Vegan Thanksgiving Pot Pie Recipe

Introduction

This Vegan Thanksgiving Pot Pie is a comforting and hearty dish perfect for holiday celebrations or any cozy meal. Filled with tender chick’n pieces, vegetables, and creamy gravy, all topped with flavorful vegan stuffing, it’s a satisfying plant-based alternative that everyone will love.

Ingredients

• 1 9-10” vegan pie crust, store bought or homemade
• 2 cups vegan chick’n pieces, cooked and set aside
• 2 medium carrots, sliced in half and cut into semi-circles or diced
• 1/2 cup sliced celery
• 1/2 medium to large onion, chopped into medium dice
• 1 teaspoon minced garlic
• 6 tablespoons vegan butter
• 1/3 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 1/2 cups vegan vegetable broth
• 1 cup frozen peas
• 2/3 cup vegan heavy cream (see notes)
• 2-3 cups vegan stuffing, homemade or packaged and prepared (do not bake ahead)

Instructions

1. Step 1: If using store bought pie crust, you can use it straight from frozen. If homemade, ensure it is well chilled before assembling.
2. Step 2: Prepare the vegan stuffing according to your preferred recipe or package instructions, then let it cool completely.
3. Step 3: Cook the vegan chick’n pieces separately to prevent them from becoming mushy in the filling. Air frying or pan frying with a little seasoning works well; set aside once cooked.
4. Step 4: Melt the vegan butter in a large heavy-bottomed pan over medium heat. Add onions, carrots, and celery, cooking until translucent (about 5 minutes), stirring occasionally to avoid burning.
5. Step 5: Stir in minced garlic, salt, pepper, and dried thyme; cook for another minute to release flavors.
6. Step 6: Sprinkle in the flour and cook for 1-2 minutes to remove the raw taste. Gradually pour in the vegetable broth while stirring constantly until the mixture thickens, about a few minutes.
7. Step 7: Add the vegan heavy cream and frozen peas, reduce the heat to low, and simmer for 5-8 minutes until thickened. Taste and adjust seasoning if needed. Fold in the cooked chick’n pieces and set the filling aside to cool slightly.
8. Step 8: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to catch any drips.
9. Step 9: Pour the cooled filling into the pie crust. Spread the prepared stuffing evenly over the top, pressing lightly to mound it slightly.
10. Step 10: Place the pie on the baking sheet and bake for 35-40 minutes. Around 25 minutes in, if the crust or stuffing edges brown too quickly, cover loosely with foil. The pie is done when gravy bubbles around the edges.
11. Step 11: Remove from the oven and let cool for 10 minutes before slicing and serving.

Tips & Variations

• For extra flavor, season the chick’n pieces with your favorite herbs or a splash of soy sauce before cooking.
• Use homemade vegan heavy cream made from cashews or coconut milk for a richer filling.
• Swap peas for green beans or mushrooms depending on your preference.
• Make the pie a day ahead and refrigerate, then bake fresh to enjoy a fully warmed meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave or oven until warmed through. This pot pie can also be frozen before baking; thaw in the fridge overnight and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vegan protein?

Yes, you can substitute the vegan chick’n pieces with tofu, tempeh, or seitan depending on your preference. Just cook them separately before adding to the filling.

How can I make the stuffing crispy on top?

Make sure the stuffing is spread evenly and mounded slightly in the pie. If it’s browning too slowly, removing the foil cover in the last 10 minutes of baking helps to crisp it up.

Vegan Thanksgiving Pot Pie Recipe

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★★★★★

4.5 from 102 reviews

This comforting Vegan Thanksgiving Pot Pie features a flaky vegan pie crust filled with a creamy vegetable and chick’n mixture, topped with a flavorful vegan stuffing. It combines tender carrots, celery, onions, and peas in a rich, thyme-scented gravy made with vegan butter, broth, and vegan heavy cream. Perfect for a holiday meal or any cozy dinner, this pie is baked to golden perfection with a savory stuffing crust that adds a delightful texture contrast.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-10” vegan pie crust, store bought or homemade

Filling

• 2 cups vegan chick’n pieces, cooked and set aside
• 2 medium sized carrots, sliced in half and sliced into semi-circles or diced
• 1/2 cup sliced celery
• 1/2 medium to large onion, chopped medium sized dice
• 1 teaspoon minced garlic
• 6 tablespoons vegan butter
• 1/3 cup all-purpose flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 1/2 cups vegan vegetable broth
• 1 cup frozen peas
• 2/3 cup vegan heavy cream (such as coconut cream or cashew cream)

Stuffing

• 2–3 cups vegan stuffing, homemade or store bought, prepared but not baked

Instructions

1. Prepare the Pie Crust: If using store bought, you can place the crust directly from frozen. If homemade, ensure the pie crust is well chilled before filling.
2. Prepare the Stuffing: Make your vegan stuffing according to your preferred recipe or prepare packaged vegan stuffing; allow it to cool before using as a topping.
3. Cook the Vegan Chick’n Pieces: Cook the vegan chick’n separately to avoid mushiness in the filling. Air fry or pan fry them until cooked through. Optionally season to taste. Set aside.
4. Cook the Vegetables: In a heavy-bottomed pan over medium heat, melt the vegan butter. Add the onions, carrots, and celery and cook for about 5-7 minutes until translucent, stirring occasionally to prevent burning.
5. Add Seasonings and Flour: Stir in minced garlic, salt, black pepper, and dried thyme. Cook for one more minute. Then sprinkle the flour over the vegetables and cook for 1-2 minutes to remove raw flour flavor.
6. Make the Gravy: Slowly add the vegan vegetable broth while stirring constantly until the mixture thickens. This will take a few minutes. Add the vegan heavy cream and frozen peas. Reduce heat to low and simmer for 5-8 minutes until the sauce is thick and creamy. Taste and adjust seasoning as needed.
7. Add Chick’n to Filling: Fold the cooked vegan chick’n pieces into the thickened filling. Mix gently and remove from heat. Let the filling cool slightly.
8. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to catch any drips.
9. Assemble the Pot Pie: Pour the cooled filling mixture into the pie crust shell, spreading evenly. Spoon the prepared vegan stuffing on top, pressing gently and mounding it over the filling.
10. Bake: Place the pie on the prepared baking sheet and bake for 35-40 minutes. Check after 25 minutes; if the crust or stuffing edges brown too quickly, cover loosely with foil. The pie is done when the stuffing is golden and you see bubbling gravy around the edges.
11. Cool and Serve: Remove the pot pie from the oven and let it cool for 10 minutes before slicing into wedges and serving.
12. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat as desired.

Notes

• You can use store-bought vegan heavy cream alternatives like coconut cream or cashew cream.
• Cooking the vegan chick’n separately prevents it from becoming soggy in the filling.
• Covering the pie with foil during baking prevents over-browning of crust edges.
• Ensure the stuffing topping is not pre-baked as it will bake on top of the filling during the pie baking process.
• Use a heavy-bottomed pan to ensure even cooking of the filling without burning.

Keywords: vegan, pot pie, Thanksgiving, vegan chick’n, vegan stuffing, fall recipe, holiday dinner, plant-based, comfort food