Vegan Thanksgiving Pot Pie

If you’re looking for a cozy, heartwarming dish that brings comfort to any table, then you’ve found it in this Vegan Thanksgiving Pot Pie! This recipe is a cherished favorite in my home, especially during the holiday season. The flaky pie crust is filled with savory chick’n pieces, fresh vegetables, and topped with delicious stuffing, making it a perfect centerpiece for your festive gatherings or a special dinner on a busy weeknight.

Not only is this pot pie packed with flavor, but it also showcases the beauty of plant-based ingredients. Whether you’re celebrating Thanksgiving or simply want a comforting meal, this dish will surely bring smiles all around the table!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and ingredients, you’ll have this delightful dish ready in no time.
• Family-friendly: Everyone loves pot pie! It’s a great way to please both kids and adults alike.
• Make-ahead convenience: You can prepare many elements in advance, making your holiday cooking stress-free.
• Hearty and satisfying: The combination of chick’n and veggies wrapped in a buttery crust is pure comfort food bliss.
• Versatile flavors: Feel free to customize it with your favorite vegetables or stuffing variations.

Ingredients You’ll Need

Gathering the ingredients for this Vegan Thanksgiving Pot Pie is as easy as can be! These are simple, wholesome ingredients that you might already have on hand or can easily find at your local market.

For the Pie Filling

• 1 9-10” vegan pie crust, store bought or homemade
• 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 (see notes)

For the Topping

• 2-3 cups vegan stuffing, homemade (my recipe here) or packaged and prepared, but do not bake as it will bake on top of the pie

Variations

This recipe is wonderfully flexible! Feel free to get creative with different flavors or ingredients based on what you have available or what you love most.

• Swap the protein: Use tofu or seitan instead of chick’n for a different texture and flavor.
• Add more veggies: Throw in some green beans, mushrooms, or corn for extra color and nutrition.
• Change up the herbs: Experiment with rosemary or sage instead of thyme for a unique twist on flavor.
• Make it gluten-free: Substitute the all-purpose flour with gluten-free flour blend and ensure your stuffing is gluten-free as well.

How to Make Vegan Thanksgiving Pot Pie

Step 1: Prepare the Crust

Start by preparing your pie crust. If you’re using store-bought dough, there’s no need to thaw if it’s frozen—just take it straight from the freezer. If you’re going homemade, make sure it’s well chilled before rolling out. A good crust sets the stage for your delicious filling!

Step 2: Cook the Chick’n Pieces

Next up, cook your chick’n pieces separately. I find that cooking them ahead of time prevents them from becoming too mushy when mixed with other ingredients. You can pan fry them or use an air fryer like I did; just be sure to season them if you’d like!

Step 3: Sauté Your Veggies

In a large skillet, melt your vegan butter over medium heat. Add in the chopped onions and sauté until they turn translucent; this step really helps to release their natural sweetness. Toss in your carrots, celery, and garlic next—cooking until they soften up nicely.

Step 4: Create the Sauce

Sprinkle in the flour while stirring constantly; this will help thicken our filling. Slowly pour in the vegetable broth while mixing everything together until you achieve a creamy consistency. Season with salt, pepper, and thyme before folding in those tender peas and cooked chick’n pieces.

Step 5: Assemble Your Pie

Pour that luscious filling into your prepared pie crust. Now comes the fun part—top it off with your prepped stuffing! Spread it evenly over everything; this creates that wonderful contrast between creamy filling below and crunchy topping above.

Step 6: Bake to Perfection

Finally, pop your assembled pie into a preheated oven at 375°F (190°C) for about 40 minutes. You’ll know it’s done when the crust is golden brown and bubbling away! Let it cool slightly before serving so everyone can dig in without burning their mouths.

Enjoy every comforting bite of this Vegan Thanksgiving Pot Pie—it’s sure to become a staple at your family feasts!

Pro Tips for Making Vegan Thanksgiving Pot Pie

Creating the perfect Vegan Thanksgiving Pot Pie is all about attention to detail and a touch of love! Here are some pro tips to ensure your pot pie turns out deliciously every time:

• Use a cold crust – Starting with a chilled pie crust helps maintain its flaky texture while baking, giving you that perfect crunch on the outside.

• Pre-cook your chick’n – Cooking the chick’n pieces separately ensures they keep their texture and flavor in the pot pie, rather than becoming mushy and losing their appeal.

• Season well – Don’t be shy with your seasonings! A good balance of salt, pepper, and herbs can elevate the flavor profile of your filling, making each bite irresistible.

• Let it cool before serving – Allowing the pot pie to rest for 5-10 minutes after baking helps the filling set, making it easier to slice and serve without spilling everywhere.

• Experiment with veggies – Feel free to swap or add vegetables based on what’s in season or what you have on hand. Mushrooms or green beans can provide delightful variations to your filling!

How to Serve Vegan Thanksgiving Pot Pie

Serving your Vegan Thanksgiving Pot Pie can be just as enjoyable as preparing it! With a few thoughtful touches, you can create an inviting presentation for your holiday table that will have everyone excited to dig in.

Garnishes

• Fresh herbs: A sprinkle of chopped fresh parsley or thyme adds a pop of color and freshness that brightens up the dish.
• Vegan sour cream: A dollop of vegan sour cream on top gives a creamy contrast and enhances the flavors beautifully.

Side Dishes

• Garlic Mashed Potatoes: Creamy and buttery vegan mashed potatoes seasoned with garlic make for a classic side that complements the savory flavors of the pot pie.
• Roasted Brussels Sprouts: These crispy sprouts tossed with olive oil, salt, and pepper bring a delightful crunch and earthiness that balances out the richness of the pot pie.
• Maple Glazed Carrots: Sweet carrots glazed with maple syrup provide a lovely contrast in flavors while adding color to your plate.
• Cranberry Sauce: A tangy homemade cranberry sauce offers a refreshing burst of acidity that cuts through the richness of the pot pie, making each bite even more enjoyable.

With these serving suggestions, you’ll create a memorable meal that captures the essence of Thanksgiving while keeping it cozy and plant-based! Enjoy every bite!

Make Ahead and Storage

This Vegan Thanksgiving Pot Pie is not only delicious but also perfect for meal prep! You can make it ahead of time, allowing you to enjoy your holiday without spending too much time in the kitchen.

Storing Leftovers

• Allow the pot pie to cool completely before storing.
• Cover it tightly with plastic wrap or transfer it to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• To freeze, let the pot pie cool completely.
• Wrap it tightly with plastic wrap, then place it in a freezer-safe container or bag.
• It can be frozen for up to 2 months.

Reheating

• To reheat from frozen, let it thaw overnight in the refrigerator.
• Preheat your oven to 350°F (175°C) and bake for about 25-30 minutes until heated through.
• If reheating from the fridge, bake for about 15-20 minutes.

FAQs

Got questions? I’ve got answers! Here are some common queries about this delicious Vegan Thanksgiving Pot Pie.

Can I make Vegan Thanksgiving Pot Pie ahead of time?

Absolutely! This pot pie can be prepared a day in advance. Just store it in the fridge and bake when you’re ready to serve.

What can I use instead of chick’n pieces in this Vegan Thanksgiving Pot Pie?

You can substitute chick’n pieces with sautéed mushrooms or hearty vegetables like cauliflower or eggplant for a delightful twist!

How do I ensure my Vegan Thanksgiving Pot Pie has a flaky crust?

To achieve a flaky crust, make sure your vegan butter is cold when mixing with the flour, and handle the dough as little as possible.

Can I use store-bought stuffing for my Vegan Thanksgiving Pot Pie?

Yes! Store-bought stuffing works perfectly. Just make sure not to bake it before adding it on top of your pie.

Final Thoughts

I hope you find joy in creating this Vegan Thanksgiving Pot Pie that’s sure to impress everyone at your table! It’s a comforting dish packed with flavors that embody the spirit of the holiday season. Enjoy making this recipe and sharing it with loved ones; it’s all about spreading warmth and happiness. Happy cooking!