October 15, 2026
Vegan Chicken Pot Pie Soup
This vegan chicken pot pie soup is the ultimate cozy comfort food! Made with crispy seasoned tofu, a creamy, savory pot pie-inspired soup base, and flaky everything-but-the-bagel puff pastry croutons, this easy soup recipe puts a plant-based twist on a classic favorite!
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what is chicken pot pie? why you’ll love this recipe jump to recipe video step-by-step instructions more cozy soup recipes tips and faqsVegan Chicken Pot Pie Soup
Is there anything better than a cozy bowl of soup when the weather starts cooling down? This vegan chicken pot pie soup combines two of my favorite things: classic comfort food and soup season! I love making chicken pot pie during the cooler months, so when I came across the idea of turning it into soup, I knew I had to create my own vegan version!
Inspired by @crowded_kitchen and @heresyourbite, this recipe has all the flavors I love about chicken pot pie, with a few twists. Instead of chicken, I’m using tofu for a plant-based protein, and the finishing touch is arguably the best part: flaky, everything-but-the-bagel puff pastry croutons This vegan chicken pot pie soup is hearty, comforting, and full of texture, with crispy tofu and crunchy pastry complementing the creamy soup. It’s exactly the kind of recipe I crave this time of year, and I’m so excited to add it to my Soup Season Series. If you’re a fellow pot pie lover, I have a feeling you’re going to love this one!
A Brief History of Chicken Pot Pie
Where Did Chicken Pot Pie Originate?
The chicken pot pie tradition begins with savory meat pies. Ancient Romans first prepared meat-filled pastries long before. England embraced these savory pies during medieval times. Eventually, this dish found its place in American kitchens. These early pies weren’t always like the flaky, buttery pies we know today. Their sturdy pastry shells often served as cooking containers designed to hold the filling.
As European settlers brought their food traditions to North America, meat pies evolved to reflect local ingredients, cooking methods, and regional tastes. Over time, chicken pot pie became a beloved American comfort food, known for its savory filling, tender chicken, vegetables, and pastry crust.
How This Vegan Chicken Pot Pie Soup Takes Inspiration From the Original
This vegan chicken pot pie soup takes inspiration from the familiar flavors and textures that make traditional chicken pot pie so comforting. Instead of baking a filling inside a pie crust, the ingredients come together in a cozy soup with a savory pot pie-inspired base and tender vegetables.
Hand-torn tofu replaces the chicken, bringing plant-based protein. The tofu is seasoned and pan-fried before the soup is made in the same pan, allowing the cooking process to build flavor along the way. And rather than using a traditional pie crust, this recipe takes a playful approach to the pastry element with flaky puff pastry croutons. Cut into squares, seasoned with everything but the bagel seasoning, and baked until golden, they add the buttery crunch that makes this soup feel like a little nod to the original! It’s not a traditional chicken pot pie, and that’s exactly the point: this recipe keeps the nostalgic flavors of a classic while giving them a completely plant-based, soup-season twist!
Why You’ll Love This Recipe
- All the cozy flavors of chicken pot pie: This savory, pot pie-inspired soup brings the familiar comfort of a classic favorite to the table without the need to assemble an entire pie!
- Budget-conscious ingredients: A block of extra-firm tofu, pantry staples and vegetables are quite affordable and you might already have many of the ingredients on hand!
- One-pot: Brown the tofu and build the soup in the same pot. Less washing, more eating!
- Great for meal prep: Soup stays well for up to 4 days in the fridge. Just store croutons separate to preserve crunch!
- Kid-approved: Creamy, veggie-packed, and topped with flaky pastry that even picky eaters reach for.
Step-by-Step Instructions
1. Bake the Puff Pastry Croutons:
Preheat the oven to 400°F. Arrange puff pastry squares on a lined baking sheet, spray generously with oil, sprinkle with Everything but the Bagel seasoning, and bake until golden and crispy, 10 to 15 minutes. Set aside.
2. Season and Crisp the Tofu:
Toss the torn tofu with salt, pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and poultry seasoning. Pan-fry in olive oil over medium-high heat until browned and crisped at the edges, 10 to 15 minutes. Remove and set aside.
3. Build the Soup Base:
In the same pot, sauté the onion, carrots, and celery in olive oil until the onion is translucent, 3 to 4 minutes. Add garlic and thyme and cook 1 to 2 more minutes, then stir in the flour to coat the vegetables.
4. Simmer:
Pour in the broth, scraping up any browned bits. Add the potatoes, bring to a simmer, and cook over medium-low heat until just tender, 10 to 12 minutes.
5. Finish, Serve and Enjoy!
Add in the peas, corn, reserved tofu, and non-dairy milk. Return to a simmer and cook 5 to 7 minutes until heated through. Adjust salt and pepper, then ladle into bowls and top with vegan parmesan, parsley, and puff pastry. Enjoy!
More Cozy Soup Recipes
Tips and FAQs
- Press your tofu well: Press for at least 15 minutes, or freeze-and-thaw the block beforehand for an even chewier, more porous texture!
- Tear, don’t cut: Torn tofu cubes have irregular surfaces that catch seasoning and brown better in the pan.
- Cook the flour: After sprinkling it over the vegetables, stir for a full minute before adding the broth. Raw flour tastes dusty.
- Temper the non-dairy milk: Room-temperature milk stirred in at the end prevents curdling and keeps the soup silky. Avoid thin, watery milks. I like using extra-creamy or barista-style oat or soy milk.
Can I make this soup gluten-free?
Yes. Use a gluten-free flour blend or cornstarch slurry to thicken, and swap the puff pastry croutons for gluten-free biscuits or crackers.
Can I make this in advance?
I actually think the flavors improve overnight! Store croutons separately at room temperature in an airtight container so they stay crisp, and reheat gently on the stove with a splash of broth.
How do I store and reheat leftovers?
Refrigerate up to 4 days in an airtight container. Reheat on the stovetop over medium-low heat; the soup thickens as it sits, so add a bit of broth or non-dairy milk to loosen.
Is poultry seasoning vegan?
Most are! Despite the name, it’s typically a blend of dried herbs like sage, thyme, rosemary, and marjoram. As always, check the label to be sure.
Your New Favorite Cozy Soup!
If you’re craving all the nostalgic flavors of chicken pot pie but in soup form, thisVegan Chicken Pot Pie Soup is the perfect place to start. It’s savory, comforting, and packed with the textures that make a great bowl of soup feel extra special! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Vegan Chicken Pot Pie Soup
Ingredients
Puff Pastry Croutons:
- 1 (8-ounce) sheet puff pastry, thawed and cut into 1”- inch squares
- Everything but the Bagel Seasoning, optional
For the Tofu ‘Chicken’:
- 1 (16-ounce) block extra-firm tofu, pressed and torn into 1 ½ – inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon each: garlic powder, onion powder, Italian seasoning, smoked paprika, poultry seasoning
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh minced garlic
- 1 tablespoon fresh thyme
- ¼ cup all-purpose flour
- 5 cups vegan chicken broth, or sub vegetable broth
- 1 pound Yukon gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup extra creamy non-dairy milk, room temperature
- Salt and pepper, to taste
- Vegan parmesan, for garnish, optional
- Fresh minced parsley, for garnish, optional
Instructions
- Preheat the oven to 400°F.
- Place the puff pastry squares on a lined baking sheet and spray generously with oil. Sprinkle with Everything but the Bagel seasoning and bake until golden and crispy, 10 to 15 minutes. Remove and set aside.
- Meanwhile, place the torn tofu in a large bowl and season with the salt, pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and poultry seasoning. Toss gently until the tofu is thoroughly and evenly coated.
- Heat 1 tablespoon of olive oil in a pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and cook, tossing occasionally, until light brown and crisped around the edges, 10 to 15 minutes. Remove and set aside.
- To the same pot, heat another tablespoon of olive oil over medium heat. Once the oil is hot, add the onion, carrots and celery. Cook, stirring often, until the onion is translucent, 3 to 4 minutes.
- Add the garlic and thyme. Continue to cook for 1 to 2 minutes.
- Sprinkle in the flour, stirring to combine.
- Pour in the broth, scraping up any brown bits at the bottom of the pot.
- Add the potatoes, increase the heat to high and bring to a simmer.
- Once at a simmer, reduce the heat to medium-low and continue to simmer, stirring occasionally, until the potatoes are just tender, 10 to 12 minutes.
- Stir in the peas, corn, reserved tofu ‘chicken’ and extra creamy non-dairy milk, stirring to combine.
- Bring back to a simmer and continue to cook until the peas and corn are tender and heated through, 5 to 7 minutes. Taste and adjust seasonings, adding salt and pepper if necessary.
- Serve immediately and garnish with parmesan, fresh minced parsley and puff pastry croutons. Enjoy!
