There is nothing more comforting than a bowl of pot pie soup, and this recipe for vegetarian pot pie soup is like a warm hug.
It’s hearty, filling, and will satisfy your need for comfort. Topped with a grain-free pie crust, this soup has all of the familiar flavors of traditional pot pie, but made healthier with a few simple swaps.
My mom used to make chicken pot pie for family and friends whenever they needed a care package. When she did, she would make extra for us to enjoy, too. Because of this tradition, pot pie quickly became a comfort food for me.
Traditional pot pie really isn’t that difficult to make, but somehow, turning it into a soup seems a lot easier, doesn’t it?
Maybe that’s because it feels deconstructed, so there’s less pressure to make the pot pie look perfect.
The Inspiration for Vegetarian Pot Pie Soup
The idea for this vegetarian pot pie soup was inspired by a Pinterest find years ago. The original recipe was for chicken pot pie soup with a topping made from store-bought pie crust.
I made this soup countless times when the weather started getting cooler, but since shifting my diet in a healthier direction, I kind of forgot about it.
I find that people fall into one of two categories of pot pie preferences. So here’s the make it or break it question … Are you team pie crust or biscuit topping?
I know you’re not supposed to teter in the middle, but to be honest, I love both! My mom makes her pot pie with pie crust, whereas I have since recreated a vegetarian pot pie made with biscuit topping.
Related recipe: The Best Ever Cozy Vegan Pot Pie
The Healthy Swaps in this Pot Pie Soup
Full disclosure: I wanted to create a crust topping for this recipe, but at the time, I couldn’t seem to make it work.
Baking has never been my strength in the kitchen, so I went into this recipe recreation for pot pie soup a little hesitant, knowing that I had failed before in making a gluten-free crust.
Gluten-free flours are a little trickier to bake with, because each one reacts differently. For example, you can’t replace all-purpose flour with equal parts almond flour because it doesn’t have the same binding effect.
For this homemade pot pie crust, I wanted to use a low-carb flour because the vegetarian pot pie soup was going to be made with a base of beans which are full of complex carbohydrates. A combination of arrowroot flour and aquafaba is used as a binder to hold the dough together.
Seasoned with nutritional yeast for a cheesy flavor and fresh thyme, these individual homemade gluten free pie crusts could be turned into a homemade cracker. They are incredibly savory and delicious!
Related recipe: Copycat Dairy Free Panera Broccoli Cheddar Soup
To add protein to the vegetarian pot pie soup, cannellini beans are used instead of chicken. All of the other flavors of traditional pot pie are there, including diced potatoes and green peas.
The real magic happens when you combine the soup and the crust together. A little decadent crunch with the creamy pot pie soup provides a comforting sensation with every bite!Print
Celebrate the beginning of soup season with a comforting bowl of vegetarian pot pie soup made with a grain-free pie crust! It’s hearty and satisfying, yet healthier than traditional pot pie thanks to a few simple swaps.
- 2 tablespoons olive oil
- ½ medium onion, diced
- 2 celery ribs, diced
- 3 carrots, diced
- 2 garlic cloves, minced
- 2 tsp dried thyme
- 1 teaspoon salt
- Freshly cracked black pepper
- 2 cups potatoes, diced (about 1 large russet potato)
- 2 15-ounce cans cannellini beans, rinsed and drained (save 2 tablespoons brine for pie crust)
- 3 cups low-sodium vegetable broth
- 2 cups unsweetened almond milk
- 1 tablespoon arrowroot flour
- 1 cup frozen peas
- ¼ cup parsley
Homemade Pie Crust (optional)
- 1 1/2 cups almond flour
- 1 tablespoon arrowroot flour
- 1/2 tablespoon nutritional yeast
- 4 sprigs thyme, leaves removes
- 2 tablespoons dairy-free butter
- 2 tablespoons aquafaba (the brine from the can of cannellini beans)
- 1/4 teaspoon salt
- In a large soup pot, heat the olive oil over medium heat. Add the onion, celery and carrots. Stir and cook for about 5 minutes, until the onion is translucent and carrots soften. Add the garlic, thyme, salt and pepper. Cook until garlic is fragrant, about 1 minute. Add the potatoes, beans and vegetable broth. Turn the heat up to high and bring to a boil, then reduce the heat to low and simmer for 20 minutes covered, until potatoes are fork tender.
- Meanwhile, whisk the arrowroot flour into the almond milk. Once the potatoes are tender, add the almond milk mixture and peas; stir. Turn the heat back up to bring to a boil, then reduce to low and simmer for 15 minutes until thickened. Stir in the parsley.
- To make the pie crust, preheat the oven to 350F. Add the almond flour, arrowroot flour, nutritional yeast and thyme to a food processor. Pulse to combine. Add the coconut oil (or butter), aquafaba and salt. Pulse until crumbly and the dough begins to form a ball. Place a large piece of parchment paper on a flat surface and transfer the dough to your working space, molding it into a ball with your hands. Use your hands or a rolling pin to flatten the dough until you reach a ¼” thickness. Using a drinking glass or round object, cut 6 rounds of dough, scraping the dough together and re-rolling as needed. Place onto a parchment-lined baking sheet and bake for 15 minutes, until golden around the edges. Remove from the oven and let cool until ready to serve.
- To serve, ladle the soup into six bowls. Top each with an individual pie crust and serve immediately.
- Calories: 428
- Sugar: 5g
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
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