Vegan Thanksgiving Pot Pie

If you’re looking for a cozy dish to bring everyone together this holiday season, you’ve found it! This Vegan Thanksgiving Pot Pie is a comforting classic that will warm your heart and fill your belly. It’s not just a meal; it’s an experience. Each bite is packed with savory flavors and topped with delicious stuffing, making it perfect for family gatherings or busy weeknights when you want something hearty and satisfying. Trust me, this dish is bound to become a favorite in your home!

What makes this pot pie truly special is how easy it is to make while still delivering on taste. You can prepare it ahead of time and let the oven do the work while you enjoy time with loved ones. Plus, it’s an excellent way to showcase seasonal veggies in a delightful way.

Why You’ll Love This Recipe

• Deliciously comforting: The combination of chick’n, veggies, and stuffing creates a warm hug in every bite.
• Easy to prepare: With straightforward steps, even beginner cooks can whip this up without stress.
• Family-friendly appeal: Kids love pot pies! This dish brings smiles to the table and keeps everyone satisfied.
• Make-ahead convenience: Prep it earlier in the day or even the day before, so you can relax during your gathering.
• Wholesome ingredients: Packed with fresh vegetables and plant-based goodness, this pot pie is as nutritious as it is tasty.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully in this Vegan Thanksgiving Pot Pie. You likely have most of these on hand already!

For the Pie

• 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)
• 2-3 cups vegan stuffing, homemade or packaged (do not bake)

Variations

One of the best things about this recipe is its flexibility! Feel free to mix things up based on your preferences or what you have available.

• Swap the protein: Use lentils or mushrooms instead of chick’n for a different texture and flavor profile.
• Add more veggies: Toss in some chopped spinach or kale for an extra nutrient boost.
• Change up the herbs: Experiment with rosemary or sage instead of thyme for a new twist on flavor.
• Make it gluten-free: Substitute gluten-free flour for regular flour and use a gluten-free pie crust.

How to Make Vegan Thanksgiving Pot Pie

Step 1: Prepare Your Crust

If you’re using a store-bought crust, take it out of the freezer now so it can thaw while you prep everything else. If you’re making your own crust, ensure it’s well chilled—this helps achieve that flaky texture we all love!

Step 2: Make Your Stuffing

Prepare your stuffing according to my recipe or any other method you prefer if using store-bought. Once done, let it cool down before adding it to the pot pie. This step prevents sogginess later on!

Step 3: Cook the Chick’n

Cook those chick’n pieces separately; I recommend using an air fryer for a crispy finish! Pan-frying works great too. If you’d like to add some seasoning here, go ahead! Once cooked, set them aside while we focus on building our filling.

Step 4: Sauté Your Veggies

In a large saucepan, melt the vegan butter over medium heat. Add onions, garlic, carrots, and celery. Sauté until they soften—about 5-7 minutes—releasing their sweet flavors into the mixture that forms our filling.

Step 5: Create Your Sauce

Sprinkle in flour after sautéing your veggies and stir well for about a minute to create a roux. Gradually whisk in vegetable broth and vegan heavy cream until smooth. Bring this mixture to a gentle simmer; it should thicken nicely!

Step 6: Mix It All Together

Stir in those cooked chick’n pieces along with frozen peas and dried thyme. Make sure everything is thoroughly combined before pouring into your prepared pie crust.

Step 7: Top with Stuffing

Gently layer your prepared stuffing over the top of the pot pie filling. This unique topping adds texture and flavor that will make everyone swoon when they dig in!

Step 8: Bake It Up

Pop your pot pie into a preheated oven at 375°F (190°C) for about 40 minutes or until bubbly and golden brown on top. The aroma will fill your kitchen—it’s simply irresistible!

Enjoy sharing slices of this delicious Vegan Thanksgiving Pot Pie with friends and family!

Pro Tips for Making Vegan Thanksgiving Pot Pie

Creating the perfect Vegan Thanksgiving Pot Pie is all about attention to detail and a sprinkle of love! Here are some tips to help you achieve that comforting, homestyle flavor.

• Choose quality ingredients: Using fresh vegetables and high-quality vegan chick’n will enhance the overall flavor profile of your pot pie. Fresh produce adds vibrant colors and nutrients, making each bite satisfying.

• Don’t rush the cooking process: Allowing your filling to simmer for a bit before assembling the pie helps meld the flavors beautifully. This step ensures that each ingredient brings its unique taste to the dish without being overcooked.

• Adjust seasoning to taste: Everyone’s palate is different, so feel free to add more herbs or spices that suit your preference. A pinch more salt or a dash of paprika can really elevate the dish!

• Let it rest after baking: Once your pot pie comes out of the oven, let it rest for about 10-15 minutes before slicing. This helps set the filling, making it easier to serve while allowing the flavors to develop even further.

• Experiment with toppings: While stuffing is traditional, consider adding other toppings like crushed crackers or breadcrumbs mixed with melted vegan butter for an extra layer of crunch!

How to Serve Vegan Thanksgiving Pot Pie

Serving your Vegan Thanksgiving Pot Pie can be as delightful as making it! With a few thoughtful touches, you can create a beautiful centerpiece for your holiday table.

Garnishes

• Fresh herbs: A sprinkle of chopped parsley or thyme adds a splash of color and freshness on top of each slice.
• Vegan sour cream: A dollop on each serving introduces a creamy balance that complements the savory flavors.
• Cranberry sauce: A small side of homemade or store-bought cranberry sauce lends a sweet-tart contrast that brightens up every bite.

Side Dishes

• Garlic Roasted Brussels Sprouts: These crispy sprouts bring a nutty flavor that pairs perfectly with the richness of the pot pie.
• Maple Glazed Carrots: Sweet and savory, these carrots add color and sweetness to your plate—plus they’re super easy to prepare!
• Creamy Mashed Potatoes: This classic side is always a hit! Made creamy with plant-based milk and vegan butter, they create a perfect foundation for gravy.
• Green Bean Almondine: Lightly sautéed green beans topped with crunchy almonds provide both texture and elegance, balancing out the heartiness of the pot pie.

No matter how you choose to serve it, this Vegan Thanksgiving Pot Pie is sure to be a hit at your holiday gathering. Enjoy every delicious bite!

Make Ahead and Storage

This Vegan Thanksgiving Pot Pie is perfect for meal prep! You can easily make it ahead of time and store it for later, making your holiday feast stress-free. Here’s how to store and reheat your delicious creation.

Storing Leftovers

• Allow the pot pie to cool completely before storing.
• Cover it tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days.

Freezing

• To freeze, ensure the pot pie is completely cooled.
• Wrap it securely in plastic wrap, then place it in a freezer-safe container or bag.
• Freeze for up to 2-3 months. For best results, label the container with the date.

Reheating

• Thaw frozen pot pie in the refrigerator overnight before reheating.
• Preheat your oven to 350°F (175°C).
• Cover the pot pie with foil to prevent over-browning, and bake for about 25-30 minutes until heated through.
• If you prefer using a microwave, reheat individual slices on medium power until warmed, checking frequently.

FAQs

Here are some common questions about this recipe that might help you as you prepare your Vegan Thanksgiving Pot Pie.

Can I use a different type of vegetable broth for the Vegan Thanksgiving Pot Pie?

Absolutely! You can use any vegetable broth that suits your taste. Just ensure it’s vegan-friendly and adds the flavor profile you enjoy.

What can I substitute for vegan chick’n pieces in the Vegan Thanksgiving Pot Pie?

If you prefer not to use chick’n pieces, consider substituting with sautéed mushrooms, lentils, or even hearty vegetables like zucchini or eggplant chopped into bite-sized pieces for added texture.

How do I make this Vegan Thanksgiving Pot Pie gluten-free?

To make this pot pie gluten-free, use a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend. Ensure that your vegetable broth is also gluten-free.

Can I prepare this Vegan Thanksgiving Pot Pie ahead of time?

Yes! You can assemble the pot pie and refrigerate it before baking. When ready to serve, simply pop it in the oven as directed.

Final Thoughts

I hope you enjoy making this Vegan Thanksgiving Pot Pie as much as I do! It’s a comforting dish that brings warmth and joy to any holiday table. Whether you’re celebrating with family or friends, this recipe is sure to be a hit. Enjoy every bite and feel free to share your experiences or modifications—I’d love to hear from you!