Vegan Thanksgiving Pot Pie

Why You’ll Love This Recipe

I love that this recipe takes everything I crave during the holidays—savory stuffing, creamy veggies, and tender chick’n—and layers it into a single, golden-baked pie. It’s super easy to prepare with a mix of fresh and frozen ingredients, and it’s completely customizable. Whether I’m hosting vegans, vegetarians, or omnivores, this dish always disappears fast. Plus, I can make it ahead, which saves time on a busy holiday.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling

• 1 vegan pie crust (9–10 inches)

• 2 cups vegan chick’n pieces, cooked

• 2 medium carrots, sliced

• ½ cup celery, sliced

• ½ medium onion, diced

• 1 teaspoon garlic, minced

• 6 tablespoons vegan butter

• ⅓ cup all-purpose flour

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1½ cups vegan vegetable broth

• 1 cup frozen peas

• ⅔ cup vegan heavy cream

Topping

• 2–3 cups vegan stuffing, prepared

Directions

1. I start by preparing the pie crust. If it’s frozen, I use it directly from the freezer. If it’s homemade, I chill it for about 30 minutes first.

2. I cook the vegan chick’n in an air fryer at 375°F for 8 minutes or pan-fry it until lightly browned, then set it aside.

3. In a heavy-bottomed pan, I melt the vegan butter over medium heat and sauté the onions, carrots, and celery for about 5–7 minutes, until the onions turn translucent.

4. I add the garlic, salt, pepper, and thyme, stirring for another minute until fragrant.

5. I sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw taste.

6. I slowly whisk in the vegetable broth, letting it simmer for 3–4 minutes until thickened.

7. I add the vegan cream and peas, simmering another 5–8 minutes until the mixture is rich and creamy.

8. I fold in the cooked chick’n and let the filling cool for 10 minutes while I preheat the oven to 425°F.

9. I pour the cooled filling into the pie crust and top it with the prepared stuffing, pressing it gently into an even layer.

10. I bake the pie for 35–40 minutes, until the top is golden and the filling is bubbling. If the crust edges brown too quickly, I tent them with foil.

11. I let the pie rest for 10 minutes before slicing—this helps the filling set properly.

Servings and timing

This recipe makes 8 generous servings. It takes about 20 minutes to prep, 40 minutes to cook, and 10 minutes to rest, for a total of 1 hour. It’s a great main dish for Thanksgiving or any fall gathering, especially when I want to serve something hearty and inclusive.

Variations

To switch things up, I sometimes add mushrooms or sweet potatoes to the filling for extra flavor and texture. For a gluten-free version, I use a gluten-free pie crust and flour alternative, and make sure the stuffing mix is GF as well. When I’m short on time, I use store-bought vegan gravy instead of making the creamy base from scratch, though I still like making it fresh when I can.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I bake slices in a 350°F oven for 15–20 minutes, or until heated through. The stuffing topping crisps up nicely this way. I don’t recommend microwaving if I want to keep that golden top texture.

If I’m making it ahead, I assemble the pie and refrigerate it for up to 24 hours. I just add 10 extra minutes to the baking time. For an extra crispy topping, I brush the stuffing with melted vegan butter right before baking.

FAQs

Can I make this pie in advance?

Yes, I often assemble it the night before and bake it the next day. Just cover and refrigerate, and add 10 extra minutes to the baking time.

What can I use instead of vegan chick’n?

I’ve used sautéed mushrooms, lentils, or chickpeas when I want a different protein or need to work with pantry ingredients.

Do I need to blind-bake the crust?

No, since the filling is thick and the pie bakes long enough, I don’t blind-bake it. It turns out crisp and golden without that extra step.

Can I freeze this pie?

Yes, I freeze the unbaked pie and bake it straight from frozen at 375°F, adding about 20 minutes to the baking time. I also freeze individual slices of baked pie and reheat in the oven.

What kind of stuffing works best?

I like using a savory herb stuffing mix or leftover homemade stuffing. It should be fully prepared before topping the pie.

Conclusion

This Vegan Thanksgiving Pot Pie is one of my favorite ways to bring comfort and tradition to the table without any animal products. I love the way it captures all the flavors of the season in one cozy dish. It’s easy to make, easy to customize, and always makes a beautiful, satisfying main course for the holidays—or any time I need a warm and filling plant-based meal.

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