Leftover Turkey (Or Chicken) Pot Pie Soup - Handle the Heat
Filed Under: Fall | Lunch | Main Dish | Savory | Soup | Thanksgiving | Turkey

Pot Pie Soup

By Tessa Arias
  |  
October 19th, 2022
5 from 8 votes
5 from 8 votes

Turkey Pot Pie Soup is so creamy, satisfying, flavorful and ready in less than 1 hour. Similar to a pot pie, this hearty soup is filled with shredded turkey (or chicken!), vegetables, spices, and fresh herbs. This recipe is the perfect way to amp up Thanksgiving leftovers, or to enjoy on a weeknight for a delicious meal for the whole family!

Yield: 6 servings

Prep Time: 20 minutes

Cook: 35 minutes

Tessa's Recipe Rundown...

Taste: Exactly how you’d expect, like the best part of Thanksgiving turned into a rich, savory, flavorful soup. Mmm mmm.
Texture: Luscious and creamy without being too rich and dense. I love the big chunks of tender turkey meat and potatoes. Pair that with a biscuit (or piece of pie dough or puff pastry) and I’m in heaven!
Ease: Less than 1 hour start to finish, one pot, and no laborious pie crust.
Pros: Quick, easy, and flavorful way to use up Thanksgiving leftovers. No more getting sick of sandwiches!
Cons: None at all.
Would I make this again? Oh yeah, I’ll definitely be making this year round with chicken.

This Pot Pie Soup recipe is so easy, so satisfying, and oh so cozy!

I love that it can be made with either leftover chicken OR turkey. So it’s perfect for a regular Sunday evening in or after Turkey Day or even Christmas.

I get REAL sick of eating leftover turkey sandwiches, so for me, this is the perfect solution to endless Thanksgiving leftovers. It’s a recipe that doesn’t make you miss the Thanksgiving meal because it’s so good itself!

I served this with some Cheesy Biscuits, but the soup would also pair wonderfully with rounds of leftover baked pie dough or even rounds of puff pastry! Or just on its own. This savory chicken pot pie soup recipe is the definition of comfort food.

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.


What to Serve with Pot Pie Soup:

Other Cozy Meal Recipes:

5 from 8 votes

How to make
Turkey Pot Pie Soup

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Turkey Pot Pie Soup is so creamy, satisfying, flavorful and ready in less than 1 hour. Similar to a pot pie, this hearty soup is filled with shredded turkey (or chicken!), vegetables, spices, and fresh herbs. This recipe is the perfect way to amp up Thanksgiving leftovers, or to enjoy on a weeknight for a delicious meal for the whole family!

Ingredients

  • 4 slices of thick cut bacon (1/2 lb), cut into small pieces
  • 1 tablespoon (14 grams) unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup celery, sliced
  • 1 leek, white stalk, rinsed clean and sliced thin
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (120 ml) dry white wine
  • 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 (474 ml) water
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 cup (237 ml) 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 red wine 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

Directions

  1. Heat a large Dutch oven or pot over medium-high heat, and cook the bacon pieces until crisp, about 6-7 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate. Remove bacon fat, leaving about 1 tablespoon in the pot.
  2. Add the butter to the pot and melt over medium heat, stirring into the bacon fat. Add the onion, celery, and leek, and cook for 2 minutes. Mix in the flour and cook for 1 minute. Slowly pour the white wine into the pot, and cook for 2 minutes, gently stirring to incorporate the flour mixture with the wine.
  3. Add in the potatoes, thyme, sage, and pepper. Pour in water, chicken broth, and half-and-half. Cover and bring to a boil.
  4. Once boiling, reduce the heat to a simmer and cook partially covered for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 5 minutes. Add the shredded turkey, peas, and cooked bacon, and cook until warmed through, about 3 minutes.
  5. Add in the red wine vinegar, salt, and parsley. Taste and adjust seasoning if necessary before serving.
  6. Serve hot in bowls or warm bread bowls. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.

Recipe Video

Course : Soup
Cuisine : American
Keyword : chicken pot pie soup, pot pie soup, turkey pot pie soup

This post was originally published in 2014 and updated in 2022 with new photos and recipe improvements. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Jamie — November 28, 2022 at 5:31 pm

    I didn’t have any bacon so I left this out but it was delcious! Easy and a perfect way to use up some leftover turkey.

    • #
      Kiersten @ Handle the Heat — November 29, 2022 at 10:47 am

      Wonderful to hear that, Jamie!

  2. #
    Mary — November 28, 2022 at 12:55 am

    This was fantastic. Lighter than turkey pot pie, but just as delicious. I have never been one that likes turkey recipes; however, this was wonderful.

  3. #
    Jennifer — November 27, 2022 at 6:25 pm

    This soup is so delicious! It was the perfect use for leftover Thanksgiving turkey! Thanks Tessa:)

  4. #
    Dani — October 27, 2022 at 11:36 am

    This is absolutely amazing! I made it with chicken but I’ll definitely do this again with leftover Thanksgiving turkey. I’m making some pie crust “crackers” to go with it.

    • #
      Haley Wehner — October 28, 2022 at 2:48 pm

      So glad to hear this!

  5. #
    Lindsey — October 24, 2022 at 11:55 am

    Really yummy! Question, though. Why not add the parsley and salt earlier with the other seasonings?

    • #
      Emily — October 25, 2022 at 7:51 am

      Hi Lindsey! So happy you enjoyed it! We prefer adding the fresh parsley leaves toward the end of cooking so the flavor stays bright and intense. We also prefer adding in the salt once the soup has had time for all the other flavors to combine, but you’re more than welcome to add them with the other seasonings if you’d like 🙂

  6. #
    Linda — October 22, 2022 at 3:39 am

    Can you include the nutrional valves of your recipes in the future. Some viewers need to be aware of this in the meal plan, Like carb, sodium, sugars, pot. etc. Thank you so much.

    • #
      Emily — October 25, 2022 at 7:12 am

      Hi Linda! Here at Handle the Heat, we don’t count calories or carbs. You are welcome to use a calorie counter online to assist with this, though! 🙂

  7. #
    Nancy — October 21, 2022 at 11:39 am

    This is my absolute favorite soup. I make it over and over again. Being alone, a whole pot of soup is a bit much for me but I freeze it in portions…sometimes before and sometimes after adding the half & half. When I thaw it, the half & half will sometimes separate but I bring it back to the lovely creaminess by adding some softened cream cheese.
    Thank you for this wonderful recipe.

    • #
      Haley Wehner — October 21, 2022 at 1:24 pm

      We’re so glad to hear you love this soup recipe, Nancy!

  8. #
    Anamika @ Supplement Crunch — September 23, 2019 at 11:57 pm

    This looks wonderfully delicious, Thank to share your recipe with me…

  9. #
    Kris G — February 23, 2019 at 4:21 pm

    I made this with some leftover turkey that I had in my freezer. Not a drop leftover from my family of five! Even my picky 10 year old son had two bowls. Served with Italian bread and salad. Thanks for the recipe!

  10. #
    Nancy Williams — December 2, 2018 at 12:08 pm

    I made the Pot Pie Soup today. Awesome!! I couldn’t call it Turkey because I used chicken. I will be sure to try it with Turkey after Christmas. Thank you so much for your great recipes!

  11. #
    CeCe — January 25, 2018 at 11:14 pm

    Tessa,

    Loved the recipe. Nice comfort food. I plan to make a double portion next time to have it for more than one day. My whole family enjoyed it. My father, “the chef” could not stop with the “mmmmm’s”.

  12. #
    Sheri — December 31, 2017 at 5:38 am

    I made this today. It is delicious. I added my own little twist. I added a 1/2 bag of the frozen mixed vegetables and a can of corn. I added poultry seasoning and a little sage. Thanks no more turkey sandwiches for me.

  13. #
    Gypsy Crocker — December 28, 2017 at 12:27 pm

    Fantastic! Definitely a keeper!

  14. #
    LaVerne — January 4, 2017 at 6:22 pm

    * Correction; water in ingredients list… not recipe;)

  15. #
    LaVerne — January 4, 2017 at 4:43 pm

    Great recipe! Whole family loves it! Have made with turkey left overs the last 2-Thanksgivings. Planning on making this a tradition for leftover turkey every year;)
    Only thing I changed was adding carrots with potatoes.. but that’s just a personal preference, we like the carrots a little softer:)
    Also just a suggestion;) I would go ahead and put the water in the recipe.. that confused me also first time I made it.. because I was not watching the video. After reading comments it seemed to confuse others also.
    Thanks;)

  16. #
    Lara — November 29, 2016 at 4:01 pm

    Made this last year after Thanksgiving. It was better than I expected. I am cooking it right now to use up the last of the leftover turkey. This is an AWESOME recipe! No more turkey club sandwiches for me after Thanksgiving. Soup, soup, soup.

  17. #
    Selena — November 13, 2016 at 12:13 pm

    Great recipe! I thought I was going to have leftovers, nope!

  18. #
    nick — January 19, 2016 at 10:15 am

    yes or no to 4 cups liquid ????? (2 C water / 2 C stock.)

  19. #
    Dave — January 15, 2016 at 10:01 am

    Crisped up some bacon and sage to sprinkle on top. Couldn’t resist. Delicious recipe.

    • #
      Tessa — January 17, 2016 at 4:08 pm

      YUM.

  20. #
    Marie — December 2, 2015 at 5:53 am

    Looks Great…Going to try this tonight !

  21. #
    AineMistig — December 6, 2014 at 12:20 pm

    Oh, I wish I would have seen this BEFORE I used so much of my leftover turkey meat! I’ll have to remember for next year.

  22. #
    Dianna — November 28, 2014 at 8:35 am

    2cups of water and 2cups of chicken broth? I didn’t see water in the list of ingredients. Thanks

    • #
      Tessa — November 28, 2014 at 10:08 am

      Hi! Since water is readily available in most all kitchens it’s typically not listed in the ingredients.

  23. #
    Rachel — November 23, 2014 at 8:09 pm

    I made this yesterday, absolutely delicious. cooking times for all ingredients was perfect. Thanks for sharing.

    • #
      Tessa — November 23, 2014 at 9:03 pm

      So happy to hear that!

  24. #
    Wendy — November 20, 2014 at 7:26 am

    I will be making this, tonight. I have quite a bit of leftover Costco roast chicken, in my freezer. This looks like a scrumptious use for it!

  25. #
    Gaby — November 19, 2014 at 9:23 pm

    Agreed, it is the WORST when no one else gets what you are laughing at! AWKWARD! But I am totally with you on this soup, delicious!!!

  26. #
    Suzanne — November 19, 2014 at 5:53 am

    I really like seeing your recipes and videos but as someone from ‘over the pond’ some of the terms used are alien to me. What, for example, is ‘half and half ‘ please?

    • #
      Tessa — November 20, 2014 at 10:48 am

      Half milk half cream – an easy one to substitute 🙂

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