Vegan Thanksgiving Pot Pie
A cozy, plant-based centerpiece that layers flaky vegan pie crust, creamy chick’n and vegetable filling, and vegan stuffing topping—perfect for a plant-friendly Thanksgiving.
Equipment
- Pie dish
- Heavy-bottomed pan
- Mixing spoon
- Oven
Ingredients
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 carrots sliced
- ½ cup celery sliced
- ½ medium-to-large onion chopped
- 1 teaspoon garlic minced
- 6 tablespoons vegan butter
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 ½ cups vegetable broth
- 1 cup frozen peas
- ⅔ cup vegan heavy cream
Stuffing Topping
- 2-3 cups vegan stuffing prepared (homemade or packaged)
Instructions
- Preheat the oven to 425 °F.
- Blind-bake the pie crust for about 10 minutes until slightly golden.
- In a heavy-bottomed pan, melt vegan butter over medium heat. Add onions, carrots, and celery and cook until translucent, about 5 minutes.
- Stir in minced garlic, salt, pepper, and thyme; cook 1 minute.
- Sprinkle flour over vegetables and cook for another minute. Slowly pour in vegetable broth, stirring until thickened.
- Add vegan heavy cream and frozen peas; simmer for 5–8 minutes.
- Fold in cooked vegan chick’n pieces and remove from heat.
- Pour the filling into the pre-baked pie crust, then top evenly with prepared vegan stuffing, pressing gently.
- Bake for 40–45 minutes, covering edges with foil if they brown too quickly, until golden and bubbly.
- Let cool for at least 10 minutes before slicing and serving.
Notes
Blind-baking the crust prevents sogginess; leftovers store well, and you can freeze the assembled pie. Adjust vegetable or protein as desired for variety.