Pot Pie Soup Recipe


Makes 6 servings | Gluten free 

Step 1

4 Tbsp butter (or avocado oil)
½ cup onion (about ½ medium onion), diced or frozen
1 clove garlic, minced

Step 2

½ c. tapioca flour
1 tsp salt or garlic salt
1 tsp paprika
5 c. chicken broth
¾ c. heavy cream (or coconut milk)

Step 3

3 c. broccoli, chopped or frozen
4 c. green beans, frozen or fresh cut into 1" pieces
1 c. peas, frozen
1 ½ cup carrots (about 3 carrots), peeled and diced
1 bay leaf
5 c. cooked (shredded or cubed) turkey (or 2 lb. cooked chicken breast)


  1. In a large pot or Dutch oven, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
  2. Add the minced garlic and cook for about 1 minute.
  3. Stir in tapioca flour, salt, pepper and paprika until lightly browned, about 1 minute.
  4. Slowly stir in chicken broth and heavy cream or coconut milk.
  5. Stir in broccoli, green beans, peas, and carrots. Add bay leaf.
  6. Simmer over medium heat until thickened and vegetables are tender, stirring often.
  7. Stir in the turkey and turn to low heat, continue cooking until turkey is warmed through.
  8. Season with additional salt and pepper to taste.

Note:  If you’d like a thicker soup make a slurry with the tapioca flour by mixing 1-2 tbsp tapioca flour with 2 tbsp water. Slowly stir into the pot of soup. This can be done at step 7.

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