Turkey Pot Pie Soup

If you’re looking for a cozy, comforting meal that brings smiles to the dinner table, look no further than this Turkey Pot Pie Soup! It’s like a warm hug in a bowl, perfect for chilly evenings or when you want to make the most of your Thanksgiving leftovers. This creamy and satisfying soup is packed with tender turkey (or chicken), fresh veggies, and delightful herbs. It’s easy to whip up on busy weeknights or serve at family gatherings, making it a favorite recipe in my kitchen.

What I love most about this soup is how it makes you feel right at home. The rich flavors remind me of my grandmother’s cooking and always bring back fond memories. Plus, it comes together in under an hour, allowing you to spend more time enjoying your meal rather than slaving away in the kitchen!

Why You’ll Love This Recipe

• Quick and Easy: This Turkey Pot Pie Soup is ready in less than an hour, making it perfect for busy weeknights.
• Family-Friendly: Kids and adults alike will adore the creamy texture and delicious flavors.
• Great for Leftovers: Transform leftover turkey or chicken into a new family favorite without any fuss!
• Comforting and Satisfying: This hearty soup gives you all the cozy vibes of a pot pie but in a much simpler form.
• Customizable: Feel free to add your favorite veggies or spices to make it your own!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delightfully creamy Turkey Pot Pie Soup. You probably have many of these items in your pantry already!

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

For the Veggies

• 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

For Creaminess

• 1 cup half-and-half

For the Final Touches

• 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)
• Fresh thyme leaves (for garnish, optional)

Variations

This recipe is wonderfully flexible! Here are a few ideas to customize your Turkey Pot Pie Soup:

• Swap the protein: Use rotisserie chicken or even cooked lentils for a vegetarian twist.
• Add more veggies: Throw in some corn or green beans for extra color and nutrients.
• Make it spicy: Add a pinch of red pepper flakes or some diced jalapeños for a kick!
• Creamy alternative: Swap out half-and-half with coconut milk for a dairy-free option.

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 they are crispy—about 6-7 minutes. Using a slotted spoon, remove the bacon from the pot and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot; this adds great flavor!

Step 2: Sauté Vegetables

Add the unsalted butter to the same pot and melt it over medium heat while stirring into the bacon fat. Toss in the diced onion, sliced celery, and thinly sliced leek. Sauté these aromatic vegetables for about 2 minutes until they start to soften. Then mix in the flour and let it cook for another minute. Pour in the white grape juice slowly while stirring—it helps incorporate everything smoothly!

Step 3: Add Potatoes & Broth

Now it’s time to bring this soup to life! Add your quartered Yukon gold potatoes along with fresh thyme and sage. Sprinkle in black pepper for seasoning before pouring in water and low-sodium chicken broth. Cover your pot and bring this delightful mixture to a boil.

Step 4: Simmer Away

Once boiling, reduce heat to simmer partially covered for about 10 minutes. After that time has passed, add in those vibrant carrot half moons! Let everything simmer until all vegetables are tender—this should take about another 5 minutes.

Step 5: Finish with Turkey & Peas

Now we’re getting close! Stir in your shredded turkey (or chicken) along with frozen peas and cooked bacon. Allow everything to warm through—about 3 minutes is perfect.

Step 6: Season & Serve

Finally, add apple cider vinegar for a little zing along with kosher salt and parsley. Give your soup a taste test; adjust seasoning if needed before serving up hot bowls of goodness! Garnish each bowl with cracked black pepper, chopped chives, and optional fresh thyme leaves.

Enjoy every comforting bite of your homemade Turkey Pot Pie Soup!

Pro Tips for Making Turkey Pot Pie Soup

Making this Turkey Pot Pie Soup is a breeze, and with these simple tips, you can elevate your dish to perfection!

• Use Fresh Herbs: Incorporating fresh thyme and sage not only enhances the flavor but also adds a delightful aroma that makes your kitchen feel cozy and inviting.

• Opt for Quality Broth: Choosing a low-sodium chicken broth ensures you can control the saltiness of your soup while still achieving a rich, savory base.

• Don’t Rush the Vegetables: Allowing the potatoes and carrots to simmer until tender helps them absorb all the delicious flavors from the broth and spices, making every bite satisfying.

• Adjust Consistency: If you prefer a thicker soup, allow it to simmer longer without a lid or add a bit more flour. Conversely, for a lighter broth, add extra water or broth until it reaches your desired consistency.

• Refrigerate Overnight: Leftover soup tastes even better the next day! Letting it sit overnight allows the flavors to meld beautifully, making it an ideal make-ahead meal.

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup is just as enjoyable as making it! Here are some delightful ways to present this comforting dish that will impress your family and friends.

Garnishes

• Chopped Chives: A sprinkle of fresh chives adds a mild onion flavor and bright color that makes the soup visually appealing.
• Fresh Thyme Leaves: Adding some whole thyme leaves on top enhances the herbal notes of the soup while providing an elegant touch.
• Black Pepper Crack: A few cracks of freshly ground black pepper not only enhance flavor but also add visual texture that invites everyone in for a warm bowl.

Side Dishes

• Crusty Bread: A warm loaf of crusty bread is perfect for dipping into your soup. It complements the creamy texture and soaks up those delicious flavors beautifully.

• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette offers a refreshing counterbalance to the richness of the soup.

• Roasted Vegetables: Seasonal roasted vegetables like Brussels sprouts or carrots provide added nutrients and their natural sweetness pairs wonderfully with the savory soup.

• Biscuits: Flaky homemade biscuits are another fantastic choice. They’re great for sopping up any remaining broth in your bowl!

With these tips on serving and garnishing, your Turkey Pot Pie Soup will not only fill bellies but also warm hearts. Enjoy this delightful dish with loved ones for an unforgettable meal experience!

Make Ahead and Storage

This Turkey Pot Pie Soup is perfect for meal prep, making it easy to enjoy a delicious homemade meal any day of the week. You can prepare it ahead of time and store it for later, ensuring that you always have a comforting bowl of soup on hand.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Make sure to label the container with the date for easy tracking.

Freezing

• Let the soup cool completely before freezing.
• Use freezer-safe containers or heavy-duty freezer bags.
• The soup can be frozen for up to 3 months. To avoid freezer burn, remove as much air as possible from bags.
• Consider freezing without adding dairy; you can add half-and-half when reheating for creaminess.

Reheating

• Thaw frozen soup in the refrigerator overnight before reheating.
• To reheat, warm on the stove over medium heat, stirring occasionally until heated through. You may need to add a splash of broth or water if it thickens too much during storage.
• For microwave reheating, place in a microwave-safe bowl and cover loosely; heat in intervals, stirring in between until hot.

FAQs

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

Can I use leftover chicken instead of turkey?

Absolutely! This Turkey Pot Pie Soup works wonderfully with leftover chicken, making it a versatile option for your meal leftovers.

How long does Turkey Pot Pie Soup last in the fridge?

When stored properly in an airtight container, Turkey Pot Pie Soup will last for about 3-4 days in the refrigerator.

Can I make this Turkey Pot Pie Soup gluten-free?

Yes! Simply substitute all-purpose flour with a gluten-free flour blend and ensure your chicken broth is gluten-free as well.

Is Turkey Pot Pie Soup suitable for freezing?

Yes! You can freeze Turkey Pot Pie Soup for up to 3 months. Just remember to leave out any dairy if you plan on freezing it.

Final Thoughts

I hope you find this Turkey Pot Pie Soup as comforting and delightful as I do! It’s a wonderful way to use up leftovers while still providing your family with a warm, hearty meal. Enjoy making this recipe and savor every bite—it’s perfect for cozy nights or whenever you’re seeking something special. Happy cooking!