If you’re looking for a cozy, heartwarming dish that brings everyone together, this Vegan Thanksgiving Pot Pie is just what you need! It’s a delightful twist on the classic pot pie, filled with savory chick’n and veggies, all wrapped in a flaky crust and topped with delicious stuffing. Whether it’s a busy weeknight dinner or a family gathering during the holidays, this recipe is sure to become a favorite.

What makes this Vegan Thanksgiving Pot Pie truly special is how comforting and satisfying it feels. You can easily whip it up in less than two hours, making it perfect for any occasion. Plus, it’s packed with good-for-you ingredients that everyone will love!

Why You’ll Love This Recipe

Easy Preparation: This pot pie comes together quickly, making it perfect for novice cooks and busy folks alike!
Family-Friendly Appeal: With its rich flavors and hearty filling, it’s a dish even non-vegans will enjoy.
Make-Ahead Convenience: You can prepare many components in advance, saving you time when it’s time to bake.
Delicious Flavor: The combination of chick’n, veggies, and savory stuffing creates a flavor explosion that warms your soul.

Ingredients You’ll Need

This Vegan Thanksgiving Pot Pie uses simple and wholesome ingredients that come together beautifully. Here’s what you’ll need:

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)
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 wonderfully flexible! Here are some fun variations to switch things up:

Swap the protein: If you prefer something different, try using lentils or jackfruit instead of chick’n for a unique flavor.
Add more veggies: Feel free to toss in other vegetables like corn or green beans for added color and nutrition.
Change the herbs: Experiment with different seasonings such as rosemary or sage to give your pot pie a fresh twist.
Make it gluten-free: Use a gluten-free pie crust and swap the all-purpose flour with a gluten-free blend for those avoiding gluten.

How to Make Vegan Thanksgiving Pot Pie

Step 1: Prepare Your Crust

If using a store-bought crust, you can take it straight from the freezer. For homemade crusts, ensure they are well chilled before rolling out. A cold crust will hold its shape better when baked.

Step 2: Make Your Stuffing

Prepare your stuffing according to my recipe (or store-bought if you’re short on time). Let it cool slightly so that it can be easily layered atop the pot pie later.

Step 3: Cook the Chick’n

Cook your vegan chick’n pieces separately from the filling. I recommend using an air fryer or pan frying them—this helps maintain their texture while ensuring they soak up all the wonderful flavors from your sauce later on. Set them aside once done.

With these steps completed, you’re well on your way to creating a scrumptious Vegan Thanksgiving Pot Pie! Keep following along for the rest of the cooking instructions!

Pro Tips for Making Vegan Thanksgiving Pot Pie

Creating a delicious Vegan Thanksgiving Pot Pie is easier than you think, especially with these handy tips!

Use a high-quality pie crust – A flaky and flavorful pie crust can make or break your pot pie. Opt for a vegan brand or make your own to ensure the best taste and texture.
Cook vegetables until tender – Sautéing your carrots, celery, and onions until they are soft enhances their sweetness and ensures they blend perfectly into the filling.
Don’t skip the seasoning – Proper seasoning, including salt, pepper, and thyme, is essential for bringing out the flavors in your pot pie. Taste as you go to adjust accordingly.
Let the filling cool slightly – Allowing your chick’n filling to cool before adding it to the crust helps prevent sogginess and ensures that your pie holds its shape when baked.
Cover edges of the crust – If you find that the edges of your crust are browning too quickly in the oven, cover them with foil to prevent burning while allowing the rest of the pie to bake fully.

How to Serve Vegan Thanksgiving Pot Pie

Presenting your Vegan Thanksgiving Pot Pie can be just as delightful as making it! Here are some ideas to make your dish shine at the table.

Garnishes

Fresh herbs – Sprinkle chopped parsley or thyme on top just before serving for a pop of color and flavor.
Nutritional yeast – A sprinkle of nutritional yeast adds a cheesy flavor that complements the savory filling beautifully.

Side Dishes

Garlic Mashed Potatoes – Creamy mashed potatoes infused with garlic make for a comforting side that pairs perfectly with pot pie.
Roasted Brussels Sprouts – Toss Brussels sprouts with olive oil and seasonings, then roast until crispy. Their nutty flavor adds a great contrast.
Cranberry Sauce – A tart cranberry sauce balances out the richness of the pot pie while adding a festive touch to your plate.
Green Bean Almondine – Sautéed green beans tossed with toasted almonds provide crunch and freshness that complements the hearty pot pie.

With these tips and serving suggestions, you’re all set to impress at any holiday gathering! Enjoy sharing this warm and comforting dish with friends and family.

Make Ahead and Storage

This Vegan Thanksgiving Pot Pie is perfect for meal prep, allowing you to enjoy a comforting dish without the last-minute rush. Whether you’re planning for a cozy family dinner or prepping ahead for the holidays, this recipe stores beautifully!

Storing Leftovers

Allow the pot pie to cool completely before storing.
Cover it tightly with plastic wrap or aluminum foil.
Store in the refrigerator for up to 3-4 days.

Freezing

To freeze, let the pot pie cool completely, then wrap it tightly in plastic wrap followed by aluminum foil.
Label with the date and freeze for up to 2-3 months.
For best results, freeze unbaked; bake directly from frozen when ready to enjoy.

Reheating

Preheat your oven to 350°F (175°C).
If thawed, reheat the pot pie covered with foil for about 20-25 minutes until warmed through.
If frozen, bake covered for about 1 hour, then remove the foil and bake an additional 15-20 minutes until heated and golden.

FAQs

Here are some common questions you might have about making this recipe.

Can I make Vegan Thanksgiving Pot Pie ahead of time?

Absolutely! You can prepare it a day in advance and store it in the fridge. Just pop it in the oven when you’re ready to serve!

What can I substitute for vegan heavy cream in Vegan Thanksgiving Pot Pie?

You can use coconut cream or a blend of silken tofu and almond milk for a creamy texture without dairy.

Can I use different vegetables in my Vegan Thanksgiving Pot Pie?

Certainly! Feel free to customize with your favorite seasonal vegetables like mushrooms or green beans for added flavor.

How do I prevent my Vegan Thanksgiving Pot Pie crust from getting soggy?

To avoid a soggy crust, make sure your filling isn’t overly watery. Let cooked vegetables cool slightly before adding them into the filling mixture.

Final Thoughts

I hope you find joy in making this Vegan Thanksgiving Pot Pie! It’s not just a meal; it’s a celebration of flavors that brings warmth to any gathering. Whether it’s for Thanksgiving or a cozy family dinner, this dish is sure to impress. Enjoy every bite and share it with loved ones—it’s all about creating wonderful memories around the table! Happy cooking!