Vegan Thanksgiving Pot Pie

If you’re looking for a comforting dish that brings warmth and joy to your holiday table, look no further than this Vegan Thanksgiving Pot Pie. This recipe is a cherished favorite in my home, combining the flavors of a classic pot pie with the festive spirit of Thanksgiving. The rich filling, loaded with hearty veggies and savory chick’n, is topped with delicious stuffing that adds a satisfying crunch. It’s perfect for busy weeknights or family gatherings, making it a versatile choice for any occasion!

The best part? This Vegan Thanksgiving Pot Pie is not only delicious but also easy to make. You can whip it up ahead of time and bake it when you’re ready to serve. Trust me; everyone will be asking for seconds!

Why You’ll Love This Recipe

• Easy preparation: With simple steps and wholesome ingredients, you can create this comforting dish without stress.
• Family-friendly: Everyone loves pot pie! It’s a fun way to get kids to enjoy their veggies.
• Make-ahead convenience: Prep this recipe in advance and pop it in the oven when you’re ready to eat.
• Deliciously flavorful: The combination of herbs and spices creates a mouthwatering aroma that will fill your kitchen.
• Perfect for leftovers: Enjoy this pot pie the next day—if there are any leftovers!

Ingredients You’ll Need

These ingredients are simple and wholesome, ensuring you create a delightful dish that’s both nourishing and satisfying. Here’s what you’ll need for your Vegan Thanksgiving Pot Pie:

For the Filling

• 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)

For the Topping

• 2-3 cups vegan stuffing, homemade (my recipe here) or packaged and prepared but do not bake as it will bake on top of the pie.

Variations

This recipe is wonderfully flexible! You can easily adapt it to suit your taste or what you have on hand. Here are some ideas:

• Swap the protein: Try using lentils or mushrooms instead of chick’n for a different texture.
• Change up the veggies: Feel free to add in your favorites like green beans, corn, or potatoes for extra heartiness.
• Add some spice: A pinch of cayenne pepper or some red pepper flakes can give your pot pie a nice kick!
• Make it gluten-free: Use gluten-free flour and a gluten-free pie crust to accommodate those with dietary restrictions.

How to Make Vegan Thanksgiving Pot Pie

Step 1: Prepare Your Crust

If you’re using a store-bought crust, take it out from the freezer and let it sit while you prepare the filling. If you’re making a homemade crust, make sure it’s well chilled before rolling it out. A good crust is key to holding all that delicious filling inside!

Step 2: Cook the Chick’n Pieces

Cook the chick’n pieces separately from the filling—this helps keep them from becoming mushy. I love using an air fryer for that perfect crispy texture, but pan-frying works too! Seasoning them lightly enhances their flavor.

Step 3: Sauté Your Veggies

In a large skillet over medium heat, melt your vegan butter. Add in the chopped onions and minced garlic first; sauté until they become fragrant and golden. Then toss in your carrots and celery, cooking until they soften. This step builds great depth of flavor that makes your pot pie irresistible!

Step 4: Create Your Filling

Sprinkle in the flour over your sautéed veggies, stirring constantly to create a roux. Gradually whisk in the vegetable broth and vegan heavy cream while continuing to stir until thickened. Season with salt, pepper, and thyme—this is where all those wonderful flavors come together.

Step 5: Assemble Your Pie

Fold in the cooked chick’n pieces and frozen peas into your creamy veggie mixture. Pour everything into your prepared pie crust, then top generously with prepared vegan stuffing. It adds such an amazing texture contrast!

Step 6: Bake

Preheat your oven to 375°F (190°C) and bake for about 40 minutes or until the top is golden brown. The aroma will fill your kitchen with warmth—it’s hard not to get excited at this point!

I hope you enjoy making this Vegan Thanksgiving Pot Pie as much as I do! It’s sure to become a go-to dish for celebrating holidays with loved ones.

Pro Tips for Making Vegan Thanksgiving Pot Pie

Creating the perfect Vegan Thanksgiving Pot Pie is all about the details, so here are some handy tips to elevate your dish!

• Chill Your Crust: Keeping your pie crust chilled ensures it bakes up nice and flaky. A cold crust holds its shape better while baking, leading to a perfectly golden brown finish.
• Cook Fillings Separately: Cooking your chick’n pieces separately prevents them from becoming mushy in the pie filling. This way, they maintain their texture and provide a satisfying bite in every slice.
• Season Generously: Don’t hesitate to add extra herbs and spices! Seasoning your chick’n pieces or adding fresh herbs enhances the flavors and makes the dish even more aromatic and delicious.
• Let It Cool Before Serving: Allowing the pot pie to rest for about 10 minutes after baking helps it set up nicely. This makes slicing easier and keeps the filling from spilling out everywhere.
• Experiment with Stuffing: Feel free to use different stuffing recipes or store-bought options. Each type can bring a unique flavor profile that complements the pot pie beautifully.

How to Serve Vegan Thanksgiving Pot Pie

Serving your Vegan Thanksgiving Pot Pie can be just as delightful as making it! Consider these creative ideas to present your dish in style.

Garnishes

• Fresh Parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness to each slice.
• Vegan Sour Cream: A dollop of vegan sour cream on top gives an extra layer of creaminess and tang.
• Chili Flakes: For those who enjoy a bit of heat, a light dusting of chili flakes can enhance the flavor profile wonderfully.

Side Dishes

• Roasted Brussels Sprouts: Tossed in olive oil and sea salt, roasted Brussels sprouts provide a crispy texture that complements the creamy pot pie.
• Garlic Mashed Potatoes: Creamy and rich, garlic mashed potatoes are always a crowd-pleaser and pair perfectly with the savory filling of the pot pie.
• Cranberry Sauce: The tartness of cranberry sauce adds a refreshing contrast to the rich flavors of the pot pie, making every bite feel festive.
• Green Bean Casserole: This classic side dish adds crunch and creaminess with its crispy onion topping, making it an excellent match for your pot pie.

By following these serving suggestions, you’ll create a well-rounded holiday meal that’s sure to impress your family and friends this Thanksgiving!

Make Ahead and Storage

This Vegan Thanksgiving Pot Pie is perfect for meal prep! You can make it ahead of time and store it for later, allowing you to enjoy a delicious home-cooked meal with minimal fuss.

Storing Leftovers

• Allow the pot pie to cool completely before storing.
• Place leftovers in an airtight container for up to 3 days in the refrigerator.
• You can also cover the pie tightly with plastic wrap or aluminum foil.

Freezing

• To freeze, allow the pot pie to cool completely.
• Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container.
• It can be frozen for up to 2 months.

Reheating

• Thaw the frozen pot pie overnight in the refrigerator before reheating.
• Preheat your oven to 350°F (175°C) and reheat for about 25-30 minutes or until heated through.
• For best results, cover with foil to prevent over-browning while it warms.

FAQs

Here are some common questions readers might have about this recipe:

Can I make Vegan Thanksgiving Pot Pie ahead of time?

Absolutely! You can prepare this pot pie a day in advance and refrigerate it before baking. Just pop it into the oven when you’re ready to enjoy!

What can I use instead of vegan heavy cream in Vegan Thanksgiving Pot Pie?

You can substitute vegan heavy cream with cashew cream or coconut cream for a rich texture. Alternatively, blended silken tofu works well too!

How long can I store leftover Vegan Thanksgiving Pot Pie?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it!

Can I use fresh vegetables instead of frozen peas in Vegan Thanksgiving Pot Pie?

Definitely! Fresh peas or other veggies like green beans or corn can be used as substitutes, just make sure they are cooked slightly before adding them to the filling.

Is there a gluten-free option for the crust in Vegan Thanksgiving Pot Pie?

Yes! You can find gluten-free pie crusts at most grocery stores, or you could even try making one with gluten-free flour blends.

Final Thoughts

I hope you’re as excited about this Vegan Thanksgiving Pot Pie as I am! It’s not only hearty and flavorful but also a wonderful way to bring everyone together around the table during the holidays. Enjoy making this comforting dish, and don’t forget to share your experience! Wishing you a joyful cooking adventure filled with warmth and laughter!