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Vegan Thanksgiving Pot Pie

Vegan Thanksgiving Pot Pie
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Indulge in the warmth of the season with a comforting Vegan Thanksgiving Pot Pie. This hearty dish combines a flaky, golden crust with a savory filling of chick’n, fresh vegetables, and aromatic herbs. Perfect for holiday gatherings or cozy weeknight dinners, this pot pie is not only visually appealing but also packed with flavors that will delight family and friends alike. With simple ingredients and straightforward preparation steps, you can create a satisfying meal that brings everyone together around the table.

Ingredients

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  • 1 vegan pie crust (9-10”)
  • 2 cups cooked vegan chick’n pieces
  • 2 medium carrots, sliced
  • 1/2 cup sliced celery
  • 1/2 onion, chopped
  • 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
  • 1.5 cups vegan vegetable broth
  • 1 cup frozen peas
  • 2/3 cup vegan heavy cream
  • 2–3 cups prepared vegan stuffing

Instructions

  1. Prepare your crust: If using store-bought, thaw it; if homemade, chill before rolling out to achieve a flaky texture.
  2. Make the stuffing according to your recipe or use store-bought, allowing it to cool before layering on top of the pie.
  3. Sauté onions, carrots, and celery in vegan butter until tender. Add garlic and cook for an additional minute.
  4. Stir in flour, salt, pepper, and thyme until well combined, then gradually add vegetable broth and bring to a simmer until thickened. Mix in chick’n pieces and peas.
  5. Pour filling into the pie crust, top with stuffing, and bake at 350°F (175°C) for about 30 minutes until golden brown.

Nutrition

Find it online: https://themealjournal.com/vegan-thanksgiving-pot-pie/