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