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Vegan Thanksgiving Pot Pie

Vegan Thanksgiving Pot Pie
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Indulge in the warmth and comfort of this Vegan Thanksgiving Pot Pie, a delightful dish that brings together scrumptious chick’n, fresh vegetables, and a savory stuffing topping. Perfect for cozy family gatherings or weeknight dinners, this pot pie embodies the essence of autumn with its rich flavors and hearty textures. Easy to prepare and wonderfully versatile, it allows you to customize the filling with your favorite seasonal veggies or spices. Whether you’re hosting a holiday feast or enjoying a simple meal, this pot pie is sure to impress everyone at the table.

Ingredients

Scale
  • 1 vegan pie crust (9–10 inches)
  • 2 cups cooked vegan chick’n pieces
  • 2 medium-sized carrots (sliced)
  • ½ cup sliced celery
  • ½ onion (chopped)
  • 1 teaspoon minced garlic
  • 6 tablespoons vegan butter
  • ⅓ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1½ cups vegetable broth
  • 1 cup frozen peas
  • ⅔ cup vegan heavy cream
  • 2–3 cups vegan stuffing

Instructions

  1. Preheat your oven according to the pie crust instructions.
  2. Prepare the vegan pie crust and set aside.
  3. In a large pot, melt the vegan butter over medium heat. Add the onions, garlic, carrots, and celery; sauté until softened.
  4. Stir in the flour, salt, pepper, and thyme until well combined. Gradually add vegetable broth and bring to a simmer until thickened.
  5. Mix in the chick’n pieces, peas, and vegan cream until evenly distributed.
  6. Pour the filling into the prepared pie crust and top with stuffing.
  7. Bake according to crust instructions or until golden brown on top (about 30–40 minutes).
  8. Let cool slightly before slicing and serving.

Nutrition

Find it online: https://korecipe.com/vegan-thanksgiving-pot-pie-2/