Thanksgiving is all about comfort, tradition, and gathering around the table with people you love. For many, the holiday meal isn’t complete without a golden turkey, rich stuffing, and a slice of pie to end the evening. But for those embracing a plant-based lifestyle—or simply wanting to add a hearty vegetarian Thanksgiving entrée to their menu—a Vegan Thanksgiving Pot Pie is the dish that ties everything together.
It’s bubbling with savory gravy, colorful vegetables, tender vegan chicken, and topped with a crown of fluffy stuffing that crisps beautifully in the oven. It feels festive, filling, and just indulgent enough to make everyone—vegans and non-vegans alike—reach for seconds.
This recipe combines the best of Vegan Thanksgiving casserole recipes and traditional pot pies, creating a dish that feels special without being complicated. Whether you’re serving it as the star vegan entrée, alongside classics like Grandma’s Thanksgiving Stuffing, or making it your personal holiday centerpiece, this cozy pie will win a permanent place on your table.
Vegan Thanksgiving Pot Pie
Ingredients
- 1 vegan pie crust store-bought or homemade; gluten-free if needed
- 2 cups vegan chicken pieces such as Gardein, Beyond, or seitan; tofu also works
- 2 tablespoons vegan butter or olive oil
- 1 yellow onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour use gluten-free blend if needed
- 2 cups vegetable broth
- 1/2 cup vegan heavy cream such as coconut, oat, or cashew cream
- 1 cup frozen peas
- 2 cups prepared vegan stuffing homemade or store-bought
Instructions
- Preheat the oven to 425°F (220°C). Keep your pie crust chilled until ready to use.
- Pan-fry or air-fry vegan chicken pieces until golden and firm. Set aside.
- In a large skillet, melt vegan butter over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
- Add minced garlic and thyme; cook for 1 minute until fragrant.
- Stir in the flour and cook for 1–2 minutes, stirring constantly.
- Slowly whisk in the vegetable broth, simmering until the mixture thickens, about 3–5 minutes.
- Stir in vegan heavy cream and frozen peas. Add the cooked vegan chicken and combine well. Let cool slightly.
- Spoon the filling into the pie crust, spreading evenly.
- Top the pie with vegan stuffing, pressing it down gently to form a topping.
- Bake for 35–40 minutes, or until the stuffing is golden and the filling is bubbling.
- Let the pot pie rest for 10 minutes before slicing and serving.
Notes
Nutrition
Why This Vegan Pot Pie Belongs on Your Thanksgiving Menu
Comfort Food Meets Holiday Tradition
There’s something about pot pie that feels like home. The creamy filling, the buttery crust, and the hearty topping all scream comfort food. By layering in stuffing instead of the traditional pastry lid, you double down on that holiday vibe—it’s like combining two Thanksgiving favorites into one.
Showstopper Vegan Entree
Many families are blending plant-based dishes into their Thanksgiving spread. A vegan entrée like this pot pie doesn’t just fill a dietary need; it becomes the conversation piece. It’s hearty, balanced, and indulgent enough to satisfy everyone at the table.
Flexibility & Customization
From adding mushrooms for an earthy touch to swapping in vegan tofu Thanksgiving recipes like tofu “turkey” for protein, this recipe adapts to what you love. It’s also a great way to highlight vegan holiday recipes without feeling like you’re missing out on the classics.
Make-Ahead Friendly
Like most make-ahead Thanksgiving dishes, you can prep the filling and stuffing the day before. Assemble it just before baking, and you’ve got one less thing to stress over while juggling mashed potatoes and cranberry sauce.
Ingredients Breakdown & Substitutions
- Vegan Pie Crust: Use a store-bought vegan crust for ease, or go homemade for a flaky touch. Gluten-free crusts work well here too.
- Vegan Chicken Pieces: Brands like Gardein, Beyond, or even homemade seitan work perfectly. Prefer tofu? Try homemade vegan tofu turkey with stuffing for a different texture.
- Vegetables: Carrots, celery, onions, and peas form the classic flavor base. Add mushrooms, green beans, or corn for variation.
- Vegan Butter: Creates the roux for the creamy sauce. Olive oil works in a pinch.
- Flour: All-purpose flour thickens the sauce. Use gluten-free flour blends if needed.
- Broth & Vegan Cream: Vegetable broth plus vegan heavy cream (like coconut cream, oat cream, or cashew cream) give a luscious base.
- Stuffing Topping: Use your favorite vegan stuffing mix or make your own with sourdough bread, herbs, and vegan butter.
This balance of veggies, herbs, and protein makes it a natural fit alongside vegetarian Thanksgiving staples.
Step-by-Step: How to Make Vegan Thanksgiving Pot Pie
- Prepare the Pie Crust
Keep it chilled until ready to fill. A frozen vegan crust can go right into the oven later. - Cook the Vegan Chicken
Pan-fry or air-fry your vegan chicken pieces until golden. This keeps the texture firm once baked into the filling. - Sauté the Vegetables
In vegan butter, cook onion, celery, and carrots until tender. Add garlic and thyme for fragrance. - Make the Gravy Base
Stir in flour and cook briefly. Slowly whisk in broth, simmering until thickened. Add vegan heavy cream and frozen peas for richness. - Combine & Cool
Stir in the cooked vegan chicken. Let the filling cool slightly so it sets in the pie shell without making the crust soggy. - Assemble the Pot Pie
Spoon the filling into the crust. Top generously with stuffing, gently pressing it in. - Bake
Bake at 425°F (220°C) for 35–40 minutes until the stuffing is crisp and the filling is bubbling. - Cool & Serve
Let it rest for 10 minutes before slicing so the layers hold together.
Variations, Serving & Storage
- Vegan Thanksgiving Pie Alternative: Skip the crust and bake the filling with just stuffing on top for a more casserole-style dish.
- Stuffing Flavor Swaps: Try sourdough stuffing for tang or cornbread stuffing for sweetness.
- Protein Variations: Swap vegan chicken for lentils, chickpeas, or tofu turkey.
- Storage: Store leftovers in the fridge up to 5 days. Reheat in the oven for best results—this keeps the stuffing crispy.
- Freezer Friendly: Assemble and freeze before baking. Add 10–15 minutes to bake time when cooking from frozen.
This is one of those vegan Thanksgiving recipes that feels like it was meant to be made ahead and savored slowly.
FAQs About Vegan Thanksgiving Pot Pie
Can I make Vegan Thanksgiving Pot Pie ahead of time?
Yes, you can prepare the filling and stuffing the day before. Store them separately in the fridge, then assemble and bake the next day. This saves time and ensures everything is fresh when served.
How do I keep the stuffing from drying out on top?
Check the pie halfway through baking. If the stuffing browns too quickly, tent the pie loosely with foil. This protects the top while allowing the filling to bubble underneath.
What’s the best vegan protein for this pot pie?
Vegan chicken pieces work beautifully, but tofu, seitan, or lentils are excellent alternatives. For a holiday twist, try tofu “turkey” to tie into other vegan tofu Thanksgiving recipes.
Can I make this gluten-free?
Yes! Use a gluten-free pie crust, swap flour with a gluten-free blend for the gravy, and choose gluten-free bread for the stuffing. The flavors stay rich and comforting without compromise.
Bringing It All Together
A Vegan Thanksgiving Pot Pie is more than just a dish—it’s a centerpiece that celebrates comfort, tradition, and plant-based creativity. With its creamy filling, golden crust, and savory stuffing topping, it blends everything we love about the holiday table into one cozy entrée. Whether you’re fully vegan, hosting vegetarian guests, or simply want to explore new vegan Thanksgiving recipes, this pie brings everyone together around the same delicious plate.
Pair it with other holiday favorites like Grandma’s Thanksgiving Stuffing to round out your menu, and explore more seasonal inspiration across our recipe collection.
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This year, let your Thanksgiving table shine with hearty, heartwarming recipes that prove plant-based dishes can be just as memorable and celebratory.