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A vertical Pinterest graphic featuring the text "Turkey Pot Pie Soup" in gold lettering, positioned between a top photo of three bowls of creamy soup and a bottom close-up shot showing shredded turkey, potatoes, carrots, peas, and bacon bits in a rich broth.

Turkey Pot Pie Soup

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  • Author: meat and melt
  • 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

Scale
  • 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
  • 1/4 cup all-purpose flour
  • 1/2 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
  • 1/2 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

  1. Cook bacon in a large pot over medium-high heat until crisp. Remove and reserve 1 tablespoon of bacon fat in the pot.
  2. Add butter and melt into the bacon drippings. Stir in onion, celery, and leek and cook for 2 minutes.
  3. Add flour and cook for 1 minute. Slowly pour in white wine and stir until smooth.
  4. Add potatoes, thyme, sage, pepper, water, chicken broth, and half-and-half. Cover and bring to a boil.
  5. Reduce heat to a simmer and cook for 10 minutes. Add carrots and simmer 5 minutes more until vegetables are tender.
  6. Stir in shredded turkey, peas, and cooked bacon. Warm through.
  7. Add red wine vinegar, salt, and parsley. Adjust seasoning as needed.
  8. 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

Find it online: https://meatandmelt.com/turkey-pot-pie-soup/