Vegan Thanksgiving Pot Pie with crispy stuffing crust delivers all the holiday flavors. Easy vegetarian Thanksgiving dinner ready in 60 minutes.
Last November, I faced a crisis. My sister went vegan, and I’d promised her a real Thanksgiving dinner—not just sides.
Well… I panicked at first. Then inspiration struck while staring at leftover stuffing.
What if I combined pot pie with Thanksgiving flavors? That brainstorm changed everything. After three test runs (one had soggy crust, another was bland), I nailed it.
This vegan Thanksgiving pot pie delivers the whole holiday spread in one dish. Golden stuffing crowns creamy filling packed with vegetables and savory chick’n pieces. Moreover, it feeds eight people without anyone missing the turkey.
The best part? You can make it ahead, and cleanup takes minutes. My meat-eating dad asked for seconds. That’s when I knew this recipe was a keeper.
Table of Contents
Why This Vegan Pot Pie Works
Traditional pot pies rely on butter and cream for richness. Consequently, making them plant-based often means sacrificing flavor.
Not this one.
I tested five different vegan heavy creams before finding the right consistency. Additionally, cooking the chick’n separately prevents mushiness—a trick I learned from Thomas Keller’s approach to layered textures.
The stuffing topping adds crunch and absorbs gravy bubbling up from below. Therefore, every bite delivers contrast.
This vegetarian Thanksgiving centerpiece takes 60 minutes from start to finish. Furthermore, it uses ingredients from regular grocery stores like Whole Foods or Trader Joe’s.
Ingredients You’ll Need
| Ingredient | Amount | Metric |
|---|---|---|
| Vegan pie crust (9-10″) | 1 | 1 |
| Vegan chick’n pieces, cooked | 2 cups | 280g |
| Carrots, sliced | 2 medium | 200g |
| Celery, sliced | 1/2 cup | 60g |
| Onion, diced | 1/2 medium | 80g |
| Garlic, minced | 1 tsp | 5g |
| Vegan butter | 6 tbsp | 85g |
| All-purpose flour | 1/3 cup | 40g |
| Kosher salt | 1 tsp | 6g |
| Black pepper | 1/2 tsp | 2g |
| Dried thyme | 1 tsp | 2g |
| Vegan vegetable broth | 1 1/2 cups | 360ml |
| Frozen peas | 1 cup | 150g |
| Vegan heavy cream | 2/3 cup | 160ml |
| Vegan stuffing, prepared | 2-3 cups | 300-450g |
Shopping Tips
Many frozen pie crusts are accidentally vegan—just avoid anything with lard. Check the label at Target or Safeway.
For vegan heavy cream, Country Crock and Silk work beautifully. In contrast, coconut cream adds richness but might leave a subtle coconut taste.
Gardein and Beyond Meat make excellent chick’n pieces. Alternatively, dice up a vegan holiday roast for deeper flavor.
I use Diamond Crystal kosher salt, which tastes milder than table salt. Therefore, adjust seasoning to your preference.
Bold Add-ins & Substitutions
Mushrooms: Add sautéed cremini mushrooms for earthy depth.
Butternut squash: Dice and roast with the carrots for sweetness.
Poultry seasoning: Swap the thyme for 1 teaspoon poultry seasoning blend.
International readers: Use plant-based margarine instead of vegan butter. Swap heavy cream for cashew cream blended with water.
Equipment You’ll Actually Use
You need a heavy-bottomed pan (3-quart minimum) for the filling. Cast iron works perfectly because it distributes heat evenly.
Additionally, grab these tools:
- 9-10 inch pie dish
- Baking sheet with rim
- Wooden spoon
- Measuring cups and spoons
- Parchment paper or foil
Don’t have a heavy pan? A Dutch oven prevents scorching just as well.
If you’re making homemade pie crust, add a rolling pin and pastry brush. Otherwise, frozen crust saves time without sacrificing quality.
How To Make Vegan Thanksgiving Pot Pie
Prep Your Components
Start with your pie crust. Frozen crusts go straight from freezer to filling. However, homemade dough needs 30 minutes in the fridge.
Prepare your stuffing next. Whether you’re using my homemade version or boxed mix, let it cool completely. Oops! I once added hot stuffing and it made everything soggy.
Cook the chick’n pieces separately in an air fryer at 375°F for 8 minutes. Pan-frying works too. Season lightly with salt and pepper, then set aside.
This step prevents mushy protein in your filling.
Build The Filling
Melt 6 tablespoons vegan butter in your heavy pan over medium heat. Add onions, carrots, and celery once the butter foams.
Cook for 5-7 minutes, stirring occasionally. You know they’re ready when the onions turn translucent and the kitchen smells amazing.
Toss in garlic, salt, pepper, and thyme. Cook for one more minute until fragrant.
Now comes the crucial step: Sprinkle flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste—a technique Julia Child emphasized in her French cooking fundamentals.
Create The Creamy Base
Pour vegan broth slowly into the pan while stirring constantly. The mixture should thicken within 3-4 minutes as it bubbles gently.
Add vegan heavy cream and frozen peas. Turn heat to low and simmer for 5-8 minutes.
The filling is ready when it coats the back of your spoon. Taste and adjust seasoning—I usually add another pinch of salt.
Fold in the cooked chick’n pieces. Let the mixture cool for 10 minutes while you preheat the oven.
Assemble And Bake
Preheat your oven to 425°F. Line a baking sheet with parchment to catch drips.
Pour the cooled filling into your pie crust. Spoon prepared stuffing over the top, pressing gently to create a mounded layer.
Place the pie on your prepared baking sheet. Bake for 35-40 minutes.
Check after 25 minutes. If the stuffing or crust edges brown too quickly, tent loosely with foil.
You’ll know it’s done when gravy bubbles up around the edges. Let me tell you, that moment when the filling starts bubbling through the stuffing? Pure magic.
Cool for 10 minutes before slicing into wedges. This resting time lets the filling set properly.
Pro Tips For Perfect Vegan Pot Pie Results
Thicken runny filling: Add an extra tablespoon of flour while making the roux. Alternatively, simmer longer until it reaches gravy consistency.
Make it ahead: Assemble the pie completely, cover tightly, and refrigerate up to 24 hours. Add 10 minutes to baking time.
Boost flavor: Sauté mushrooms with the vegetables or stir in 2 tablespoons nutritional yeast for cheesy depth.
Crispy topping: Brush stuffing with melted vegan butter before baking.
Storage & Reheating
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 5 days | Cover tightly, reheat at 350°F for 20 minutes |
| Freezer | 3 months | Wrap in foil and plastic, thaw overnight, reheat at 350°F for 30 minutes |
Reheat individual slices in the microwave for 2 minutes, though oven reheating keeps the stuffing crispy.
Creative Variations To Try
Regional Twists
Southern style: Add sweet potato casserole elements by mixing diced roasted sweet potato into the filling.
New England version: Replace thyme with sage and add cranberry sauce on the side.
Tex-Mex fusion: Swap thyme for cumin, add black beans, and top with cornbread instead of stuffing.
Dietary Adaptations
Gluten-free: Use gluten-free flour and gluten-free stuffing mix. Bob’s Red Mill works perfectly.
Nut-free: Skip cashew cream if using it. Stick with commercial vegan heavy cream.
Extra protein: Add white beans or chickpeas to the filling.
Holiday Variations
Make this vegan cooking masterpiece work year-round. For Christmas, add rosemary and dried cranberries. During summer, swap root vegetables for zucchini and yellow squash.
Spring version? Use asparagus and fresh peas with tarragon instead of thyme.
Serving Suggestions
This vegan Thanksgiving pot pie pairs beautifully with simple sides. Serve alongside garlic bread or a crisp green salad.
Cranberry sauce cuts through the richness perfectly. Furthermore, roasted Brussels sprouts add color to your plate.
For drinks, try sparkling apple cider or a light Pinot Noir. The wine’s acidity balances the creamy filling.
Man, oh man, does this dish shine at potlucks. Cut it into smaller pieces for appetizer portions at holiday parties.
Vegan Thanksgiving Pot Pie FAQs
Can I use a store-bought pie crust for vegan Thanksgiving pot pie?
Absolutely—many frozen crusts are accidentally vegan. Check ingredients for lard or dairy, then use straight from the freezer.
What’s the best vegan heavy cream for this recipe?
Country Crock Plant Cream and Silk Heavy Whipping Cream Alternative work best. Both create rich, thick gravy without splitting.
How do I prevent soggy crust in my vegetarian Thanksgiving pot pie?
Let the filling cool 10 minutes before adding to the crust. Additionally, baking at 425°F keeps the bottom crispy.
Can I freeze vegan Thanksgiving pot pie?
Yes—wrap cooled pie tightly in foil and plastic. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why This Vegan Thanksgiving Recipe Changed My Holiday Cooking
That first successful vegan Thanksgiving pot pie taught me something important. Plant-based cooking doesn’t mean compromise.
You can create something rich, comforting, and absolutely delicious without animal products. Moreover, this dish proves vegan food belongs at the center of the table.
My sister cried happy tears when she realized she could enjoy real Thanksgiving flavors again. That moment made every test batch worth it.
This recipe works for vegan Thanksgiving gatherings, but also for regular weeknight dinners. The leftovers taste even better the next day.
Try serving it at your next holiday meal. Watch faces light up when they taste that crispy stuffing topping giving way to creamy filling.
Share your version on Instagram and tag me. I’d love to see how you make this recipe your own.
What are you waiting for? Grab your ingredients and let’s make something incredible together.
Tasty at Home – Where bold flavors meet everyday kitchens.
Vegan Thanksgiving Pot Pie
Equipment
- heavy-bottomed pan
- pie dish
- Baking sheet
- wooden spoon
- measuring cups
- Parchment paper
Ingredients
Filling
- 1 piece vegan pie crust (9-10″)
- 2 cups vegan chick’n pieces, cooked
- 2 medium carrots, sliced
- ½ cup celery, sliced
- ½ medium onion, diced
- 1 tsp garlic, minced
- 6 tbsp vegan butter
- ⅓ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 ½ cups vegan vegetable broth
- 1 cup frozen peas
- ⅔ cup vegan heavy cream
Topping
- 2-3 cups vegan stuffing, prepared
Instructions
- Prepare your pie crust. If frozen, use directly from the freezer; if homemade, chill for 30 minutes.
- Cook vegan chick’n pieces in an air fryer at 375°F for 8 minutes or pan-fry until lightly browned. Set aside.
- Melt vegan butter in a heavy-bottomed pan over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until onions turn translucent.
- Add garlic, salt, pepper, and thyme. Stir and cook 1 more minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to remove the raw taste.
- Gradually whisk in vegan broth. Simmer 3–4 minutes until thickened. Add vegan heavy cream and peas, simmer 5–8 minutes until creamy.
- Fold in cooked vegan chick’n pieces and let the mixture cool for 10 minutes while preheating oven to 425°F.
- Pour cooled filling into the pie crust and top with prepared stuffing. Gently press to form an even layer.
- Bake 35–40 minutes until bubbling and golden. Tent with foil if edges brown too quickly.
- Cool for 10 minutes before slicing to allow the filling to set.
