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. 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. Your vegan pot pie soup is ready to enjoy! Ladle it into bowls and top each one with some crackers. Start by doing all of your prep work! Chop the veggies and seitan, mince the garlic, and cut the potatoes.
More Comforting Vegan Soups
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