Pot Pie Soup

How to Make Pot Pie Soup

What is Pot Pie Soup?

Essentially, pot pie soup is a lighter version of pot pie, using more broth, white wine, and vinegar to convert it into soup form! If you love pot pie, you’ll love this soup! It’s quicker and easier than an actual pot pie because there’s no pastry or biscuits on top – and sometimes, you just want a warm, cozy soup. If it’s actual pot pie you’re looking for, though, I have a great Biscuit Pot Pie recipe.

Turkey or Chicken in Pot Pie Soup?

While this is a perfect use for Thanksgiving leftovers, you can also switch out the turkey for cooked and shredded chicken breasts, or even an easy rotisserie chicken from the supermarket, if you prefer. Whatever meat you use, shred the meat before adding to the pot pie soup.

Can I Customize the Vegetables in Pot Pie Soup?

Yes! Feel free to alter the types and ratios of veggies as you like, but keep the total volume/weight about the same. 

Do I Have to Use Fresh Herbs?

Fresh herbs are preferred and highly recommended because they add so much collective flavor and depth to this dish – but dry herbs can be used too, if needed. I have added dried herb quantities in the recipe to be added in with the half-and-half. You can alternatively use 1 tablespoon Italian Seasoning to replace the fresh herbs. Again, this part is a little customizable, so adjust to your preferences.

How Can I Make This Chicken Pot Pie Soup EVEN Easier and Faster?

• You can use frozen vegetables to speed up the process and make this an even quicker meal!
• Some supermarkets otherwise sell a pre-cut mirepoix mix (onions, celery, and carrots) in the fresh produce section.
• I recommend using frozen peas for ease and flavor, but canned will work just fine.
• Combined with leftover turkey (or a rotisserie chicken!), this soup will come together super quickly for an easy meal after the exhaustion of Thanksgiving – or just an easy weeknight meal.

Can I Make This Soup Vegetarian?

Yes! Just omit the shredded chicken/turkey and bacon, and use veggie broth instead of chicken broth. I’d recommend adding another vegetable (or bumping up the quantities of the other veggies) to replace the meat. Corn, sweet potatoes, or squash might be nice.

Can I Make This Soup in the Crock Pot?

We haven’t tried that, but if you do, be sure not to add the cooked meat until the end, to avoid overcooking the meat. Let us know if you try this in a crockpot!

Can I Make Turkey Pot Pie Soup Ahead of Time?

Yes! You can prepare the soup, start to finish, up to 48 hours in advance, and refrigerate in an airtight container. This soup reheats very well – though, as the soup sits, some of the liquid will be absorbed by the potatoes, turkey, etc., so when reheating leftovers, some additional chicken broth may need to be added. You may also need to add more seasoning, depending on your preference.

Simply microwave the prepared soup until heated through, or place in a large heavy-bottomed saucepan and simmer over low heat until warmed through, stirring often to prevent scorching.

How to Store Turkey Pot Pie Soup:

Store in an airtight container, in the fridge, for up to 3 days. As mentioned above, some of the moisture in the soup may be absorbed by the potatoes, turkey, etc., as it sits, so add a little more chicken broth as needed when reheating leftovers.

Can you Freeze Pot Pie Soup?

We haven’t tried that, but I don’t recommend it due to the half-and-half.