Vegan Thanksgiving Pot Pie
Indulge in the warmth of the season with this Vegan Thanksgiving Pot Pie, a delightful dish that marries comfort and wholesome ingredients. Overflowing with savory chick’n, fresh vegetables, and a creamy sauce enveloped in a flaky crust, this pot pie is more than just a meal; it’s an experience meant to be shared. Topped with a crunchy stuffing layer, every bite offers a satisfying contrast that will have everyone at your table coming back for seconds. Ideal for family gatherings or cozy weeknight dinners, this versatile recipe can easily be prepared ahead of time, making it a perfect addition to your holiday celebrations.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 9-10” vegan pie crust
- 2 cups vegan chick’n pieces
- 2 medium carrots
- 1/2 cup sliced celery
- 1 onion
- 6 tablespoons vegan butter
- 1/3 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 cup frozen peas
- 2/3 cup vegan heavy cream
Instructions
- Prepare your crust: Use a store-bought or homemade vegan pie crust. If homemade, ensure it’s chilled.
- Sauté veggies: In a skillet, melt vegan butter over medium heat. Add onions and garlic until translucent, then mix in carrots and celery until tender.
- Make creamy sauce: Stir in flour, then gradually add vegetable broth while stirring to avoid lumps. Add thyme, salt, pepper, peas, chick’n pieces, and vegan cream; heat until combined.
- Assemble: Pour filling into the crust and top with dollops of stuffing.
- Bake: Preheat oven to 400°F (200°C) and bake for about 40 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://jadecooks.com/vegan-thanksgiving-pot-pie/