Vegan Thanksgiving Pot Pie
Indulge in the warmth and comfort of a Vegan Thanksgiving Pot Pie that’s perfect for your holiday gatherings. This dish combines a savory filling of hearty vegetables and chick’n pieces, all enveloped in a flaky crust and topped with delicious stuffing. It’s a versatile recipe that can be prepared ahead of time, making it an ideal choice for busy weeknights or special occasions. Whether you’re celebrating with family or hosting friends, this flavorful pot pie is sure to be the star of your table, leaving everyone asking for seconds!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 9-10” vegan pie crust (store-bought or homemade)
- 2 cups vegan chick’n pieces
- 2 medium carrots
- ½ cup celery
- ½ onion
- 1 teaspoon garlic
- 6 tablespoons vegan butter
- 1/3 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
- 2/3 cup vegan heavy cream
- 2–3 cups vegan stuffing
Instructions
- Prepare your pie crust and chill it if homemade.
- Cook the chick’n pieces in an air fryer or pan until crispy.
- Sauté onions and garlic in melted vegan butter until fragrant, then add carrots and celery until softened.
- Stir in flour to create a roux, gradually adding vegetable broth and vegan cream until thickened. Season with salt, pepper, and thyme.
- Fold in chick’n and peas before pouring into the crust; top with stuffing.
- Bake at 375°F (190°C) for about 40 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://mealharvest.com/vegan-thanksgiving-pot-pie/