Name: Vegan Thanksgiving Pot Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 9-inch vegan pie crust; 1 tablespoon olive oil or vegan butter; 1 small yellow onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1/2 cup frozen peas; 1 cup cooked potatoes, diced; 2 tablespoons all-purpose flour; 1 cup unsweetened plant milk; 3/4 cup vegetable broth; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups cubed bread or leftover stuffing; 1 tablespoon olive oil (for drizzling); 1 tablespoon chopped fresh parsley (optional)

I’ve always been the kind of person who looks forward to the sides more than the turkey at Thanksgiving. Mashed potatoes, stuffing, roasted veggies — those are my go-tos. So when I first created this Vegan Thanksgiving Pot Pie, it felt like bringing all the best parts of the holiday into one warm, comforting slice. It’s hearty, rich in flavor, and filled with everything I love about a holiday meal, just without the meat or dairy.

This dish has become my go-to when I want to impress both vegans and non-vegans around the holiday table. The flaky crust, savory veggie-packed filling, and golden-browned stuffing topping create a comforting main course that looks festive and tastes even better. It’s perfect if you’re trying to bring something special to the table that still fits your plant-based lifestyle.

Why You’ll Love This Vegan Thanksgiving Pot Pie

This pot pie is cozy, filling, and totally satisfying — all while being completely plant-based. It uses easy-to-find ingredients, and it’s a great way to use up leftover stuffing or veggies. It’s also a crowd-pleaser with crispy, golden cubes of bread on top that mimic stuffing, paired with a creamy, savory filling beneath. It’s festive, hearty, and a new holiday classic in the making.

What Kind of Crust Should I Use?

For this recipe, a store-bought vegan pie crust works just fine — look for one without butter or lard (many accidentally vegan options exist). But if you’re up for it, a homemade crust made with vegan butter or coconut oil adds an extra special touch. The crust should be pre-baked slightly to keep it crisp even with the creamy filling.

Options for Substitutions

This pot pie is highly flexible. You can swap the filling veggies for whatever you have — sweet potatoes, green beans, mushrooms, or kale all work well. For the creamy sauce, if you don’t want to use plant milk and flour, a thick cashew cream or blended silken tofu can work instead. You can also make the topping gluten-free by using gluten-free bread or skip it and add a second pie crust on top if you prefer a traditional double-crust pot pie.

Ingredients for this Vegan Thanksgiving Pot Pie

Vegan Pie Crust – Acts as the flaky base that holds all the comforting goodness together.
Olive Oil or Vegan Butter – Used to sauté the vegetables and build flavor.
Onion & Garlic – Essential aromatic base for the savory filling.
Carrots & Celery – Classic holiday veggies that add sweetness and texture.
Frozen Peas – Add a pop of color and sweetness.
Cooked Potatoes – Help bulk up the filling and add creaminess.
All-Purpose Flour – Helps thicken the sauce.
Unsweetened Plant Milk (like oat or almond) – Forms the creamy base of the filling.
Vegetable Broth – Adds depth and umami to the sauce.
Fresh Thyme, Rosemary, and Sage – The trio of herbs that give that nostalgic Thanksgiving flavor.
Salt & Black Pepper – To season everything perfectly.
Leftover Stuffing or Cubed Bread – Toasted on top for that stuffing-like crunch and texture.
Chopped Parsley (optional) – For garnish and a fresh finish.

Step 1: Prep Your Pie Crust

Preheat your oven to 375°F (190°C). Roll out your vegan pie crust and fit it into a 9-inch pie pan. Poke a few holes in the bottom with a fork and pre-bake for 10 minutes. This helps keep it from getting soggy when the filling goes in.

Step 2: Sauté the Veggies

In a large skillet, heat olive oil or vegan butter over medium heat. Add chopped onion, garlic, carrots, and celery. Cook for about 8–10 minutes until everything is soft and fragrant.

Step 3: Build the Creamy Filling

Sprinkle in the flour and stir to coat the vegetables evenly. Slowly pour in the plant milk and vegetable broth, whisking to avoid lumps. Add in cooked potatoes and frozen peas. Let it simmer until thickened, about 5–7 minutes. Season with thyme, rosemary, sage, salt, and pepper. Taste and adjust seasoning if needed.

Step 4: Fill the Pie Shell

Spoon the thick, creamy veggie mixture into the pre-baked crust. Make sure to smooth it out evenly so the topping sits well.

Step 5: Add the Stuffing Topping

Top the pie with cubed bread or leftover stuffing. Lightly drizzle olive oil over the top to help it get crisp and golden. If using plain bread cubes, toss them with a pinch of herbs and salt before adding.

Step 6: Bake the Pot Pie

Place the pot pie in the oven and bake for 30–35 minutes, or until the bread topping is golden and crisp and the filling is bubbling around the edges.

Step 7: Let It Cool Before Serving

Remove from the oven and let it sit for at least 10 minutes before slicing. This helps everything set so your slices come out clean and neat.

How Long to Prepare the Vegan Thanksgiving Pot Pie

The total time to make this pot pie is about an hour and fifteen minutes, depending on how much prepping you’ve done in advance.

Prep Time: If you’re starting from scratch, prepping the vegetables, herbs, and pie crust will take about 25–30 minutes. You can speed this up by using frozen or pre-chopped veggies, or pre-made stuffing if available.

Cooking & Baking Time: The actual cook time includes 10 minutes for sautéing the vegetables, 10 minutes for pre-baking the crust, and 30–35 minutes of baking. Allow at least 10 minutes of cooling time after baking.

Tips for Perfect Vegan Thanksgiving Pot Pie

Pre-bake the crust to prevent sogginess from the creamy filling.
Use leftover stuffing for added flavor on top, but toast your own bread cubes if needed.
Season generously. Vegan dishes benefit from bold herbs and salt to bring out depth.
Don’t skip the rest time after baking — it helps firm everything up for neater slices.
Use waxy potatoes like Yukon Golds for the best texture inside the filling.

Watch Out for These Mistakes While Cooking

Overfilling the pie can lead to spillage while baking.
Not thickening the filling enough will cause a runny pie.
Using sweetened plant milk can affect the savory flavor — always go unsweetened and unflavored.
Skipping the drizzle of oil over the bread topping may leave it dry instead of crisp.
Serving too soon will cause the pie to fall apart when sliced.

What to Serve With Vegan Thanksgiving Pot Pie?

1. Cranberry Sauce

A tangy and sweet side that cuts through the richness of the pot pie.

2. Roasted Brussels Sprouts

Their charred flavor complements the creamy filling perfectly.

3. Vegan Mashed Potatoes

Because one form of potato is never enough at Thanksgiving.

4. Gravy (Vegan)

Drizzle some mushroom or onion gravy on the side for extra indulgence.

5. Apple Walnut Salad

A fresh and crunchy side that adds contrast and brightness to the meal.

Storage Instructions

Refrigerator: Allow the pie to cool completely, then cover with foil or transfer slices to an airtight container. It will keep well in the fridge for up to 4 days.

Freezer: You can freeze individual slices or the whole baked pie. Wrap tightly with plastic wrap and foil. It’ll last up to 2 months. Reheat in the oven at 350°F until warmed through and crispy on top.

Reheating: For best results, reheat in a toaster oven or conventional oven. Microwave works but can make the crust soft.

Estimated Nutrition

(Per serving, based on 1 of 8 slices):

Calories: ~310
Protein: 6g
Carbohydrates: 36g
Fiber: 5g
Sugar: 4g
Fat: 16g
Saturated Fat: 3g
Sodium: 480mg

Frequently Asked Questions

Can I make this pot pie ahead of time?

Yes, you can assemble the entire pie a day in advance and bake it the next day. Store it covered in the fridge.

Is this pot pie gluten-free?

Not by default, but you can use a gluten-free crust and gluten-free bread or stuffing for the topping.

What can I use instead of potatoes?

Try cooked butternut squash, cauliflower, or parsnips for a different twist.

Can I use store-bought stuffing?

Absolutely! Just make sure it’s vegan. It’s a great shortcut for the topping.

How do I know the pie is done baking?

The bread topping should be golden brown, and the filling should be bubbling up around the edges.

Conclusion

This Vegan Thanksgiving Pot Pie takes all the best flavors of the holiday and wraps them into one beautiful, plant-based dish. It’s comforting, flavorful, and easy enough for even a weeknight dinner — but impressive enough for the holiday table. Whether you’re cooking for a crowd or just yourself, it’s a dish that delivers on taste, texture, and cozy seasonal vibes.