Take your favorite comfort food and turn it into the best cold weather soup ever, chicken or turkey pot pie soup! We even added biscuits on top!
Can Turkey or Chicken Soups Be Frozen?
Freeze soups for a easy meal down the road.
Soup should be put in a container with an air tight lid, or placed in a heavy duty zip top freezer bag.
How Long Will Frozen Soup Keep?
Properly stored, soup will keep for 4-6 months in the freezer.
I remember going to the store once with my Mom, Fred Meyers I believe, and on the frozen foods aisle she let me pick out a pot pie as my dinner. Dad was out of town and with 5 kids I think she was just pooped. My little brother and sister got Kids Cuisine with that little penguin, I don’t remember what my older sisters got but I remember Mom got herself a Banquet fried chicken. Gross by the way, what were we all thinking? Years later I’m still a little grossed out by that dinner, haha.
I totally get it though, if Cade is ever gone I suddenly have no desire to make dinner. We often snag something somewhere or I’ll just throw pancakes together. It’s just so much work and the kids are young enough that a whole dinner is often a waste. Don’t judge me, I know it’s a little lame.
Can Milk Or Cream Based Soups Be Frozen?
Soups that are made with milk or cream do not freeze as well as other soups.
They tend to have a bit of a grainy texture when thawed.
But, a little stirring as it thaws and warms will help keep it from separating and losing its texture.
This chicken or turkey pot pie soup however, yeah it’s not lame at all. Cade and I absolutely love it and the girls are fans but for some reason they never like to add the biscuits. Our oldest is coming around but the littles don’t see any reason to add them. Hello, it’s bread!! ADD IT!
We use leftover rotisserie chicken or leftover turkey for this recipe but you don’t have to use leftovers. Actually, everything in this pot is from leftovers at Thanksgiving. Need a recipe for leftover heavy cream or half and half? What about a recipe that uses potatoes, peas or carrots? And don’t forget all of those leftover herbs from your turkey. This soup is your answer!!
Really, the best way to make this soup is to get it all going in the morning and then let it sit in the fridge all day. Right before dinner pull it out and get it simmering again. This allows the flavors to really build and become delicious without simmering away the liquid until you’re left with pot pie filling instead of soup.
And those biscuits? Well the secret is cold fats and not over pressing or mixing the dough. We just turn out the dough on a silpat so it doesn’t stick, gently pat into an oven or circle and use a pizza cutter to cut little squares. This chicken or turkey pot pie soup is super creamy, the thyme and by leaf give a little more flavor and then fresh peas and carrots to round it all out. Enjoy!!
Chicken or Turkey Pot Pie Soup
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Chicken or Turkey Pot Pie Soup
- 1 Rotisserie Chicken white and dark meat removed and shredded or Turkey
- 1 Tablespoon Olive Oil
- 1 Onion minced
- 2 Cloves Garlic minced
- 5 Teaspoons Fresh Thyme roughly chopped
- 1 Tablespoon Fresh Parsley chopped
- 1 Tablespoon Flour heaping
- 1 Bay Leaf
- 2 Teaspoons Kosher Salt
- ½ Teaspoon Fresh Pepper
- 2 Gold Potatoes chopped in ¼” pieces
- 2 Cups Half and Half
- 2 Cups Chicken Broth or Stock
- 1 Cup Heavy Cream
- 12 ounces Frozen Carrot and Pea Mixture
For the Biscuits
- 3 Cups Flour
- 1 ½ Teaspoon Sea Salt
- 2 ½ Teaspoons Sugar
- 1 Tablespoon Baking Powder plus ½ Teaspoon
- 1 Cup Buttermilk
- 1/2 Cup Shortening
- ¼ Cup Butter cold, cut in cubes
- 1 Egg
- In a large dutch oven or pot over medium heat, add the oil until shimmering.
- Add the onion and cook for 2-3 minutes or until translucent and tender.
- Add the garlic, thyme and parsley and the potatoes and cook for 30 seconds, stirring occasionally.
- Quickly whisk in the flour and cook another 30 seconds, continuing to stir to cook out the flour taste.
- Pour in the half and half, stock, cream and bay leaf and bring to a boil.
- Turn the heat down to low, season with salt and pepper, add the chicken and veggies and simmer for 30 minutes, or up to 2 hours, watching to not let it simmer too hard or the liquid will cook out.
- Remove bay leaf.
- Season more if needed.
- Serve with biscuits.
For the biscuits:
- Heat the oven to 375.
- In a bowl, combine the flour, salt, sugar and baking powder.
- In a glass measuring cup, whisk the buttermilk and egg.
- Make a well in the center and add the wet ingredients to the dry, stirring gently.
- Add the shortening and butter and using a pastry cutter, work the butter into the mixture, switching to your hands after cutting in most of it and kneading 7 to 8 times. There should be chunks of butter and shortening visible.
- Gently pat into a flat disc on a baking sheet lined with parchment and cut out 1” squares using a pizza wheel to slice through the dough.
- Bake for 8-10 minutes or until golden and serve with soup.