Description
This Vegan Thanksgiving Pot Pie is a comforting and hearty dish perfect for the holiday season. Featuring a flaky vegan pie crust filled with a creamy, savory mixture of vegan chick’n, vegetables, and herbs, topped with a flavorful vegan stuffing. It’s a plant-based twist on classic comfort food, ideal for family gatherings or a cozy dinner.
Ingredients
Scale
Pie Crust
- 1 9-10” vegan pie crust, store bought or homemade
Pie Filling
- 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 (brands like Country Crock, Violife, Califia, Silk, or Trader Joe’s)
Stuffing Topping
- 2-3 cups vegan stuffing, homemade or packaged and prepared (not baked)
Instructions
- Prepare Pie Crust: If using a store-bought crust, use it straight from frozen. If homemade, ensure it is well chilled before assembling the pie.
- Cook Vegan Chick’n: Cook the vegan chick’n pieces separately to avoid them becoming mushy in the filling. They can be air fried or pan-fried. Optionally season them as desired. Set aside once cooked.
- Cook Vegetables: In a heavy-bottomed pan over medium heat, melt the vegan butter. Add onions, carrots, and celery, stirring occasionally until vegetables become translucent, about 5 minutes. Add minced garlic, Kosher salt, black pepper, and dried thyme, cooking for an additional minute.
- Create Roux and Thicken Filling: Sprinkle flour over the vegetable mixture and cook for 1-2 minutes to eliminate raw flour taste. Gradually stir in the vegan vegetable broth, stirring constantly until the mixture thickens, which takes a few minutes.
- Add Cream and Peas: Stir in the vegan heavy cream and frozen peas. Reduce heat to low and let the mixture simmer gently for 5-8 minutes until thickened. Taste and adjust seasoning if necessary.
- Combine Chick’n and Filling: Fold in the cooked vegan chick’n pieces into the thickened filling mixture. Remove from heat and allow to cool slightly.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to catch any drips during baking.
- Assemble the Pie: Pour the cooled filling mixture into the prepared pie crust. Evenly spoon the vegan stuffing over the filling, pressing down gently and mounding as you go to create a topping layer.
- Bake the Pie: Place the pie on the baking sheet and bake for about 35-40 minutes. Check at approximately 25 minutes; if the crust edges or stuffing are browning too quickly, lightly cover with foil to prevent burning. The pie is done when the stuffing is golden and you see bubbling gravy around the edges.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 10 minutes before cutting into wedges and serving. Reheat leftovers as needed.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Many frozen pie crusts are accidentally vegan—check ingredient labels to avoid lard or animal fats.
- Vegan heavy cream options include brands like Country Crock, Violife, Califia, Silk, and Trader Joe’s.
- You can substitute vegan chick’n with chopped vegan holiday roast if preferred.
- Using Diamond Crystals kosher salt adds a softer salt flavor; adjust salt quantity if using regular salt.
- Dried thyme can be substituted with poultry seasoning for a different flavor profile.
- Use any vegan-friendly stuffing mix; prepare according to package directions without baking beforehand, as it will bake on top of the pie.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
