Description
A hearty and comforting Vegan Thanksgiving Pot Pie with a flaky pie crust, savory chick’n pieces, creamy vegetable filling, and a delicious stuffing topping. This dish captures all the classic flavors of Thanksgiving and is perfect for a vegan holiday meal.
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)
Instructions
- 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.
- 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.
- 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.
Notes
- Vegan Chick’n: 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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Thanksgiving
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
