Vegan Pot Pie Soup

This thick and creamy vegan pot pie soup is filled with veggies, vegan chicken, and fresh herbs. It’s just like the classic but in soup form!


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.

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. 

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

Enjoy! Click the link below for the full recipe and other helpful tips.

Subscribe to receive more delicious vegan recipes!