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–+ servings
Vegan Thanksgiving Pot Pie

Indulgent Vegan Thanksgiving Pot Pie Full of Comfort & Flavor

This Vegan Thanksgiving Pot Pie is the perfect centerpiece for your holiday table, combining comfort and flavor in a delightful dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 standard Vegan pie crust Can substitute with store-bought or gluten-free crust.
Filling
  • 2 cups Vegan chick’n pieces Can replace with seasoned tofu, tempeh, or holiday roast options.
  • 1 medium Onion Use shallots or leeks as substitutes.
  • 2 medium Carrots Chopped.
  • 2 stalks Celery Chopped.
  • 4 cloves Garlic Minced.
  • 1 teaspoon Thyme Can use oregano or rosemary instead.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 3 tablespoons All-purpose flour Can substitute with gluten-free flour.
  • 2 cups Vegetable broth Homemade or store-bought.
  • 1 cup Vegan heavy cream Can use coconut cream or cashew cream.
  • 1 cup Frozen peas Fresh peas can be used if available.
Topping
  • 1 cup Stuffing mix Check for vegan options.

Equipment

  • Large Skillet
  • Pie Dish
  • Mixing bowl
  • whisk

Method
 

Preparation
  1. Chill the vegan pie crust in the refrigerator for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C).
Cooking
  1. Melt 2 tablespoons of vegan butter in a large skillet over medium heat.
  2. Sauté onions, carrots, and celery for about 5-7 minutes until translucent.
  3. Add minced garlic, thyme, salt, and pepper, stirring for an additional minute.
  4. Sprinkle flour into the skillet and stir for about 1 minute.
  5. Gradually pour in vegetable broth while whisking to avoid lumps.
  6. Cook for 5 minutes until the mixture thickens. Add vegan heavy cream and frozen peas.
  7. Simmer for another 5-8 minutes until heated through.
Assembly and Baking
  1. Gently fold in the cooked chick’n pieces into the thickened filling.
  2. Pour the filling into the chilled pie crust and top with stuffing mix.
  3. Bake for 40-45 minutes until the crust is golden brown.
  4. Cover edges with foil if they brown too quickly.
Serving
  1. Let the pot pie cool for about 10 minutes before slicing.
  2. Serve garnished with fresh parsley or thyme.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure your pie crust and filling are chilled before assembling to prevent sogginess. Adjust seasoning to taste during cooking.

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