Use chicken or turkey to make the comforting flavors of pot pie in an easy to make pot pie soup!
Savoring the season
It really just keeps getting better and better. I have moments of missing my babies as babies, but this is such a cool season of mommahood. Sure, those squishy cheeks and snuggles are missed, but OH…the holidays have become this amazing time of making precious memories with these little people that can communicate such intelligent discussions, have such glorious fun…and HELP so much in the kitchen!
Invite them in…
Because that is truly what it is all about. We slowed Thanksgiving down, and purposely pushed the time of the dinner being served so that my girls could help the whole time. We started making dishes days in advance, and they truly had their hands in every dish we made! So when my oldest asked if she could help turn the leftovers into a delicious meal for dinner on Saturday, we chose something to make together.
All of the chicken pot pie amazing-ness without the fuss!
Because I really wanted her to be able to do it on her own, and I didn’t want it to take up the whole day. I’m pretty sure I’ve made pot pie soup versus traditional pot pie more often than not – and most certainly the soup versus the pie on the weekend after Thanksgiving. I think we are all ready for a more fuss free meal after making Thanksgiving dinner!
The secret to amazing broth…
…is making your own. Whether you are making your soup from Thanksgiving turkey leftovers, or your Sunday roasted chicken, take the time to make your bone broth from scratch. You will be so glad you did. You can either make the broth easily in your slow cooker or your Instant Pot. Fill the broth pot with your favorite herbs, garlic, onion, and carrot/celery and let it all infuse. This broth gets rich and creamy from a just a little bit of flour and milk – it is silky and smooth and just brothy enough to still feel like soup. You can, of course, add more flour if you wish for your soup to feel more like a stew.
What about the crust?!
Don’t worry, I am totally a soup dunker, so I promise I won’t leave you hanging on that part! You have a few options here. We did play around with using my pumpkin pie crust (cut in half) to make little pie crust rounds to dunk or crumble in the soup, and the girls thought that was the coolest thing. I think I am more inclined to want a soft and buttery biscuit, but it truly just depends on what you prefer. Here are some options:
- GF Pumpkin Biscuits (This has a 5 minute blender dough and they are so soft and fluffy!)
- Grain Free Butter Herb Biscuits (This also has a 5 minute blender dough and they are soft and fluffy too!)
- Use your favorite pie crust to make little crust toppers or crumbles for your soup! Just make the crust and chill it while you get the soup going. Then roll the dough out, and use a mason jar or circle cutter to make rounds. Place them on a cookie sheet and bake at 425 degrees for about 10 minutes depending on how thick you made the rounds. (You can find the pie crust recipe that I used in this pumpkin pie post – I halved it and it was plenty for a dinner meal)
I like to stick to the traditional “pot pie” veggie fillings (carrots, peas, and corn) and I also think the little bit of potato adds some starch to the broth to help with the creaminess. But you can absolutely switch things up to what you have on hand. Sweet potatoes work really well in place of the potatoes, as do parsnips for the carrots. If you don’t tolerate peas, add something else green in there that you enjoy. Even just wilting chopped kale or spinach adds some pretty color.
How to roast chicken or turkey for your soup
Plan a pastured chicken or turkey into your Sunday dinner plan, and then use the leftover meat for this quick and simple soup on a busy weeknight. You can see how to slow roast a simple chicken in this post, and my method for dry brined pastured turkey is in my cookbook, Nourished Beginnings. We make our yearly Thanksgiving turkey that way each year and it is so delicious. You can use the carcass of your chicken or turkey to make bone broth and then make your soup.
If you are overloaded with Thanksgiving turkey, or batch cooking whole chickens, you can definitely stock up on this soup for the freezer, for a pregnant or new momma that needs a meal, or someone who is ill. A comforting meal makes such a great gift to a brand new momma. To freeze the soup, cool it completely and store in freezer safe containers.
- 4 tbsp of friendly fat to cook in (butter, ghee, olive oil, tallow/lard etc)
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 2 small yellow potatoes, cubed
- 4 cloves of garlic, minced
- 2 tbsp Namaste GF Flour Blend (rice flour, or even cassava flour will work. If you want the soup thicker, or more like a stew, add 3 tbsp – the 2 tbsp leaves the soup smooth and creamy)
- 3 cups bone broth
- 1 cup whole milk or coconut milk
- 1 tsp dried parsley
- ½ tsp dried thyme
- ⅛ tsp red pepper flakes, or to taste per your family’s heat preference (Optional - if you are preparing this for little guys, leave it out, and you can always add it to your bowl if you enjoy the heat)
- 1-2 cups leftover chicken or turkey, cubed or shredded
- 1 cup frozen organic peas
- 1 cup frozen organic corn
- Sea salt/pepper to taste
- Melt the butter in your soup pot over medium/high heat, add the onion, carrot, and potato and stir in a big pinch of sea salt. Cook over medium-high heat for 10 minutes so the veggies soften and sweeten.
- Add the garlic and flour and stir to combine. Cook for 1 minute.
- Add the broth, coconut milk, parsley, thyme, red pepper flakes, and chicken, and bring to a simmer until the broth thickens from the flour. This takes a few minutes.
- Add the peas and corn and simmer a few minutes until they thaw. Add sea salt and pepper to your taste.
- Garnish with more parsley, and pie crust biscuits or regular biscuits if you choose. See the above notes on biscuit options for more details.
More real food recipes you might like ::
- Chipotle Chili (Stovetop OR Instant Pot)
- GF Pumpkin Biscuits (Easy Blender Batter!)
- How to Slow Roast A Pastured Chicken
- Grain Free Herb Butter Biscuits (Easy Blender Batter)
- Simple Split Pea Soup (Stovetop OR Instant Pot)
- How to Slow Roast a Grass-fed Roast
- Winter Vegetable Soup (Stovetop OR Instant Pot)