Turkey Pot Pie Soup Recipe
This Turkey Pot Pie Soup is a creamy, hearty, and flavorful way to transform leftover turkey into a delicious, comforting meal. Loaded with turkey, veggies, and fresh herbs, it’s ready in under an hour.
Turkey Pot Pie Soup is the ultimate comfort food that combines the richness of a classic pot pie with the heartiness of a warm soup. With a creamy base loaded with shredded turkey or chicken, fresh vegetables, aromatic herbs, and a smoky hint from crispy bacon, this soup offers a savory twist to your Thanksgiving leftovers. The thick, velvety texture will warm you up on chilly days, making it a perfect meal for cozy nights.
Why should you cook this recipe? It’s an excellent way to repurpose your leftover turkey into a new, delicious meal that feels fresh and exciting. Unlike traditional turkey dishes, this soup delivers a comforting creaminess with rich flavors and a blend of fresh herbs that elevate the experience.
Tips & Tricks:
Substitute the meat: Don’t have turkey? Use leftover chicken or even rotisserie chicken.
Wine alternative: If you don’t have white wine on hand, you can substitute chicken broth or apple cider vinegar for a touch of acidity.
Vegetable swaps: Customize this soup with your favorite vegetables such as parsnips or green beans.
Thickening: For a thicker consistency, add more flour or a roux made from butter and flour.
Common Questions:
Can I freeze the soup? Yes, this soup freezes well. Just cool it down and freeze in airtight containers for up to 3 months.
Can I make this dairy-free? Replace the half-and-half with coconut milk or a dairy-free creamer for a similar creamy texture.
Turkey Pot Pie Soup is the perfect way to repurpose leftover turkey into a comforting, rich meal for the whole family. With creamy textures and layers of flavor from fresh herbs and vegetables, this dish offers a satisfying, hearty option for cozy winter nights. Serve it with bread or even in bread bowls for an extra touch of indulgence.
Turkey Pot Pie Soup Recipe
Ingredients:
4 slices of thick-cut bacon (½ lb), cut into small pieces
1 tbsp unsalted butter
1 cup yellow onion, diced
1 cup celery, sliced
1 leek, white part only, rinsed and sliced thin
¼ cup all-purpose flour
½ cup dry white wine
1 lb Yukon gold potatoes, peeled and sliced
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp fresh sage, chopped (or 1 tsp dried)
½ to 1 tsp 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 shredded turkey or chicken
1 cup frozen peas
1 tsp red wine vinegar
2 tsp kosher salt
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tbsp chopped chives for garnish
Instructions:
In a large Dutch oven, cook the bacon over medium heat until crispy, about 6-7 minutes. Remove with a slotted spoon and set aside.
In the same pot, melt butter and cook the onion, celery, and leek for 2 minutes. Stir in the flour and cook for another minute.
Pour in the white wine, stirring to combine with the flour. Let it simmer for 2 minutes.
Add the potatoes, thyme, sage, and pepper. Pour in water, chicken broth, and half-and-half. Cover and bring to a boil.
Reduce heat to a simmer and cook for 10 minutes, then add the carrots and cook for another 5 minutes.
Stir in the shredded turkey, peas, and reserved bacon. Cook for 3 minutes until heated through.
Add red wine vinegar, salt, and parsley. Adjust seasoning as needed.
Serve hot in bowls or bread bowls, garnished with black pepper, chives, and thyme.