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Chicken pot pie is one of my favorite meals to eat in the winter. But instead of in a pie crust, this vegetarian pot pie soup is creamy and just as delicious. Instead of using chicken, I replaced it for russet potatoes. You still get all of your favorite pot pie flavors, with potatoes, carrots and frozen peas. All cooked in a warm and creamy sauce. Everything cooks together in a crock-pot, making it so much easier to prepare the soup in the morning and coming home to a warm bowl of soup. It takes a lot less time then traditional chicken pot pie, because you won’t need to worry about the pie crust or cooking the chicken. Makes this warm comforting meal for meatless Monday or for a cold winter meal.
Russet potatoes and carrots need to be peeled and sliced before going into a large crock-pot. Along with diced onion, frozen peas, broth and seasonings. Cover and let the crock-pot cook on low heat for 6 hours, or on high heat for 3-4 hours. To make the creamy sauce, in a large saucepan over medium heat melt butter. Add in flour and let it cook for a minute to brown. Whisk in the milk, and let the sauce cook while whisking constantly until the mixture is thickened. Pour the sauce into the crock-pot with the vegetables, cover and let it cook for another hour. The soup should be done when the potatoes and the carrots are fork tender.
Crock-Pot Vegetarian Pot Pie Soup
Ingredients
- 6 medium russet potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- 1 large red onion, diced
- 3 cups vegetable or chicken broth
- 1 ( 10 oz.) bag frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk
Instructions
- Place peeled and cubed potatoes, sliced carrots and diced onion into a large crock-pot. Add in frozen peas, broth and seasonings.
- Cover and cook on low for 6 hours or on high for 3-4 hours. In a medium saucepan over medium heat, melt butter. Add flour and let cook for a minute to brown. Add in milk and let cook over medium heat, while whisking constantly until sauce has thickened.
- Pour the sauce into the crock-pot, cover and let cook for another hour.