Name: Vegan Thanksgiving Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 vegan pie crust (9–10″, store-bought or homemade); 2 cups vegan chick’n pieces, cooked (air-fried or pan-fried); 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; 2–3 cups vegan stuffing, prepared

Vegan Thanksgiving Pot Pie

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This hearty vegan pot pie combines creamy veggie and chick’n filling with a golden stuffing crust—perfect as a festive, all-in-one plant-based holiday main dish.

Author: Ella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Main Course
Method: Baked
Cuisine: American
Diet: Vegan

Ingredients

Filling:

1 vegan pie crust (9–10″, store-bought or homemade)

2 cups vegan chick’n pieces, cooked (air-fried or pan-fried)

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

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Instructions

Prepare the Pie Crust:

If frozen, use directly from the freezer. If homemade, chill for at least 30 minutes.

Cook the Vegan Chick’n:

Air-fry at 375°F for 8 minutes or pan-fry until golden brown. Set aside.

Sauté the Vegetables:

In a heavy-bottomed pan, melt vegan butter over medium heat.

Add onions, carrots, and celery; cook for 5–7 minutes until onions are translucent.

Build the Roux:

Stir in garlic, salt, pepper, and thyme. Cook 1 minute until fragrant.

Sprinkle flour evenly over vegetables and stir for 2 minutes.

Create the Creamy Filling:

Gradually whisk in vegan broth and simmer for 3–4 minutes until thick.

Stir in vegan heavy cream and peas. Simmer another 5–8 minutes.

Fold in cooked chick’n and cool for 10 minutes.

Assemble the Pot Pie:

Preheat oven to 425°F.

Pour the cooled filling into the pie crust.

Top with prepared vegan stuffing and press gently into an even layer.

Bake:

Bake for 35–40 minutes until the filling is bubbling and the topping is golden.

Tent with foil if crust edges brown too quickly.

Cool & Serve:

Let sit for 10 minutes before slicing to allow the filling to set.

Notes

To make ahead, assemble and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time.

For extra crispiness, brush the stuffing with melted vegan butter before baking.

Works well with store-bought or homemade vegan pie crust and stuffing.

Find it online: https://elladishes.com/vegan-thanksgiving-pot-pie/