Vegan Thanksgiving Pot Pie (Print)

Enjoy a savory plant-based pie filled with vegetables, chick’n, and stuffing topping for a festive table.

# Ingredients:

→ Pie Shell

01 - 1 (23–25 cm) vegan pie crust, chilled

→ Filling

02 - 2 medium carrots, sliced into semi-circles or diced
03 - 120 ml sliced celery
04 - 1/2 large onion, medium dice
05 - 1 teaspoon minced garlic
06 - 85 g vegan butter
07 - 40 g all-purpose flour
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon dried thyme leaves
11 - 360 ml vegan vegetable broth
12 - 150 g frozen peas
13 - 160 ml vegan heavy cream
14 - 2 cups (about 280 g) vegan chick’n pieces, cooked

→ Stuffing Topping

15 - 2–3 cups (about 280–420 g) prepared vegan stuffing, unbaked

# Steps:

01 - Ensure vegan pie crust is well-chilled. Prepare stuffing according to package or recipe instructions, but do not bake; let it cool completely.
02 - Cook vegan chick’n pieces in an air fryer or skillet until heated through and slightly browned. Season if desired. Set aside.
03 - Melt vegan butter in a large, heavy-bottomed pan over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until vegetables are softened and translucent, stirring occasionally.
04 - Add minced garlic, salt, black pepper, and dried thyme to the sautéed vegetables. Cook 1 minute until fragrant.
05 - Add flour to the pan. Stir continuously for 1–2 minutes to cook off the raw flour taste.
06 - Gradually whisk in vegetable broth, stirring constantly until smooth and beginning to thicken. Mix in vegan heavy cream and frozen peas. Lower heat and simmer 5–8 minutes until creamy and thickened. Adjust seasoning if needed.
07 - Fold in cooked vegan chick’n pieces. Remove pan from heat and allow filling to cool slightly.
08 - Preheat oven to 220°C. Line a baking tray with parchment paper or foil. Transfer cooled filling into the chilled pie shell. Spoon prepared stuffing over the filling, pressing and mounding as needed.
09 - Place assembled pie on the prepared baking tray. Bake for 40–45 minutes until the stuffing topping and pie crust are golden brown and filling is bubbling. Check after 25 minutes; tent with foil if areas brown too quickly.
10 - Remove baked pie from oven. Allow to cool for 10 minutes before slicing and serving in wedges.

# Notes:

01 - Many store-bought pie crusts and stuffing mixes are accidentally vegan, but verify ingredient lists to avoid non-vegan additives.
02 - Substitute vegan chick’n with chopped vegan roast for a festive variation.
03 - Allowing the filling to cool slightly before assembly prevents the crust from becoming soggy.
04 - Leftovers keep well refrigerated in an airtight container for up to 5 days.

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