My Vegan Thanksgiving Pot Pie is the perfect centerpiece for any holiday table, combining classic vegetables, vegan chick’n, savory herbs, a flaky bottom crust and it’s topped with my delicious stuffing recipe that everyone will love—vegan and non-vegan alike! This recipe is also something to consider making with leftover stuffing and your vegan holiday roast.
Why pot pie?
- Comforting and Hearty: The combination of a warm, flaky crust, a savory filling and a stuffing topping creates a comforting meal that’s perfect for chilly days or as the star of your holiday meal!
- Nostalgic Appeal: Many people associate pot pie with family gatherings and home-cooked meals, evoking a sense of nostalgia and warmth and this recipe fits the bill perfectly.
- Convenience: It can be made ahead of time and easily reheated, making it a practical choice for busy holiday seasons or weeknight dinners.
- It’s versatile: Pot pie can be customized with different ingredients based on personal preferences or seasonal availability, allowing for endless variations!
What do I need to make this?
- A vegan pie crust. I used a premade whole wheat vegan pie crust but you can certainly go all out and make your own from scratch. You’ll only need a bottom crust for this recipe.
- Vegetables like carrots, celery, peas and onions which you probably have on hand already. You could add others like green beans, corn, sweet potatoes or even butternut squash for a little variety and sweetness.
- Vegan cream and broth. There are a number of vegan heavy cream options out there including Silk brand, Califiia, Country Crock and even Trader Joe’s has one available. For broth, you can use a canned or packaged veggie broth, one reconstituted from bouillon powder or homemade if you have it.
- Vegan chick’n pieces. I used Gardein ultimate chick’n pieces but there are other options for plain pieces from Daring Foods, Meati, Alpha, Tofurky, Morningstar, Abotts and others. I also think cubing up your leftover vegan holiday roast would be great in this pie.
- Vegan stuffing. This is the star of the dish and I used my recipe for a classic version here or you could use accidentally vegan premade stuffing mixes from Pepperidge Farm or Stovetop (their pork flavor is actually vegan friendly.) Leftover stuffing will work too!
Pot pie FAQs
- How do I store leftover pot pie? Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage; just make sure to wrap it well.
- Can I freeze pot pie? Yes, you can freeze pot pie before or after baking. If freezing before baking, assemble the pie and wrap it tightly. When ready to bake, you may need to adjust the cooking time or let it thaw in the fridge overnight before baking.
- What can I serve with pot pie? Pot pie pairs well with a variety of sides, including salads, roasted vegetables, or mashed potatoes. A simple green salad can provide a fresh contrast.
- Can I make pot pie in advance? Yes, you can prepare the filling and crust in advance. Assemble the pie and either bake it right away or store it in the fridge or freezer until ready to bake.
- Can I skip the bottom crust? Sure, just add the filling and top with the stuffing and bake.
- What other topping options are there? You could use traditional pie crust, a sheet of puff pastry trimmed round or biscuits from a can or homemade as some ideas if you don’t want to use stuffing.
I hope you enjoy my version of pot pie and it just may become a family favorite you make year after year. I certainly hope so and please rate and review if you try it!
Vegan Thanksgiving Pot Pie
Course: Holiday, Main Dishes, Mains, RecipesCuisine: AmericanDifficulty: Moderate
Servings
8
servingsPrep time
30
minutesCooking time
40
minutesA delicious vegan version of pot pie topped with savory stuffing!
Ingredients
1 9-10” vegan pie crust, store bought or homemade
2 cups vegan chick’n pieces, cooked and set aside
- Pie Filling
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)
- Stuffing Topping
2-3 cups vegan stuffing, homemade (my recipe here) or packaged and prepared
Directions
- If using a store bought crust you can use it from frozen. If using homemade, make sure it’s well chilled.
- Prepare the stuffing according to my recipe or if using store bought, prepare and let cool.
- Cook the chick’n pieces separately (cooking them directly in the filling might make them too mushy). I cooked mine in the air fryer but you could pan fry them as well. If you want to season them a little, feel free. Set aside.
- Filling
- To make the filling, start by melting the vegan butter in a heavy bottomed pan large enough to hold all of the ingredients. Over medium heat, add the onions, carrots and celery and cook until translucent for about 5 to minutes stirring occasionally so they don’t burn. Add the garlic, salt, pepper and thyme and cook for a minute longer.
- Add the flour to the pan and cook for a minute or two to remove the raw flour taste then add the broth slowly stirring constantly until combined and the mixture starts to thicken. This should take a few minutes. Add the heavy cream and peas then turn the heat to low and simmer for 5-8 minutes until thick. Taste for seasoning and adjust if needed. Add the chick’n pieces and combine then set aside to cool slightly.
- Preheat the oven to 425°. Line a baking sheet with parchment or foil to catch any drips.
- Add the cooled filling mixture to the pie shell. Spoon the stuffing mixture over the top pressing in slightly and mounding it as you go. Place on the prepared baking sheet and bake for 45-40 minutes. Check at around 25 minutes and if the stuffing and crust edges are browning too quickly, cover with a piece of foil. You should see some gravy bubble along the edges inward when done. Remove from oven and cool for 10 minutes before cutting into wedges and serving.
- Reheat as desired. Any leftovers should keep well in the refrigerator in an airtight container for up to 5 days.
Notes
- A lot of frozen pie crusts are accidentally vegan. Just look at the ingredients and avoid anything with lard.
- Vegan heavy cream options are offered from brands like Country Crock, Violife, Califia, Silk and even Trader Joe’s!
- You can use a plain vegan chick’n or even chopped up vegan holiday roast would be great in this.
- I use Diamond Crystals kosher salt for my recipes which is a bit softer in flavor. If using regular salt you may want to reduce it a bit or to your own taste.
- I used dried thyme but you could substitute poultry seasoning.
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This looks great. Since thanksgiving is just my excuse to eat stuffing, I might make this with a stuffing crust bottom. 🙂
Haha love it!
Easy to make and delicious.
Can one make the pie filling a day ahead and then combine and bake the next day?
Absolutely! I would assemble right before baking though so the crust doesn’t become soggy. Great question, thanks!
How delicious! Made this as a test run to see if it’s what I’ll have for Thanksgiving this year, and I definitely will be! I’m looking forward to trying more recipes! (Side note: if you’re having leftovers, definitely take the time to reheat it in the oven as a microwave will render the stuffing quite chewy)
Thanks so much for the great review and am so glad to be a small part of your Thanksgiving celebration!
Hi. What brand of “chicken” did you use?
It’s in the post. I mention I used Gardein Ultimate vegan chicken strips and also mention other brands you might want to consider. Enjoy!
Instead of vegan chicken, could one use potatoes? I am not a big fan of the vegan “meats.”
Thank you!
Sure that’s a great idea! Mushrooms would also be great in this too I think!
Absolutely delicious!!
I’m so glad you enjoyed it! Thanks so much for the review.
To make gluten free would a tofu work?
You can use whatever protein substitute you’d like but tofu can get spongy so I would cook it first separately before adding to the filling like I did with the vegan chickn I used. Some people press tofu to remove moisture so it’s meatier and firmer so that might be advised as well. Enjoy!
So easy and SO delicious! While I didn’t use vegan options, I did go vegetarian. Can’t believe how easy this to make it. It will definitely be a staple in our house!
Thanks so much for the kind review! So glad you enjoyed it!