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.
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This Pot Pie Soup recipe is so easy, so satisfying, and oh so cozy!
I love that this recipe can be made with either leftover chicken OR turkey.
This soup recipe is perfect for a regular Sunday evening at home, to use up Thanksgiving leftovers, or even after Christmas.
I get really sick of eating leftover turkey sandwiches, so for me, this is the perfect solution to endless Turkey Day 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 cozy 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.
Turkey or Chicken in Pot Pie Soup?
While 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. Whatever meat you use, shred the meat before adding to the pot pie soup.
Can I Customize the Vegetables in Pot Pie Soup?
Yes! Feel free to alter the types and ratios of veggies as you like, but keep the total volume/weight about the same.
Do I Have to Use Fresh Herbs?
Fresh herbs are preferred and highly recommended because they add so much collective flavor and depth to this 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.
How Can I Make This Chicken Pot Pie Soup EVEN Easier and Faster?
- You can use frozen vegetables to speed up the process and make this an even quicker meal!
- Some supermarkets otherwise sell a pre-cut mirepoix mix (onions, celery, and carrots) in the fresh produce section.
- I recommend using frozen peas for ease and flavor, but canned will work just fine.
- 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 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 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!
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 the liquid 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 add a little more chicken broth as needed when reheating leftovers.
Can you Freeze 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:
- Homemade Bread Bowls – serve inside bread bowls for the ultimate comfort meal!
- Buttermilk Biscuits
- Copycat Olive Garden Breadsticks
- Red Lobster Homemade Cheesy Garlic Biscuits
- Easy Cornbread
- Homemade Hawaiian Bread Rolls
Other Cozy Meal Recipes:
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Turkey Pot Pie Soup
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
Instructions
- 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.
- 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.
- Add in the potatoes, thyme, sage, and pepper. Pour in water, chicken broth, and half-and-half. Cover and bring to a boil.
- 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.
- Add in the red wine vinegar, salt, and parsley. Taste and adjust seasoning if necessary before serving.
- Serve hot in bowls or warm bread bowls. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.
This post was originally published in 2014 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
This soup is so delicious! It was the perfect use for leftover Thanksgiving turkey! Thanks Tessa:)
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.
So glad to hear this!
Really yummy! Question, though. Why not add the parsley and salt earlier with the other seasonings?
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 🙂
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.
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! 🙂
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.
We’re so glad to hear you love this soup recipe, Nancy!
This looks wonderfully delicious, Thank to share your recipe with me…
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!
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!
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”.
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.
Fantastic! Definitely a keeper!
* Correction; water in ingredients list… not recipe;)