Print

Vegan Thanksgiving Pot Pie

Vegan Thanksgiving Pot Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up your autumn evenings with a delightful Vegan Thanksgiving Pot Pie, perfect for festive gatherings or cozy family dinners. This heartwarming dish combines a creamy filling of tender vegetables and plant-based chick’n, all enveloped in a flaky crust and topped with savory stuffing. It captures the essence of comfort food while being entirely plant-based, ensuring everyone at your table enjoys each delicious bite. Easy to prepare and customizable to suit your taste, this pot pie is not only a feast for the palate but also a beautiful centerpiece for any occasion.

Ingredients

Scale
  • 1 vegan pie crust (9–10 inches)
  • 2 cups cooked vegan chick’n pieces
  • 2 medium carrots, sliced
  • ½ cup sliced celery
  • ½ medium onion, chopped
  • 1 teaspoon minced garlic
  • 6 tablespoons vegan butter
  • ⅓ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1½ cups vegetable broth
  • 1 cup frozen peas
  • ⅔ cup vegan heavy cream
  • 2–3 cups vegan stuffing

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare your pie crust by rolling it out if homemade or unrolling if store-bought.
  3. Cook the stuffing as per instructions and allow it to cool.
  4. Cook chick’n pieces separately until crispy; set aside.
  5. Sauté onions in melted vegan butter until translucent, then add carrots and celery until tender. Stir in garlic.
  6. Sprinkle flour over sautéed vegetables, stir to form a roux, then gradually whisk in vegetable broth until thickened.
  7. Add peas and chick’n pieces to the mixture, followed by vegan heavy cream and seasonings.
  8. Pour filling into the pie crust and top with cooled stuffing.
  9. Bake for about 40 minutes or until golden brown on top.

Nutrition

Find it online: https://simplebakingtips.com/vegan-thanksgiving-pot-pie-2/