Homemade Vegan Thanksgiving Pot Pie

Thanksgiving leftovers are great, but sometimes you want that cozy holiday feeling without waiting for the turkey to finish roasting. That’s where this pot pie comes in. It’s got all those warm, comforting flavors we love about Thanksgiving dinner, but in one dish that’s ready way faster.

I started making this for my vegan friends who came over for Friendsgiving, and honestly, everyone at the table kept going back for seconds. You get a flaky crust on top, a creamy filling loaded with vegetables, and those herb flavors that make you think of holiday dinners. It works great as a main dish or a hearty side.

The best part? You can make the filling ahead of time and just pop on the crust when you’re ready to bake. Less stress in the kitchen means more time hanging out with people you actually want to see.

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What Kind of Vegan Chick’n Should I Use?

You’ve got plenty of options when it comes to vegan chick’n for this pot pie. Brands like Gardein, Beyond Meat, or Daring work really well since they hold up nicely during cooking and have a good texture that mimics traditional chicken. If you can’t find pre-made vegan chick’n at your store, you can also use extra-firm tofu that’s been pressed and cubed, or even chickpeas for a more budget-friendly option. Just make sure whatever you choose is already cooked or sautéed before adding it to the pot pie filling, so everything heats through evenly when baking.

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Options for Substitutions

This pot pie is pretty forgiving when it comes to swapping ingredients around:

• Vegan chick’n pieces: If you can’t find vegan chicken, try using chickpeas, white beans, or cubed extra-firm tofu. You can also use chopped mushrooms for a meatier texture – just sauté them first to remove excess moisture.
• Vegan heavy cream: No vegan cream on hand? Mix 2/3 cup of full-fat coconut milk or cashew cream instead. You can also use plain unsweetened plant milk, but add an extra tablespoon of vegan butter for richness.
• Vegetables: Feel free to swap in whatever vegetables you have – green beans, corn, diced potatoes, or mushrooms all work great. Just keep the total amount of veggies roughly the same.
• Vegan stuffing: If you don’t have stuffing, you can top the pie with a second pie crust, puff pastry, or even biscuit dough. Just adjust baking time as needed until the topping is golden brown.
• All-purpose flour: For a gluten-free version, use a 1-to-1 gluten-free flour blend in the same amount. The texture will be just as creamy.
• Dried thyme: Fresh herbs work too – use about 1 tablespoon of fresh thyme instead. You can also substitute with dried sage or poultry seasoning for that classic Thanksgiving flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making pot pie is creating a roux that’s too thin or too thick – cook your vegan butter and flour mixture for about 2-3 minutes until it’s golden and smells nutty, then add your liquids slowly while whisking constantly to avoid lumps.

Another common error is using a filling that’s too wet, which leads to a soggy bottom crust, so make sure your gravy has thickened properly before assembling the pie and let it cool for at least 15 minutes.

Don’t skip pre-cooking your vegetables until they’re tender, as the baking time isn’t long enough to soften raw carrots and celery, and be careful not to overload the pie with too much filling or it will bubble over and make a mess in your oven.

Finally, if your stuffing topping is browning too quickly, tent the pie loosely with foil for the remaining bake time so everything cooks through without burning the top.

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What to Serve With Vegan Pot Pie?

This pot pie is already loaded with veggies and stuffing on top, so it’s pretty much a complete meal on its own. That said, I love serving it with a simple side salad – something with mixed greens, dried cranberries, and a light vinaigrette keeps things fresh without competing with all those cozy flavors. Roasted Brussels sprouts or green beans with a squeeze of lemon also work great if you want another veggie on the table. If you’re feeding a crowd for Thanksgiving, consider adding some cranberry sauce on the side for a little tangy sweetness that cuts through the richness of the creamy filling.

Storage Instructions

Store: Keep leftover pot pie covered with foil or plastic wrap in the fridge for up to 4 days. The stuffing topping might lose a bit of its crunch, but the flavors actually get even better as everything sits together.

Freeze: This pot pie freezes really well for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and a layer of foil. You can freeze the whole pie or cut it into individual portions for easy weeknight dinners.

Reheat: Warm it up in a 350°F oven covered with foil for about 20-25 minutes, then uncover for the last 5-10 minutes to crisp up the stuffing topping. If reheating from frozen, add an extra 15-20 minutes to the covered baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2400
• Protein: 50-60 g
• Fat: 110-130 g
• Carbohydrates: 250-290 g

Ingredients

For the pie:

• 2 to 3 cups vegan stuffing
• 1 (9 to 10 inch) vegan pie crust (thawed if frozen)

For the vegan chick’n:

• 2 cups vegan chick’n pieces (I use Lightlife)

For the filling:

• 1/3 cup all-purpose flour
• 1/2 medium onion (diced)
• 1 tsp minced garlic
• 1/2 cup sliced celery
• 2/3 cup vegan heavy cream (for creaminess)
• 1 1/2 cups vegan vegetable broth
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup frozen peas
• 1 tsp kosher salt
• 6 tbsp vegan butter (I prefer Earth Balance)
• 1 tsp dried thyme leaves
• 2 medium carrots (diced)

Step 1: Prepare the Vegan Stuffing

• 2 to 3 cups vegan stuffing

If using store-bought vegan stuffing, prepare it according to package directions and let cool.

If making homemade stuffing, ensure it is fully cooked and cooled.

This step ensures the stuffing has the right texture for topping the pie later.

Step 2: Cook the Vegan Chick’n Pieces

• 2 cups vegan chick’n pieces (I use Lightlife)
• optional: a pinch of kosher salt from ‘1 tsp kosher salt’
• optional: a pinch of black pepper from ‘1/2 tsp black pepper (freshly ground preferred)’

Cook the vegan chick’n pieces separately by either air frying or pan frying them until heated through and slightly crisp.

Feel free to season the chick’n with a little salt and pepper if desired.

Set aside to cool slightly—I find pre-cooking the chick’n pieces this way helps maintain their texture in the finished pie.

Step 3: Make the Creamy Vegetable Filling

• 6 tbsp vegan butter (I prefer Earth Balance)
• 1/2 medium onion (diced)
• 2 medium carrots (diced)
• 1/2 cup sliced celery
• 1 tsp minced garlic
• 1 tsp kosher salt
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried thyme leaves
• 1/3 cup all-purpose flour
• 1 1/2 cups vegan vegetable broth
• 2/3 cup vegan heavy cream (for creaminess)
• 1 cup frozen peas
• cooked vegan chick’n pieces from Step 2

Melt the vegan butter in a large, heavy-bottomed pan over medium heat.

Add the diced onion, carrots, and celery; cook while stirring occasionally for about 5 minutes, until the vegetables are translucent and softened.

Stir in the minced garlic, kosher salt, black pepper, and dried thyme, and cook for 1 more minute until fragrant.

Sprinkle the flour over the vegetables, stirring and cooking for 1-2 minutes to eliminate the raw flour taste.

Slowly add the vegetable broth, stirring constantly, until well combined and the mixture starts to thicken.

Pour in the vegan heavy cream and add the peas.

Lower the heat and let the filling simmer for 5-8 minutes until thickened.

Taste and adjust seasoning as needed.

Stir in the cooked chick’n pieces from Step 2, then set the filling aside to cool slightly.

Step 4: Assemble the Pot Pie

• 1 (9 to 10 inch) vegan pie crust (thawed if frozen)
• cooled filling from Step 3
• prepared stuffing from Step 1

Preheat your oven to 425°F (220°C).

Place your vegan pie crust (thawed if frozen) into a pie pan, and set it on a baking sheet lined with parchment or foil to catch any drips.

Spoon the cooled filling from Step 3 into the pie shell, spreading it out evenly.

Top with the prepared stuffing from Step 1, mounding and pressing it slightly to form a sealed top.

I like to gently press the stuffing so it creates a deliciously crisp topping when baked.

Step 5: Bake and Serve

Transfer the assembled pot pie to the oven and bake for 40-45 minutes, or until the stuffing is browned and the crust edges are golden.

Check at around 25 minutes; if the stuffing or crust is browning too quickly, cover loosely with foil.

The pie is done when you see some gravy bubbling at the edges.

Remove from the oven and let cool for at least 10 minutes before slicing and serving.

For a beautiful wedge, use a sharp knife and scoop gently.

Homemade Vegan Thanksgiving Pot Pie

Delicious Homemade Vegan Thanksgiving Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 2275 kcal

Ingredients

  

For the pie:

• 2 to 3 cups vegan stuffing
• 1 (9 to 10 inch) vegan pie crust (thawed if frozen)

For the vegan chick'n:

• 2 cups vegan chick'n pieces (I use Lightlife)

For the filling:

• 1/3 cup all-purpose flour
• 1/2 medium onion (diced)
• 1 tsp minced garlic
• 1/2 cup sliced celery
• 2/3 cup vegan heavy cream (for creaminess)
• 1 1/2 cups vegan vegetable broth
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup frozen peas
• 1 tsp kosher salt
• 6 tbsp vegan butter (I prefer Earth Balance)
• 1 tsp dried thyme leaves
• 2 medium carrots (diced)

Instructions

 

• If using store-bought vegan stuffing, prepare it according to package directions and let cool. If making homemade stuffing, ensure it is fully cooked and cooled. This step ensures the stuffing has the right texture for topping the pie later.
• Cook the vegan chick'n pieces separately by either air frying or pan frying them until heated through and slightly crisp. Feel free to season the chick'n with a little salt and pepper if desired. Set aside to cool slightly—I find pre-cooking the chick'n pieces this way helps maintain their texture in the finished pie.
• Melt the vegan butter in a large, heavy-bottomed pan over medium heat. Add the diced onion, carrots, and celery; cook while stirring occasionally for about 5 minutes, until the vegetables are translucent and softened. Stir in the minced garlic, kosher salt, black pepper, and dried thyme, and cook for 1 more minute until fragrant. Sprinkle the flour over the vegetables, stirring and cooking for 1-2 minutes to eliminate the raw flour taste. Slowly add the vegetable broth, stirring constantly, until well combined and the mixture starts to thicken. Pour in the vegan heavy cream and add the peas. Lower the heat and let the filling simmer for 5-8 minutes until thickened. Taste and adjust seasoning as needed. Stir in the cooked chick'n pieces from Step 2, then set the filling aside to cool slightly.
• Preheat your oven to 425°F (220°C). Place your vegan pie crust (thawed if frozen) into a pie pan, and set it on a baking sheet lined with parchment or foil to catch any drips. Spoon the cooled filling from Step 3 into the pie shell, spreading it out evenly. Top with the prepared stuffing from Step 1, mounding and pressing it slightly to form a sealed top. I like to gently press the stuffing so it creates a deliciously crisp topping when baked.
• Transfer the assembled pot pie to the oven and bake for 40-45 minutes, or until the stuffing is browned and the crust edges are golden. Check at around 25 minutes; if the stuffing or crust is browning too quickly, cover loosely with foil. The pie is done when you see some gravy bubbling at the edges. Remove from the oven and let cool for at least 10 minutes before slicing and serving. For a beautiful wedge, use a sharp knife and scoop gently.