Vegan Thanksgiving Pot Pie

This Vegan Thanksgiving Pot Pie is a family favorite centerpiece that combines cozy stuffing with a creamy vegetable filling and crispy pie crust. It is the best way to bring everyone together at the table and truly satisfies meat eaters and vegans alike.

I remember the first time I made this for a Friendsgiving and everyone had seconds before even touching their mashed potatoes.

Ingredients

• Vegan pie crust: underscores the whole dish with a flaky golden hug look for all vegetable shortening or oil based crusts in the freezer section for best results
• Vegan chickn pieces: provide protein and satisfy those who miss that classic texture cook until crisp in an air fryer or skillet
• Carrots: add sweetness and color chop evenly for the best bite
• Celery: brings an aromatic background choose stalks with bright green color and no bruises
• Onion: forms the savory heart of the filling yellow onions work great and get soft and mellow
• Minced garlic: wakes up all the flavors fresh or from a jar both work
• Vegan butter: starts the roux and gives each bite richness opt for brands with a clean ingredient list
• All purpose flour: thickens the filling look for unbleached if possible
• Kosher salt: seasons everything evenly Diamond Crystal is reliably mild
• Black pepper: wakes up the aromatics grind fresh for best flavor
• Dried thyme: gives the classic poultry seasoning vibe use a trusted dried herb blend
• Vegan vegetable broth: deepens the gravy use a robust stock for richer flavor
• Frozen peas: pop with color and subtle sweetness use petite peas if you can
• Vegan heavy cream: brings ultimate creaminess a must for rich gravy I love Country Crock or Silk
• Vegan stuffing: creates the best comfort food topping make your own or try a cornbread style mix just do not bake it before adding

Step-by-Step Instructions

Prepare the Pie Crust:

If using a store bought crust let it thaw slightly if needed but keep it cold. If you made your own crust chill it well for the flakiest bake.

Cook the Vegan Chickn:

Cook the vegan chickn pieces so they are golden and crisp. You can use the air fryer or pan fry them in a touch of oil for a chewy texture that holds up in the filling. Set these aside once done.

Make the Stuffing:

Prepare your stuffing following the package or homemade recipe instructions but do not bake it yet. Let it cool so it is easy to handle when topping the pie.

Sauté the Vegetables:

Melt vegan butter in a large heavy bottomed skillet over medium heat. Add onions carrots and celery and cook slowly stirring occasionally for five to eight minutes until they are soft and translucent which draws out their sweetness and flavor.

Build the Gravy Base:

Add garlic salt pepper and dried thyme to the vegetables. Sauté for one minute more to fully wake up the aromatics.

Thicken with Flour:

Sprinkle flour over the veggie mixture and cook stirring for about two minutes. This cooks off the raw flour taste and ensures a lightly thickened filling without lumps.

Add Broth and Cream:

Pour in the vegetable broth slowly while stirring to prevent clumping. The mixture should thicken as you stir. Add vegan heavy cream and frozen peas then reduce heat to low and let simmer for up to eight minutes. The sauce should become velvety and thick.

Add Chickn and Cool the Filling:

Mix the prepped vegan chickn into the filling. Let everything cool slightly so it does not steam up the crust.

Preheat and Assemble:

Preheat your oven to four hundred twenty five degrees. Place pie crust in a pie plate and fill with the cooled filling. Mound the stuffing over the top gently pressing it into an even layer which ensures you get a bite of everything in each slice.

Bake the Pie:

Place the filled pie on a lined baking tray to catch any overflow. Bake for forty to forty five minutes checking after twenty five minutes. If the top or crust edge browns too quickly cover lightly with foil. The filling should bubble at the edges when done.

Rest and Serve:

Allow the baked pie to rest at room temperature for ten minutes so it sets and slices cleanly. Serve in big wedges with extra vegan gravy if you like.

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Stuffing is my hands down favorite part of this pie Sometimes I sneak extra crispy edges from the pan because the contrast with the creamy filling is pure comfort My niece remembers last Thanksgiving’s pot pie as the reason she became obsessed with making stuffing all year round

Storage Tips

Cool the pot pie to room temperature before covering and refrigerating in an airtight container You can slice and store servings separately for easy reheating during busy holiday weeks Microwave or re bake at three hundred fifty degrees covered with foil until hot It keeps well for up to five days and the crust stays crisp as long as it is not overstuffed When freezing wrap individual pieces and thaw overnight before reheating for best texture

Ingredient Substitutions

Swap vegan sausage or holiday roast chunks for chickn if you prefer heartier or spiced flavors Any mix of leftover vegetables like parsnip sweet potato or green beans can be used If you cannot find vegan heavy cream unsweetened full fat coconut cream or cashew cream makes a rich substitute For the stuffing topping cornbread style blends add a sweet twist

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Serving Suggestions

Serve with a bright cranberry sauce and a crisp green salad for balance It makes a beautiful main dish when paired with roasted Brussels sprouts or garlicky green beans Leftover slices make a fun holiday lunch either warmed up or at room temperature Stuffing lovers always reach for seconds so I always make a little extra on the side

Cultural Historical Context

Pot pie has long been a comfort classic in American kitchens and this vegan version carries tradition forward while accommodating plant based diets The creamy vegetable base and golden crust bring generations together at the holiday table Without animal ingredients everyone can enjoy a nostalgic feast and create new memories

Recipe FAQs

→ Can I use store-bought vegan pie crust?

Yes, most store-bought pie crusts are accidentally vegan. Check the label for ingredients and avoid those with lard or animal products.

→ What plant-based protein can replace vegan chick’n?

You can substitute with chopped vegan holiday roast, tofu, or even extra vegetables for a hearty filling.

→ Can I make the stuffing topping ahead of time?

Prepare the stuffing in advance but do not bake it. Add it to the pie just before baking to finish in the oven.

→ How do I prevent the crust edges from burning?

If the stuffing or crust begins to brown too quickly, gently cover the edges with foil during baking.

→ What vegan heavy cream works best?

Brands like Country Crock, Violife, Califia, Silk, or Trader Joe’s offer suitable vegan heavy cream options for the filling.

→ How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to five days, reheating as desired.