Vegan Thanksgiving Pot Pie
Enjoy a hearty Vegan Thanksgiving Pot Pie filled with chick’n and savory stuffing—perfect for your holiday feast! Try it today!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 vegan pie crust (9–10 inches)
- 2 cups vegan chick’n pieces
- 2 medium carrots
- ½ cup sliced celery
- ½ onion
- 1 teaspoon minced garlic
- 6 tablespoons vegan butter
- ⅓ cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1½ cups vegetable broth
- 1 cup frozen peas
- ⅔ cup vegan heavy cream
- 2–3 cups vegan stuffing
Instructions
- Prepare your pie crust by thawing or chilling as needed.
- Cook your stuffing and let it cool.
- In a separate pan, cook the chick’n until crispy.
- Sauté onions, garlic, carrots, and celery in melted vegan butter until softened.
- Add flour to create a roux, then whisk in vegetable broth and vegan heavy cream; simmer until thickened.
- Combine cooked chick’n and peas with the sauce mixture.
- Pour the filling into the pie crust and top with stuffing.
- Bake at 375°F for about 40 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://prrecipe.com/vegan-thanksgiving-pot-pie/