Hey fellow food lovers! Welcome to my delicious corner of the internet, where every meal is an adventure! I’m Nyla, and I’m so excited to share my latest creation with you: a vegan Thanksgiving pot pie that’s bursting with flavor and comfort. This isn’t just any pot pie; it’s a flavor explosion that will make you do a happy dance!

I love turning everyday meals into something special, and this vegan Thanksgiving pot pie is no exception. Get ready for a bold, satisfying dish that will have everyone asking for seconds. Join me as we transform a traditional favorite into a plant-based masterpiece!

INGREDIENTS You Need

This vegan Thanksgiving pot pie ingredient list is all about bold flavors that actually work together! You can grab almost everything you need during your normal shopping trip. Here’s what we need:

Crust:
- 2 boxes (14.1 oz each) refrigerated vegan pie crusts – You can find these in most grocery stores now, or make your own!
Vegetables:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced
- 1 cup frozen peas
- 1 cup frozen corn
Gravy:
- 1/4 cup all-purpose flour (or gluten-free all-purpose blend for a gluten-free vegan pot pie)
- 4 cups vegetable broth
- 1/4 cup nutritional yeast – This gives it a cheesy, savory depth!
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground black pepper
“Turkey”:
- 1 package (8 oz) vegan “turkey” pieces, or you can substitute with more mushrooms or chickpeas
Flavor Boosters:
- 2 cloves garlic, minced – I love adding extra garlic to my vegan Thanksgiving pot pie for that extra kick!

This vegan Thanksgiving pot pie gets its amazing taste from the combination of savory herbs and the umami-rich nutritional yeast. No worries if you don’t have soy sauce; I use tamari all the time! I also suggest having some extra broth on hand.

Here’s what the ingredients look like:

Storage tip: Make sure to store any leftover filling separately from the crust to prevent it from getting soggy.

Let’s Make Some!

This is my favorite part of making vegan Thanksgiving pot pie – watch the magic happen! These numbered steps are written like we are cooking together in my kitchen. Let’s get started:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps with easy cleanup! I usually do this first so the oven is ready to go.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. This is where the magic starts happening!
Add the sliced mushrooms and minced garlic to the pot. Cook for another 5 minutes, until the mushrooms are tender and have released their moisture. This is where the aroma starts to get really good! This step is key for the vegetarian Thanksgiving pot pie
Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the vegetable broth, making sure to break up any lumps. Add the nutritional yeast, soy sauce, thyme, sage, and black pepper.
Bring the mixture to a simmer, then reduce the heat and cook for 10-15 minutes, or until the gravy has thickened. Your vegan Thanksgiving pot pie should smell absolutely incredible right now!
Stir in the frozen peas, frozen corn, and vegan “turkey” pieces (or your substitute). Cook for another 5 minutes, until everything is heated through. Taste and adjust seasonings as needed. Don’t worry if your vegan Thanksgiving pot pie filling looks a little thick; it will be perfect once baked!
Line a 9-inch pie dish with one of the vegan pie crusts. Pour the filling into the crust. Top with the second pie crust. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. In my kitchen, this vegan Thanksgiving pot pie usually takes about 35 minutes, but ovens vary!
Let the pot pie cool for at least 10 minutes before serving. This prevents burning your mouth!

While your vegan Thanksgiving pot pie is doing its thing, get ready for some amazing aromas and even more amazing flavor!

How to Serve Up This!

People literally do happy dances when this vegan Thanksgiving pot pie hits the table with a dollop of vegan sour cream or a sprinkle of fresh parsley. Here’s how I love to enjoy this masterpiece:

Flavor Pairings: Serve with a side of cranberry sauce or a fresh green salad. The tartness of the cranberry sauce balances the richness of the pot pie.
Occasions: This vegan Thanksgiving pot pie is perfect for Thanksgiving, Friendsgiving, or any cozy fall gathering. It’s also great for those weeknight dinners that need to be special!
Presentation: Garnish with fresh herbs like thyme or rosemary for an elegant touch. A sprinkle of flaky sea salt adds a burst of flavor.
Leftover Transformations: Turn leftover pot pie into delicious hand pies by wrapping small portions in puff pastry and baking until golden brown. Talk about a delicious transformation!
Fusion Variations: Try adding a pinch of smoked paprika or a dash of hot sauce for a Southwestern twist. I’ve even experimented with adding a layer of mashed sweet potatoes underneath the crust!
Reactions: Every time I serve this vegan Thanksgiving pot pie, people rave about the flaky crust and the flavorful filling. It’s a guaranteed crowd-pleaser!

For another dish that is guaranteed to please, give these vegan pan-fried buns a try. If you want to follow it up with a bold dessert, try this vegan apple crumble cheesecake.

FAQs:

Here are some frequently asked questions about making this delicious vegan Thanksgiving pot pie. I’ve gathered them from my own cooking adventures, family feedback, and reader questions.

Will kitchen newbies succeed with this vegan Thanksgiving pot pie?Absolutely! This recipe is designed to be straightforward and easy to follow. If you can chop veggies and stir ingredients, you’ve got this!
What if I mess up my vegan Thanksgiving pot pie? (Spoiler: it’ll still taste incredible!)Don’t worry if your crust isn’t perfectly crimped or your filling isn’t picture-perfect. The most important thing is the flavor!
How can I prep this vegan Thanksgiving pot pie for busy weeknights?You can make the filling ahead of time and store it in the fridge for up to 3 days. When you’re ready to bake, simply pour the filling into the crust and bake as directed.
Can I use different vegetables in my vegan Thanksgiving pot pie?Of course! Feel free to add any vegetables you like, such as Brussels sprouts, butternut squash, or parsnips. Get creative and use what you have on hand.
Is this vegan Thanksgiving pot pie gluten-free?It can be! Just use gluten-free pie crusts and gluten-free all-purpose flour.
Can I freeze this vegan Thanksgiving pot pie?Yes, you can! Assemble the pot pie but don’t bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge and bake as directed.
What can I substitute for nutritional yeast?If you don’t have nutritional yeast, you can use a tablespoon of miso paste or a teaspoon of onion powder for a savory flavor.
Why are the bottom crusts soggy?Make sure not to overfill your pie. You can also blind bake the bottom crust for 15 minutes before filling it.

You can also find great resources online such as Vegan Thanksgiving Pot Pie – Big Box Vegan to help you!

CONCLUSION:

This vegan Thanksgiving pot pie brings me so much joy because it’s a delicious way to share a comforting meal with friends and family. It’s also a reminder that plant-based cooking can be just as flavorful and satisfying as traditional dishes. This easy vegan pot pie recipe is a winner!

Here is the finished product:

My vegan Thanksgiving pot pie Flavor Secrets:

Don’t be afraid to experiment with different herbs and spices. A pinch of smoked paprika or a dash of cayenne pepper can add a unique twist.
Use high-quality vegetable broth for the best flavor. Homemade broth is even better!
Let the pot pie cool slightly before serving. This allows the filling to set and the flavors to meld together.

Here are some delicious vegan Thanksgiving pot pie variations I’ve tested:

Spicy Southwest Pot Pie: Add a can of diced green chilies and a teaspoon of chili powder to the filling.
Mediterranean Pot Pie: Add artichoke hearts, Kalamata olives, and sun-dried tomatoes to the filling. Season with oregano and basil.
Curried Vegetable Pot Pie: Add a tablespoon of curry powder and a can of coconut milk to the filling.

For more bold flavor twists, try this vegan dumpling stew. Whether you’re making the classic version or trying one of these vegan Thanksgiving pot pie variations, trust your taste buds and get creative in the kitchen! I’m so excited for you to try this vegan Thanksgiving pot pie and share it with your loved ones. This plant-based Thanksgiving pie will be a hit. Happy cooking!

Here’s another recipe from Nora Cooks for an awesome vegan pot pie. If you are looking for another option, this vegan pot pie from Holy Cow Vegan looks delicious!

vegan Thanksgiving pot pie

Print Recipe

This comforting Vegan Thanksgiving Pot Pie is packed with all the flavors of a traditional Thanksgiving feast, nestled under a flaky, golden crust. It’s the perfect individual serving of holiday goodness!

Author: Nyla
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
8 oz cremini mushrooms, sliced
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp dried rosemary
1/4 cup all-purpose flour (or gluten-free blend)
4 cups vegetable broth
1 cup cooked lentils
1 cup roasted sweet potatoes, cubed
1 cup cooked green beans
1/2 cup frozen peas
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 sheet vegan puff pastry, thawed
1 tbsp plant-based milk, for brushing

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrots, and celery and cook until softened, about 5-7 minutes.
Add mushrooms, thyme, sage, and rosemary and cook for another 5 minutes, until mushrooms are tender.
Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth until smooth.
Bring to a simmer and add lentils, sweet potatoes, green beans, and peas. Season with salt and pepper to taste.
Simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir in parsley.
Divide the vegetable mixture among individual oven-safe bowls or ramekins.
Cut the puff pastry into circles slightly larger than the diameter of the bowls. Place a pastry circle over each bowl, gently pressing the edges to seal.
Brush the pastry with plant-based milk.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
Let cool slightly before serving.

Notes

For an extra festive touch, cut out leaf shapes from the puff pastry scraps and arrange them on top of the pot pies before baking.