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We love our classic Vegan Pot Pie, but making the filling and baking it takes a lot of hands-on time. This slow cooker soup offers the same delicious flavors with much less effort. It combines chickpeas, vegan chicken (if you’d like), Yukon gold potatoes, carrots, celery, and onion, all simmering all day in a flavorful, herby broth. At the end, you’ll stir in a creamy dairy-free milk mixture and sweet peas. As the soup thickens, bake puff pastry squares on top for a flaky, golden crust. This is the newest recipe in our Sunday Slow Cooker series, and a simple way to enjoy pot pie any night.
Table of Contents
Why You’ll Love This Recipe
- All the pot pie flavor, no crust to roll out. A sheet of store-bought puff pastry provides a golden, flaky topping in about 15 minutes.
- A crust that stays crisp. Because the pastry squares bake separately, they stay perfectly flaky instead of getting soggy on top of the soup.
- Hearty and protein-packed. Chickpeas are filling on their own, but you can add vegan chick’n for an extra protein boost.
- Mostly hands-off. Place the ingredients in the slow cooker, walk away, and return to stir in the creamy finishing ingredients.
Ingredients You’ll Need
Here’s a quick overview of the ingredients. Full measurements are in the recipe card below.
- Chickpeas – The main protein in this soup holds its shape during the long cooking time and adds a hearty bite.
- Vegan chicken (optional) – To achieve a classic chicken pot pie feel, add your favorite vegan chicken. Soy curls are a great option, too.
- Yukon gold potatoes – They maintain their shape while cooking and have a creamy texture perfect for this soup.
- Onion, carrots, celery, and garlic – Classic pot pie veggies.
- Vegan chicken-style broth – Adds a savory, classic pot pie flavor. We prefer Better Than Bouillon No Chicken Base, but vegetable broth works too.
- Thyme, rosemary, and bay leaf – The herbs that give it the authentic flavor of a traditional pot pie.
- Non-dairy milk and flour – Whisk together, then stir in at the end to thicken the broth and make it creamy. Use your choice of unsweetened plant milk.
- Frozen peas – Add at the end to keep them sweet and bright green.
- Vegan butter – Adds richness to the finished soup.
- Vegan puff pastry – Our quick way to get a flaky, golden crust. Many store-bought brands are unintentionally vegan, but always verify the label.
Equipment Needed
- Slow cooker
- Sheet pan
- Parchment paper
- Medium mixing bowl
- Whisk
- Vegetable peeler
- Chef’s knife and cutting board
Tips for the Best Results
- Whisk the flour into cold dairy-free milk. Ensure the mixture is completely smooth before adding it to the slow cooker to avoid lumps.
- Add the peas at the end. Frozen peas only need a few minutes to warm up. Cooking them for too long makes them mushy and unappetizing.
- Keep the puff pastry cold. Thaw it in the refrigerator and cut it while chilled. Cold pastry puffs higher and flakier in the oven.
- Top the soup right before serving. To keep them crisp, add the puff pastry squares just before serving.
- Season at the end. After the soup thickens, taste it, then adjust the salt and pepper to your preference.
Serving Suggestions
This soup is a complete meal on its own, packed with hearty chickpeas, potatoes, and vegetables. Top it with a square of puff pastry for added texture, or serve with warm vegan biscuits. A simple green salad dressed with a bright vinaigrette makes an excellent side dish that balances the creamy soup.
Storage Instructions
Leftover soup will keep in an airtight container in the refrigerator for up to 4 days. Store the puff pastry squares separately at room temperature, loosely covered, and re-crisp them in the oven for a few minutes before serving. The soup will thicken as it sits, so add a splash of broth when reheating on the stovetop over medium-low heat. We don’t recommend freezing this soup, since the potatoes and creamy broth can change texture once thawed.
Recipe FAQs
Nope! The chickpeas make this soup plenty hearty on their own. If you’d like, add vegan chicken or soy curls near the end with the peas.
Many store-bought brands are accidentally vegan, but some contain butter. Always double-check the label before buying. We use the Pepperidge Farm puff pastry sheets.
Absolutely. Serve the soup with warm vegan biscuits for a cozy, biscuit-style pot pie experience.
Yes. Use a 1:1 gluten-free flour blend instead of all-purpose flour, and swap the puff pastry for gluten-free puff pastry or gluten-free biscuits. If using vegan chicken, check the label, since many brands contain wheat gluten.
Yes. Cook it on high for 3-4 hours instead of on low for 6 to 7 hours, then thicken and finish as directed
More Cozy Recipes Worth Making
We hope this pot pie soup becomes a winter staple in your home! If you try it, please leave a comment and rating below to let us know how it turned out. Don’t forget to snap a photo and tag us on Instagram @sweetsimplevegan and @consciouschris, and use the hashtag #sweetsimplevegan so we can see your creations!
Print
Slow Cooker Vegan Chicken Pot Pie Soup
- Total Time: 4 hours 30 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
All the comfort of pot pie without rolling out a crust. Chickpeas, vegan chicken, potatoes, and classic vegetables simmer in a creamy, herbed broth, topped with flaky puff pastry squares for a golden-crust experience.
Ingredients
For the Soup
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 10 ounces frozen vegan chicken (optional)
- 1 pound Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 4 cups vegan chicken-style broth or vegetable broth
- 1 cup additional broth (optional, if using vegan chicken)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Finishing
- 1 1/2 cups unsweetened non-dairy milk
- 1/4 cup all-purpose flour
- 1 cup frozen peas
- 2 tablespoons vegan butter
For the Puff Pastry Crust
- 1 sheet vegan puff pastry, thawed
Instructions
- Load the slow cooker. Add the chickpeas, frozen vegan chicken (if using), potatoes, onion, carrots, celery, garlic, broth (plus an additional 1 cup if using vegan chicken), thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
- Slow cook. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.
- Thicken it. Remove the bay leaf. If cooking on low, switch the slow cooker to high. In a medium bowl, whisk the flour into the non-dairy milk until smooth, then stir it into the slow cooker along with the peas and vegan butter. Cover and cook for 30 minutes, until thickened. Season with salt and pepper to taste.
- Bake the puff pastry. While the soup thickens, preheat the oven to 400ºF and line a sheet pan with parchment paper. Cut the puff pastry into 9 squares and arrange them in a single layer on the sheet pan. Bake for 12 to 15 minutes, until puffed and golden.
- Serve. Ladle the soup into bowls and top with squares of puff pastry. Enjoy!
Notes
- Puff pastry: Many store-bought brands are accidentally vegan. Always double-check the label. For the flakiest results, cut the pastry while it’s still cold.
- Vegan chicken: Frozen vegan chick’n or soy curls both work well. Add them in step 1 along with the additional cup of broth.
- Biscuit option: Serve with vegan biscuits instead of puff pastry.
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour, and swap the puff pastry for gluten-free puff pastry or gluten-free biscuits. If using vegan chicken, choose a gluten-free brand.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Store the puff pastry squares separately at room temperature and re-crisp them in the oven before serving. Add a splash of broth when reheating the soup. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 4 Hours 15 Minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
