The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a Mushroom Barley Soup.
Table of Contents
This has all of the deliciousness of a Chicken Pot Pie but in a warm, creamy, and comforting bowl of soup! There is no crust to fuss with, just serve topped with freshly made Herbed Biscuits. It’s the perfect combination of an easy-to-make
recipe and a classic comfort food. It makes for a hearty lunch or dinner.
Ingredients You’ll Need for this Vegan Chicken Pot Pie Soup
- Vegan Chicken
- Carrots
- Celery
- Potatoes
- Peas
- Onion
- Garlic
- Vegan Chicken Broth
- Plant Milk
- All Purpose Flour
- Vegan Butter
- Oil
- Bay Leaves
- Poultry Seasoning
- Thyme
- Salt & Pepper
Herbed Biscuits
- All Purpose Flour
- Vegan Butter
- Plant Milk
- Apple Cider Vinegar
- Baking Powder
- Sage
- Tarragon
- Thyme
- Vegan Honey or Maple Syrup
- Salt
How To Make This Vegan Chicken Pot Pie Soup
Step 1: Sauteing Vegan Chicken and Vegetables
- Heat the oil in a large pot on medium heat. Sauté the vegan chicken for a few minutes or until it has very lightly browned. Remove from the pot and set aside.
- In the same pot, add the vegan butter, and once melted, add the onions, thyme, sage, and poultry seasoning. Sauté for 5-7 minutes or until the onions are translucent. Add in the celery and carrots and continue cooking for another 5-7 minutes.
Step 2: Add potatoes and Vegan Chicken Broth
- Add in the potatoes and garlic and cook for 5 minutes. Add in the flour and mix well to coat all of the vegetables. Cook the mixture for 2 minutes to make sure the raw flour taste is cooked out.
- Add in the vegan chicken broth, and bay leaves and mix well. Cover the pot, lower the heat to medium-low, and simmer for 25-30 minutes or until all of the vegetables are fork-tender.
Step 3: Final seasoning and Enjoy!
Add in the vegan chicken, peas and plant milk. Adjust seasonings for salt & pepper and cook for another 15 minutes uncovered. The soup will thicken and heat through. Serve with fresh Biscuits.
How To Make the Herbed Biscuits
Step 1: Creating Vegan Buttermilk and Preparing the Dough
- Add the apple cider vinegar to the plant milk and set aside for 5 minutes. This will make a vegan buttermilk.
- In a large bowl, combine the flour, salt, baking powder, and spices. Mix well.
- Grate the cold butter on a box grater and add it to the dry flour mixture. Use your hands to incorporate the two. Mix them together until you have a pebble or sand-like texture.
Step 2: Combining Vegan Honey with Dough
Add the vegan honey to the buttermilk mixture and then pour about 1/2 -3/4 of that into the dry ingredients. Mix until you have a shaggy dough that sticks together when squeezed, add more milk as needed. Turn the dough onto a clean lightly floured surface. Fold the dough over onto itself just a couple of times to smooth it out. Do not over work the dough. You want light and fluffy layers!
Step 3: Shaping and Baking
Gently roll the dough out into a rectangle shape about 1” in thickness. Use a 3” round or square cutter to press out the biscuits. Do not twist the cutter, just push straight down through the dough. Place the biscuits next to each other on a lined baking sheet, making sure they touch. Brush the tops of the biscuits with any remaining buttermilk. Bake at 400 for 15-20 minutes or until golden brown.
Vegan Chicken Pot Pie Soup – Recipe Card
Vegan Chicken Pot Pie Soup w/ Herbed Biscuits
Ingredients
Soup
- 15 oz 425g Vegan Chicken cubed
- 3 Carrots 200g diced
- 3 ribs of Celery sliced
- 1 1/2 lbs 770g Potatoes cubed
- 1 cup 130g Peas
- 1 medium 250g Onion diced
- 4 cloves Garlic minced
- 4 cups 946ml Vegan Chicken Broth
- 1 cup 237ml Plant Milk
- 6 Tbsp 55g All Purpose Flour
- 6 Tbsp 90g Vegan Butter
- 1 Tbsp 15ml Oil
- 2 Bay Leaves
- 1 1/2 tsp 7.5g Poultry Seasoning
- 1 tsp 5g Thyme
- Salt & Pepper to taste
Herbed Biscuits
- 2 1/2 cups All Purpose Flour
- 8 Tbsp 113g Vegan Butter cold (freeze for 20 minutes)
- 1 cup 237g Plant Milk
- 1 Tbsp 15ml Apple Cider Vinegar
- 1 1/2 Tbsp 23g Baking Powder
- 1/2 tsp 2.5g Sage
- 1/2 tsp 2.5g Tarragon
- 1/2 tsp 2.5g Thyme
- 2 tsp 10g Vegan Honey or Maple Syrup
- 1/2 tsp 2.5g Salt
Instructions
Soup
- Heat the oil in a large pot on medium heat. Sauté the vegan chicken for a few minutes or until it has very lightly browned. Remove from the pot and set aside.
- In the same pot, add the vegan butter and once melted, add in the onions, thyme, sage and poultry seasoning. Sauté for 5-7 minutes or until the onions are translucent. Add in the celery and carrots and continue cooking for another 5-7 minutes.
- Add in the potatoes and garlic and cook for 5 minutes. Add in the flour and mix well to coat all of the vegetables. Cook the mixture for 2 minutes to make sure the raw flour taste is cooked out.
- Add in the vegan chicken broth, bay leaves and mix well. Cover the pot, lower the heat to medium low and simmer for 25-30 minutes or until all of the vegetables are fork-tender.
- Add in the vegan chicken, peas and plant milk. Adjust seasonings for salt & pepper and cook for another 15 minutes uncovered. The soup will thicken and heat through. Serve with fresh Biscuits.
Herbed Biscuits
- Add the apple cider vinegar to the plant milk and set aside for 5 minutes. This will make a vegan buttermilk.
- In a large bowl, combine the flour, salt, baking powder, and spices. Mix well.
- Grate the cold butter on a box grater and add it to the dry flour mixture. Use your hands to incorporate the two. Mix them together until you have a pebble or sand like texture.
- Add the vegan honey to the buttermilk mixture and then pour about 1/2 -3/4 of that into the dry ingredients. Mix until you have a shaggy dough that sticks together when squeezed, add more milk as needed. Turn the dough onto a clean lightly floured surface. Fold the dough over onto itself just a couple of times to smooth it out. Do not over work the dough. You want light and fluffy layers!
- Gently roll the dough out into a rectangle shape about 1” in thickness. Use a 3” round or square cutter to press out the biscuits. Do not twist the cutter, just push straight down through the dough. Place the biscuits next to each other on a lined baking sheet, making sure they touch. Brush the tops of the biscuits with any remaining buttermilk. Bake at 400 for 15-20 minutes or until golden brown.
Recipe, text, and photography by Devorah Bowen
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