Slow Cooker Veggie Pot Pie Soup


This veggie pot pie soup is loaded with veggies and flavor! It’s easily made in a Crockpot™ 6qt Easy-to-Clean Slow Cooker.

If you love pot pie, you’ll love this hearty soup. Get your ingredients ready, grab your Crockpot™, and get cooking!


Be sure you have the following ingredients on-hand before beginning.

  • sweet onion
  • shredded carrots
  • frozen green peas
  • frozen corn
  • celery
  • potatoes
  • dried parsley
  • garlic powder
  • salt and pepper
  • raw unsalted cashews
  • plain unsweetened rice milk
  • vegetable or vegan chicken broth
  • cornstarch + water

How to make this slow cooker soup

  1. Prepare. Soak the cashews in hot water for 30 minutes. Prepare the chopped veggies.
  2. Add veggies and spices to slow cooker. Add all veggies to the Crockpot™ 6qt Easy-to-Clean Slow Cooker. Add the spices.
  3. Blend the cashews and rice milk. Add the cashews and rice milk to a high speed blender and blend until creamy.
  4. Add liquid to the slow cooker. Add rice milk mixture the Crockpot™ with the vegetable broth. Mix it all together.
  5. Cook. Cook on high heat for 3.5 hours.
  6. Add the cornstarch slurry. Mix together cornstarch and water to make a slurry. Mix into the soup.
  7. Cook 30 more minutes. Continue to cook on high heat for another 30 minutes.
  8. Prepare biscuits. Prepare vegan biscuits (either store bought or homemade).
  9. Serve. Serve the soup with a biscuit and sprinkle of parsley on each bowl.

Equipment needed

You’ll need a few pieces of equipment for this recipe:

High speed blender: You’ll use this to blend together cashews and rice milk before adding to the soup.

Cutting board + knife: You’ll need a cutting board and knife to chop up your veggies.

Crockpot™ 6qt Easy-to-Clean Slow Cooker: Make this soup in a Crockpot™ for the easiest, cleanest soup-making process.

Post sponsored by Crockpot™.

Slow Cooker Veggie Pot Pie Soup

This veggie pot pie soup is loaded with veggies and flavor! It's easily made in a Crockpot™ 6qt Easy-to-Clean Slow Cooker.
5 from 2 votes
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Servings 8 servings


  • Crockpot™ 6qt Easy-to-Clean Slow Cooker


  • 1/2 cup raw unsalted cashews soaked*
  • 1/2 cup diced sweet onion
  • 1 cup shredded carrots
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1 cup diced celery
  • 2 cups peeled and diced potatoes
  • 2 cups plain unsweetened rice milk
  • 1 tbsp dried parsley + extra for topping
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups vegetable or vegan chicken broth
  • 1/4 cup cornstarch + 1/4 cup water
  • 1 package of store bought vegan biscuit dough or 6-8 homemade biscuits


  • Soak the cashews in hot water for at least 30 minutes. Prepare your chopped veggies.
  • Strain the cashews and add to a blender with the rice milk. Blend until smooth.
  • Add the veggies, spices, rice milk mixture, and broth to your Crockpot™ 6qt Easy-to-Clean Slow Cooker. Mix to combine. Cook on high for 4 hours. When 30 minutes remain, mix together the cornstarch and water in a small bowl and mix into the soup.
  • Prepare your biscuits according to package instructions or recipe.
  • Serve the soup, topping each bowl with extra dried parsley and a biscuit.
    • Irene
    • December 16, 2020

    can I use soy milk or almond milk instead of rice milk?

      • Suzanne
      • January 2, 2021

      5 stars
      Delicious! Next time I would add less celery. It’s very celery heavy tasting. I accidentally added you many potatoes but it’s delicious!!!! I’d add just a teeny bit more salt too. It was so easy! It SO full of flavor. Even my meat eating mom asked for the recipe!

    • Gwendolyn Lewis
    • December 23, 2020

    5 stars
    Delicious! My family approved and are asking me when will make this dish again! FYI, I used frozen veggies because that’s all I had at the time.

    • Sydney
    • January 6, 2021

    Can soy milk be used as a substitute for rice milk?

    • Courtney C
    • October 26, 2021

    Do you have a swap for cashews for families w/ tree nut allergies? Thank you!

      • Lisa
      • November 20, 2021

      Have you tried this yet? I want to try it. I was thinking of using coconut milk instead.

    • Ann Armsworthy
    • November 17, 2021

    When do you add the frozen veggies?

      • Six Vegan Sisters
      • November 21, 2021

      With the other veggies! Sorry if the instructions were unclear, we just updated them a touch.

    • Grace
    • October 10, 2022

    I made this last Fall and I knew I saved the recipe on Pinterest, but just now found it. It’s still a bit warm here in Utah, but in the next week or two, I plan to make this. It’s SO delish!

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