Turkey Pot Pie Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, grain-free, dairy-free, egg-free, nut-free
  • 4 cups turkey or chicken broth, divided (I prefer homemade bone broth)
  • ¼ cup arrowroot starch*
  • 2 tablespoons olive oil, butter or ghee
  • 1 medium white onion, chopped
  • 2 large celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced cremini mushrooms
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon Herbes de Provence (or poultry seasoning blend)
  • 1 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 3-4 cups shredded turkey or chicken
  • 1 cup frozen peas (you can also use leftover already cooked peas)
  • Any other frozen or leftover veggies you'd like (green beans, corn, sweet or white potatoes, squash, parsnips, Brussels sprouts, etc)
  • 1 cup coconut cream*
  • additional sea salt and black pepper to taste
  1. Take ¼ cup of the room temperature or chilled broth and whisk in the arrowroot starch to create a slurry. Set aside.
  2. In a large heavy bottomed stock pot, heat the oil or ghee over a medium-high heat. Add the onions, celery and carrots. Saute until they are just barely tender, about 5-7 minutes. Add the mushrooms and continue cooking for another few minutes. Add the fresh herbs and the chicken.
  3. Pour in the remaining broth. Bring to a boil and reduce the heat down and allow to simmer for about 10 minutes. Add the peas and any other frozen or pre-cooked veggies.
  4. Whisk the arrowroot slurry to bring it together and then whisk it into the pot of soup along with the coconut cream. Mix well to combine and allow the soup to simmer just a few minutes longer, while it thickens.
  5. Serve immediately ladled into bowls or top with drop biscuit dough and bake. (see below)
You can also use tapioca, potato or corn starch in place of the arrowroot starch.
Arrowroot starch will thicken the soup beautifully, but when reheated it will thin out a bit again. So if you plan to have leftovers of this soup, either opt to use another thickener or note that you may need to add a little more starch when reheating to keep the thickness.

You can either purchase coconut cream as it is, or buy full fat canned coconut milk and place into the fridge for several hours to separate the cream from the water, open carefully and scoop out the solidified cream. The amount of coconut cream in each can varies.
Recipe by Tasty Yummies at https://tasty-yummies.com/turkey-pot-pie-soup-with-grain-free-drop-biscuits/