Name: Vegan Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1 9-10” vegan pie crust (store-bought or homemade); 2 cups vegan chick’n pieces, cooked and set aside; 2 medium-sized carrots, sliced in half and then into semi-circles or diced; 1/2 cup sliced celery; 1/2 medium to large onion, chopped into a 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 (see notes); 2-3 cups vegan stuffing, homemade (or packaged and prepared, but do not bake as it will bake on top of the pie)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

This Vegan Pot Pie is a hearty and comforting dish perfect for the holiday season. With a flaky, golden pie crust, savory chick’n pieces, a creamy vegetable filling, and a delicious stuffing topping, this pot pie captures all the classic flavors of Thanksgiving in one dish. It’s rich, flavorful, and satisfying, making it an ideal main course for your vegan Thanksgiving or any festive meal. The combination of vegetables, plant-based chick’n, and savory stuffing makes every bite a burst of flavor and texture.

Ingredients

For the Pie:

1 9-10” vegan pie crust (store-bought or homemade)
2 cups vegan chick’n pieces, cooked and set aside

For the Pie Filling:

2 medium-sized carrots, sliced in half and then into semi-circles or diced
1/2 cup sliced celery
1/2 medium to large onion, chopped into a 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 (see notes)

For the Stuffing Topping:

2-3 cups vegan stuffing, homemade (or packaged and prepared, but do not bake as it will bake on top of the pie)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pie Crust and Stuffing:

If using a store-bought crust, it can be used directly from frozen. If using homemade, make sure the crust is well chilled.
Prepare the stuffing according to your recipe or package instructions. Let it cool before using.
Cook the vegan chick’n pieces separately, either by pan-frying or air frying them, to avoid them becoming too mushy when added to the pie filling. Season the chick’n pieces to taste, then set aside.

Make the Pie Filling:

In a large, heavy-bottomed pan, melt the vegan butter over medium heat. Add the chopped onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables become translucent.
Add the minced garlic, salt, pepper, and thyme, and cook for an additional minute.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the vegetable broth while stirring continuously. Continue stirring until the mixture thickens, which should take a few minutes.
Add the vegan heavy cream and frozen peas to the mixture. Reduce the heat to low and simmer for 5-8 minutes, allowing the filling to thicken further. Taste for seasoning and adjust if needed.
Stir in the cooked chick’n pieces, then set the filling aside to cool slightly.

Assemble and Bake the Pot Pie:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to catch any drips.
Pour the cooled filling mixture into the prepared pie crust. Spoon the stuffing mixture over the top, pressing it down slightly and mounding it as you go.
Place the assembled pot pie on the prepared baking sheet and bake for 40-45 minutes. After about 25 minutes, check the pie to see if the stuffing and crust edges are browning too quickly. If they are, cover the edges with a piece of foil.
Bake until the gravy starts to bubble along the edges and the crust is golden brown. The stuffing should also be browned and slightly crispy on top.
Remove from the oven and allow the pie to cool for about 10 minutes before slicing into wedges and serving.

Storage and Reheating:

Storage: Any leftover pot pie can be stored in the refrigerator in an airtight container for up to 5 days.
Reheating: Reheat individual slices in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Servings and Timing

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

Vegan Chick’n: If you prefer, you can substitute the vegan chick’n with tofu or tempeh for a different protein option.
Add More Vegetables: Feel free to add additional vegetables such as parsnips, mushrooms, or potatoes to the filling for more flavor and texture.
Gluten-Free: Use a gluten-free pie crust and flour blend to make this recipe gluten-free. Ensure that the stuffing is also gluten-free.

Storage/Reheating

Storage: Store leftover Vegan Thanksgiving Pot Pie in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

FAQs

1. Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust ahead of time and store it in the fridge or freezer until ready to use. Make sure it’s well chilled before assembling the pot pie.

2. Can I use a different type of vegan meat substitute?

Yes, you can use a variety of vegan meat substitutes, such as seitan, tempeh, or soy protein, instead of vegan chick’n.

3. Can I use a pre-baked pie crust?

Yes, if you prefer, you can use a pre-baked pie crust. Just be sure to add the filling and topping before baking it to ensure everything is heated through properly.

4. Can I freeze this pot pie?

Yes, you can freeze the assembled pot pie before baking. Wrap it tightly in plastic wrap and foil, and bake it from frozen at 425°F for about 50-60 minutes. The crust may take a bit longer to cook through if frozen.

5. What can I use if I don’t have vegan heavy cream?

You can substitute the vegan heavy cream with coconut cream or a mixture of non-dairy milk and vegan butter. For a thicker consistency, use a bit of cornstarch to thicken the mixture.

6. Can I use store-bought stuffing?

Yes, you can use store-bought vegan stuffing, but make sure it is not pre-baked, as it will bake on top of the pie during the cooking process.

7. Can I make this pot pie gluten-free?

Yes, just use a gluten-free pie crust and all-purpose flour substitute for the filling. Ensure your stuffing is also gluten-free.

8. Can I add a different flavor to the stuffing?

Feel free to customize the stuffing by adding herbs like sage, rosemary, or thyme, or by incorporating mushrooms or chestnuts for extra flavor.

9. What should I serve with this pot pie?

This vegan pot pie pairs perfectly with a crisp green salad or roasted vegetables, such as Brussels sprouts or sweet potatoes.

10. How can I make sure the pie crust doesn’t get soggy?

Pre-bake the bottom crust for 10-15 minutes at 375°F (190°C) before adding the filling to prevent it from getting soggy.

Conclusion

This Vegan Pot Pie is a warm, comforting, and festive dish that will satisfy both vegans and non-vegans alike. The combination of savory chick’n, creamy filling, and stuffing topping is perfect for your holiday table. It’s easy to make, full of flavor, and sure to impress your guests. Enjoy a slice of this hearty pot pie alongside your favorite sides for the perfect vegan Thanksgiving meal!

Vegan Pot Pie Recipe

Why You’ll Love This Recipe

Ingredients