Turkey Pot Pie Soup

If you’re looking for a warm and comforting meal that will make your taste buds sing, you’ve found it in this Turkey Pot Pie Soup! This recipe combines the rich flavors of a traditional pot pie into a creamy soup that is perfect for chilly evenings or when you need to use up those Thanksgiving leftovers. With tender pieces of turkey, vibrant veggies, and aromatic herbs, this soup is not only delicious but also quick and easy to whip up—ready in under an hour!

Turkey Pot Pie Soup has quickly become a family favorite in my home. It’s hearty enough to serve on its own or alongside some crusty bread, making it an excellent choice for casual dinners or family gatherings. Plus, it’s a fantastic way to bring comfort to your table any time of year!

Why You’ll Love This Recipe

• Quick preparation: This Turkey Pot Pie Soup can be on your table in less than an hour!
• Family-friendly: The creamy texture and savory flavors are sure to please even the pickiest eaters.
• Versatile leftovers: Perfect for using up leftover turkey or chicken without sacrificing taste.
• Wholesome ingredients: Made with fresh vegetables and herbs, it’s a nourishing choice for any meal.
• Comforting dish: There’s nothing quite like a warm bowl of soup to soothe the soul after a long day.

Ingredients You’ll Need

This Turkey Pot Pie Soup recipe features simple and wholesome ingredients that you may already have in your kitchen. Gather these goodies, and let’s get cooking!

For the Soup Base:

• 4 slices of 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 clean and sliced thin
• 1/4 cup all-purpose flour
• 1/2 cup dry white grape juice
• 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 water
• 2 cups low-sodium chicken broth
• 1 cup half-and-half

For the Veggies:

• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas

For Seasoning:

• 1 teaspoon apple 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)

Variations

This recipe is wonderfully flexible! You can easily tweak it according to your preferences or what you have on hand.

• Swap the protein: Use shredded chicken instead of turkey if that’s what you have. It works just as well!
• Add more veggies: Toss in some green beans or corn for extra color and flavor.
• Make it dairy-free: Substitute coconut milk for half-and-half for a dairy-free version that’s still creamy.
• Spice it up: Add a pinch of cayenne pepper for those who enjoy a little heat in their soup.

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Start by heating a large Dutch oven over medium-high heat. Cook the bacon pieces until they are crispy—this usually takes about 6-7 minutes. This step not only adds flavor but gives your soup a delightful crunch. Remove the bacon with a slotted spoon and set it aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot; we want that rich taste!

Step 2: Sauté the Vegetables

Next, add the butter to the pot with the reserved bacon fat over medium heat. Once melted, toss in the diced onion, sliced celery, and leek. Sauté these veggies for about 2 minutes until they soften—this helps bring out their natural sweetness. Then sprinkle in the flour and cook for another minute to create a roux-like base that will thicken our soup.

Step 3: Build Flavor with Broth

Slowly pour in the dry white grape juice while stirring gently. This not only helps deglaze the pot but adds a subtle sweetness to balance the savory flavors. After cooking this mixture for about 2 minutes, add your Yukon gold potatoes along with thyme, sage, and black pepper. Pour in water and low-sodium chicken broth then stir well before covering it all up to bring everything to a boil.

Step 4: Simmer Until Tender

Once boiling, reduce the heat so it’s simmering gently. Cover partially and let it cook for about 10 minutes. Afterward, add your carrots—these will provide color—and simmer until all veggies are tender; this should take around 5 more minutes.

Step 5: Final Touches

Stir in your shredded turkey (or chicken), frozen peas, and cooked bacon back into our pot. Let everything warm through—about 3 minutes should do! Finally, mix in apple vinegar, salt, and parsley before tasting; adjust any seasonings if needed.

Step 6: Serve & Enjoy!

Scoop out generous servings into bowls or bread bowls if you’re feeling indulgent! Top each bowl off with freshly cracked black pepper, chopped chives, and optional thyme leaves for that finishing touch.

There you have it—your very own cozy bowl of Turkey Pot Pie Soup! Enjoy every spoonful!

Pro Tips for Making Turkey Pot Pie Soup

Making Turkey Pot Pie Soup is a delightful experience, and with these tips, you’ll take your soup to the next level!

• Use fresh herbs: Fresh thyme and sage can elevate the flavor profile of your soup, giving it a vibrant taste that’s reminiscent of traditional pot pie. Dried herbs are convenient, but fresh ones bring a brightness that really shines.

• Customize your veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Peas, corn, or even green beans can add different textures and flavors while keeping the dish exciting.

• Adjust the thickness: If you prefer a thicker soup, you can mix an additional tablespoon of flour with a bit of cold water and stir it into the simmering mixture. This will help achieve that creamy consistency typical of pot pies without compromising flavor.

• Go easy on the seasoning: Start with less salt and pepper; you can always add more as needed. This approach helps prevent over-seasoning and allows you to adjust to your personal taste as the soup simmers.

• Make it ahead of time: This soup holds up wonderfully in the refrigerator for a few days. Making it ahead not only enhances the flavors as they meld together but also makes for a quick weeknight meal when you’re short on time.

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup is all about presentation and enhancing its comforting qualities. Here are some ideas to make it extra special!

Garnishes

• Chopped chives: A sprinkle of fresh chives adds a mild onion flavor and a pop of color that brightens up your bowl.
• Fresh thyme leaves: A few leaves scattered on top provide an aromatic touch that complements the soup beautifully.
• Cracked black pepper: A dash right before serving adds both visual appeal and a hint of spice.

Side Dishes

• Crusty Bread: A loaf of warm, crusty bread is perfect for dipping into the rich soup. The texture contrasts wonderfully with the creaminess.
• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette offers freshness that balances the hearty soup.
• Garlic Breadsticks: Soft garlic breadsticks bring an irresistible aroma and flavor, making them an excellent companion for dunking into your soup.
• Roasted Vegetables: Seasonal roasted vegetables add additional nutrition and color to your meal while complementing the flavors in your Turkey Pot Pie Soup.

Enjoy every spoonful of this cozy dish that warms both your heart and home!

Make Ahead and Storage

This Turkey Pot Pie Soup is not only delicious but also perfect for meal prep! Making a big batch means you can enjoy this hearty soup throughout the week or save some for later.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.
• If possible, separate any solid ingredients from the broth to maintain texture.

Freezing

• Let the soup cool down before portioning it into freezer-safe containers or bags.
• Freeze for up to 3 months for optimal flavor and freshness.
• For best results, thaw in the refrigerator overnight before reheating.

Reheating

• Warm the soup on medium heat in a pot, stirring occasionally until heated through.
• You may need to add a splash of water or broth if it thickens too much during storage.
• Alternatively, reheat in the microwave in short increments, stirring between each until hot.

FAQs

Here are some frequently asked questions that might help you with your Turkey Pot Pie Soup journey!

Can I use chicken instead of turkey in Turkey Pot Pie Soup?

Absolutely! This recipe works wonderfully with shredded chicken. Just replace the turkey with an equal amount of cooked, shredded chicken meat.

How long does Turkey Pot Pie Soup last in the fridge?

Turkey Pot Pie Soup can be stored in the refrigerator for up to 3 days. Make sure it’s kept in an airtight container for optimal freshness!

Can Turkey Pot Pie Soup be frozen?

Yes! You can freeze Turkey Pot Pie Soup for up to 3 months. Just make sure it’s cooled completely before transferring it to freezer-safe containers.

What vegetables can I add to Turkey Pot Pie Soup?

Feel free to customize your soup with vegetables like green beans, corn, or even spinach. Just remember to adjust cooking times as needed!

Final Thoughts

I hope you find joy in creating this warm and comforting Turkey Pot Pie Soup! It’s such a delightful way to savor leftovers and bring family together over a hearty meal. Enjoy every spoonful, and don’t hesitate to share your creations! Happy cooking!

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