Vegan Thanksgiving Pot Pie
If you’re seeking a heartwarming dish that brings comfort and joy to any gathering, look no further than this Vegan Thanksgiving Pot Pie. This delightful recipe offers a modern twist on the classic pot pie, combining savory chick’n with fresh vegetables, all enveloped in a fluffy layer of vegan stuffing. Perfect for holidays or cozy weeknights, this dish is a showstopper that your family and friends will love. Not only is it easy to prepare, but it’s also versatile enough to accommodate various dietary preferences!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 9-10” vegan pie crust
- 2 cups vegan chick’n pieces
- 2 medium carrots
- ½ cup celery
- ½ onion
- 1 teaspoon minced garlic
- 6 tablespoons vegan butter
- ⅓ cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 ½ cups vegan vegetable broth
- 1 cup frozen peas
- ⅔ cup vegan heavy cream
- 2–3 cups vegan stuffing
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust and set aside.
- In a large skillet, melt the vegan butter over medium heat. Add garlic, onion, carrots, and celery; sauté until softened.
- Stir in the flour, salt, pepper, and thyme; cook for another minute.
- Gradually whisk in the vegetable broth and bring to a simmer until thickened.
- Mix in chick’n pieces, peas, and vegan cream until well combined.
- Pour the filling into the pie crust and top with prepared stuffing.
- Bake for 30-35 minutes until golden brown.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://easywithella.com/vegan-thanksgiving-pot-pie/