Name: Best Vegan Thanksgiving Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 (9–10 inch) vegan pie shell (store-bought or homemade); 6 tbsp vegan butter (or soft coconut oil); 1/3 cup all-purpose flour; 2 medium carrots, sliced into 1/4-inch half-moons; 1/2 cup celery, sliced; 1/2 medium onion, diced; 1 tsp minced garlic; 1 tsp dried thyme; 1 tsp kosher salt; 1/2 tsp black pepper; 1 1/2 cups vegetable broth; 2/3 cup vegan heavy cream (or cashew/oat milk + cornstarch); 1 cup frozen peas; 2 cups cooked vegan chicken-style pieces (or tofu/chickpeas/mushrooms); 2–3 cups unbaked vegan stuffing (homemade or packaged)

A cozy, plant-based twist on a beloved holiday classic, this Vegan Thanksgiving Pot Pie is everything I crave in a comforting main dish. With a creamy vegetable and vegan chick’n filling and a golden stuffing topping, it’s hearty, nostalgic, and totally dairy- and meat-free. Whether it’s for a festive Thanksgiving spread or just a cold-weather dinner, this pot pie never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (9–10 inch) vegan pie shell (store-bought or homemade)

6 tbsp vegan butter (or soft coconut oil)

1/3 cup all-purpose flour

2 medium carrots, sliced into 1/4-inch half-moons

1/2 cup celery, sliced

1 tsp minced garlic

1/2 medium onion, diced

1 tsp dried thyme

1 tsp kosher salt

1/2 tsp black pepper

1 1/2 cups vegetable broth

2/3 cup vegan heavy cream (or cashew/oat milk + cornstarch)

1 cup frozen peas

2 cups cooked vegan chicken-style pieces (or tofu/chickpeas/mushrooms)

2–3 cups unbaked vegan stuffing (homemade or packaged)

Directions

I preheat the oven to 425°F and set a rack in the center. I place the pie shell on a baking sheet and set it aside.

In a large pot over medium heat, I melt the vegan butter, then add the onions, carrots, and celery. I cook them until softened, about 5–7 minutes.

I stir in the garlic, thyme, salt, and pepper, letting it cook for another minute.

Next I sprinkle in the flour and stir constantly for 1–2 minutes to create a thick roux.

I slowly whisk in the vegetable broth until the mixture is smooth and let it simmer for 2–3 minutes until it thickens.

Then I stir in the vegan cream, peas, and vegan chick’n (or substitute), and simmer for 5–8 minutes until everything is creamy and warmed through.

I pour the filling into the pie shell, leaving about 1/2 inch of space at the top.

I break the unbaked stuffing into chunks and spread it evenly over the top of the pie.

Then I bake it for 40–45 minutes until the stuffing is golden and the filling is bubbling. If it browns too quickly, I tent it with foil.

I let the pot pie cool for about 10 minutes before slicing and serving.

Servings and timing

This pot pie makes about 8 servings.

Prep Time: 20–30 minutes

Cooking Time: 45–60 minutes

Total Time: 65–90 minutes

Approximate Calories: ~2600 total, about 325 per serving

Variations

I swap the vegan chick’n with roasted mushrooms, lentils, or chickpeas when I want something simpler.

For a gluten-free version, I use a GF pie shell and substitute the flour with a gluten-free blend.

I sometimes stir in chopped spinach or kale for extra greens.

If I want even more Thanksgiving flavor, I add a dash of poultry seasoning or sage.

I’ve also tried topping it with mashed potatoes instead of stuffing for a shepherd’s pie feel—it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place slices in the oven at 350°F for about 15–20 minutes or until heated through. For quicker reheating, I use the microwave, but I prefer the oven for keeping the stuffing crisp. I don’t recommend freezing this pie once assembled, but the filling can be frozen separately for up to 2 months.

FAQs

How can I make this ahead of time?

I often prepare the filling and stuffing a day ahead and store them separately in the fridge. Then I assemble and bake the pot pie fresh the next day.

Can I use a puff pastry top instead of stuffing?

Yes, I sometimes swap the stuffing for a vegan puff pastry top. I just seal it over the filled pie shell and bake as directed.

What’s the best vegan protein substitute for the chick’n?

I’ve had great results with tofu, sautéed mushrooms, jackfruit, or even tempeh. Anything hearty that can hold up in a creamy sauce works well.

Can I make this without a pie crust?

Definitely. I’ve made it as a crustless casserole, pouring the filling into a baking dish and topping it directly with stuffing.

Is this recipe kid-friendly?

Yes! The creamy filling and soft veggies make it a comforting dish for all ages. If I’m serving picky eaters, I sometimes skip the peas or blend the filling slightly to make it smoother.

Conclusion

This Vegan Thanksgiving Pot Pie brings the flavors of the holiday table into one satisfying, cozy dish. I love how flexible it is, packed with comforting ingredients, and easy to prep ahead. Whether I’m cooking for a crowd or just looking for a hearty dinner on a chilly night, this pot pie never disappoints.

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