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Chicken-Less Pot Pie Soup [Vegan]
As the weather outside here in New York City turns crisp and blustery, I can't help but feel drawn to traditional comfort foods. Unfortunately, traditional recipes are oftentimes inclusive of meat, eggs and dairy products. So what's a hungry vegan to do? I say we transform all of our comfort... Read More
Ingredients You Need for Chicken-Less Pot Pie Soup [Vegan]
How to Prepare Chicken-Less Pot Pie Soup [Vegan]
- Saute the Earth Balance, onions, celery and carrots in a large pot for 5-7 minutes, until the veggies are soft.
- Stir in the basil, thyme, sea salt, garlic powder and black pepper.
- Stir in the all-purpose flour and let the mixture cook for one minute.
- Add in the soy milk, soy creamer and vegetable broth.
- Stir continuously until the soup reaches a simmer
- Stir in the chicken, potatoes, corn and peas.
- Allow the soup to simmer, stirring occasionally for 35 minutes. The soup will thicken as it cooks.
- Remove the soup from the heat and let it sit for another 10 minutes.
- To make the crust, preheat your oven to 400 degrees Fahrenheit and break your crust into pieces.
- Bake the pieces for approximately 10 minutes, or until the edges brown.
- Serve some crust in each bowl of soup.
Notes
If you're using frozen pie crust, be sure to thaw it out first.
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Yummmmmmm
Loved!