Vegan Pot Pie Soup Recipe

This post may contain affiliate links. Read our disclosure policy.

Easy vegan pot pie soup recipe loaded with hearty veggies and shredded jackfruit in a lusciously creamy, dairy-free white wine miso broth. A super delicious, rich whole food plant based recipe from scratch!
It’s officially soup season, so a homemade pot pie is in order!

” A Vegan Chicken Pot Pie “

Using fat free meaty jackfruit instead of the fat and cholesterol loaded chicken flesh. Plus this recipe also features lots of nutritious filling veggies: carrot, celery, green peas and supernatural broccoli.

Feel free to get creative here and add your favorite things to the filling: diced potatoes, tofu, chickpeas, green beans, mushrooms and even dumplings or gnocchi will work great.

This right here is living proof that comfort foods don’t have to be unhealthy, as a matter of fact you can make this soup completely whole food plant based compliant not using a single drop of oil. Simply sautee your aromatics in some veggie broth or water and you are legit oil free.

Instead of jackfruit you could opt for soy curls, just remember to give them a good soak in hot water before adding them to the soup.

This recipe is for the creamy pot pie soup only. You can serve it as is with some crusty bread on the side or bake it in the oven into an actual pie covered with puff pastry, biscuits, mashed potatoes and even phyllo dough.

this vegan pot pie soup checks all the boxes:

  • Lusciously creamy
  • Savory
  • Thick & hearty
  • Loaded with veggies
  • Healthy & low fat
  • Super easy to make
  • Meatless
  • Ready in less than 1 hour.
Bowl of vegan pot pie soup with a creamy white wine miso broth.
If you give this recipe a try don’t forget to snap a photo and tag me with #VeggieSociety on Instagram or Facebook. It always makes my day ~ Florentina Xo’s

how to make vegan pot pie soup:

Creamy Vegan Pot Pie
5 from 1 vote

Vegan Pot Pie Soup

Easy vegan pot pie soup recipe loaded with hearty veggies and shredded jackfruit in a lusciously creamy, dairy-free white wine miso broth. A super delicious, rich whole food plant based recipe from scratch!
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes


Cashew Cream:


Prepare the Miso Cashew Cream:

  • Add the cashews, hot water, nutritional yeast and miso paste to a powerful blender. Allow to soak together while you work on the soup then puree until smooth and creamy.

Make the Soup:

  • Drain and rinse the jackfruit. Add it to a small sauce pan together with a bay leaf and a pinch of sea salt then cover with water. Bring to a simmer and boil 15 minutes. Drain and cool then using a fork shred the jackfruit into smaller pieces discarding any seeds if found.
  • Preheat a heavy bottom stock pot over medium flame and sautee the onion, carrot and celery in a splash of water (or a light drizzle of olive oil) until softened and they start to get some color. Take care not to burn them and add more liquid if needed. Omit the oil for WFPB and Plantricious diets.
  • Add the bay leaf and thyme and stir in the white wine. Use a wooden spoon to scrape any brown bits from the bottom of the pot and continue cooking until almost all the wine has evaporated.
  • Stir in the flour and add the warm vegetable stock. Turn up the heat to bring to a simmer while constantly stirring so everything combines well. Cook about 10 minutes until the soup begins to thicken.
  • Add the broccoli florets (make sure they are cut into very small pieces) and simmer a few more minutes until cooked to your liking. Alternatively you can use precooked steamed broccoli and only warm through in the soup.
  • Rinse the frozen green peas with some hot water before adding them to the soup together with the shredded jackfruit pieces. Only simmer a couple more minutes until the center of the peas is heated through.
  • Stir in the cashew cream and let the soup simmer another minute or so until thick and bubbly.
  • Taste and adjust seasoning with sea salt and black pepper. Discard the bay and thyme and serve hot garnished with fresh parsley or chives.
  • The pot pie can be served with crusty bread, biscuits, vegan puff pastry and even some focaccia bread.


To make the soup gluten-free swap the whole wheat flour for brown rice flour or leave it out completely, the cashew cream does a nice job making the soup creamy.


Calories: 270kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 157mg | Potassium: 526mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4034IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 3mg
Course: Soup
Cuisine: American
Keyword: creamy soup, plant based, vegan pot pie, wfpb
Servings: 6 people
Calories: 270kcal
Author: Florentina
Vegan vegetable noodle soup with long angel hair noodles, carrots, celery and parsley.
Noodle Soup
Vegan Zuppa Toscana with Sausage, Potatoes and Kale
Zuppa Toscana
Best Cauliflower Soup -Vegan
Best Cauliflower Soup

Similar Posts

One Comment

  1. I’ve been looking for the ultimate vegan pot pie filling forever. This is the best one I’ve tried, the jackfruit really tastes and feels like chicken in this soup so if that freaks you out I’d say skip it and add more veggies. The creaminess of the soup is out of this world nobody even knew the difference.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating