• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Easy Chickpeasy
  • HOME
  • ABOUT
  • PRESS
  • NEWSLETTER
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • HOME
  • ABOUT
  • PRESS
  • NEWSLETTER
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • PRESS
    • NEWSLETTER
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • A loaf of pumpkin bread, with a a few slices leaning against the loaf.
      Easy Vegan Banana Pumpkin Bread (Gluten-Free Tested!)
    • A bowl of zucchini pasta, topped with walnuts and fresh parsley.
      Easy Creamy Vegan Zucchini Pasta
    • Several muffins with golden tops, bright raspberries, and crisp almonds tightly packed together.
      Easy Vegan Raspberry Almond Muffins (Gluten-Free Friendly)
    • A bowl each of lentil pasta salad, vegan cobb salad, taco salad, and lentil salad.
      How To Make Filling Vegan Salads + 21 Hearty Recipes
    • Fruit salad of canteloupe, strawberries, blueberries, green grapes, and clementines with fresh mint dressing.
      Easy Summer Fruit Salad with Vegan Dressing
    • Plate of fruit salad with mint dressing and garnished with small mint leaves.
      Fresh Maple Lemon Mint Fruit Salad Dressing (Vegan)
    • Mother earth latte, with layered green amd blue effect, on a serving tray with a second latte nearby.
      Cold-Brewed Mother Earth Latte (Matcha and Butterfly Pea Flower)
    • A couple muffins on a serving board with a few oats sprinkled over top and a glass of milk.
      Easy Vegan Banana Oat Muffins (Gluten Free Tested!)
    • Bowl of cashew pesto with a spoon tucked in.
      Easy Vegan Cashew Pesto (without Pine Nuts)
    • Serving bowl of lentil pasta salad with serving spoons tucked in.
      Creamy Pesto Red Lentil Pasta Salad (vegan, gluten-free)
    • Sushi bake in a casserole dish topped with avocado, cucumbers, sesame seeds, and green onions with a fork and knife nearby.
      Easy Vegan Sushi Bake with Soy Curls
    • A slice removed from a cookie cake.
      Easy Vegan Chocolate Chip Cookie Cake (gluten-free friendly)
    Home » Mains

    Easy Vegan Chicken Pot Pie Soup (slow cooker friendly)

    Published: Oct 6, 2023 by Tori Vasko, RD · This post contains paid links · 2 Comments

    Jump to Recipe - Print Recipe

    This easy vegan chicken pot pie soup is a comfort food classic, but in vegan soup form. Thanks to frozen veggies and simple ingredients, this cozy soup is quick to throw together any day of the week. Plus, it's slow cooker friendly!

    Bowl of pot pie soup with a spoon tucked in.
    Jump to:
    • You Will Love This Recipe
    • Ingredients and Substitutions
    • Why Soy Curls?
    • Instructions
    • Variations
    • Storage
    • Tips
    • FAQ
    • Recipe

    You Will Love This Recipe

    • It's super simple: This soup is practically effortless to prepare. Just do some minimal chopping, toss the ingredients into your pot or slow cooker, and let it work for you. I just love cozy vegan slow cooker meals! 
    • It's the perfect creamy texture: Get ready to fall in love with this soup's hearty, rich texture. It's comfort in a bowl!
    • It's healthed up: I've swapped out traditional heavy cream, chicken broth, and butter for plant-based alternatives, reducing the amount of saturated fat and the environmental impact.

    Ingredients and Substitutions

    Labeled ingredients for vegan pot pie soup.
    • Olive oil: I love olive oil for its heart-healthy properties, but you can use vegan butter or your preferred cooking oil. 
    • Soy curls: A great source of protein and fiber, with a texture I would liken to tender dark meat chicken, soy curls are a fantastic meat alternative to keep in your vegan cooking arsenal. Feel free to substitute with your favorite plant-based meat alternative if you'd prefer. 
    • No chicken base: This forms the flavorful base of our soup. You can also use veggie broth and some poultry seasoning if you'd like. 
    • Celery: Vegetal and earthy celery is a classic in this comforting recipe. 
    • Mixed vegetables: Classic pot pie veggies like carrots, green peas, green beans, and corn can all be found in a bag of frozen veggies for the easiest prep possible. 
    • Potatoes: I love Yukon gold potatoes, but any starchy potato, such as russet, will do.
    • Coconut milk: Make a creamy soup with luscious coconut milk. If you'd prefer, you can also use cashew cream (like I use in my white lasagna soup) or vegan cream. 
    • Seasonings: Onion powder, garlic powder, thyme, and black pepper add the classic flavor of pot pie filling. 
    • White wine vinegar: A small amount of vinegar adds an acidic pop that helps to enhance all those hearty flavors!
    • Fresh parsley: Fresh herbs add brightness to the dish to balance this rich soup. 

    Why Soy Curls?

    Soy curls have a fantastic texture and are often used as a plant-based alternative to chicken or even beef, like in my vegan ginger beef! They're also rich in protein and fiber, gluten-free, shelf-stable, and very versatile, as they can be soaked in various marinades or broths to take on unique flavors. If you'd prefer to use a different vegan protein source, you are welcome to! Seitan, chick'n, or even chickpeas could all easily replace the soy curls in this dish. 

    Instructions

    Stovetop

    Celery in oil and rest of ingredients added to pot in step two.

    Step 1: Add the olive oil and celery to a large soup pot and cook the celery over medium heat for 3-5 minutes.

    Step 2: Add the seasonings, no chicken base, water, mixed veggies, soy curls, and potatoes. 

    Soup after cooking, and soup with coconut milk and vinegar added.

    Step 3: Turn the heat up to high until the soup begins to simmer. Then, turn the heat to low and allow it to simmer for about 30 minutes.

    Step 4: Use the back of a spoon to smash some of the potato pieces for a heartier soup texture. Stir in the coconut milk, then the white wine vinegar. 

    Soup topped with parsley and a bowl of soup.

    Step 5: Top with fresh parsley and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers. 

    Slow Cooker

    No chicken base mixed into water and ingredients added to slow cooker.

    Step 1: Turn the slow cooker on high. Add the water and stir the no chicken base into the water.

    Step 2: Add all the ingredients except the soy curls, coconut milk, white wine vinegar, and parsley to a slow cooker.

    Cooked ingredients and soy curls added to slow cooker.

    Step 3: Cook on high for 4-5 hours or low for 6-8 hours.

    Step 4: 5 minutes before serving, use the back of a spoon to smash some of the potato pieces for a heartier soup texture. Then, stir in the soy curls.

    Coconut milk and vinegar added to the soup, and parsley on soup.

    Step 5: Turn off the slow cooker and stir in the coconut milk, followed by the white wine vinegar.

    Step 6: Top with parsley, and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers. 

    Variations

    • Pie Crust Toppers: To get a little extra fancy on a special occasion, cut puff pastry into shapes with cookie cutters, bake them, and place them on top of the soup to add pastry like a traditional pot pie. 
    • Lighter soup: Instead of coconut milk, add unsweetened plant milk such as soy, almond, or oat milk. 
    • Veggie pot pie soup: Choose chickpeas or white beans instead of the soy curls. 

    Storage

    Bowl of pot pie soup with a couple of spoons and toppings nearby.
    • Make-Ahead: You can prepare this soup a day or two in advance and store it in the fridge in an airtight container.
    • Store: Leftovers can be kept in an airtight container in the fridge for up to 5 days.
    • Reheat: Use a large pot over medium heat to reheat leftovers until heated through. Consider adding a splash of unsweetened plant-based milk if the soup looks dry.

    Tips

    • Use a kettle for an even quicker meal. I love to heat up the water in my electric kettle while I start this soup so that when I add the water and no chicken base, I know the soup will begin to simmer very quickly. I also use this trick when I am a little late in getting my slow cooker going. 
    • Lover of vegan comfort food? Same. Try Monica's vegan beef stroganoff or my vegan baked spaghetti next!
    • Eco Tip: Finely chop pretty much any veggies lurking in the back of your fridge and toss them into this soup to minimize food waste! 

    FAQ

    What type of plant-based "chicken" works best for this soup?

    I love soy curls for this recipe, but chickpeas or white beans, seitan, or other pre-made meat alternatives can all work well. Consider reducing the amount of water by a couple cups if you choose one of these, though.


    Can I use different vegetables in Vegan Chicken Pot Pie Soup?

    Definitely, and I encourage you to. Just chop the veggies into bite-sized or smaller pieces and toss them in. 

    Can I use an Instant Pot for this recipe?

    Absolutely! You can use your insta pot to pressure cook this soup for about 10 minutes instead of the 30 minutes of simmering.

    Is this vegan pot pie soup gluten-free?

    This soup can easily be made gluten free by substituting the no chicken base for a gluten-free vegetable broth or a different brand, like hella vegan's no chick bouillon. 

    Recipe

    Bowl of pot pie soup with a spoon tucked in.

    Vegan Chicken Pot Pie Soup (stovetop or slow cooker)

    A comfort food classic in cozy soup form.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 354kcal
    Prevent your screen from going dark

    Ingredients

    • 1 Tablespoon olive oil
    • 3 stalks celery, sliced
    • 2 teaspoons onion powder (or 1 yellow onion, diced)
    • ¾ teaspoon garlic powder (or 6 cloves garlic, minced)
    • ½ teaspoon fresh cracked black pepper
    • ½ teaspoon thyme
    • 6 cups water (or vegetable stock/broth if omitting a base/bouillon)
    • 2 Tablespoons better than bouillon no chicken base (or preferred bouillon/base)
    • 2 yukon gold potatoes, peeled and cut into ½ inch cubes (or ~½ pound of preferred starchy potato)
    • 1 (10-12 ounce) bag frozen mixed vegetables (or about ¾ cup each of diced carrots, cut green beans, corn, and green peas)
    • 1 (8 ounce) bag soy curls
    • 1 (15 ounce) can coconut milk
    • 1 Tablespoon white wine vinegar
    • ¼ cup fresh parsley, chopped

    Optional topping

    • vegan crackers, puff pastry, biscuits, or crusty bread.

    Equipment

    Large Pot (or)
    Slow Cooker

    Instructions

    Stovetop

    • Add the olive oil and celery to a large soup pot and cook the celery over medium heat for 3-5 minutes. If you are using fresh onion and garlic, add them at this time as well.
    • Then, add the seasonings, no chicken base, water, mixed veggies, soy curls, and potatoes. Stir until the base has dissolved into the water.
    • Turn the heat up to high until the soup begins to simmer. Then, turn the heat to low, cover, and allow it to simmer for about 30 minutes.
    • Turn off the heat. Use the back of a spoon to smash some potato pieces and mix them. Stir in the coconut milk, then the white wine vinegar. 
    • Top with fresh parsley and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers.
    • Store leftover soup in an airtight container in the fridge for up to 5 days.

    Slow Cooker

    • Turn the slow cooker on high. Add the water and stir the no chicken base into the water.
    • Add all the ingredients except the soy curls, coconut milk, white wine vinegar, and parsley to a slow cooker.
    • Cook on high for 4-5 hours or low for 6-8 hours.
    • 5 minutes before serving, use the back of a spoon to smash some of the potato pieces for a heartier soup texture. Then, stir in the soy curls.
    • Turn off the slow cooker and stir in the coconut milk, followed by the white wine vinegar.
    • Top with parsley, and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers. 
    • Store leftover soup in an airtight container in the fridge for up to 5 days.

    Notes

    • Nutritions facts will vary based on brands and substitutions. 
    • Try Hella Phat Vegan's No Chicken Bouillon Powder for a vegan chickenless base that is also certified gluten free. 
    • If using a hydrated meat alternative, decrease the water by 2 cups and the no chicken base by 2 teaspoons. 

    Nutrition

    Calories: 354kcal | Carbohydrates: 31g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 712mg | Potassium: 1059mg | Fiber: 11g | Sugar: 3g | Vitamin A: 4830IU | Vitamin C: 27mg | Calcium: 845mg | Iron: 2mg
    Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!

    This recipe was adapted from Preppy Kitchen's Chicken Pot Pie Soup.

    More Mains

    • Big serving bowl of chickpea dill quinoa salad.
      Creamy Chickpea Dill Quinoa Salad (Vegan)
    • Plate of chickpea pasta salad with a fork tucked in.
      Easy Vegan Chickpea Tuna Pasta Salad
    • Sliced wrap on a cutting board with a second unsliced wrap nearby.
      Crispy Vegan Buffalo Chicken Wraps with Soy Curls
    • Two jars of overnight oats topped with peanut butter, blueberries, maple syrup, toasted coconut, and granola.
      Creamy Overnight Oats Without Milk - 3 Ways (Vegan)

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. John

      October 06, 2023 at 6:59 pm

      5 stars
      so good fresh out of the cooker with some oyster crackers on top 😋

      Reply
      • Tori

        October 07, 2023 at 2:12 pm

        Good to hear. Thanks John!

        Reply

    Primary Sidebar

    Tori, smiling and holding a mug of coffee

    Hi, I'm Tori! I'm a Registered Dietitian with a passion for sharing plant-based recipes. I love getting creative with cooking, dancing in the kitchen, and a good cup of coffee.

    More about me →

    Popular

    • Bowl of vegan pot pie soup, BBQ soy curl pizza, soy curl sloppy joe, and a bowl of vegan ginger beef on rice.
      25 Best Soy Curl Recipes

    • Bowl of tahini dill dressing with carrot sticks and potato chips.
      Creamy Vegan Tahini Dill Dressing (Dairy Free)

    • Iced butterfly pea matcha with swirls of blue matcha and white milk.
      Cold Brewed Butterfly Pea Matcha Latte

    • Dirty matcha latte on a coaster with some coffee beans nearby.
      Easy Iced Dirty Matcha Latte (Matcha Coffee Latte)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Easy Chickpeasy

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.