Turkey Pot Pie Soup

If you’re looking for a cozy meal that warms your heart and fills your belly, then this Turkey Pot Pie Soup is just the ticket! This creamy and satisfying soup brings that classic pot pie flavor into a hearty bowl of goodness. It’s perfect for those chilly evenings when you want something comforting, or even as a delightful way to use up Thanksgiving leftovers. Trust me, everyone in the family will be asking for seconds!

This recipe is not only delicious but also easy to whip up in under an hour. Whether it’s a busy weeknight or a gathering with loved ones, this Turkey Pot Pie Soup is sure to become a favorite in your kitchen.

Why You’ll Love This Recipe

• Quick to prepare: With just 20 minutes of prep and 35 minutes of cooking, you can have this soup on the table in no time!
• Hearty and filling: Packed with turkey or chicken, veggies, and creamy goodness, it’s a meal that satisfies.
• Family-friendly: Kids and adults alike will love the comforting flavors that remind them of home.
• Versatile: Perfect for using up leftovers or customizing with your favorite ingredients.
• Make-ahead option: You can easily prepare it ahead of time and reheat for an effortless dinner.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is one of the best parts about making this Turkey Pot Pie Soup. Here’s what you’ll need to create this delicious dish:

For the Soup Base

• 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

For the Broth

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

For the Veggies and Protein

• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas

Final Touches

• 1 teaspoon apple vinegar vinegar
• 2 teaspoons kosher salt
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped chives (for garnish)
• Fresh thyme leaves (for garnish, optional)

Variations

This recipe is wonderfully flexible! Feel free to make it your own with these fun variations:

• Swap the protein: If you don’t have turkey on hand, shredded chicken works beautifully too!
• Add more veggies: Toss in some spinach or kale for extra nutrients—just add them at the end until wilted.
• Make it spicy: Add a pinch of cayenne pepper or red pepper flakes for a little kick.
• Creamy vegan version: Substitute coconut milk for half-and-half and use plant-based protein instead of meat.

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 crisp—about 6-7 minutes. This step adds depth of flavor from the bacon fat while creating a lovely base for our soup. Once crispy, remove them with a slotted spoon and set aside on a paper towel-lined plate. Keep about 1 tablespoon of bacon fat in the pot for added flavor!

Step 2: Sauté Your Veggies

Add butter to the pot and melt it over medium heat. Stir into the bacon fat for more flavor. Toss in diced onion, sliced celery, and leek. Cook for about 2 minutes until they start softening. Mixing in flour next helps thicken our soup beautifully—cook this for about a minute before slowly pouring in white grape juice. Let it cook gently for another couple of minutes to incorporate everything nicely.

Step 3: Add Potatoes and Broth

Now it’s time to add our hearty ingredients! Stir in Yukon gold potatoes along with thyme, sage, and black pepper. Pour in water and low-sodium chicken broth along with half-and-half. Cover everything up and bring it all to a boil; this step creates that rich flavor base we love so much.

Step 4: Simmer the Soup

Once boiling, reduce heat to let it simmer partially covered for about 10 minutes. Add carrots at this point—this ensures they cook through without losing their crunch! Keep simmering until all veggies are tender; around another 5 minutes should do it.

Step 5: Combine Everything Together

Now we get to add back all those tasty elements! Stir in shredded turkey or chicken along with frozen peas and cooked bacon. Allow everything to warm through—about 3 minutes should do it.

Step 6: Season & Serve

Finally, mix in apple vinegar vinegar, salt, and fresh parsley right before serving! Give it a taste; adjust seasoning if needed. Serve hot in bowls or even better—in warm bread bowls! Don’t forget garnishing with black pepper cracks, chopped chives, and fresh thyme leaves if desired.

And there you have it—a simple yet soul-soothing Turkey Pot Pie Soup that brings warmth directly from your kitchen to your table! Enjoy every comforting spoonful!

Pro Tips for Making Turkey Pot Pie Soup

Creating the perfect Turkey Pot Pie Soup can be a delightful experience with some simple tips to enhance your cooking process!

• Use fresh herbs: Fresh thyme and sage add a vibrant flavor to your soup. They elevate the dish beyond just comfort food, bringing brightness and aroma that dried herbs might lack.

• Shred leftover turkey or chicken finely: This ensures that every spoonful of soup is packed with tender meat, making it more enjoyable and easier to eat, especially for kids.

• Adjust thickness to your liking: If you prefer a thicker soup, you can mix a little cornstarch with cold water and stir it in towards the end of cooking. This will provide a creamy texture without altering the flavor.

• Experiment with vegetables: Feel free to include other veggies like green beans or corn. This not only adds color but also boosts the nutritional value of your soup.

• Make it ahead of time: The flavors deepen after sitting for a few hours or overnight in the fridge. Reheat gently before serving for an even more satisfying meal.

How to Serve Turkey Pot Pie Soup

Presenting your Turkey Pot Pie Soup beautifully can make all the difference! Here are some ideas to make serving this comforting dish even more special.

Garnishes

• Chopped chives: These add a lovely crunch and mild onion flavor that complements the rich soup perfectly.
• Fresh thyme leaves: A sprinkle of fresh thyme brings a beautiful touch and enhances the herbal notes in the dish.
• A drizzle of olive oil: A light drizzle adds richness and enhances the overall taste, making each bowl feel gourmet.

Side Dishes

• Crusty bread: A warm loaf of crusty bread is perfect for dipping into your creamy soup, adding texture while soaking up all those delicious flavors.
• Simple green salad: A refreshing salad with mixed greens and a light vinaigrette provides a nice contrast to the richness of the soup, balancing out your meal.
• Roasted vegetables: Roasted seasonal veggies like Brussels sprouts or carrots bring additional flavor and nutrition, complementing the hearty soup beautifully.
• Cheesy garlic bread: This indulgent side pairs wonderfully with turkey pot pie soup, offering a comforting touch that everyone will love.

Enjoy your delicious Turkey Pot Pie Soup with these serving suggestions, making it not just a meal but an experience!

Make Ahead and Storage

Turkey Pot Pie Soup is a fantastic option for meal prep, allowing you to enjoy hearty comfort food throughout the week. Making this soup in advance not only saves time but also enhances the flavors as it sits. Here’s how to properly store, freeze, and reheat your delicious soup.

Storing Leftovers

• Allow the soup to cool completely before storing.
• Transfer the soup to an airtight container.
• Store in the refrigerator for up to 3 days.
• Label the container with the date for easy tracking.

Freezing

• Let the soup cool completely before transferring it to freezer-safe containers or bags.
• Leave some space at the top of the container for expansion as it freezes.
• Freeze for up to 3 months for best quality.
• For easy serving, consider freezing in individual portions.

Reheating

• Thaw frozen soup overnight in the refrigerator before reheating.
• Reheat gently on the stove over medium heat, stirring occasionally until warmed through.
• For microwave reheating, place in a microwave-safe bowl, cover loosely, and heat in intervals, stirring after each interval until hot.

FAQs

Here are some common questions about Turkey Pot Pie Soup that might help you out!

Can I make Turkey Pot Pie Soup ahead of time?

Absolutely! This soup is perfect for meal prep. You can make it a day or two in advance and store it in the fridge. Just remember that the flavors deepen as it sits!

How do I store Turkey Pot Pie Soup?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, consider freezing it for future meals.

What can I substitute if I don’t have half-and-half?

If you don’t have half-and-half on hand, you can use a combination of whole milk and heavy cream. This will give you a similar creamy texture without compromising flavor.

Can I use rotisserie chicken instead of turkey?

Certainly! Rotisserie chicken makes a great substitute for turkey and can save you even more time while still delivering delicious flavors.

How can I make Turkey Pot Pie Soup gluten-free?

To make this soup gluten-free, simply substitute all-purpose flour with a gluten-free flour blend or cornstarch mixed with water as a thickening agent.

Final Thoughts

I hope this Turkey Pot Pie Soup recipe brings warmth and joy to your table! It’s not just a dish; it’s a comforting hug in a bowl that’s perfect for chilly evenings or post-holiday meals. Enjoy making this recipe as much as I enjoyed sharing it with you! Happy cooking!