Vegan Chicken Pot Pie Soup

Cozy & Creamy Vegan Chicken Pot Pie Soup

There’s something magical about a warm bowl of soup on a chilly day, especially when it’s inspired by a comfort food classic like chicken pot pie. This Vegan Chicken Pot Pie Soup has all the creamy, hearty goodness of the traditional dish—minus the crust. Instead, it’s packed with tender soy curls, a rich cashew cream base, and a medley of aromatic vegetables, all swimming in a savory, herb-infused broth.

If you love pot pie but want something lighter and easier to make, this soup is for you! It’s dairy-free, completely plant-based, and full of nourishing ingredients that will leave you feeling satisfied and cozy with every spoonful.

Why You’ll Love This Soup

– Classic Comfort, Veganized – This soup delivers all the nostalgic flavors of chicken pot pie without any animal products. It’s creamy, hearty, and soul-warming!

– Protein-Packed & Filling – Thanks to soy curls, this soup has a satisfying texture and plenty of plant-based protein to keep you full.

–Rich & Creamy (Without Dairy!) – The secret to the velvety broth? A homemade cashew cream that adds a luscious, buttery smoothness without any heavy cream.

–Easy to Make & Meal Prep Friendly – It comes together in one pot and tastes even better the next day, making it perfect for leftovers or meal prep.

–Pairs Perfectly with Bread or Biscuits – Scoop it up with crusty bread or serve with flaky vegan biscuits for the ultimate cozy.

Final Thoughts

This Vegan Chicken Pot Pie Soup is the perfect balance of creamy, savory, and comforting. It brings all the nostalgic flavors of a classic chicken pot pie into an easy, one-pot meal that’s packed with plant-based goodness. Whether you’re curling up on a chilly evening or looking for a satisfying meal prep option, this soup will quickly become a favorite in your recipe collection.

So, grab a bowl, dip in some bread, and enjoy pure, plant-based comfort!

Let me know in the comments—what’s your favorite cozy soup?

Vegan Brownies- with a hint of coffee

Course: Dinner, SoupsCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• For the Soup Base:

• 4 tbsp vegan butter

• 2 tsp minced garlic

• 1 medium onion, diced

• 3 stalks celery, diced

• 2 medium carrots, diced

• 2 tsp dried thyme

• Pinch of turmeric

• Salt and pepper, to taste

• ¼ cup all-purpose flour

• ½ cup white wine

• 5 cups plant-based chicken stock

• 1 cup soy curls, rehydrated in warm water for 10 minutes and drained

• ½ cup cashew cream (see below)

• ¼ cup fresh parsley, chopped

• For the Cashew Cream:

• 1 cup raw cashews, soaked for at least 2 hours or boiled for 10 minutes

• ½ cup water

• 2 tbsp lemon juice

• ½ tsp salt

• For Serving (Optional):

• Crusty bread or vegan biscuits for dipping

• Instructions

• Prepare the Cashew Cream

Directions

• For the Cashew Cream: Blend the soaked cashews, water, lemon juice, and salt until smooth. Set aside.
• For the Soup Base: In a large pot, melt the vegan butter over medium heat. Add the garlic, onion, celery, and carrots. Sauté for 5-7 minutes until softened.
• Stir in the thyme, turmeric, salt, and pepper. Cook for another minute.
• Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
• Slowly pour in the white wine, stirring constantly to prevent lumps. Let it cook for a minute.
• Gradually add the plant-based chicken stock, stirring continuously. Bring to a gentle simmer and cook for about 10 minutes until slightly thickened.
• Stir in the soy curls and cashew cream, letting the flavors meld for another 5 minutes.
• Add the fresh parsley, adjust seasoning as needed, and remove from heat.

Notes

• The soup can be stored in the fridge for 5 days. It will thicken as it sits, so adding a little water or stock when reheating is a good idea.
• Serve with biscuits or buttered bread.