Description
Indulge in a warm and hearty Vegan Thanksgiving Pot Pie that’s perfect for gatherings! This comforting dish combines tender vegetables, savory chick’n, and creamy goodness all nestled under a flaky crust. Each bite is a celebration of autumn flavors, making it an ideal centerpiece for any festive meal. Whether you’re hosting friends or enjoying a cozy dinner at home, this plant-based pot pie will surely impress everyone at the table. Easy to prepare and packed with wholesome ingredients, it’s a delicious way to bring everyone together during the holiday season!
Ingredients
Scale
- 1 9-10” vegan pie crust
- 2 cups vegan chick’n pieces
- 2 medium sized carrots
- 1/2 cup sliced celery
- 1/2 medium to large onion
- 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
- 2–3 cups vegan stuffing
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare your pie crust—store-bought or homemade—and place it in a pie dish.
- Cook chick’n pieces in an air fryer or pan until golden; set aside.
- In a skillet, melt vegan butter and sauté onions and garlic until fragrant. Add carrots and celery; cook until tender.
- Sprinkle flour over sautéed vegetables; stir well. Gradually pour in vegetable broth while stirring until thickened.
- Mix in chick’n pieces, peas, thyme, salt, pepper, and vegan heavy cream; combine thoroughly.
- Pour filling into the pie crust and top with cooled stuffing evenly.
- Bake for about 40 minutes or until golden brown on top.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg