Homemade creamy pot pie soup is an easy recipe that is tasty with any savory protein filling like chicken, turkey, beef, or a vegetarian option. This is comfort food in a bowl that is a wonderful weeknight meal or hearty lunch. Pot pie soup is also a great way to enjoy leftovers in a fresh and delicious way. From scratch cooking sure beats any frozen pot pie or any, you can get to-go like KFC or Marie Callendar's.
The best thing about this recipe is that it can be altered just a bit to create so many different tasty options. You can enjoy this soup simply served as is in a bowl. But to fancy it up a bit you can add all sorts of toppings like traditional pie crust or other fun options listed below. This pot pie soup recipe also can be made with any kind of protein or simply make a vegetarian option.
What to Love About this Soup Recipe?
There is really so much to love about this versatile pot pie soup recipe. It is the best way to use up leftovers of almost any kind. Whether you have leftover proteins, vegetables, or starches, almost anything can go into the creamy pot pie soup. So whether you bake your ham or bought it at Honey Baked Ham, make sure you have plenty of extra because you will want to make this pot pie soup.
The best time to make this recipe is after the holidays. Leftover Christmas or Easter ham gets a makeover in this wonderful soup recipe. It is also great to make this after having a party and other events when you have leftovers. I have made it with both leftover grilled or rotisserie chicken and the pot pie soup was fantastic. I admit even pulled pork works great in this recipe.
Pot Pie Recipe Ingredients & Options
The protein and main ingredient options are many for this versatile recipe. Also, the topping ingredients are optional but fun to add to the pot pie soup. Swap out any of the following to personalize this homemade pot pie soup recipe:
- Pot Pie Protein Options - chicken, turkey, beef, ham, venison, lamb, cod, shrimp, salmon, or lobster
- Pot Pie Vegetarian Options - broccoli, mushrooms, cauliflower, tofu, beans, potatoes, or any combination
- Pot Pie Broth Options - match your broth to your protein. Homemade is best like making your own bone broth with my recipe for HOMEMADE BONE BROTH but if you have store-bought or bouillon cubes that is ok to for chicken, beef, vegetable, or seafood stock/broth.
- Pot Pie Topping Options - fresh-baked biscuit, saltine or oyster crackers, pre-baked pie crust cut-outs, or pre-baked puff pastry squares or circles
Below is a list of ingredients and how best to convert this tasty recipe to make it personalized and most loved for your dietary or taste options.
How to Make Homemade Pot Pie Soup
For this recipe as seen below, I am using chicken broth and leftover Thanksgiving turkey. As mentioned above and in the recipe card near the end of this post, you can swap out some of the regular ingredients easily.
Begin by sauteing some of the ingredients. Heat 1 TB butter in a large pot on medium heat. Next, add onion, celery, carrots, and garlic, and cook until onions are translucent about 8 minutes. Season with thyme, sage, cayenne, salt, and pepper. Then stir in an additional 3 TB of butter and melt.
Once the butter is melted, add the flour and stir until the flour combines with the butter and vegetables and browns. This will take about 1 minute so the flour does cook a bit and won’t taste like raw flour.
Next, slowly add the stock and the heavy cream, stir to combine. Turn up to medium-high heat so it comes to a slow boil. Stir often so it combines and begins to thicken. Once it comes to a boil, turn it down to low.
At this point, it is ready to add in the frozen vegetables and leftover turkey meat (or other protein or vegetable choices). Stir to combine.
Let pot pie soup simmer on low for about 10 minutes. Stir occasionally.
Pot Pie Soup ready in the pot
Serving & Storing Pot Pie Soup
When ready, ladle into soup bowls and serve.
OPTIONAL – Top pot pie soup with baked biscuits, prebaked puff pastry or pie crust shapes, or crackers.
Soup can be stored in an air-tight container in the refrigerator for 3 days. Reheat on medium-low for about 5 minutes to serve again.
PIN FOR SAFEKEEPING & SHARING!
Product Recommendations for this Recipe:
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Pot Pie Soup
- 4 TB salted butter divided 1 + 3 TB
- ½ C onion diced
- ¾ C celery diced
- ¾ C carrot diced
- 1 clove garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ C all-purpose flour
- 3 C stock or broth chicken, beef, fish, vegetable all work - see notes above
- 1 C heavy cream
- ½ C frozen vegetables any mix of corn, peas, green beans, etc
- 1 & ½ C any meat or vegetables chicken, turkey, beef, seafood, mushrooms - see notes above
- Optional – Top pot pie soup with baked biscuits, prebaked puff pastry or pie crust shapes, or with crackers.
- Heat 1 TB butter in a large pot on medium heat. Add onion, celery, carrots, and garlic, and cook until onions are translucent about 8 minutes.
- Season with thyme, sage, cayenne, salt, and pepper. Stir in the additional 3 TB of butter and let it melt.
- Add the flour and stir until the flour combines with the butter and vegetables and browns, about 1 minute so the flour does cook a bit and won’t taste like raw flour.
- Add the stock and the heavy cream, stir to combine. Turn up to medium-high heat so it comes to a slow boil. Stir often so it combines and begins to thicken.
- Once it comes to a boil, turn down to low. Next, add in the frozen vegetables and chicken/turkey/ beef or additional vegetables at this point. Stir to combine.
- Let simmer on low for about 10 minutes. Stir occasionally.
- When ready, ladle into soup bowls and serve. OPTIONAL – Top pot pie soup with baked biscuits, prebaked puff pastry or pie crust shapes, or with crackers.
- Soup can be stored in an air-tight container in the refrigerator for 3 days. Reheat on medium-low for about 5 minutes to serve again.
|Amount per serving|
|% Daily Value*|
|Total Fat 17.3g||22%|
|Saturated Fat 10.1g||51%|
|Total Carbohydrate 10.3g||4%|
|Dietary Fiber 1.8g||6%|
|Total Sugars 2.3g|
|Vitamin D 16mcg||79%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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