Vegan Thanksgiving Pot Pie
If you’re looking for a comforting dish that warms the soul and fills the kitchen with delightful aromas, look no further than this Vegan Thanksgiving Pot Pie. It’s a recipe that holds a special place in my heart, reminding me of family gatherings and cozy nights in. The combination of savory chick’n, fresh vegetables, and a flaky crust topped with delicious stuffing makes this pot pie a perfect centerpiece for any occasion—whether it’s a busy weeknight dinner or a festive holiday feast.
This Vegan Thanksgiving Pot Pie is not just about tradition; it’s also about bringing people together over a hearty meal. It’s easy to make, even if you’re short on time, and it’s sure to become a favorite among both vegans and non-vegans alike!
Why You’ll Love This Recipe
- Easy to prepare: With straightforward steps, you can whip this up without stress.
- Family-friendly appeal: Everyone will enjoy the comforting flavors and pleasing textures.
- Make-ahead convenience: Prepare it in advance and pop it in the oven when you’re ready to serve.
- Deliciously filling: Packed with protein from chick’n and wholesome veggies, it’s satisfying for everyone.
- Versatile options: Customize the filling or topping to suit your taste!
Ingredients You’ll Need
Let’s gather some simple, wholesome ingredients to create this delightful Vegan Thanksgiving Pot Pie. Each element plays an important role in making this dish truly special.
For the Pie Filling
- 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 sliced into semi-circles or diced
- 1/2 cup sliced celery
- 1/2 medium to large onion, chopped 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 Topping
- 2-3 cups vegan stuffing, homemade (my recipe here) or packaged and prepared, but do not bake as it will bake on top of the pie
Variations
This recipe is quite flexible! Feel free to adjust it based on what you have on hand or your personal preferences.
- Swap the protein: If you’re not keen on chick’n, try using lentils or mushrooms for a different texture.
- Add more veggies: Toss in your favorite vegetables like bell peppers or green beans for extra crunch.
- Change up the herbs: Use rosemary or sage instead of thyme for a different flavor profile that screams comfort food.
- Go gluten-free: Substitute all-purpose flour with gluten-free flour blend to make it suitable for those avoiding gluten.
How to Make Vegan Thanksgiving Pot Pie
Step 1: Prepare Your Crust
If you’re using a store-bought crust, you can use it straight from frozen. But if you’ve decided to make your own crust, ensure it’s well chilled before working with it. A cold crust helps achieve that perfect flaky texture we all love.
Step 2: Make the Stuffing
Prepare your stuffing according to my recipe or if you’re opting for store-bought, follow the package instructions. Let it cool so it’s ready to top off your pie later. This step adds an extra layer of flavor that beautifully compliments the filling.
Step 3: Cook the Chick’n Pieces
Cook your chick’n pieces separately from the filling. This is crucial because cooking them directly in the filling might make them too mushy. I recommend air frying them until they’re golden brown, but pan-frying works just as well! Feel free to season them lightly before setting them aside.
Step 4: Sauté Your Vegetables
In a large skillet over medium heat, melt your vegan butter. Add chopped onions and minced garlic first; sauté until they turn translucent and fragrant. Then toss in carrots and celery until softened—this step brings out their natural sweetness and adds depth to our pot pie filling.
Step 5: Create Your Sauce
Sprinkle flour over sautéed veggies while stirring constantly to avoid lumps forming. Gradually stir in vegetable broth until thickened. Season with salt, black pepper, thyme leaves, followed by frozen peas. Finally, mix in vegan heavy cream for that creamy texture we crave!
Step 6: Assemble the Pot Pie
Pour your delicious filling into the prepared pie crust then generously top with cooled stuffing. This creates a beautiful layer that not only looks great but tastes amazing!
Step 7: Bake Delightfully
Place your assembled pot pie into a preheated oven at 375°F (190°C). Bake for about 40 minutes or until golden brown on top. The aroma will fill your kitchen—trust me; it’s worth every minute!
Step 8: Serve & Enjoy!
Once baked, let it cool slightly before slicing into wedges. Serve warm and watch as everyone gathers around for seconds! This Vegan Thanksgiving Pot Pie will surely be a hit at your table!
Pro Tips for Making Vegan Thanksgiving Pot Pie
Creating the perfect Vegan Thanksgiving Pot Pie is all about the little details that make a big difference!
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Use a chilled crust: A well-chilled pie crust helps prevent shrinkage during baking, ensuring your pot pie has a beautiful shape and flaky texture.
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Don’t skip the seasoning: Seasoning the chick’n pieces separately enhances their flavor and prevents them from becoming bland in the filling, making each bite delicious.
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Let the stuffing cool: Preparing and cooling your stuffing before adding it to the pie ensures it doesn’t create excess moisture, which could lead to a soggy bottom crust.
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Check your broth: Using a rich vegetable broth can add depth to your filling. Taste your broth before using it to ensure it’s flavorful enough for your pot pie.
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Cover edges if needed: If you notice the edges of your crust browning too quickly while baking, cover them with strips of aluminum foil to prevent burning while allowing the center to cook through.
How to Serve Vegan Thanksgiving Pot Pie
Serving this delightful pot pie is just as important as making it! Presenting it beautifully can elevate your dining experience.
Garnishes
- Chopped fresh parsley: A sprinkle of fresh parsley not only adds a pop of color but also brings a refreshing taste that brightens each bite.
- Vegan sour cream: A dollop of vegan sour cream on top adds creaminess and tang, enhancing the flavors of the pot pie.
Side Dishes
- Garlic Mashed Potatoes: Creamy mashed potatoes made with vegan butter and garlic are a classic pairing that complement the savory filling of the pot pie.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a delightful crunch and earthy flavor that balances well with the creamy pot pie.
- Cranberry Sauce: The tartness of cranberry sauce offers a refreshing contrast to the rich flavors of the pot pie, making every bite more enjoyable.
- Mixed Green Salad: A light mixed green salad dressed with a tangy vinaigrette adds freshness and helps cleanse the palate between bites.
This Vegan Thanksgiving Pot Pie is sure to impress your guests while keeping everything plant-based! Enjoy every moment of your holiday feast!
Make Ahead and Storage
This Vegan Thanksgiving Pot Pie is perfect for meal prep! You can make it ahead of time, store it, and enjoy it later, making your holiday cooking a breeze.
Storing Leftovers
- Allow the pot pie to cool completely before storing.
- Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing
- To freeze, cool the pot pie completely and wrap it tightly in plastic wrap followed by aluminum foil.
- You can also slice the pie into individual portions for easier thawing and reheating.
- Store in the freezer for up to 2-3 months.
Reheating
- To reheat from frozen, let the pot pie thaw in the refrigerator overnight.
- Preheat the oven to 350°F (175°C) and cover the pot pie with aluminum foil to prevent over-browning.
- Bake for about 25-30 minutes until heated through. For individual slices, reduce baking time to about 15-20 minutes.
FAQs
If you have questions about this recipe, you’re not alone! Here are some common inquiries that might help.
Can I use a different type of plant-based protein for this Vegan Thanksgiving Pot Pie?
Absolutely! You can substitute chick’n pieces with lentils, mushrooms, or any other favorite plant-based protein. Just ensure they are cooked before adding them to the filling.
How do I make a Vegan Thanksgiving Pot Pie gluten-free?
To make this Vegan Thanksgiving Pot Pie gluten-free, use a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend. Ensure that your stuffing is also gluten-free!
Can I prepare the filling ahead of time for my Vegan Thanksgiving Pot Pie?
Yes! You can prepare the filling a day in advance. Just store it in an airtight container in the refrigerator and assemble your pot pie when you’re ready to bake.
What’s the best way to serve this Vegan Thanksgiving Pot Pie?
Serve warm with a side of cranberry sauce or a fresh salad for a delightful contrast. It’s perfect for holiday gatherings or cozy family dinners!
Final Thoughts
I hope this Vegan Thanksgiving Pot Pie becomes a cherished addition to your holiday table! It’s comforting, flavorful, and sure to impress both vegans and non-vegans alike. Enjoy making it with loved ones and sharing those special moments around your dinner table. Happy cooking!
Dinner
Vegan Thanksgiving Pot Pie
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Vegan
Description
Indulge in the heartwarming flavors of this Vegan Thanksgiving Pot Pie, a dish that brings comfort and joy to any gathering. Filled with tender chick’n pieces, vibrant vegetables, and a creamy sauce enveloped in a flaky crust, this pot pie is both satisfying and delightful. It’s not just a recipe; it’s a celebration of togetherness and a reminder of cozy family dinners. Perfect for busy weeknights or festive occasions, this easy-to-make vegan dish will impress everyone at your table, whether they’re plant-based eaters or not.
Ingredients
- 1 vegan pie crust (9–10 inches)
- 2 cups cooked vegan chick’n pieces
- 2 medium carrots, sliced
- 1/2 cup sliced celery
- 1 medium onion, chopped
- 6 tablespoons vegan butter
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1.5 cups vegetable broth
- 1 cup frozen peas
- 2/3 cup vegan heavy cream
- Optional: 2-3 cups vegan stuffing
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust and place it in a pie dish.
- In a skillet, melt vegan butter over medium heat. Sauté onions and garlic until translucent.
- Add carrots and celery; cook until softened.
- Sprinkle flour over veggies, stirring to combine. Gradually add vegetable broth while stirring until thickened.
- Stir in seasoning, peas, and vegan heavy cream.
- Fill the prepared pie crust with the mixture and top with cooled stuffing.
- Bake for about 40 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
