Vegan Pot Pie Soup
We’re having some rainy weather here in San Francisco so it’s finally starting to feel like fall! This soup is a spin on one of my favorite cozy fall dishes, chicken pot pie. The savory, creamy soup is topped with a biscuit instead of pot pie crust and is perfect for tearing apart and dipping into the soup. This is like a warm hug in a bowl and I’ll be making this over and over!
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Makes 4-5 servings
Prep time: 15 min
Cook time: 25 min
What you’ll need
1 1/2 cups vegan chicken, shredded or chopped (Daring used here)
1/2 a yellow onion, diced
1 cup celery, diced
2/3 cup carrots, diced
8 cloves garlic, minced
Thyme, rosemary for seasoning
Black pepper
Salt to taste
4 cups no-chicken broth or vegetable broth
1 potato, diced
2/3 cup frozen or fresh peas
1/4 cup flour
1 can coconut milk, or 2 cups unsweetened plant milk of choice
4 tbsp butter
Steps
In a large pot on medium heat, melt the butter. Add in your mirepoix (onion, celery, carrots) and garlic and stir. Let cook for about 3 minutes or until softened and fragrant.
Sprinkle flour on top of the mirepoix, and stir to combine. Let sit for two minutes until flour is cooked. Stirring constantly, add in the broth bit by bit, followed by the milk. The soup should become thickened and creamy. Add rosemary, thyme, and black pepper to taste. Bring the mixture to a gentle boil.
When boiling, add diced potatoes to the soup and let simmer for around 15 minutes, or until potatoes are tender, making sure to stir every few minutes. When potatoes are done, add in your vegan chicken pieces (I cooked it in a pan beforehand) and peas. Taste and season with more salt if necessary.
For the heart biscuit: I used instant biscuits which you can find in many grocery stores, and stamped out a heart using one of my cookie cutters (you can use scissors to cut the shape out).
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