Description
A comforting Vegan Thanksgiving Pot Pie with chick’n, vegetables, and herbs wrapped in a flaky crust, perfect for your holiday gathering.
Ingredients
- 1 9-10” vegan pie crust
- 2 cups vegan chick’n pieces, cooked
- 2 medium-sized carrots, diced
- ½ large onion, chopped
- ½ cup sliced celery
- 1 teaspoon minced garlic
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 ½ cups vegan vegetable broth
- 1 cup frozen peas
- 2/3 cup vegan heavy cream
- 6 tablespoons vegan butter
- 1/3 cup all-purpose flour
Instructions
- Melt the vegan butter in a heavy-bottomed pan over medium heat. Add onions, carrots, and celery; sauté until translucent (about 5 minutes).
- Add minced garlic, salt, pepper, and thyme; cook for 1 more minute.
- Sprinkle in flour and mix to eliminate raw flour flavor.
- Gradually pour in vegetable broth, stirring continuously until thickened (a few minutes).
- Once creamy, stir in heavy cream and frozen peas; simmer on low for 5-8 minutes. Adjust seasoning if needed.
- Gently fold in chick’n pieces and set aside to cool slightly.
- Preheat oven to 425°F (220°C) and prepare a baking sheet lined with parchment.
- Pour filling into the crust and layer the stuffing on top, mounding it slightly.
- Bake for 40-45 minutes, checking at 25 minutes; cover edges with foil if browning too quickly.
- Let cool for 10 minutes before slicing and serving.
Notes
Consider preparing the pot pie a day in advance to let the flavors meld. Pairs well with cranberry sauce or fresh salad.
