Vegan Chicken Pot Pie Soup

5 from 3 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Servings:

Calories: 246kcal

Author: Alissa Saenz

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

US Customary - Metric

Instructions

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.
Stir in the seitan. Cook the seitan with the veggies, stirring occasionally, until it just starts to brown in some spots.
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.
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.
Stir in the peas and coconut milk. Continue simmering the soup for about a minute.
Remove the soup from heat and season it with salt and pepper to taste.
Ladle the soup into bowls and serve with oyster crackers.

Notes

Nutrition information does not include crackers.

Nutrition