Vegan Thanksgiving Pot Pie Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission at no extra cost to you.

This Vegan Thanksgiving Pot Pie brings all the warm, nostalgic flavors of the holidays into one show-stopping dish. A golden, flaky pie crust holds a rich, creamy vegetable and vegan chick’n filling, while the top is crowned with a savory stuffing crust. It's the ultimate main course for any holiday table — festive, hearty, and 100% plant-based.

Whether you’re serving this as the centerpiece for a vegan holiday feast or repurposing leftovers in the most delicious way possible, this pot pie is comfort food done right.

🛒 Ingredients

For the Pie:

1 (9–10”) vegan pie crust, store-bought or homemade
2 cups vegan chick’n pieces, cooked (like Gardein, Daring, or cubed vegan roast)

Veggie Filling:

2 medium carrots, sliced
½ cup celery, chopped
½ large onion, diced
1 tsp garlic, minced
6 tbsp vegan butter
⅓ cup all-purpose flour
1 tsp kosher salt
½ tsp black pepper
1 tsp dried thyme
1½ cups vegetable broth
1 cup frozen peas
⅔ cup vegan heavy cream (Silk, Califia, Trader Joe’s, etc.)

Stuffing Topping:

2–3 cups prepared vegan stuffing (homemade or store-bought — just not baked yet)

👩‍🍳 How to Make It

1. Prep Your Crust

If using frozen crust, use it straight from the freezer. If homemade, make sure it’s well chilled.

2. Cook the Chick’n

Air-fry, pan-fry, or bake your vegan chick’n pieces until golden and slightly crisp. Set aside.

3. Prepare the Stuffing

Make your favorite vegan stuffing or use a boxed version like Pepperidge Farm or Stovetop (check for vegan-friendly flavors). Prepare according to directions but don’t bake it — it will finish cooking on top of the pie.

4. Make the Filling

Melt vegan butter in a large pan over medium heat.
Add carrots, celery, and onion. Sauté for 5–7 minutes until soft and translucent.
Stir in garlic, salt, pepper, and thyme, cooking for another minute.
Sprinkle in the flour and stir for 1–2 minutes to remove the raw taste.
Gradually add the vegetable broth, stirring constantly to avoid lumps.
Once thickened, pour in the vegan cream and stir in the peas.
Simmer for 5–8 minutes, stirring occasionally until creamy and thick.
Fold in the cooked chick’n and let the filling cool slightly.

5. Assemble & Bake

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Fill the pie crust with the cooled vegetable mixture.
Spoon the uncooked stuffing over the top, pressing it down gently and mounding slightly.
Place the pie on the baking sheet to catch drips.
Bake for 35–40 minutes, checking at 25 minutes. If the crust or stuffing browns too quickly, cover loosely with foil.

Let cool for 10 minutes before slicing and serving.

Tips & Variations

No stuffing? Top with puff pastry, biscuit dough, or another sheet of pie crust.
Make ahead: Assemble the pie and refrigerate or freeze until ready to bake.
Leftovers: Store in an airtight container for up to 4 days or freeze in slices.
Holiday shortcut: Use leftover stuffing and roast from your vegan Thanksgiving meal to speed this up!

What to Serve It With

A crisp green salad
Roasted Brussels sprouts or green beans
Mashed potatoes or sweet potato mash
Cranberry sauce for a sweet-tart contrast

This Vegan Thanksgiving Pot Pie is comfort, nostalgia, and celebration baked into every bite. It’s rich, savory, and completely satisfying—perfect for both plant-based eaters and non-vegans alike.