Vegan Chicken Pot Pie Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan spin on chicken pot pie as a creamy soup with seitan, potatoes, carrots, celery, and peas in a rich coconut milk broth. This comfort food is easy to make and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tablespoons vegan butter
- 1 medium onion, (diced)
- 2 medium carrots, (sliced)
- 2 celery stalks, (chopped)
- 8 ounces seitan, (cut into approximately 1/2 inch chunks)
- 2 garlic cloves, (minced)
- 1/3 cup all-purpose flour
- 5 cups vegetable broth
- 10 ounces yellow potatoes, (cut into 1/2 to 1 inch pieces)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 cup frozen peas, (thawed)
- 1/2 cup full-fat coconut milk
- Salt and pepper, (to taste)
- Oyster crackers, (for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1106mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 75mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.