Description

A cozy, plant-based twist on a beloved holiday classic, this Vegan Thanksgiving Pot Pie combines creamy vegetables and vegan chick’n with a golden stuffing topping for a comforting, satisfying main dish perfect for the holidays or chilly evenings.

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)

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Instructions

Preheat the oven to 425°F and set a rack in the center. Place the pie shell on a baking sheet and set aside.
In a large pot over medium heat, melt the vegan butter, then add the onions, carrots, and celery. Cook until softened, about 5–7 minutes.
Stir in the garlic, thyme, salt, and pepper, and cook for another minute.
Sprinkle in the flour and stir constantly for 1–2 minutes to create a thick roux.
Slowly whisk in the vegetable broth until smooth. Simmer for 2–3 minutes until thickened.
Stir in the vegan cream, peas, and vegan chick’n (or substitute), and simmer for 5–8 minutes until creamy and heated through.
Pour the filling into the pie shell, leaving about 1/2 inch of space at the top.
Break the unbaked stuffing into chunks and spread evenly over the top of the pie.
Bake for 40–45 minutes until the stuffing is golden and the filling is bubbling. Tent with foil if browning too quickly.
Let the pot pie cool for 10 minutes before slicing and serving.

Notes

Swap vegan chick’n with mushrooms, lentils, or chickpeas for variation.

For a gluten-free version, use GF pie shell and flour blend.

Add spinach or kale for extra greens.

Use mashed potatoes instead of stuffing for a shepherd’s pie twist.

Store leftovers in the fridge for up to 4 days; reheat in the oven for best texture.

Filling can be frozen for up to 2 months; do not freeze assembled pie.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 325
Sugar: 3g
Sodium: 480mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg