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Vegan Thanksgiving Pot Pie

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Indulge in the flavors of the season with this Vegan Thanksgiving Pot Pie, a delightful dish that brings together a hearty filling of chick’n and vegetables topped with savory stuffing. Perfect for holiday gatherings, this comforting plant-based recipe offers all the warmth and satisfaction of traditional pot pie without any animal products.

Ingredients

Scale
  • 1 9-10” vegan pie crust
  • 2 cups vegan chick’n pieces
  • 2 medium carrots
  • 1/2 cup celery
  • 1 medium onion
  • 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
  • 2–3 cups vegan stuffing

Instructions

  1. Prepare your pie crust by rolling it out if homemade or using it directly from frozen if store-bought.
  2. Cook the stuffing according to your recipe or package instructions and let cool.
  3. Sauté chick’n pieces until golden brown, then set aside.
  4. In a large skillet, melt vegan butter and sauté onions, garlic, carrots, and celery until softened.
  5. Stir in flour, salt, pepper, thyme, vegetable broth, and cream to create a creamy filling. Add peas and cooked chick’n.
  6. Pour the filling into the prepared crust and top with cooled stuffing.
  7. Bake at 375°F (190°C) for about 30 minutes or until golden brown on top.

Nutrition

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