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
Scale
- 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