Print

Vegan Thanksgiving Pot Pie

Vegan Thanksgiving Pot Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a warm and inviting meal to share with family and friends during the holiday season, look no further than this Vegan Thanksgiving Pot Pie. This comforting dish showcases all the beloved flavors of traditional Thanksgiving fare while being entirely plant-based. Featuring savory chick’n, fresh vegetables, and a crunchy stuffing topping, this pot pie promises to be a crowd-pleaser at any gathering. Not only is it easy to prepare in just over an hour, but it also fills your home with delightful aromas that beckon loved ones to the table.

Ingredients

Scale
  • 1 9-10” vegan pie crust
  • 2 cups vegan chick’n pieces
  • 2 medium carrots
  • 1/2 cup celery
  • 1/2 onion
  • 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 vegetable broth
  • 1 cup frozen peas
  • 2/3 cup vegan heavy cream

Instructions

  1. Prepare your pie crust by chilling if homemade or thawing if store-bought.
  2. Cook the stuffing according to your recipe or package instructions and set aside.
  3. Cook the chick’n pieces separately using your preferred method until crispy.
  4. In a saucepan, melt vegan butter, add garlic, onion, carrots, and celery; sauté until tender.
  5. Stir in flour, salt, pepper, thyme, and vegetable broth; cook until thickened.
  6. Add chick’n pieces and peas; stir in vegan heavy cream.
  7. Assemble: Pour filling into the pie crust and top with prepared stuffing.
  8. Bake at 375°F (190°C) for about 30 minutes or until golden brown.

Nutrition

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