My vegan “chicken” pot pie soup is the ultimate in comfort food! It tastes just like chicken pot pie, but is way easier to make, and is totally meatless and dairy-free. You’re going to want to make this delicious soup again and again!
Did you grow up eating chicken pot pie? It’s a major comfort food that so many readers tell me they miss. That’s why I created my vegan pot pie recipe. It’s so good! But like conventional chicken pot pie, it’s a little bit labor intensive to make. I know I don’t always have time to mess around with pie crust on a busy weeknight. The solution: vegan chicken pot pie soup.
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One of my favorite easy dinner hacks is to take a complicated recipe, and turn it into a soup. It works out pretty well most of the time! My vegan cabbage roll soup, vegan taco soup, and vegan stuffed pepper soup are just a few delicious examples.
For today’s vegan chicken pot pie soup, we’re using similar ingredients to those in my chicken pot pie recipe, and cooking them up in a creamy broth. Instead of pie crust, I topped my soup with some oyster crackers. It was so simple, but every bit as comforting and delicious as the chicken pot pie I enjoyed as a kid.
Ingredients You’ll Need
- Vegan butter. You can find this in the refrigerated section of most supermarkets, right near the regular butter.
- Onion.
- Carrots.
- Celery.
- Seitan. You can use store-bought seitan, or make your own using my homemade seitan recipe. If you choose the latter option, make the chicken flavor.
- Garlic.
- Flour. The recipe calls for all-purpose wheat flour, but some other varieties such as whole wheat pastry flour or an all-purpose gluten-free flour blend should work just fine.
- Vegetable broth. Pretty much any variety of vegetable broth will do, but I like this recipe best with a vegan chicken flavored broth, such as Imagine’s No Chicken Broth or Better Than Bouillon’s No Chicken Base.
- Yellow potatoes. You’re welcome to substitute another type of potato, such as red or Russet.
- Spices. You’ll need dried thyme and rubbed sage, which you can find in the spice aisle of most grocery stores.
- Frozen peas.
- Coconut milk. I created this recipe using full-fat coconut milk, from a can, but light coconut milk should work if you’re looking to reduce the fat or calorie content of the soup.
- Salt and pepper.
- Oyster crackers. We’re using these as a substitute for the crust you’d find in a pot pie. You could alternatively use some crusty bread, vegan dinner rolls, or vegan biscuits.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by doing all of your prep work! Chop the veggies and seitan, mince the garlic, and cut the potatoes.
Step 1: Melt your butter in a pot, then add diced onion, sliced carrots, and chopped celery. Cook everything for a few minutes, to start softening the vegetables.
Step 2: Add the seitan to the pot and cook it with the vegetables for a few minutes. It should start to brown.
Step 3: Add the flour and garlic. Stir everything up well and get the flour nice and evenly distributed over the seitan and vegetables.
Step 4: Add the broth, potatoes, and dried herbs. Bring the liquid to a boil, lower the heat, and let the soup cook until the vegetables and potatoes are tender.
Step 5: Stir in the peas and coconut milk. Let the soup simmer for another minute or so, just to heat up the ingredients that you just added.
Step 6: Take the pot off of heat. Season the soup with some salt and pepper. Give it a taste-test and adjust any other seasonings to suit your preference.
Your vegan pot pie soup is ready to enjoy! Ladle it into bowls and top each one with some crackers.
Leftovers & Storage
Leftover vegan chicken pot pie soup will keep in an airtight container in the refrigerator for about three days. It can be reheated in a pot on the stove, or by microwaving it in one to two minute increments.
Frequently Asked Questions
If you’re not a fan of seitan or can’t consume gluten, try substituting store-bought vegan chicken, mushrooms, or a can of beans, such as chickpeas.
Substitute all-purpose gluten-free flour for the wheat flour, and replace the seitan with a gluten-free alternative, such as chickpeas or mushrooms.
You can! An unsweetened vegan heavy cream substitute would work best. Violife and Silk both make these types of products. Other non-dairy milks will work, such as almond milk or oat milk, but your soup won’t be as rich and creamy. Read my guide to non-dairy milk for some guidance on choosing one!
More Comforting Vegan Soups
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Vegan Chicken Pot Pie Soup
My vegan “chicken” pot pie soup is the ultimate in comfort food! It tastes just like chicken pot pie, but is way easier to make, and is totally meatless and dairy-free. You’re going to want to make this delicious soup again and again!
Ingredients
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 8 ounces seitan, cut into approximately ½ inch chunks
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 5 cups vegetable broth
- 10 ounces yellow potatoes, cut into ½ to 1 inch pieces
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ½ cup frozen peas, thawed
- ½ cup full-fat coconut milk
- Salt and pepper, to taste
- Oyster crackers, for serving
Instructions
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Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Sweat the vegetables for about eight minutes, until they start to soften, stirring occasionally.
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Stir in the seitan. Cook the seitan with the veggies, stirring occasionally, until it just starts to brown in some spots.
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Add the garlic and flour. Stir the mixture well to coat the vegetables and seitan evenly in flour, and continue cooking everything for about one minute, until the garlic becomes very fragrant.
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Stir in the broth, potatoes, thyme, and sage. Bring the liquid to a boil, then lower the heat and let the soup simmer for about 20 minutes, stirring occasionally, until the vegetables are soft.
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Stir in the peas and coconut milk. Continue simmering the soup for about a minute.
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Remove the soup from heat and season it with salt and pepper to taste.
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Ladle the soup into bowls and serve with oyster crackers.
Notes
Nutrition information does not include crackers.
Nutrition
Serving: 1.5cups | Calories: 246kcal | Carbohydrates: 29g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1217mg | Potassium: 492mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4980IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 3mg
