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.