Chicken Pot Pie Soup

Chicken Pot Pie Soup

All the deliciousness of a Chicken Pot Pie but in a warm and creamy bowl of Soup! Served along with fresh made biscuits makes the perfect combination of comfort foods. I’ve made many variations of chicken pot pie with and without a traditional crust but turning it into a soup is brilliant! I veganized and made a Biscuit recipe from Damn Delicious that I found online. You can use Biscuit dough from the store or even cut out biscuits from a roll of Puff Pastry.

Serves 4-6

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Ingredients

10-12 oz of Vegan Chicken diced ( I used one from All Vegetarian Inc I also really like Gardein or Butlers Soy Curls)

3 Carrots diced

3 ribs of Celery diced

3 medium Potatoes diced (3 cups)

1 small Onion chopped

3 cloves of Garlic minced

1 cup of Frozen Peas

1 tsp of Thyme

1 tsp of Sage

2 Bay Leaves

2 tsp of Poultry Seasoning

1 Tbsp of Parsley to garnish

Salt & Pepper to taste

6 Tbsp of Vegan Butter ( I used Miyoko’s)

6 Tbsp of Flour

4 cups of Vegetable or No Chicken Broth

1 1/2 cups of Water

1/3 - 1/2 cup Dairy Free Cream or Plant Milk (I used one from Silk)

Directions

1. In a large pot on med-low heat melt the Butter and then sauté the Onion and Celery until the Onions are translucent, about 3-5 minutes

2. Add in the Carrots, Garlic, Potatoes, Herbs and Spices except for the Bay Leaves and continue to cook for 5-7 minutes.

3. Add in the Flour and mix well to ensure all the vegtables get well coated. Cook for a few minutes making sure to stir everything occasionally.

4. Rasie the heat a tiny bit and add in the Broth and bring to a soft boil

5. Add in the frozen Peas, Bay Leaves, Chicken and Water, season with Salt & Pepper. Continue to cook covered for 20- 25 minutes

6. Add in the Vegan Cream or Plant Milk and simmer for 10 minutes before serving.