Turkey Pot Pie Soup

If you’re looking for a cozy, heartwarming dish that brings the family together, this Turkey Pot Pie Soup is just what you need! It’s creamy, satisfying, and loaded with flavor, making it a perfect choice for busy weeknights or special gatherings. Whether you’re using up Thanksgiving leftovers or just craving something hearty, this soup is sure to become a favorite in your home.

What I love most about this recipe is how easy it is to make. In less than an hour, you can have a delicious pot of soup bubbling on the stove. Plus, with wholesome ingredients like tender turkey, fresh vegetables, and fragrant herbs, it’s not only comforting but also nutritious!

Why You’ll Love This Recipe

• Quick to prepare: You can whip up this delicious soup in under an hour—perfect for those busy evenings!
• Family-friendly: It’s packed with flavors that everyone will love, making mealtime enjoyable for all ages.
• Versatile leftovers: Use leftover turkey or chicken to create a dish that feels brand new every time.
• Comforting and hearty: This soup has all the warmth of a pot pie without the fuss of making crust—just pure comfort in a bowl.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients will set you up for success in making this delightful Turkey Pot Pie Soup. They are easy to find and come together perfectly to create a meal that warms your heart!

• 4 slices of thick-cut bacon (1/2 lb), 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
• 2 cups water
• 2 cups low-sodium chicken broth
• 1 cup half-and-half
• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas
• 1 teaspoon apple cider 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

This Turkey Pot Pie Soup is wonderfully flexible! Feel free to mix things up based on your preferences or what you have at home.

• Swap the protein: If you have leftover rotisserie chicken or even cooked vegetables for a vegetarian twist—go for it!
• Change the veggies: Use whatever seasonal vegetables you have on hand like green beans or corn to add color and texture.
• Make it spicier: Add a pinch of red pepper flakes or some diced jalapeños for a kick!
• Creamy alternative: For a lighter version, substitute half-and-half with coconut milk or any plant-based cream.

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Heat a large Dutch oven or pot over medium-high heat. Add the bacon pieces and cook until they are crispy and golden brown—about 6 to 7 minutes. This step adds incredible flavor from the bacon fat. Once done, use a slotted spoon to remove the bacon and place it on a paper towel-lined plate. Leave about one tablespoon of bacon fat in the pot for extra flavor!

Step 2: Sauté the Vegetables

Add the butter to the pot along with the reserved bacon fat. Let it melt over medium heat before adding the diced onion, sliced celery, and thinly sliced leek. Sauté these vegetables for about two minutes until they start to soften. Mixing in flour next helps thicken our soup; cook it for about one minute before slowly pouring in the dry white grape juice. This will add sweetness and acidity—cook for another two minutes while stirring gently.

Step 3: Add Potatoes & Broth

Now it’s time to introduce our Yukon gold potatoes along with fresh thyme and sage. Pour in water and low-sodium chicken broth along with half-and-half. Cover your pot and bring everything to a boil—this helps meld those wonderful flavors together.

Step 4: Simmer & Add Veggies

Once boiling, reduce heat to let everything simmer partially covered for about ten minutes. After ten minutes have passed, toss in your carrots. Continue simmering until all veggies are tender—around five more minutes should do it!

Step 5: Combine Everything

Next comes my favorite part: adding in our shredded turkey (or chicken), frozen peas, and that crispy bacon we set aside earlier. Stir everything together until warmed through—this usually takes about three minutes.

Step 6: Finish Up

Finally, sprinkle in apple cider vinegar and kosher salt while giving everything another good stir. Taste your creation! Adjust seasonings as needed before serving hot in bowls or warm bread bowls if you’re feeling fancy!

Serve garnished with cracked black pepper on top along with chopped chives and fresh thyme leaves if desired. Enjoy every comforting spoonful of this Turkey Pot Pie Soup!

Pro Tips for Making Turkey Pot Pie Soup

Making Turkey Pot Pie Soup is a delightful experience, and these tips will help you achieve the creamiest, most flavorful soup possible.

• Use fresh herbs: Fresh thyme and sage add a burst of flavor that dried herbs simply can’t match. They enhance the overall aroma and taste of the soup, making each spoonful more vibrant.

• Don’t rush the simmer: Allowing the soup to simmer gently helps meld the flavors together beautifully. This step ensures that every vegetable is tender and infused with the delicious broth.

• Adjust thickness to your liking: If you prefer a thicker soup, let it simmer longer or add a bit more flour mixed with water. For a thinner consistency, just add more broth or water until it reaches your desired texture.

• Customize with veggies: Feel free to toss in any leftover vegetables you have on hand, such as green beans or corn. This not only reduces waste but also adds extra nutrition and flavor to your soup!

• Make it ahead of time: This soup can be made in advance and stored in the fridge for up to three days. The flavors deepen over time, making this dish even more enjoyable when reheated!

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup is all about presentation and pairing it with complementary flavors. Here are some ideas:

Garnishes

• Chopped chives: Sprinkle fresh chives on top for a pop of color and oniony flavor.
• Fresh thyme leaves: A few leaves scattered on top add freshness and enhance the visual appeal.
• Cracked black pepper: A dash of freshly cracked pepper provides a nice kick and elevates the dish’s aroma.

Side Dishes

• Crusty bread: A warm loaf of crusty bread is perfect for dunking in the creamy soup, adding a delightful texture contrast.
• Mixed greens salad: Crisp greens tossed with a light vinaigrette provide freshness that balances out the richness of the soup.
• Roasted vegetables: Roasted seasonal vegetables make an excellent side dish, offering additional layers of flavor while being a healthy complement.
• Cheesy garlic biscuits: These fluffy biscuits are always a hit! Their cheesy goodness pairs wonderfully with the comforting soup.

Now you’re all set to enjoy your Turkey Pot Pie Soup! Whether it’s for a cozy weeknight dinner or a festive gathering, this recipe is sure to warm hearts and bellies alike.

Make Ahead and Storage

Turkey Pot Pie Soup is a fantastic recipe for meal prep, allowing you to enjoy delicious homemade comfort food throughout the week. It stores well, making it an excellent choice for busy nights or quick lunches.

Storing Leftovers

• Store any leftover soup in an airtight container.
• Refrigerate within two hours of cooking.
• It can be kept in the fridge for up to 3-4 days.

Freezing

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or resealable plastic bags, leaving some space for expansion.
• Label with the date and freeze for up to 2-3 months for best flavor.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
• You can also use a microwave; heat in short intervals, stirring between each, until hot.

FAQs

Here are some common questions about Turkey Pot Pie Soup that might help you as you prepare this delightful dish.

Can I make Turkey Pot Pie Soup without bacon?

Absolutely! You can skip the bacon or substitute it with turkey bacon or a plant-based alternative to keep it flavorful while avoiding pork.

How long does Turkey Pot Pie Soup last?

When stored correctly in the refrigerator, Turkey Pot Pie Soup can last up to 3-4 days. For longer storage, freezing is a great option!

Can I use chicken instead of turkey in this soup?

Yes! This recipe works beautifully with shredded chicken as well. Whether you have turkey leftovers or cooked chicken breast, both will create a delicious pot pie soup.

What vegetables can I add to my Turkey Pot Pie Soup?

Feel free to get creative! Additional vegetables like green beans, corn, or bell peppers can enhance the flavor and nutrition of your soup.

Final Thoughts

I truly hope that you enjoy making this Turkey Pot Pie Soup as much as I do! It’s not just a comforting dish but also a wonderful way to savor leftovers and bring warmth to your table. Don’t hesitate to try different veggies or spices—make it your own! Happy cooking!