Dairy Free Chicken Pot Pie Soup Made with Cashew Cream

Name: Dairy Free Chicken Pot Pie Soup Made with Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup raw cashews; Just-boiled water to soak cashews; 3 tablespoons olive oil or avocado oil; 1 medium yellow onion, diced; 3 carrots, peeled and sliced into half moons; 3 stalks of celery, diced; 2 medium yukon gold potatoes, diced (about 2 1/2 cups worth); 2 cloves of garlic, chopped; 1/2 teaspoon poultry seasoning or all-purpose seasoning; 2 tablespoons nutritional yeast; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 3 cups pre-cooked shredded chicken or turkey (from about 1 pound meat); 4 cups chicken broth; 2 cups frozen peas; Parsley to garnish, (optional)

Instructions

Prep:15minCook:30min

My dairy-free chicken pot pie soup has all the comforting flavors of classic chicken pot pie, but in a creamy, veggie-packed soup! I use homemade cashew cream instead of heavy cream for a rich, velvety broth. It's also a great way to use up leftover rotisserie chicken or turkey from the holidays.

Updated at: Fri, 13 Nov 2026 00:03:47 GMT