This Creamy Turkey Pot Pie Soup is the perfect way to use up leftover Thanksgiving turkey. Cozy comfort food that’s AIP and Paleo friendly.
Friends, this Creamy Turkey Pot Pie Soup is everything Thanksgiving leftovers dreams are made of. If you’ve got a bunch of leftover turkey that you’re not sure what to do with, I’ve got you covered.
This soup is so cozy and comforting, in fact, I would eat it any day – whether I had leftover Thanksgiving turkey or not. It’s like a warm hug from your favorite person, wrapped in a soft blanket, next to a warm fire: oh-so-soothing and satisfying.
Let’s get started!
this recipe!
How to make Creamy Turkey Pot Pie Soup
Ingredients
- 1 Tbsp avocado oil
- 1 medium yellow onion, diced
- 3 celery stalks, sliced
- 2 large carrots, halved and sliced
- 1 tsp each sea salt, dried thyme, dried rosemary, and ground sage
- 1 medium white sweet potato, peeled and cubed
- 3 cups pre-cooked turkey, shredded or cubed
- 3 cups chicken or turkey bone broth
- 1 Tbsp cassava flour + 2 Tbsp water
- 1 cup coconut milk
Instructions
Warm a large soup pot or dutch oven over medium heat. Add 1 Tbsp avocado oil to the pot and heat until glistening.
Once the oil is hot, add the onion, celery, carrots, salt and seasonings to the pot and sauté until softened, about 5 minutes.
Add the sweet potato, turkey and bone broth to the pot. Cover and bring to a low boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally.
While the soup simmers, add 1 Tbsp cassava flour and 2 Tbsp water to a small dish and whisk or stir to create a slurry. Don’t skip this step! If you try to add the flour directly to the soup, it will clump up and make your soup clumpy. We don’t want that.
When the soup is done simmering, add the slurry to the soup and stir in the coconut milk. Serve and enjoy!
Other recipes to try
If you’re a fan of AIP soups, I’ve got lots of easy, tasty recipes for you! Give these three a try, and search “soup” in the search bar at the top.
Hearty AIP Chicken Vegetable Soup (Paleo, Whole30)
Flavorful Zuppa Toscana with Only 6 Ingredients! (AIP)
If you enjoyed this Creamy Turkey Pot Pie Soup, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.
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Creamy Turkey Pot Pie Soup (AIP & Paleo)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Turkey Pot Pie Soup is the perfect way to use up leftover Thanksgiving turkey. Cozy comfort food that’s AIP and Paleo friendly.
Ingredients
- 1 Tbsp avocado oil
- 1 medium yellow onion, diced
- 3 celery stalks, sliced
- 2 large carrots, halved and sliced
- 1 tsp each sea salt, dried thyme, dried rosemary, and ground sage
- 1 medium white sweet potato, peeled and cubed
- 3 cups pre-cooked turkey, shredded or cubed
- 3 cups chicken or turkey bone broth
- 1 Tbsp cassava flour + 2 Tbsp water
- 1 cup coconut milk
Instructions
- Warm a large soup pot or dutch oven over medium heat. Add 1 Tbsp avocado oil to the pot and heat until glistening.
- Once the oil is hot, add the onion, celery, carrots, salt and seasonings to the pot and sauté until softened, about 5 minutes.
- Add the sweet potato, turkey and bone broth to the pot. Cover and bring to a low boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally.
- While the soup simmers, add 1 Tbsp cassava flour and 2 Tbsp water to a small dish and whisk or stir to create a slurry. When the soup is done simmering, add the slurry to the soup and stir in the coconut milk. Serve and enjoy!
Equipment
dutch oven
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cutting board
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chef’s knife
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As with all gluten free flours, you definitely want to create the slurry before adding it to the soup. If you add the flour directly to the soup without creating the slurry first, it will clump up and be incredibly difficult to mix in.
Store in an airtight container in the fridge for up to 3 days. Make sure you’re not storing cooked turkey for too long. Reheating does not reset the clock on bacteria.
All nutrition information is an estimate only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 503
- Fat: 24.9g
- Carbohydrates: 29g
- Fiber: 3.5g
- Protein: 44.6g
Keywords: turkey, thanksgiving, turkey pot pie, leftover turkey, aip, paleo, gluten free
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