Curl up to a cozy delicious bowl of Vegan Pot Pie Soup! This thick and 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 classic Vegan Chicken Pot Pie and my popular Gnocchi Soup. And if this is your type of meal, be sure to check out my Pot Pie Topped With Puff Pastry!

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 or nutritional yeast 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

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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 thickest 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. Find the full recipe with exact measurements 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 into a smooth consistency. 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 delicious 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

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Up close up image of veggie pot pie soup.

Vegan Pot Pie Soup

Curl up to a 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 delicious soup is perfect for busy weeknights or chilly days.

5 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 223kcal

Ingredients

3 tablespoon vegan butter
½ medium yellow onion, diced
2 medium carrots, peeled & sliced
3 medium garlic cloves, minced
⅓ cup all-purpose flour
2 cups plant milk
1 tablespoon cornstarch
2 medium yukon gold potatoes, diced
3 cups low-sodium vegetable broth, or bouillon + water
1 teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon pepper
½ tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary
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 delicious drop!

Video

Notes

Yields 7 cups

Nutrition

The nutrition information is estimated and can vary depending on brands and measurements used.

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