This vegan chicken pot pie soup has all the cozy flavors of classic chicken pot pie. With comforting veggies, creamy broth, and tender vegan chicken. Everything you love about pot pie, in soup form.
I LOVED pot pie as a kid. This warm, steamy personal pie of goodness. Oh my! The decadence!
The idea of pot pie is always so appealing to me, but the amount of time it takes to make a real pot pie always dissuades me from making one.
So I made the next best thing: pot pie soup.
This vegan chicken pot pie soup is like all the delicious insides of a pot pie. You can serve with a biscuit, or even a slice of bread if you want. Or just enjoy the creamy delights of pot pie filling!
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Why You'll Love This Vegan Chicken Pot Pie Soup
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free. Easily made gluten-free as well!
- Easier than pot pie - no making a crust or waiting hours for the dish to bake
- Comfort in a bowl - Creamy, hearty, and nostalgic with classic pot pie flavors
- One-pot meal - Easy to make and packed with protein and veggies
- Customizable - Use any veggies or vegan protein you like
Ingredient Notes & Substitutions
- Vegan Chicken: I made my vegan seitan chicken, which is super quick and can be baked while you start prepping the soup. You can also add some beans, or a vegan chicken substituted like Abbot's
- Carrots, Celery, Onion: the base of the soup! I call for these all to be small diced so you get those small chunks, like a classic pot pie
- Garlic
- Russet Potatoes: I love potatoes in this dish to help with the creamy texture. Feel free to leave them out for a lighter soup. Russets work well here because they break down into the soup. If you want more intact chunks, choose yellow potatoes.
- Flour: all purpose, gluten-free all purpose, or oat flour all work well
- Herbs & Spices: thyme, rosemary, salt, pepper
- Vegetable Broth: veggie broth or stock are both great here
- Non-Dairy Yogurt or Sour Cream: I used Kite Hill's plain unsweetened Greek yogurt for a bit of extra protein. You can also use a creamy milk like oat milk, but it won't be as thick
- Peas & Corn: I use the frozen versions of both these veggies to keep it easy. You can also buy a peas, carrots, and corn medley and omit the fresh carrots
- Vegan Biscuits or French Bread: optional for serving
Step-By-Step Instructions
Step 1. Prepare the seitan chicken or vegan chicken of choice.
Step 2. Heat a large pot or dutch oven over medium heat. Add the carrots, celery, onion, and garlic. Cook for 5 minutes, until starting to soften.
Step 3. Add the potatoes, flour, thyme, rosemary, salt, and pepper. Toss to coat the vegetables.
Step 4. While stirring, add the broth, then the yogurt. Bring to a simmer and cook for 15 minutes.
Step 5. Stir in the chicken, peas, and corn. Cook 5 minutes longer.
Step 6. Serve with a vegan biscuit or French bread.
FAQ & Expert Tips
Yes! Use gluten-free flour as the thickener and a gluten-free vegan protein, like beans, or Abbot's chicken, instead of the seitan.
Store in an airtight container for up to a week.
Recipe Prayer
Thank you God for this hearty soup that nourishes our bodies and keeps us warm in cold weather. We praise you for your generosity. Amen.
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📖 Recipe
Vegan Chicken Pot Pie Soup
Ingredients
- ½ Recipe Vegan Seitan Chicken 3 servings vegan chicken of choice
- 3 Medium Carrots peeled and small diced
- 2 Stalks Celery small diced
- 1 Medium Yellow Onion small diced
- 4 Cloves Garlic minced
- 1 Pound Russet Potatoes peeled and diced
- ⅓ Cup Flour can use all purpose, gluten-free all purpose, or oat
- 1 Teaspoon Dried Thyme Leaves
- 1 Teaspoon Dried Rosemary Leaves
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 4 Cups Vegetable Broth
- 1 Cup Non-Dairy Yogurt or Sour Cream I used Kite Hill's plain unsweetened Greek yogurt; you can also use a creamy milk like oat milk, but it won't be as thick
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- Vegan Biscuits or French Bread optional, to serve
Instructions
- Prepare the seitan chicken or vegan chicken of choice.
- Heat a large pot or dutch oven over medium heat. Add the carrots, celery, onion, and garlic. Cook for 5 minutes, until starting to soften.
- Add the potatoes, flour, thyme, rosemary, salt, and pepper. Toss to coat the vegetables.
- While stirring, add the broth, then the yogurt. Bring to a simmer and cook for 15 minutes.
- Stir in the chicken, peas, and corn. Cook 5 minutes longer.
- Serve with a vegan biscuit or French bread.
Nutrition
Nutrition information is an estimate.
Shannon
I am going to make it this weekend! It sounds amazing! I also love pot pie. How much vegan sour cream would you recommend? Would it be the same as the yogurt? Thanks for such a delicious recipe 😋
Elizabeth
You can use the same amount of sour cream as the yogurt! The yogurt I used for the dish has a sour flavor, and I did not have any issues with it being too sour or anything like that. Let me know how you like the recipe!
Shannon
Wow! Thank you for such a quick response! I will definitely let you know how it goes! Have a wonderful day 😀
Elizabeth Wood
This soup is so delicious!! I made it with soy curls for my vegan chicken option and served it to my husband and my son and his wife, none of whom are vegan, and they loved it. Thank you, Elizabeth, for another delicious recipe! And for always including a prayer!! I’m a Catholic plant-based Elizabeth, too! 🙂
Elizabeth
Wow! Lovely to connect with another plant-based Catholic Elizabeth!! I'm so glad you and your family enjoyed the soup!