Pot Pie Soup

How to Make Pot Pie Soup

What is Pot Pie Soup?

Essentially, pot pie soup is a lighter version of pot pie, using more broth, white wine and vinegar to convert it into soup form! If you love pot pie, you’ll love this soup! It’s quicker and easier than an actual pot pie because there’s no pastry or biscuits on top – and sometimes, you just want a warm, cozy soup!! If it’s actual pot pie you’re looking for, though, I have a great Biscuit Pot Pie recipe!

Ingredients for Pot Pie Soup:

• Vegetables – we use a heap of delicious vegetables here for a really hearty soup. You can alter the mix a little if you like, but keep the total volume/weight about the same. Boil the potatoes until fork tender. Chop the onion and celery into nice small pieces, slice the leek thinly, and chop the carrots into quarter rounds. I recommend using frozen peas for ease and flavor, but canned will work just fine.
• Turkey or Chicken – shredded. This is a perfect use for Thanksgiving leftovers! You can also switch out the turkey for cooked and shredded chicken breasts, or even an easy rotisserie chicken from the supermarket, if you prefer.
• Bacon – because bacon, really. It brings a delightful deep, salty, savory flavor to the dish.
• Fresh herbs – use a mix of fresh sage, thyme, chives, and parsley for tastiest results. I have included more info below if you prefer to use dried herbs, but I really recommend trying fresh here. Fresh herbs bring such a wonderfully comforting depth of flavor!
• Butter and flour – to start the roux (which will thicken the soup).
• Red wine vinegar and white wine – to deglaze the pan and add so much flavor.
• Chicken broth – the base for our sauce. Swap for turkey stock if preferred (you can usually find it in supermarkets around Thanksgiving). I prefer the low-sodium variety, so the dish doesn’t end up too salty.
• Half-and-half – to take the sauce to creamy perfection. You could also experiment using heavy cream if that’s all you have in the refrigerator.

Instructions for How to Make Turkey Pot Pie Soup:

1. Cook the bacon in a large pot. Reserve a tablespoon of the bacon grease for cooking the veggies to layer flavor.
2. Sauté the vegetables. Add the butter, onion, celery and leek, and sauté for a couple minutes.
3. Form a roux. Stir in the flour and cook for one minute. Slowly pour the white wine into the flour mixture and cook for 2 minutes, stirring to incorporate.
4. Add the potatoes, herbs, and seasonings and then deglaze the pan. Pour in the water, chicken broth and half-and-half.
5. Bring to a boil. Reduce to a simmer for about 10 minutes.
6. Add the carrots. Allow to simmer until tender, about 5 minutes.
7. Add the shredded turkey or cooked chicken, peas and bacon. Cook until warmed through, about 3 minutes.
8. Add the red wine vinegar and remaining seasonings and herbs. Taste and adjust seasoning if necessary before serving.
9. Serve. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.

How Can I Make This Chicken or Turkey Pot Pie Soup EVEN Easier and Faster?

You can use frozen veggies to speed up the process and make this an even quicker meal! Combined with leftover turkey (or a rotisserie chicken!), this soup will come together super quickly for an easy meal after the exhaustion of Thanksgiving – or just an easy weeknight meal!

Can I Make This Pot Pie Soup Vegetarian?

Yes! Just omit the shredded chicken/turkey and bacon, and use veggie broth instead of chicken broth. I’d recommend adding another vegetable (or bumping up the quantities of the other veggies) to replace the meat. Corn, sweet potatoes, or squash might be nice!

Can I Make This Pot Pie Soup in the Crock Pot?

We haven’t tried that, but if you do, be sure not to add the cooked meat until the end, to avoid overcooking the meat. Let us know if you try this in a crockpot!

Do I Have to Use Fresh Herbs?

Fresh herbs are preferred and highly recommended because they add so much collective flavor and depth to the dish – but dry herbs can be used too, if needed. I have added dried herb quantities in the recipe to be added in with the half-and-half. You can alternatively use 1 tablespoon Italian Seasoning to replace the fresh herbs. Again, this part is a little customizable, so adjust to your preferences.

Can I Make Turkey Pot Pie Soup Ahead of Time?

Yes! You can prepare the soup, start to finish, up to 48 hours in advance, and refrigerate in an airtight container. This soup reheats very well – though, as the soup sits, some of that soup moisture will be absorbed by the potatoes, turkey, etc., so when reheating leftovers, some additional chicken broth may need to be added. You may also need to add more seasoning, depending on your preference.

Simply microwave the prepared soup until heated through, or place in a large heavy-bottomed saucepan and simmer over low heat until warmed through, stirring often to prevent scorching.

How to store Turkey Pot Pie Soup:

Store in an airtight container, in the fridge, for up to 3 days.

As mentioned above, some of the moisture in the soup may be absorbed by the potatoes, turkey, etc., as it sits – so when reheating leftovers, some additional chicken broth may need to be added.

Can you freeze Turkey Pot Pie Soup?

We haven’t tried that, but I don’t recommend it due to the half-and-half.