Vegan Thanksgiving Pot Pie

Why Make This Recipe

Vegan Thanksgiving Pot Pie is a comforting dish that brings the flavors of Thanksgiving to your table in a warm and hearty way. Packed with vegetables, vegan chick’n, and a savory sauce, it is an excellent alternative for those who want a plant-based option. Plus, it’s a great way to use up leftover stuffing. The combination of creamy filling and crispy topping makes it a delightful dish that everyone can enjoy.

How to Make Vegan Thanksgiving Pot Pie

Ingredients

• 1 9-10” vegan pie crust, store bought or homemade
• 2 cups vegan chick’n pieces, cooked and set aside
• Pie Filling:
  • 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 into 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
• Stuffing Topping:
  • 2-3 cups vegan stuffing, homemade (or packaged) but do not bake as it will bake on top of the pie

Directions

1. If using a store-bought crust, you can use it from frozen. If you are making homemade crust, ensure it’s well chilled.
2. Prepare the stuffing according to your recipe, or if using store-bought stuffing, prepare and let it cool.
3. Cook the chick’n pieces separately by air frying or pan frying. Set aside.
4. For the filling, melt the vegan butter in a heavy-bottomed pan over medium heat. Add onions, carrots, and celery. Cook until translucent, about 5 minutes.
5. Add garlic, salt, pepper, and thyme. Cook for another minute.
6. Add flour to the pan and cook for 1-2 minutes to remove the raw taste. Gradually add vegetable broth while whisking until the mixture thickens.
7. Stir in the vegan heavy cream and peas. Simmer on low for 5-8 minutes until thick.
8. Stir in the chick’n pieces and remove from heat to cool slightly.
9. Preheat the oven to 425°F. Line a baking sheet with parchment or foil.
10. Add the cooled filling to the pie shell. Spoon the stuffing on top, pressing slightly and mounding as you go.
11. Place the pie on the prepared baking sheet and bake for 40-45 minutes. If the stuffing and crust edges brown too quickly, cover with foil. The filling should be bubbling at the edges when done.
12. Remove from the oven and let cool for 10 minutes before slicing. Reheat as desired. Leftovers can be stored in the refrigerator for up to 3-5 days.

How to Serve Vegan Thanksgiving Pot Pie

Serve your Vegan Thanksgiving Pot Pie hot, straight from the oven. It pairs well with a side salad or some simple roasted vegetables. A drizzle of vegan gravy can also enhance the dish.

How to Store Vegan Thanksgiving Pot Pie

Store any leftover pot pie in the refrigerator. Make sure to cover it well with plastic wrap or foil. It can be kept for about 3-5 days. To reheat, simply place it in the oven or microwave until warm.

Tips to Make Vegan Thanksgiving Pot Pie

• For a flaky crust, use cold ingredients when making the pie crust.
• If you want to add more vegetables, consider adding mushrooms or corn for extra flavor.
• Make sure not to overcook the filling so that it doesn’t become too thick before adding to the pie crust.

Variation

You can easily adjust the filling by adding seasonal vegetables like sweet potatoes or green beans. This adds variety and helps to use up what you have on hand.

FAQs

Q: Can I use a gluten-free pie crust?
A: Yes! You can easily substitute the pie crust with a gluten-free version.

Q: Is this recipe adaptable for meal prep?
A: Absolutely! You can prepare the filling and stuffing ahead of time and assemble them when you are ready to bake.

Q: Can I freeze Vegan Thanksgiving Pot Pie?
A: Yes! You can freeze the pot pie before baking. Just cover it well and bake directly from frozen, adding extra time to the baking process.