Print

Vegan Thanksgiving Pot Pie

Vegan Thanksgiving Pot Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and comfort of our Vegan Thanksgiving Pot Pie, a delightful dish that brings together loved ones around the table. This hearty pot pie features a rich filling of plant-based chick’n, vibrant vegetables, and a creamy sauce, all encased in a flaky vegan pie crust. Topped with savory stuffing, this meal is perfect for busy weeknights or festive gatherings. With its wholesome ingredients and mouthwatering flavors, it’s bound to become a cherished favorite that everyone can enjoy. Treat yourself and your family to this comforting masterpiece that captures the essence of the holiday spirit!

Ingredients

Scale
  • 1 vegan pie crust (9-10”)
  • 2 cups cooked vegan chick’n pieces
  • 2 medium carrots
  • 1/2 cup sliced celery
  • 1/2 onion
  • 1 teaspoon minced garlic
  • 6 tablespoons vegan butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon dried thyme leaves
  • 1.5 cups vegetable broth
  • 1 cup frozen peas
  • 2/3 cup vegan heavy cream
  • 2–3 cups vegan stuffing

Instructions

  1. Prepare your pie crust—either using store-bought or homemade.
  2. Cook the chick’n pieces until golden brown and set aside.
  3. In a large skillet, melt vegan butter, add garlic and onion, sauté until soft.
  4. Stir in carrots and celery; cook until tender.
  5. Sprinkle flour over vegetables; mix well to combine.
  6. Gradually add vegetable broth while stirring to avoid lumps; simmer until thickened.
  7. Mix in peas, chick’n pieces, and vegan cream; season with salt and thyme.
  8. Pour filling into the prepared crust, then top with cold stuffing.
  9. Bake at 350°F (175°C) for about 30 minutes or until golden brown.

Nutrition

Find it online: https://quickfoodjournal.com/vegan-thanksgiving-pot-pie/