
• 6 tbsp butter cold, salted, cut into small cubes
• 0.75 cup buttermilk

Equipment

• 1 6-quart Dutch oven
• 1 18x13-inch rimmed baking sheet

Method

 

Make the soup

1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
2. Add the onion, carrots, celery, and mushrooms and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture.
3. Stir in the garlic and cook for 30 seconds.
4. Add the broth, potatoes, thyme, salt, and pepper.
5. Bring the soup to a boil, reduce the heat, and simmer uncovered for 12-15 minutes, until the potatoes are easily pierced with a fork.
6. Whisk the cornstarch and cold water in a small bowl until smooth.
7. Stir the slurry into the soup and simmer for 1-2 minutes until thickened.
8. Stir in the turkey, peas, and cream.
9. Heat gently, stirring often, until the soup reaches 165°F.
10. Cover and remove from the heat.

Bake the herb drop biscuits

1. Preheat the oven to 425°F.
2. Line an 18x13-inch rimmed baking sheet with parchment paper.
3. Whisk the flour, baking powder, parsley, and chives in a medium bowl.
4. Cut in the cold butter until pea-size pieces remain.
5. Stir in the buttermilk just until a shaggy dough forms.
6. Drop the dough in 8 roughly 1/4-cup portions onto the prepared baking sheet.
7. Bake for 14-16 minutes, until the tops are golden brown.
8. Let the biscuits rest on the baking sheet for 5 minutes.
9. Serve the biscuits with the soup.

Notes

For the best biscuit texture, cut in the cold butter until pea-size pieces remain and stir the buttermilk in just until the dough comes together. Refrigerate leftovers for up to 3 days; freeze the soup and biscuits separately for up to 2 months, noting the cream may separate slightly when reheated. For a lighter soup, replace the heavy cream with half-and-half.