Turkey Pot Pie Soup is an easy, delicious and healthy way to use up some of those Thanksgiving leftovers. It’s everything you love about a pot pie (rich, creamy, and loaded with goodness) but in the form of a soup, which saves you the cumbersome step of making a pie crust and usually ends up feeding more people.
Don’t get me wrong, a turkey pot pie is an equally delicious way to use Thanksgiving leftovers and if that’s the path you want to take, I won’t stand in your way. In fact, I’ll even point you in the direction of this insanely delicious paleo and gluten-free Pot Pie complete with a homemade pie crust.
My guess, though, is that you’re all pie’d out from the Thanksgiving Day feast and the last thing you want to do is spend any more time in the kitchen than is absolutely necessary. Enter: Pot Pie Soup.
I should also mention that the soup is just as good with leftover roasted chicken if that’s what you have on hand. You can also feel free to use any type of vegetable you want. Chopped green beans make for a great substitute for the more traditional peas. Diced potatoes are also a very welcome addition and make the soup much heartier and chunky – both good things!
To make things even easier than they already are, I like to use frozen vegetables. It skips the step of having to rinse and chop the vegetables. Here, I went for a mix of frozen cauliflower and broccoli, which keeps things paleo and whole30. Just keep in mind that the flavours tend to be a bit subtler when using frozen vegetables.
I hope those that celebrated Thanksgiving yesterday had a great day full of delicious food and lots of laughter!
Turkey Pot Pie Soup - Whole30, Paleo
- 2 tablespoons extra virgin olive oil
- 2 medium carrots peeled and diced
- 1 celery stalk diced
- 1 yellow onion diced
- Kosher salt
- 3 cloves garlic finely chopped
- 2 tablespoons arrowroot starch
- 2 quarts chicken or turkey stock
- 1 cup full-fat coconut milk
- 1 tablespoon fresh thyme leaves roughly chopped
- 3 cups leftover roasted turkey or chicken cubed
- 2 cups frozen or fresh mixed vegetables such as cauliflower, and broccoli
- Freshly-cracked black pepper
- Preheat a stockpot over medium-high heat. Add olive oil and heat until glistening. Add carrot, celery, and onion. Season with a pinch of salt and cook, stirring, until the onions are soft and translucent. Add garlic and cook 60 seconds.
- Add arrowroot starch and cook, stirring, until no longer clumpy, around 2 minutes. Add the chicken or turkey stock and stir to incorporate. Add the coconut milk and bring to a simmer.
- Add the thyme and vegetables and stir to combine. Stir in the turkey or chicken and bring everything to a simmer. Cook the soup, uncovered, until the vegetables have softened and the flavours have come together, around 30 minutes. Taste the soup for seasoning and adjust with salt and pepper as desired. Ladle into individual bowls and serve immediately.