Vegan Thanksgiving Pot Pie

If you’re looking for a dish that warms the heart and fills the belly, you’ve found it! This Vegan Thanksgiving Pot Pie is a cherished recipe that brings together the comforting flavors of a traditional pot pie with the joy of a festive meal. It’s perfect for family gatherings or even a cozy dinner on a busy weeknight. Trust me, this dish will impress everyone at your table, whether they’re vegan or not!

Imagine tender chick’n pieces nestled in a rich, creamy filling, all topped with savory stuffing. Each bite is like a warm hug, making it a favorite for many. Whether it’s Thanksgiving or just another dinner, this pot pie is sure to become a staple in your home.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and readily available ingredients, this pot pie comes together quickly.
• Family-Friendly: Everyone will love the comforting flavors – even the pickiest eaters!
• Make Ahead: You can prepare the filling in advance and assemble it when you’re ready to bake.
• Deliciously Hearty: It’s packed with veggies and protein, making it both filling and nutritious.
• Customizable: Feel free to mix and match ingredients to suit your taste!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for our Vegan Thanksgiving Pot Pie! These are things you might already have in your pantry or can easily find at your local store.

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)
• 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 based on what you have on hand or what flavors you prefer.

• Swap the protein: Use tofu or tempeh instead of chick’n for an extra boost of plant-based goodness.
• Change up the veggies: Try adding mushrooms, green beans, or corn for different textures and flavors.
• Herb it up: Experiment with fresh herbs like rosemary or sage for added depth in flavor.
• Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free flour blend.

How to Make Vegan Thanksgiving Pot Pie

Step 1: Prepare Your Crust

If you’re using a store-bought crust, it’s ready from frozen. For homemade crusts, make sure it’s well chilled before rolling out. A good crust sets the foundation for your delicious filling!

Step 2: Cook Your Stuffing

Prepare your stuffing according to my recipe or follow package instructions if using store-bought. Let it cool while you make the filling. This will help keep it from getting soggy in the pot pie.

Step 3: Sauté Your Vegetables

In a large skillet over medium heat, melt your vegan butter. Add onions, garlic, carrots, and celery. Sauté until everything is soft and fragrant—this step really brings out those wonderful flavors that fill your kitchen with warmth!

Step 4: Create the Creamy Filling

Sprinkle in the flour over your sautéed veggies; stir well to combine. Gradually add in vegetable broth while stirring constantly until smooth. Add salt, black pepper, thyme leaves, peas, and vegan heavy cream. Allow it to simmer until thickened; this creamy mixture is what makes this pot pie so irresistible.

Step 5: Assemble Your Pot Pie

Pour the creamy filling into your prepared pie crust. Top it off generously with your cooled stuffing—this creates that delightful contrast between creamy and crunchy textures!

Step 6: Bake It Up

Preheat your oven to 375°F (190°C). Bake for about 30-40 minutes or until golden brown on top. Let it cool slightly before serving; this helps all those delicious flavors meld together beautifully.

Now you’re ready to enjoy every bite of this Vegan Thanksgiving Pot Pie! It’s bound to become one of those recipes you cherish year after year.

Pro Tips for Making Vegan Thanksgiving Pot Pie

Creating the perfect Vegan Thanksgiving Pot Pie is all about the details, and with a few handy tips, you can elevate your dish to the next level!

• Chill your crust: A well-chilled pie crust will hold its shape better while baking, resulting in a flakier texture. This prevents any sogginess from your filling.
• Season generously: Don’t shy away from spices and herbs! A little extra thyme or even some sage can really enhance the flavors of your filling and bring that comforting Thanksgiving essence to life.
• Cook chick’n separately: This ensures your chick’n pieces maintain their texture and don’t become mushy in the filling. Plus, you can season them specifically to your taste!
• Let it cool before serving: Allowing your pot pie to rest for about 10 minutes after baking helps the filling set, making it easier to slice and serve.
• Experiment with vegetables: Feel free to swap in seasonal veggies like butternut squash or green beans for a personal touch. They not only add flavor but also make your pie visually appealing!

How to Serve Vegan Thanksgiving Pot Pie

Serving your Vegan Thanksgiving Pot Pie is just as important as making it! Presenting it beautifully can turn a simple meal into a festive feast.

Garnishes

• Fresh herbs: Chopped parsley or thyme sprinkled on top adds a pop of color and freshness, enhancing both flavor and presentation.
• Vegan gravy: Drizzling some warm vegan gravy over each slice adds richness and takes comfort food to the next level.

Side Dishes

• Garlic Mashed Potatoes: Creamy mashed potatoes made with plant-based milk and garlic are an unmissable classic that complements pot pie wonderfully.
• Roasted Brussels Sprouts: Tossed in olive oil and sea salt, these crispy sprouts offer a delightful crunch that contrasts beautifully with the softness of the pot pie.
• Cranberry Sauce: A tangy homemade cranberry sauce provides a refreshing burst of flavor that balances out the savory notes of the pot pie.
• Green Bean Casserole: This creamy dish topped with crispy onions makes for a nostalgic side that pairs perfectly with the hearty pot pie.

With these tips and serving suggestions, you’ll be sure to create a memorable vegan holiday meal that everyone will love! Enjoy every bite of your Vegan Thanksgiving Pot Pie.

Make Ahead and Storage

This Vegan Thanksgiving Pot Pie is perfect for meal prep, making it an excellent dish to prepare in advance for busy holiday gatherings or weeknight dinners. Not only does it save you time, but it also allows the flavors to meld beautifully when stored.

Storing Leftovers

• Allow the pot pie to cool completely before storing.
• Cover tightly with plastic wrap or aluminum foil, or transfer to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Prepare the pot pie as directed but do not bake it.
• Wrap the unbaked pot pie tightly in plastic wrap and then in aluminum foil.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight before baking.

Reheating

• For refrigerated leftovers: Preheat your oven to 350°F (175°C). Cover the pot pie with foil and heat for about 20-25 minutes, then remove the foil and heat for an additional 10-15 minutes until warmed through.
• For frozen pies: Bake from frozen at 375°F (190°C) for about 60-75 minutes. Cover with foil during the first half of baking, then uncover to allow the top to brown.

FAQs

Here are some common questions you might have about making this delicious Vegan Thanksgiving Pot Pie!

Can I make a Vegan Thanksgiving Pot Pie ahead of time?

Absolutely! You can prepare the filling and assemble the pot pie a day in advance. Just store it in the refrigerator until you’re ready to bake.

What is a good alternative for vegan heavy cream in my Vegan Thanksgiving Pot Pie?

You can use blended silken tofu, coconut cream, or a plant-based milk mixed with cornstarch as a great substitute for vegan heavy cream.

How long does leftover Vegan Thanksgiving Pot Pie last?

Leftovers can be stored in the refrigerator for up to 3-4 days when properly covered or placed in an airtight container.

Can I freeze my Vegan Thanksgiving Pot Pie?

Yes! You can freeze it unbaked for up to 2-3 months. Just remember to thaw it overnight before baking when you’re ready to enjoy it!

What should I serve with my Vegan Thanksgiving Pot Pie?

This comforting dish pairs well with a simple green salad or roasted vegetables for a complete meal that will impress everyone at your table!

Final Thoughts

I hope you find joy in preparing this heartwarming Vegan Thanksgiving Pot Pie! It’s not just a meal; it’s a celebration of flavors that brings warmth and comfort on any occasion. Enjoy sharing this delightful dish with family and friends, and may your holiday gatherings be filled with love and laughter. Happy cooking!