Vegan Pot Pie Soup

This post may contain affiliate links. Please read my disclosure policy for more information.

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 quick, 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

• Filled with savory, herb-filled flavor
• No meat and no dairy are needed here!
• So easy to make and ready in just 35 minutes
• Tastes just like a classic pot pie but, in soup form
• It’s so filling with hearty veggies and vegan chicken

Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!

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 or whole wheat 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.

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 and coat the vegetables with flour.

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.

Add the frozen vegan chicken and peas to the chowder. Cook for 4-5 more minutes until they are heated through.

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.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.