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bowl of turkey pot pie soup being served with a spoon
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Turkey Pot Pie Soup

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!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Author Tessa Arias

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.

Video

Notes

Soup can be stored in an airtight container in the fridge for 2 days. It reheats well, though the potatoes and turkey may absorb some liquid as it sits - so when reheating, add a splash of additional chicken broth to adjust the consistency if needed. 
To reheat, microwave until heated through or warm gently in a large saucepan over low heat, stirring often to avoid scorching.