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! 


Sauté the onions and carrots for 3-4 minutes. 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. 

Add the frozen vegan chicken and add them to the soup along with the peas. Cook for 4-5 minutes.

Enjoy the soup with a baguette, biscuits, crackers, bread, or anything that will help you scoop up every last drop!

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

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