Chicken Potpie Soup Recipe

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Hot for Food Vegan Comfort Classics 101 Recipes to Feed Your FaceI don’t want to argue about whether this is a chicken potpie or a chicken potpie soup. It’s both! But the chicken potpies I recall eating when the babysitter was over which were from a box BTW had the thickest, gooiest filling that I didn’t find that appetizing. So I thinned it out to my liking and called it soup! It’s my book, and I can do what I want. Regardless, it’s spot-on and delish. You can ditch the puff pastry topping and pair the soup with Flaky Buttermilk Biscuits or a crusty loaf of bread for dipping.

  • Yield: 6 Servings
  • Preparation Time: 1 Hour
  • Cooking Time: 25 Minutes


  • 2 cups peeled and diced white or yellow potatoes (about 2 potatoes)
  • 2 tablespoons arrowroot flour or all-purpose flour
  • 2 cups unsweetened soy milk
  • 2 tablespoons vegetable oil
  • 2 cups finely chopped meatless chicken
  • 1 cup finely chopped onion (about 1 onion)
  • 1 cup finely chopped carrot (about 1 large carrot)
  • 1 cup finely chopped celery (about 2 stalks)
  • 3 garlic cloves, minced
  • 1 teaspoon mustard powder
  • 1 teaspoon fresh thyme
  • ½ teaspoon ground basil
  • ½ teaspoon ground sage
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 vegan chicken-flavored bouillon cube dissolved in 2 cups water, or 2 cups low-sodium vegetable stock
  • 1 cup fresh or frozen corn
  • 1 cup fresh or frozen peas
  • ¼ cup packed fresh flat-leaf parsley, finely chopped
  • 1 (1 lb/500 g) package frozen vegan puff pastry, thawed in the fridge
  • ¼ cup all-purpose flour, for rolling out pastry
How to Make It
  1. Bring a pot of cold water and the potatoes to a boil and cook for 8 to 10 minutes until tender. Drain and add 1 cup of the potatoes to a high-powered blender with the arrowroot flour and soy milk. Blend until smooth and set aside.
  2. Preheat the oven to 425°F.
  3. Heat a large stockpot over medium heat with the vegetable oil and sauté the meatless chicken for about 4 minutes until lightly browned. Add the onion, carrot, celery, garlic, mustard, thyme, basil, sage, salt, and pepper. Sauté for 5 minutes, stirring occasionally, until the veggies are softened and half cooked.
  4. Add a bit of stock to lift the brown bits off the bottom of the pot. Slowly add the blended potato mixture, bring to a low simmer, and stir constantly while it thickens slightly. Add the remaining stock, remaining potatoes, corn, peas, and parsley. Bring to a simmer and cook for 5 minutes. Turn off the heat and cover the pot while you prepare the puff pastry.
  5. Some premade puff pastry is already rolled out thin and ready to use; others may need to be rolled out. Either way, place the pastry on a lightly floured surface. Roll out with a floured rolling pin to ⅛ inch thick. Stop to check under the pastry and lightly flour again so it doesn’t stick. Use oven-safe bowls or ramekins for the soup. Trace circles on the pastry ¼ inch larger than the bowls and cut out the circles.
  6. Ladle the soup into the bowls and place the bowls on a baking sheet. Brush the edges of each bowl with a bit of soup and place a pastry round on top, gently pressing the edges to seal.
  7. Bake for 10 to 12 minutes until the pastry is golden brown and puffed. Serve immediately!

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