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–+ servings
Vegan Thanksgiving Pot Pie

Delicious Vegan Thanksgiving Pot Pie for Comforting Feasts

This Vegan Thanksgiving Pot Pie offers rich flavors and comforting textures perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 package Vegan Pie Crust Store-bought or homemade
For the Filling
  • 1 cup Vegan Chick’n Pieces Brands like Gardein recommended
  • 2 medium Carrots Fresh or frozen varieties
  • 2 stalks Celery Fresh preferred
  • 1 medium Onion Diced
  • 2 cloves Minced Garlic Fresh is best
  • 2 tablespoons Vegan Butter For sautéing
  • 3 tablespoons All-Purpose Flour Gluten-free flour can be swapped
  • 1 teaspoon Kosher Salt To taste
  • 1 teaspoon Black Pepper To taste
  • 1 teaspoon Dried Thyme Leaves For added flavor
  • 1 cup Vegan Vegetable Broth Flavorful base
  • 1 cup Frozen Peas Sweetness and color
  • 1 cup Vegan Heavy Cream Can substitute with cashew cream
For the Topping
  • 2 cups Vegan Stuffing Store-bought or homemade

Equipment

  • 9-10 inch pie dish
  • Large skillet

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roll out vegan pie crust to fit pie dish, trimming excess.
  3. Melt vegan butter in a skillet and sauté onions, carrots, and celery for 5-7 minutes until softened.
  4. Add minced garlic and cook for an additional minute.
  5. Sprinkle flour to form a roux, then gradually add vegetable broth and thicken for 3-5 minutes.
  6. Fold in chick’n pieces and peas, season with thyme, salt, and pepper.
  7. Pour filling into crust and top with stuffing.
  8. Bake for 30-35 minutes until golden and bubbling.
  9. Cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 12000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This pot pie can be assembled and frozen unbaked for up to two weeks. Thaw overnight before baking.

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