Curl up to a delicious cozy bowl of Vegan Pot Pie Soup! A thick creamy chowder is filled with veggies, vegan chicken, and fresh herbs. It’s just like the classic but in soup form! This comforting bowl of love is perfect for busy weeknights and one that everyone will devour.
My family absolutely loves this homemade veggie pot pie soup all year long, but especially on chilly fall or winter days.
I think it’s a cross between my Vegan Chicken Pot Pie and my popular Gnocchi Soup.
This lick-your-bowl-worthy recipe is filling and totally customizable with any of your favorite vegetables. I also like to sprinkle in a handful of vegan chicken for an even heartier bite.
You can add in any fresh herbs you have on hand and maybe some vegan cheese to make it cheesy!
Reasons To Love This Recipe
- So flavorful
- Hearty & filling
- Vegan, dairy-free
- Quick & easy to make
- Tastes just like a classic pot pie
Ingredients and Substitutions
- Vegan Butter - Sauté the veggies in your favorite plant-based butter to give the soup a buttery taste.
- Onion - I like yellow or sweet onion here best, but white would work too.
- Carrots - So healthy and delicious! Feel free to add more if you’d like.
- Garlic - Freshly minced garlic is amazing here, but powdered can be used in a pinch.
- Potatoes - My favorites for pot pie soup are buttery soft Yukon gold potatoes but russet works too.
- Flour - A little bit of all-purpose flour is used to thicken the soup. A 1-to-1 gluten-free can be used as an alternative.
- Plant-Based Milk - Soy milk provides the smoothest consistency, although any other full-fat vegan milk will be just fine.
- Cornstarch - Another thickening agent. Arrowroot powder works as well.
- Broth - Use either vegetable broth or mix vegan Better Than Bouillon with water instead.
- Seasoning - Just salt, pepper, and poultry seasoning are all you need. Despite the name, poultry seasoning is vegan.
- Rosemary - Fresh rosemary is incredible in this pot pie stew. Feel free to add in others or change it up with other herbs such as thyme or parsley.
- Peas - Frozen peas add a pop of color and nutrients.
- Vegan Chicken - This ingredient is optional. I really like to add Gardein Chick’n pieces.
How to Make Vegan Pot Pie Soup
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Cut the onions, carrots, garlic, potatoes, and rosemary. Gather the other ingredients because the soup cooks fast. However, leave the vegan chicken and peas in the freezer for now.
Heat a large pot over medium-high heat. Melt the vegan butter into it, then add the onions and carrots.
Sauté the onions and carrots for 3-4 minutes or until the onions become translucent. Add the garlic to the pot and stir as it cooks for a minute.
Lower the heat to medium and add the flour. Stir the flour in for 1 minute as the vegetables become coated.
Mix the cornstarch into the plant-based milk until the lumps dissolve. Add this to the pot along with the broth, seasoning, and potatoes. Stir everything together.
Cook the soup uncovered for 15-20 minutes or until the potatoes are fork-tender. The soup will become thick and creamy during this time.
Break the frozen vegan chicken into bite-sized pieces and add it to the chowder along with the peas. Cook for 4-5 more minutes until they are heated through. Adding these at the last minute helps to keep them from getting too soft.
Enjoy the soup with a baguette, biscuits, crackers, bread, or anything that will help you scoop up every last drop!
Recipe Add-In Ideas
- Celery
- Chives
- Mushrooms
- Frozen corn
- Green Beans
- Vegan turkey
- Vegan cheese
- Kale or spinach
No-Waste Ideas
- Make Cheesy Scalloped Potatoes or Potato Soup with leftover potatoes.
- Use remaining carrots and onions to make Stir Fry Noodles or Poke Bowls.
Storage & Reheating
Store the soup in a covered dish, in the refrigerator for 3 days. You can also freeze it for 2 months. Reheat it in the microwave or stovetop until heated through.
Related Cozy Vegan Recipes
I hope you loved this Vegan Chicken Pot Pie Soup! Please leave a star rating and comment below.
Vegan Pot Pie Soup
Ingredients
- 3 tablespoon vegan butter
- 1 cup yellow onion, diced (~ ½ medium onion)
- 1 cup carrots, peeled & sliced (~2 carrots)
- 1 ½ teaspoon garlic, minced (3 cloves)
- ⅓ cup all-purpose flour
- 2 cups plant milk (full-fat such as soy)
- 1 tablespoon cornstarch
- 2 cups yukon gold potatoes, diced (~2 medium potatoes)
- 3 cups vegetable broth, low-sodium
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon fresh rosemary, chopped
- 1 cup frozen peas
- 8-12 ounce frozen vegan chicken (optional)
Instructions
- Cut the onions, carrots, garlic, potatoes, and rosemary. Gather the other ingredients except for the frozen vegan chicken and peas.
- Heat a large pot over medium-high heat. Melt the vegan butter into it, then add the onions and carrots. Sauté the onions and carrots for 3-4 minutes or until the onions become translucent. Add the garlic to the pot and stir as it cooks for 1 minute.
- Lower the heat to medium then stir in the flour for 1 minute to coat the vegetables. Mix the cornstarch into the plant-based milk until smooth. Add this to the pot along with the broth, seasoning, rosemary, and potatoes.
- Stir occasionally as it cooks (uncovered) for 15-20 minutes or until the potatoes are fork-tender. The soup will become thick and creamy during this time.
- Break the frozen vegan chicken into bite-sized pieces and add them to the chowder along with the peas. Cook for 4-5 more minutes until they are heated through. Adding these at the last minute helps to keep them from getting too soft.
- Enjoy the soup with a baguette, biscuits, crackers, bread, or anything that will help you scoop up every last drop!
Video
Notes
- Flour - Can use a gluten-free 1-to-1 alternative
- Plant-Based Milk - Soy milk provides the creamiest consistency, but another full-fat vegan milk can be used
- Broth - Use either vegetable broth or mix vegan Better Than Bouillon with water instead.
- Vegan Chicken - This ingredient is optional. I really like to add Gardein Chick’n pieces.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Tasha Vaughn
My family and I really enjoyed this recipe. I was amazed with the flavor combinations. I definitely will be adding this to our meal rotation.
Bonnie
Hi Tasha, I'm so happy to hear that you and your family liked it!
Angie
I made this today and it was really nice! It came out very creamy and satisfying. I think it would also make a wonderful vegan pot pie. Thanks so much for sharing this delicious recipe. My mom and I enjoyed our lunch today because of YOU!
Bonnie
Aww... that's so wonderful to hear, Angie! Thank you so much for your lovely feedback and I'm glad you and your mom enjoyed the soup!