Chicken Pot Pie Soup Recipe Vegan Made Easy and Delicious

When the weather turns chilly and comfort food cravings hit, nothing warms the soul quite like a creamy, hearty bowl of chicken pot pie. But what if you’re following a vegan lifestyle or simply want to enjoy a plant-based version of this classic dish?

Enter our Vegan Chicken Pot Pie Soup recipe — a delightful twist that captures all the cozy flavors without any animal products. This soup is packed with tender vegetables, savory herbs, and a rich, creamy base that mimics the beloved pot pie filling perfectly.

Whether you’re vegan, vegetarian, or just looking to try something new and nourishing, this recipe is sure to become a staple in your kitchen.

With simple ingredients and straightforward steps, you can whip up a comforting bowl in under an hour. Plus, it’s versatile enough to adapt to your favorite veggies or plant-based “chicken” alternatives.

Ready to warm up with a bowl of wholesome deliciousness? Let’s dive into this satisfying vegan take on a classic comfort food!

Why You’ll Love This Recipe

This vegan chicken pot pie soup is a perfect blend of cozy and nutritious. Unlike traditional pot pies, this soup cuts down on prep time and cleanup while still delivering all that rich, creamy flavor you crave.

It’s loaded with hearty vegetables like carrots, peas, and potatoes, plus plant-based “chicken” for that familiar texture and taste.

Made with a luscious cashew cream base, this soup is both dairy-free and gluten-free (if you use gluten-free flour), making it suitable for various dietary needs. It’s a one-pot wonder that’s ideal for meal prep or a quick weeknight dinner.

The comforting aroma will fill your kitchen, and the flavors will satisfy even non-vegans at your table. Plus, it’s easily customizable, so you can swap ingredients to suit your taste or pantry.

Ingredients

• 1 cup cooked chickpeas (for added protein and texture)
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced potatoes (Yukon gold or red potatoes work great)
• 1 cup diced celery
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup diced mushrooms (optional for “umami” flavor)
• 1 1/2 cups plant-based chicken substitute (such as seitan, tempeh, or soy curls)
• 4 cups vegetable broth
• 1 cup unsweetened cashew cream (blend soaked cashews with water)
• 3 tbsp all-purpose flour (or gluten-free flour)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp sage
• Salt and black pepper to taste
• Fresh parsley for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Blender or food processor (for cashew cream)
• Wooden spoon or spatula
• Serving bowls

Instructions

1. Prepare the cashew cream: Soak 1/2 cup raw cashews in hot water for 20 minutes. Drain and blend with 1/2 cup water until smooth and creamy. Set aside.
2. Sauté the aromatics: Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Cook until softened and fragrant, about 5-7 minutes.
3. Add the vegetables: Stir in the diced carrots, potatoes, and plant-based chicken substitute. Cook for another 5 minutes, stirring occasionally.
4. Create the roux: Sprinkle 3 tbsp flour over the veggies and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
5. Pour in the broth: Gradually add 4 cups of vegetable broth while stirring to avoid lumps. Bring the soup to a gentle boil, then reduce heat to simmer.
6. Add herbs and seasoning: Stir in thyme, rosemary, sage, salt, and black pepper. Let the soup simmer for 15-20 minutes, or until potatoes are tender.
7. Finish with cashew cream: Stir in the prepared cashew cream to add richness and a velvety texture. Heat through for 5 minutes but do not boil.
8. Add peas and chickpeas: Stir in frozen peas and cooked chickpeas. Cook for an additional 5 minutes to warm them through.
9. Adjust seasoning: Taste and add more salt or pepper if needed.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with chickpea flour or a gluten-free blend.

Try swapping plant-based chicken with cubed tofu or tempeh for different textures.

Add a splash of nutritional yeast for a cheesy, savory boost.

For extra creaminess, stir in a tablespoon of vegan butter or coconut cream.

Make it heartier by adding cooked brown rice or quinoa just before serving.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a slice of crusty artisan bread or a fresh green salad for a balanced meal. For a cozy touch, serve with a sprinkle of vegan parmesan cheese or some homemade croutons.

If you want to keep it light, a side of steamed greens or roasted Brussels sprouts complements the flavors nicely.

Looking for more comforting vegan recipes? Check out our Thelma Sanders Squash Recipe for a warming side dish or the hearty Passover Zucchini Kugel Recipe that’s perfect for any occasion.

Also, don’t miss the delightful Pecan Crackers Recipe for a crunchy snack to enjoy alongside your soup.

Conclusion

This vegan chicken pot pie soup is a nourishing, heartwarming dish that brings all the best parts of traditional pot pie into a comforting bowl. It’s a versatile recipe that fits well into plant-based diets without sacrificing flavor or texture.

Whether you’re making it for a cozy family dinner or meal prepping for the week, it combines wholesome ingredients with a creamy broth that soothes and satisfies.

By using simple pantry staples and fresh vegetables, you can enjoy a delicious, plant-based comfort food classic any time of year. So next time you want that pot pie taste without the fuss, give this vegan soup a try — it’s sure to become a favorite in your recipe rotation.

Happy cooking!

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