Turkey Pot Pie Soup

If you’re looking for a cozy meal that feels like a warm hug in a bowl, then Turkey Pot Pie Soup is just the ticket! This recipe has been a family favorite for years, and it’s no wonder why. It brings together all the comforting flavors of a classic pot pie but in a quick and easy soup form. Perfect for using up Thanksgiving leftovers or for those busy weeknights when you want something hearty without spending hours in the kitchen.

This soup is creamy, satisfying, and packed with deliciousness that everyone will love. Whether you’re cooking for your family or hosting friends, this dish is sure to impress and fill bellies with happiness!

Why You’ll Love This Recipe

• Quick and Easy: This Turkey Pot Pie Soup comes together in less than an hour, making it perfect for any night of the week.
• Family-Friendly Appeal: With its creamy texture and tasty ingredients, this soup is sure to please even the pickiest eaters at your table.
• Versatile Leftovers: Great for using up leftover turkey or chicken, this recipe transforms holiday remnants into something special.
• Comforting Flavor: Each spoonful is packed with flavor from fresh herbs, spices, and wholesome vegetables—ideal for cozy dinners!

Ingredients You’ll Need

Gather these simple and wholesome ingredients to make your Turkey Pot Pie Soup. They not only add depth of flavor but also pack this dish with nutrients that everyone in your family will appreciate.

For the Soup Base

• 4 slices of thick-cut bacon, cut into small pieces
• 1 tablespoon unsalted butter
• 1 cup yellow onion, diced
• 1 cup celery, sliced
• 1 leek, white stalk, rinsed clean and sliced thin
• 1/4 cup all-purpose flour
• 1/2 cup dry white grape juice
• 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1/2 to 1 teaspoon black pepper, freshly ground, to taste

For the Broth

• 2 cups water
• 2 cups low-sodium chicken broth
• 1 cup half-and-half

For Additional Ingredients

• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas
• 1 teaspoon apple vinegar vinegar
• 2 teaspoons kosher salt
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped chives, for garnish (omit if using dried herbs)
• Fresh thyme leaves, for garnish, optional

Variations

The beauty of Turkey Pot Pie Soup lies in its flexibility! Don’t hesitate to customize it based on what you have on hand or your personal preferences.

• Swap the protein: Use shredded rotisserie chicken or even cooked lentils for a vegetarian twist!
• Choose different veggies: Feel free to add any vegetables you love—like green beans or corn—to make this soup even heartier.
• Make it spicier: Add a dash of red pepper flakes or your favorite hot sauce if you enjoy a little heat in your soup.
• Creamy alternative: For a lighter option, replace half-and-half with coconut milk or cashew cream for a dairy-free version.

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Heat a large Dutch oven or pot over medium-high heat. Cook the bacon pieces until crispy, about 6-7 minutes. This step adds wonderful smokiness to the soup. Once crisped up, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot; we’ll use it to build flavor!

Step 2: Sauté Aromatics

Add the butter to the pot with the reserved bacon fat. Melt it over medium heat while stirring in those lovely bits left behind by the bacon. Toss in the diced onion, sliced celery, and thinly sliced leek. Sauté everything together for about 2 minutes until they soften. Adding these aromatics creates an amazing base full of flavor!

Step 3: Thicken It Up

Mix in the flour and cook for another minute—this helps thicken our soup later on! Slowly pour in the dry white grape juice while gently stirring to combine everything. This addition provides sweetness that balances out our savory ingredients.

Step 4: Add Potatoes & Broth

Now toss in those Yukon gold potatoes along with fresh thyme, sage, and pepper. Pour in water and low-sodium chicken broth followed by half-and-half! Cover it up tightly and bring it all to a boil—this is where the magic starts!

Step 5: Simmer Away

Once boiling, reduce heat to simmer partially covered for about 10 minutes. Then add those lovely carrots! Let them cook until tender—around another 5 minutes should do just fine. Now stir in your shredded turkey or chicken along with peas and let everything warm through.

Step 6: Finish Strong

Finally, add that splash of apple vinegar vinegar along with kosher salt and parsley! Taste your creation before serving; adjust seasonings as needed because we want everything just right! Ladle that beautiful soup into bowls or even warm bread bowls if you’re feeling indulgent—don’t forget those garnishes of chives and fresh thyme leaves!

Enjoy each comforting spoonful of this Turkey Pot Pie Soup—it’s bound to become one of your favorites too!

Pro Tips for Making Turkey Pot Pie Soup

Making Turkey Pot Pie Soup is a delightful journey, and with these handy tips, you can elevate your dish to perfection!

• Use Fresh Herbs: Fresh herbs like thyme and sage will infuse your soup with vibrant flavors that dried herbs simply can’t match. They bring a freshness that brightens up the entire dish.

• Customize Your Vegetables: Feel free to mix in any leftover veggies you have on hand. This not only reduces waste but also allows you to tailor the soup to your family’s preferences.

• Adjust the Thickness: If you prefer a thicker soup, simply add an extra tablespoon of flour when cooking the vegetables or reduce the amount of broth slightly. It’s all about finding the right consistency for your taste!

• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for a couple of days. In fact, the flavors deepen and improve after a day in the fridge—perfect for meal prep!

• Freezing Tips: If you’re preparing this soup in advance, consider freezing it without the cream and adding that in when reheating. This helps maintain creaminess and prevents separation when thawed.

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup is as much about presentation as it is about flavor! Here are some ideas to make your meal unforgettable.

Garnishes

• Chopped Fresh Chives: A sprinkle of fresh chives adds a mild onion flavor and a lovely pop of color, enhancing both appearance and taste.

• Cracked Black Pepper: A dash of freshly cracked black pepper not only adds heat but also elevates the overall flavor profile of the soup.

Side Dishes

• Crusty Bread: A warm, crusty bread or rolls are perfect for dipping into your soup. The texture complements the creamy base beautifully.

• Simple Green Salad: Pairing your soup with a light salad made from mixed greens, tomatoes, and cucumbers adds a refreshing contrast to the rich flavors.

• Roasted Vegetables: Roasting seasonal vegetables like Brussels sprouts or carrots brings out their natural sweetness and makes for a hearty side that balances the meal.

• Cornbread Muffins: These sweet-and-savory treats can be enjoyed alongside your soup, with their tender crumb providing an inviting texture that everyone will love.

Enjoy crafting this cozy dish and making it uniquely yours! It’s sure to become a favorite at your dinner table.

Make Ahead and Storage

Turkey Pot Pie Soup is not only a comforting meal but also an excellent choice for meal prep. You can easily make it ahead of time, ensuring that you have a hearty dish ready to warm up on busy weeknights or during those cozy weekends.

Storing Leftovers

• Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
• Ensure the soup is completely cooled before sealing the container to prevent condensation.
• To avoid sogginess, store any garnishes separately until serving.

Freezing

• Allow the soup to cool completely before transferring it to freezer-safe containers or bags.
• Freeze for up to 3 months for best quality.
• Label containers with the date and contents for easy identification later.

Reheating

• Thaw frozen soup overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
• If using a microwave, transfer to a microwave-safe bowl and heat in intervals, stirring between each, until hot.

FAQs

Here are some common questions you might have about making Turkey Pot Pie Soup.

Can I use chicken instead of turkey for this Turkey Pot Pie Soup?

Absolutely! This recipe works beautifully with shredded chicken as well. Just follow the same instructions, and you’ll have a delicious Chicken Pot Pie Soup.

How can I make this Turkey Pot Pie Soup healthier?

To make it healthier, consider using low-fat milk instead of half-and-half and adding more vegetables like spinach or kale for added nutrients. You can also reduce the amount of butter used.

Can I add other vegetables to my Turkey Pot Pie Soup?

Yes! Feel free to add your favorite veggies such as green beans, corn, or bell peppers. They will enhance the flavor and nutrition of the soup.

How do I thicken my Turkey Pot Pie Soup if it’s too thin?

If your soup is too thin, you can mix a tablespoon of cornstarch with cold water and stir it into the boiling soup until thickened. Alternatively, let it simmer uncovered for a little longer.

Final Thoughts

I hope you enjoy making this delightful Turkey Pot Pie Soup as much as I do! It’s perfect for turning leftovers into something special or simply enjoying a warm bowl on a chilly night. Remember that cooking is all about experimenting and finding joy in your creations. So gather your ingredients, fill your kitchen with delicious aromas, and savor every spoonful of this comforting dish! Happy cooking!