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Turkey or Chicken Pot Pie Soup

Prep Time15 mins
Cook Time4 hrs
Course: Soup
Cuisine: American
Keyword: best soup, easy recipe, leftover turkey, turkey soup
Calories: 944kcal
Author: Diane @Recipesforourdailybread


  • One can condense cream of celery soup
  • Plus 1 can cream of chicken soup
  • Use One cup half and half
  • 3 chicken breasts cooked into cut small pieces (I seasoned my chicken with salt, pepper, and garlic before baking)
  • OR use 4 cups of leftover turkey or chicken.
  • 1 medium diced onion
  • And one pound frozen mixed veggies (16 ounces)
  • 1 teaspoon each salt pepper, and garlic
  • 1 & 1/2 tsp poultry seasoning
  • Two - 32 ounces chicken broth
  • 1 potato diced small


  • Season chicken and bake until done.
  • OR Chop the leftover turkey or chicken into bite-size pieces.
  • Peel and dice the potatoes, small cubes.
  • Mix the half and half, soups, salt, pepper, garlic, poultry seasoning, vegetables, and diced onion and mix well.
  • Stir in the chicken and potato.
  • Add everything else
  • Stir in two-32 ounces chicken broth
  • Cook on high 3 to 4 hours.


Calories: 944kcal | Carbohydrates: 37g | Protein: 151g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 434mg | Sodium: 3138mg | Potassium: 3549mg | Fiber: 7g | Sugar: 5g | Vitamin A: 203IU | Vitamin C: 41mg | Calcium: 123mg | Iron: 10mg