Description
Warm up your holiday feast with the Best Dairy-Free Thanksgiving Pot Pie, a hearty vegan dish filled with tender vegetables, flavorful vegan chicken-style pieces, and a creamy plant-based filling encased in a flaky vegan pie crust. Perfect for those seeking a comforting, dairy-free alternative that doesn’t compromise on flavor or festivity.
Ingredients
Pie and Filling
- 1 vegan pie shell (9–10 inches)
- 2 cups cooked vegan chicken-style pieces
- 2 medium carrots, cut into half-moons or small dice
- 1/2 cup sliced celery
- 1/2 medium-large onion, medium diced
- 1 tsp minced garlic
- 6 tbsp plant-based butter
- 1/3 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 1 1/2 cups vegan vegetable broth
- 1 cup frozen peas
- 2/3 cup vegan heavy cream or substitute
Stuffing
- 2 to 3 cups prepared vegan stuffing (unbaked, homemade or packaged)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when the pot pie filling and crust are assembled and ready to bake.
- Sauté Vegetables: In a large skillet over medium heat, melt the plant-based butter. Add the diced onion, carrots, celery, and minced garlic, sautéing them for 5–7 minutes until they are softened and fragrant.
- Add Flour and Seasonings: Stir in the all-purpose flour, kosher salt, ground black pepper, and dried thyme. Cook this mixture for one minute to develop flavor and eliminate any raw flour taste.
- Incorporate Broth: Gradually whisk in the vegan vegetable broth, stirring continuously until the mixture thickens slightly into a creamy sauce.
- Fold in Peas and Vegan Chicken: Add the frozen peas and cooked vegan chicken-style pieces, mixing gently to combine. Then remove the skillet from heat.
- Layer Filling and Stuffing in Dish: In a baking dish, start by layering half of the filling evenly. Next, spread the 2 to 3 cups of prepared unbaked vegan stuffing on top of the filling. Finally, top the stuffing with the remaining filling.
- Prepare Pie Crust: Cover the assembled filling and stuffing layers with the vegan pie shell. Trim any excess dough hanging over the edges, and cut slits into the top crust to allow steam to escape during baking.
- Bake the Pot Pie: Place the baking dish in the preheated oven and bake for 45 minutes or until the crust is golden brown and the filling is bubbling.
- Serve: Remove the pot pie from the oven, let it cool for a few minutes, then slice and serve warm as the centerpiece of your Thanksgiving table.
Notes
- You can substitute vegan chicken-style pieces with extra vegetables or tofu for a different protein source.
- If you don’t have vegan heavy cream, use canned coconut milk or a cashew cream for a creamy texture.
- Make sure to cut slits in the pie crust to prevent it from becoming soggy or puffing excessively.
- Prepare the vegan stuffing in advance, or use a store-bought variety for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
