Hey, I’m Chloe! If there’s one recipe that wraps me up in pure comfort after the holidays, it’s this turkey pot pie soup. It has all the cozy flavors of a classic pot pie, but without the crust and without the fuss. Just one pot, simple ingredients, and a silky, savory soup that turns leftover turkey into something warm and wonderful.
Why You’ll Love This Turkey Pot Pie Soup
- Ready in under an hour
- One-pot recipe with minimal cleanup
- Perfect use for holiday leftovers
- Creamy and hearty without feeling too rich
- Customizable with different veggies or herbs
- Kid-friendly and budget-friendly
It’s the kind of meal you look forward to after a long day, especially when the weather cools down.
Ingredients You’ll Need
This soup is layered with classic pot pie flavors, but in a lighter broth-forward format. Here’s what brings it all together:
- Thick-cut bacon
- Butter
- Onion, celery, and leek
- Flour to thicken
- Dry white wine
- Yukon gold potatoes
- Fresh thyme and sage
- Black pepper
- Water and chicken broth
- Half-and-half
- Carrots
- Leftover turkey or chicken
- Frozen peas
- Red wine vinegar, salt, parsley, chives
For precise amounts, check the recipe card at the end of the post.
How to Make Turkey Pot Pie Soup
Step 1: Cook the Bacon
Heat your pot over medium-high heat and cook the bacon until crisp. Remove it with a slotted spoon and keep a tablespoon of the drippings in the pot.
Step 2: Build the Savory Base
Add butter and melt it into the bacon drippings. Cook the onion, celery, and leek for 2 minutes. Stir in the flour and cook for 1 minute, then slowly pour in the white wine and stir until smooth.
Step 3: Add the Veggies and Liquids
Add potatoes, thyme, sage, pepper, water, chicken broth, and half-and-half. Cover and bring to a boil.
Step 4: Simmer
Reduce heat and simmer for 10 minutes. Add the carrots and simmer until the veggies are tender, about 5 more minutes.
Step 5: Bring It All Together
Add turkey, peas, and cooked bacon. Warm everything through.
Step 6: Finish with Fresh Flavor
Stir in red wine vinegar, salt, and parsley. Adjust seasoning as needed.
Ladle into bowls, serve piping hot, and top with chives or more fresh thyme if you like.
Tips for the Best Turkey Pot Pie Soup
- Prep ahead: Chop veggies early and store them in the fridge to make the soup even faster.
- Make it richer: Add a splash more half-and-half toward the end for extra creaminess.
- Use what you’ve got: Swap in rotisserie chicken or even leftover roasted veggies from your holiday table.
- Vegetarian option: Skip the bacon and turkey and add more potatoes or sweet potatoes along with veggie broth.
- Easy shortcut: Use a pre-cut mirepoix mix to save time.
- For extra coziness: Serve with biscuits, puff pastry rounds, or even in a bread bowl.
Storage
Store your turkey pot pie soup in an airtight container for up to 3 days. The potatoes and turkey may absorb some broth as it sits, so add a splash of chicken broth when reheating. Warm on the stovetop over low heat or in the microwave until heated through.
Freezing isn’t recommended due to the dairy base.
Serving Ideas
This soup pairs beautifully with:
- Buttermilk biscuits
- Puff pastry rounds
- Flaky pie crust cutouts
- Garlic rolls
- Simple green salad
If you want it to feel like a full pot pie moment, biscuits on top are amazing.
FAQ
Definitely. Rotisserie chicken works beautifully.
Yes. Use about one-third the amount of dried herbs.
Simmer a few extra minutes or add a cornstarch slurry (1 teaspoon cornstarch mixed with cold water).
Absolutely. They work great and save prep time.
Turkey Pot Pie Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This turkey pot pie soup delivers all the cozy flavors of a classic pot pie in a creamy, savory one pot meal. Tender vegetables, shredded turkey, fresh herbs, and a silky broth come together in under an hour for the ultimate comfort food bowl.
Ingredients
- 4 slices thick-cut bacon, cut into small pieces
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, sliced
- 1 leek, white stalk, rinsed and sliced thin
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon fresh sage or 1 teaspoon dried
- ½ to 1 teaspoon black pepper, to taste
- 2 cups water
- 2 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 carrots, peeled and cut into half moons
- 3 cups leftover turkey or chicken, shredded
- 1 cup frozen peas
- 1 teaspoon red wine vinegar
- 2 teaspoons kosher salt
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- Chives and fresh thyme, for garnish
Instructions
- Cook bacon in a large pot over medium-high heat until crisp. Remove and reserve 1 tablespoon of bacon fat in the pot.
- Add butter and melt into the bacon drippings. Stir in onion, celery, and leek and cook for 2 minutes.
- Add flour and cook for 1 minute. Slowly pour in white wine and stir until smooth.
- Add potatoes, thyme, sage, pepper, water, chicken broth, and half-and-half. Cover and bring to a boil.
- Reduce heat to a simmer and cook for 10 minutes. Add carrots and simmer 5 minutes more until vegetables are tender.
- Stir in shredded turkey, peas, and cooked bacon. Warm through.
- Add red wine vinegar, salt, and parsley. Adjust seasoning as needed.
- Serve hot and garnish with chives or fresh thyme.
Notes
Add extra broth when reheating to loosen the soup as potatoes absorb liquid. Substitute heavy cream plus milk if needed. For a thicker soup, simmer a few extra minutes or add a small cornstarch slurry. Freezing is not recommended due to the dairy base.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 920mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg
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