Vegan Thanksgiving Pot Pie

If you’re looking for a comforting dish that brings the warmth of home to your holiday table, then you’re in for a treat with this Vegan Thanksgiving Pot Pie! This recipe is one of my absolute favorites because it combines the heartiness of a classic pot pie with the festive flavors of Thanksgiving. It’s perfect for those cozy family gatherings or even just a busy weeknight when you want something special without too much fuss.

What makes this pot pie truly special is the topping of savory stuffing that adds a delightful crunch to each bite. Plus, it’s so easy to make! Whether you’re hosting friends or just treating yourself and your family, this dish will surely be a hit.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps and simple ingredients, you’ll have this delicious dish ready in no time.
• Family-Friendly Appeal: This Vegan Thanksgiving Pot Pie is sure to please everyone at the table, making it a wonderful choice for gatherings.
• Make-Ahead Convenience: You can prepare most of the components in advance, making your mealtime stress-free.
• Delicious Flavor: The blend of veggies and savory stuffing creates an irresistible combination that’s bursting with flavor.

Ingredients You’ll Need

You’ll find that these ingredients are simple and wholesome, perfect for creating a warm and hearty meal. Here’s what you’ll need for your Vegan Thanksgiving Pot Pie:

For the Pot Pie 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! Feel free to mix things up based on your preferences or what’s available in your pantry.

• Swap the protein: Instead of chick’n pieces, try using lentils or tofu for a different protein option.
• Add more veggies: Feel free to toss in some diced potatoes or green beans for added texture and nutrition.
• Spice it up: If you like a bit of heat, add some red pepper flakes or diced jalapeños to give your pot pie an extra kick.
• Change up the herbs: Experiment with other dried herbs like rosemary or sage to customize the flavor profile.

How to Make Vegan Thanksgiving Pot Pie

Step 1: Prepare Your Crust

If you’re using a store-bought crust, there’s no need to thaw it beforehand; just take it straight from the freezer. If you’re making your own crust, ensure it’s well chilled before rolling it out. A good crust creates that perfect flaky layer we all love!

Step 2: Make the Stuffing

Prepare the stuffing according to my recipe or if using store-bought, follow the instructions provided. Allow it to cool while you prepare the filling. This helps maintain its texture when baked on top of the pie.

Step 3: Cook Your Chick’n Pieces

Cook the chick’n pieces separately; this prevents them from becoming mushy in the filling. I love using my air fryer for this, but pan-frying works beautifully too! Feel free to season them as desired before setting them aside.

Step 4: Sauté Your Veggies

In a large pan over medium heat, melt the vegan butter. Add in your onions and cook until they’re translucent—this brings out their natural sweetness! Next, toss in the carrots and celery along with minced garlic. Sauté until everything softens nicely.

Step 5: Create Your Filling

Sprinkle flour over your sautéed vegetables and stir well. Gradually add vegetable broth while stirring continuously until thickened. Then stir in black pepper, salt, thyme leaves, peas, and finally, pour in that creamy goodness from vegan heavy cream. Add back your cooked chick’n pieces and mix everything gently.

Step 6: Assemble and Bake

Pour your filling into the prepared pie crust. Top generously with your cooled stuffing mixture—it adds such great texture! Bake at 375°F (190°C) for about 40 minutes or until golden brown on top.

That’s it! Once done baking, let it sit for about 10 minutes before serving so everything settles nicely. Enjoy every comforting bite of this Vegan Thanksgiving Pot Pie with your loved ones!

Pro Tips for Making Vegan Thanksgiving Pot Pie

Creating the perfect Vegan Thanksgiving Pot Pie is all about those little details that make a big difference. Here are some pro tips to ensure your dish shines at the holiday table:

• Use a chilled crust: A well-chilled pie crust will help it maintain its shape during baking, resulting in a flaky and tender texture. This ensures a delightful contrast with the savory filling.

• Don’t skip the seasoning: Enhancing your chick’n pieces with additional spices will elevate the flavor profile of your pot pie. Even a sprinkle of smoked paprika or Italian herbs can add depth to the overall taste.

• Let the filling cool slightly: After cooking, allow your filling to cool for about 10 minutes before assembling the pot pie. This prevents the crust from becoming soggy and helps maintain its crispness.

• Cover edges if browning too fast: If you notice that the edges of your crust are browning too quickly, cover them with strips of aluminum foil. This keeps your pie looking perfect while ensuring even cooking.

• Bake until golden brown: Keep an eye on your pot pie as it bakes; it’s done when the top is golden brown and you can see bubbling around the edges. This visual cue guarantees a deliciously cooked pie.

How to Serve Vegan Thanksgiving Pot Pie

Serving your Vegan Thanksgiving Pot Pie is just as important as making it! With a few thoughtful touches, you can transform a simple dish into a stunning centerpiece for your holiday table.

Garnishes

• Fresh herbs: Chopped fresh parsley or thyme sprinkled on top adds color and brightness, enhancing both presentation and flavor.
• Lemon zest: A light dusting of lemon zest just before serving can brighten up flavors and add a refreshing aroma.

Side Dishes

• Cranberry sauce: The sweet-tart flavor of cranberry sauce complements the richness of the pot pie, providing a lovely contrast on your plate.
• Roasted Brussels sprouts: Tossed with olive oil, salt, and pepper, these crispy veggies are not only delicious but also add a lovely earthy note to your meal.
• Garlic mashed potatoes: Creamy mashed potatoes seasoned with roasted garlic bring comfort and warmth, making them a perfect companion to this hearty dish.
• Green bean almondine: Sautéed green beans topped with toasted almonds provide crunch and freshness, balancing out the rich flavors of the pot pie beautifully.

With these serving suggestions and pro tips in hand, you’re ready to impress your guests with a beautiful and delicious Vegan Thanksgiving Pot Pie that feels right at home on any holiday table! Enjoy every bite!

Make Ahead and Storage

This Vegan Thanksgiving Pot Pie is not only a delightful centerpiece for your holiday meal, but it also shines as a fantastic option for meal prep. You can make it ahead of time and store it for later enjoyment, allowing you to savor those comforting flavors without the last-minute rush.

Storing Leftovers

• Store any leftover pot pie in an airtight container in the refrigerator.
• It will keep well for up to 3 days.
• To maintain the crust’s texture, cover the top loosely with foil if you’re storing it directly in the pie dish.

Freezing

• Allow the pot pie to cool completely before freezing.
• 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 3 months.
• For best results, freeze before baking; this way, you can bake it fresh when you’re ready to enjoy.

Reheating

• If reheating from frozen, it’s best to thaw overnight in the refrigerator before baking.
• Preheat your oven to 375°F (190°C).
• Bake covered with foil for about 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until heated through and golden brown on top.
• For leftovers that were stored in the fridge, simply reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes.

FAQs

Here are some common questions about making this delicious Vegan Thanksgiving Pot Pie.

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

Absolutely! You can prepare the filling and stuffing a day in advance. Assemble everything just before baking to keep that flaky crust perfect.

What can I use instead of chick’n pieces in my Vegan Thanksgiving Pot Pie?

If you prefer not to use chick’n pieces, you can substitute them with cooked lentils or mushrooms for a hearty filling that still delivers on flavor.

How can I customize my Vegan Thanksgiving Pot Pie?

Feel free to add your favorite veggies such as green beans or corn. You can also experiment with different herbs and spices according to your taste preferences.

What should I serve with my Vegan Thanksgiving Pot Pie?

This pot pie pairs wonderfully with a side salad or roasted vegetables. You could also serve it alongside mashed potatoes or cranberry sauce for a festive touch.

Final Thoughts

This Vegan Thanksgiving Pot Pie is truly special—a comforting blend of flavors wrapped in a flaky crust that captures all the warmth of the holiday season. I hope you enjoy making this recipe as much as I do! It’s perfect for sharing with loved ones around the table. So roll up your sleeves and get cooking—your friends and family will thank you for it!