Vegan Thanksgiving Pot Pie Recipe

Vegan Thanksgiving Pot Pie Recipe

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Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

Every Thanksgiving, I find myself craving something warm, hearty, and comforting—a dish that feels like a hug in food form. When I first went vegan, I worried I’d miss out on those cozy, traditional flavors. The turkey, the gravy, the creamy mashed potatoes—could I really find that same satisfaction in plant-based form?

The answer turned out to be a big, delicious yes — and it came in the form of this Vegan Thanksgiving Pot Pie Recipe.

This Vegan Thanksgiving Pot Pie Recipe is the ultimate holiday comfort food: a flaky, golden crust filled with tender vegetables, savory herbs, and a creamy, rich gravy that tastes like the essence of Thanksgiving in every bite. It’s hearty enough to be the star of your vegan Thanksgiving table, but also works beautifully as a cozy winter dinner any time of year.

If you’re looking for a show-stopping vegan main course that will impress both vegans and meat-eaters alike, this is it. Let’s get into how to make this creamy, flavor-packed Vegan Thanksgiving Pot Pie Recipe from scratch.

 

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Ingredients for Vegan Thanksgiving Pot Pie Recipe

 

The ingredient list may look long, but don’t worry—everything comes together easily to perfect Vegan Thanksgiving Pot Pie Recipe, and most of these items are pantry staples.

 

For the Pie Crust:

 

(You can use store-bought vegan pie crust or make your own.)

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup vegan butter (cold, cubed — brands like Earth Balance work great)
  • 6–8 tablespoons ice water

 

For the Filling:

 

  • 2 tablespoons olive oil or vegan butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup diced potatoes (Yukon gold or russet)
  • 1 cup frozen peas
  • 1 cup green beans, chopped (fresh or frozen)
  • 1 cup mushrooms, sliced (optional but adds umami flavor)
  • 1 cup cooked chickpeas or white beans (for protein)
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½ teaspoon sage
  • Salt and pepper, to taste

 

For the Creamy Gravy Sauce:

 

  • ¼ cup all-purpose flour
  • 3 tablespoons vegan butter or olive oil
  • 2 cups vegetable broth
  • 1 cup unsweetened plant milk (soy, almond, or oat milk work best)
  • 1 tablespoon soy sauce or tamari (for depth of flavor)
  • 1 teaspoon Dijon mustard (optional, adds a tangy balance)

 

For Assembly:

 

  • 1 tablespoon plant milk (for brushing the crust)
  • Fresh thyme or parsley for garnish

 

How to Prepare Vegan Thanksgiving Pot Pie Recipe

 

Let’s go step by step so you can make the perfect Vegan Thanksgiving Pot Pie Recipe—golden, flavorful, and creamy in every bite.

 

Step 1: Prepare the Pie Crust (if making from scratch)

 

  1. In a large mixing bowl, whisk together flour and salt.
  2. Add cold vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Add ice water one tablespoon at a time, mixing just until the dough begins to hold together.
  4. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes while you make the filling.

Tip: Keeping the dough cold is key to achieving that perfect flaky crust.

 

Step 2: Cook the Veggies

 

  1. Heat olive oil or vegan butter in a large skillet over medium heat.
  2. Add onion, garlic, carrots, celery, and potatoes. Sauté for 8–10 minutes until softened.
  3. Stir in mushrooms, green beans, and chickpeas. Cook for another 3–4 minutes.
  4. Add thyme, rosemary, sage, salt, and pepper. Stir well to coat the vegetables with herbs.

Your kitchen will smell like pure Thanksgiving comfort at this point!

 

Step 3: Make the Creamy Vegan Gravy

 

  1. In a separate saucepan, melt vegan butter over medium heat.
  2. Whisk in flour and cook for 1–2 minutes to form a roux (this helps thicken the sauce).
  3. Slowly pour in vegetable broth while whisking continuously to avoid lumps.
  4. Add plant milk, soy sauce, and Dijon mustard. Continue to stir until the sauce thickens (about 5–7 minutes).
  5. Season with salt and pepper to taste.

Once the gravy has thickened, pour it over the cooked vegetables and stir until everything is evenly coated. The filling should be creamy but not soupy.

 

Step 4: Assemble the Pot Pie

 

  1. Preheat your oven to 400°F (200°C).
  2. Roll out one pie crust disc and place it in the bottom of a 9-inch pie dish.
  3. Pour the creamy vegetable filling into the crust.
  4. Roll out the second crust and carefully place it over the filling.
  5. Trim and crimp the edges to seal, then cut a few small slits on top to allow steam to escape.
  6. Brush the crust with plant milk for a golden finish.

 

Step 5: Bake to Perfection

 

Bake for 35–40 minutes, or until the crust is golden brown and flaky.
Let it cool for at least 10 minutes before serving — the filling will thicken slightly as it rests.

 

How to Serve Vegan Thanksgiving Pot Pie Recipe

 

This Vegan Thanksgiving Pot Pie Recipe is a complete meal on its own—creamy, hearty, and satisfying. But if you want to round out your Thanksgiving spread, here are some perfect side dishes to pair it with:

 

  • Vegan Mashed Potatoes: Because you can never have too much comfort food.
  • Roasted Vegetables: Brussels sprouts, carrots, and sweet potatoes add color and balance.
  • Cranberry Sauce or Relish: A tangy, sweet contrast to the savory filling.
  • Vegan Dinner Rolls: Perfect for soaking up extra gravy.
  • Wine Pairing: A crisp Chardonnay or a light Pinot Noir complements the creamy, herbal flavors.

Serve it in generous slices with a sprinkle of fresh herbs on top — and watch it disappear from the table.

 

Tips for the Best Vegan Thanksgiving Pot Pie Recipe

 

Here are some tried-and-true tips for ensuring your Vegan Thanksgiving Pot Pie Recipe turns out absolutely perfect every time:

 

  1. Keep your crust cold: Cold dough = flaky, golden crust.
  2. Don’t overfill the pie: Leave a little space at the top to prevent overflow while baking.
  3. Add depth with mushrooms: Even if you’re not a mushroom lover, they add a wonderful umami flavor.
  4. Make ahead: Prepare the filling the day before Thanksgiving and refrigerate. Assemble and bake on the day of serving.
  5. Customize your veggies: Use what you have — sweet potatoes, leeks, corn, or kale all work beautifully.
  6. Glaze with plant milk or aquafaba: This gives your crust that irresistible golden sheen.
  7. Let it rest: Allow the pie to cool slightly before cutting — this keeps the filling from spilling out.

 

Variations and Creative Twists

 

This Vegan Thanksgiving Pot Pie Recipe is wonderfully flexible. Here are some fun variations you can try for different occasions or dietary needs:

 

1. Gluten-Free Vegan Pot Pie

 

Use gluten-free flour for both the crust and sauce (such as a 1:1 gluten-free baking blend). Make sure your soy sauce is gluten-free too.

 

2. Vegan Lentil Pot Pie

 

Swap the chickpeas for cooked green or brown lentils for an earthy, protein-rich filling.

 

3. Sweet Potato & Kale Version

 

Replace white potatoes with sweet potatoes and add chopped kale for a colorful, nutrient-packed twist.

 

4. Puff Pastry Shortcut

 

If you’re short on time, use store-bought vegan puff pastry instead of pie crust. It’s quick, flaky, and always impressive.

 

5. Mini Pot Pies

 

Use ramekins or small oven-safe dishes to make individual servings — perfect for dinner parties or portion control.

 

6. Creamy White Bean Pot Pie

 

Use white beans instead of chickpeas for a softer texture and even creamier filling.

 

Make-Ahead and Storage Tips

 

Planning ahead for Thanksgiving? Here’s how to make this recipe stress-free and convenient:

 

To Make Ahead:

  • Prepare the filling up to 2 days in advance and store it in an airtight container in the fridge.
  • Assemble and bake the pie on Thanksgiving Day for a fresh, flaky crust.

 

To Store Leftovers:

  • Refrigerate for up to 4 days.
  • Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through and crisp.

 

To Freeze:

  • You can freeze the unbaked pie for up to 2 months.
  • Wrap it tightly in foil and plastic wrap. Bake from frozen at 400°F for about 1 hour, covering the top with foil if it browns too quickly.

Tip: Avoid freezing baked pies with high water-content veggies (like zucchini), as they may become mushy.

 

FAQs

 

1. Can I make this Vegan Thanksgiving Pot Pie Recipe without pie crust?

 

Yes! You can top it with mashed potatoes instead for a delicious “shepherd’s pie” twist.

 

2. Can I use store-bought crust?

 

Absolutely — just make sure it’s labeled vegan (many frozen brands are). It saves a ton of time!

 

3. Can I make this Vegan Thanksgiving Pot Pie Recipe oil-free?

 

Yes, you can sauté vegetables in vegetable broth instead of oil and use an oil-free crust recipe.

 

4. What’s the best plant milk for this recipe?

 

Unsweetened soy or oat milk gives the richest texture and neutral flavor for the sauce.

 

5. Can I add tofu or seitan?

 

Definitely! Both are great plant-based protein options. Cubed firm tofu or shredded seitan work beautifully in this pie.

 

6. How do I prevent the crust from getting soggy?

 

Brush the bottom crust lightly with melted vegan butter or a thin layer of aquafaba before adding the filling — it acts as a barrier.

 

7. Can I make it nut-free?

 

Yes! This Vegan Thanksgiving Pot Pie Recipe contains no nuts unless your plant milk has them. Just use a nut-free milk alternative.

 

Nutrition Information (Approximate per Serving)

 

(Serves 6–8 people)

  • Calories: 430
  • Protein: 10g
  • Carbohydrates: 45g
  • Fat: 22g
  • Fiber: 7g
  • Sodium: 510mg

Note: Nutrition values vary depending on the ingredients and portion sizes used.

 

Final Thoughts

 

This Vegan Thanksgiving Pot Pie Recipe is more than just a recipe—it’s a celebration of comfort, compassion, and flavor. It’s proof that you don’t need animal products to enjoy a rich, satisfying, and festive holiday meal.

The flaky crust, the creamy gravy, the perfectly cooked vegetables—every bite is packed with the warmth and coziness we all crave this time of year. Vegan Thanksgiving Pot Pie Recipe is the kind of dish that brings everyone together around the table, whether they’re vegan or not.

So this Thanksgiving, skip the turkey and serve up this plant-based pot pie masterpiece. You’ll fill hearts (and bellies) with love, gratitude, and deliciousness—all in one golden, savory pie.

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