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Vegan Thanksgiving Pot Pie

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Discover the warmth and comfort of Vegan Thanksgiving Pot Pie, a delightful dish that combines festive flavors with wholesome ingredients. This plant-based pot pie features a creamy filling made with tender chick’n pieces, fresh vegetables, and aromatic herbs, all encased in a flaky vegan crust and topped with savory stuffing. Whether you’re celebrating Thanksgiving or simply seeking a hearty meal, this recipe is perfect for family gatherings, busy weeknights, or whenever you crave something deliciously satisfying. Easy to prepare and full of flavor, this pot pie is sure to become a beloved staple at your dinner table.

Ingredients

Scale
  • 1 vegan pie crust (9-10”)
  • 2 cups vegan chick’n pieces
  • 2 medium carrots
  • ½ cup sliced celery
  • ½ medium onion
  • 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
  • 1½ cups vegan vegetable broth
  • 1 cup frozen peas
  • ⅔ cup vegan heavy cream
  • 2–3 cups vegan stuffing (prepared)

Instructions

  1. Prepare your pie crust: Roll out if homemade or place store-bought directly from the freezer into your pie dish.
  2. Make the stuffing following package instructions or my recipe; let it cool.
  3. Cook the chick’n pieces in an air fryer or pan until crispy, then set aside.
  4. In a large saucepan, melt vegan butter over medium heat. Add carrots, celery, onion, and garlic; sauté until tender.
  5. Stir in flour, salt, pepper, and thyme; cook for one minute.
  6. Gradually add vegetable broth and bring to a simmer until thickened.
  7. Mix in chick’n pieces, peas, and vegan heavy cream; pour into the crust.
  8. Top with prepared stuffing and bake at 375°F (190°C) for about 30 minutes until golden brown.

Nutrition

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