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Vegan Thanksgiving Pot Pie

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A comforting and hearty vegan twist on the classic Thanksgiving pot pie, filled with chick’n, seasonal vegetables, and a creamy sauce.

Ingredients

Scale
  • 1 9-10” vegan pie crust (store-bought or homemade)
  • 2 cups vegan chick’n pieces (cooked)
  • 2 medium carrots (sliced)
  • ½ cup sliced celery
  • ½ medium onion (chopped)
  • 1 tsp minced garlic
  • 6 tbsp vegan butter
  • ⅓ cup all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1½ cups vegan vegetable broth
  • 1 cup frozen peas
  • ⅔ cup vegan heavy cream
  • 2-3 cups vegan stuffing (homemade or store-bought)

Instructions

  1. In a large, heavy-bottomed pan, melt the vegan butter over medium heat.
  2. Add the chopped onions, carrots, and celery and cook until the vegetables are tender and translucent (about 5-7 minutes). Stir occasionally to avoid burning.
  3. Add the minced garlic, salt, pepper, and thyme. Cook for an additional minute.
  4. Sprinkle in the flour and cook for 1-2 minutes. Gradually add the vegetable broth while stirring until the mixture thickens.
  5. Stir in the vegan heavy cream and frozen peas, and let it simmer on low for about 5-8 minutes. Taste and adjust seasoning as necessary.
  6. Add the cooked vegan chick’n pieces and combine well. Set aside to cool slightly.
  7. Preheat your oven to 425°F (220°C).
  8. Roll out your pie crust (if homemade) and line a pie dish with the crust.
  9. Spoon the cooled filling into the pie crust, spreading evenly.
  10. Spoon the prepared stuffing over the top of the filling, pressing down lightly.
  11. Place the pot pie on a baking sheet and bake for 40-45 minutes or until golden brown.
  12. Remove from the oven and allow it to cool for about 10 minutes before slicing and serving warm.

Notes

Store leftovers in an airtight container for up to 3 days; can be frozen for up to a month.

Nutrition

Find it online: https://www.glutenfreez.com/vegan-thanksgiving-pot-pie-recipe/