Vegan Thanksgiving Pot Pie with 5 Irresistible Comfort Layers

This vegan Thanksgiving pot pie is my go-to for holiday comfort. It’s a wholehearted plant-based twist on the cozy classic we all love. You get a creamy, savory filling packed with vegetables and flavor, wrapped in a flaky, golden crust. What makes this pot pie special is how the filling combines hearty mushrooms, tender potatoes, and fresh herbs. It’s like Thanksgiving dinner all in one dish, but totally vegan and just as satisfying. I’ve been making this for years, and it never fails to impress guests and family around the table.

No heading needs to be written for the introduction.

Ingredients for Vegan Thanksgiving Pot Pie

Clear, exact measures make the difference for a smooth cooking experience. Here’s what you’ll need, all prepared as specified for the best results:

• 2 tablespoons olive oil
• 1 cup diced yellow onion (about 1 medium onion)
• 3 cloves garlic, minced
• 2 cups chopped cremini mushrooms (about 150 grams)
• 2 cups peeled and diced Yukon Gold potatoes (about 300 grams)
• 1 cup diced carrots (about 130 grams)
• 1 cup diced celery (about 120 grams)
• 1/4 cup all-purpose flour
• 2 cups vegetable broth (low sodium preferred)
• 1 cup unsweetened almond milk or other plant milk
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper to taste
• 1 sheet vegan puff pastry (thawed if frozen, about 8 ounces)
• 1 tablespoon plant-based milk for brushing the crust

Make sure your vegetables are chopped uniformly to ensure even cooking. Dicing should be roughly 1/2 inch pieces for soft but intact texture after baking.

Vegan Thanksgiving Pot Pie with 5 Irresistible Comfort Layers

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Savor every bite of Vegan Thanksgiving Pot Pie with 5 comfort layers made to warm your heart and satisfy your holiday appetite

• Author: emma
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 70 minutes
• Yield: 6 servings
• Category: Main course
• Cuisine: Vegan, American

Ingredients

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2 tablespoons olive oil

1 cup diced yellow onion (about 1 medium onion)

3 cloves garlic, minced

2 cups chopped cremini mushrooms (about 150 grams)

2 cups peeled and diced Yukon Gold potatoes (about 300 grams)

1 cup diced carrots (about 130 grams)

1 cup diced celery (about 120 grams)

1/4 cup all-purpose flour

2 cups vegetable broth (low sodium preferred)

1 cup unsweetened almond milk or other plant milk

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon dried rosemary, crushed

Salt and freshly ground black pepper to taste

1 sheet vegan puff pastry (thawed if frozen, about 8 ounces)

1 tablespoon plant-based milk for brushing the crust

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Instructions

Preheat your oven to 400°F (200°C).

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant, taking care not to burn it.

Add mushrooms, potatoes, carrots, and celery. Cook, stirring occasionally, for 10 minutes until vegetables start to soften.

Sprinkle the flour over the vegetables and stir well to thicken the filling.

Slowly pour in the vegetable broth while stirring constantly, followed by the plant milk.

Add soy sauce, thyme, sage, rosemary, salt, and pepper. Stir to combine.

Simmer the mixture gently for 8-10 minutes until the sauce thickens to a creamy consistency.

Pour the filling into a 9-inch pie dish or similar baking container.

Roll out the vegan puff pastry sheet and cover the pie filling, trimming excess edges.

Press the edges to seal and cut a few small slits on top for steam to escape.

Brush the top crust lightly with plant-based milk to help it brown.

Bake in the preheated oven for 25-30 minutes until the crust is golden and crisp.

Let the pot pie rest for at least 10 minutes before serving to help the filling set.

Notes

This vegan Thanksgiving pot pie is a wholehearted plant-based twist on the cozy classic. It features a creamy, savory filling packed with vegetables and herbs, wrapped in a flaky vegan puff pastry crust. Perfect for a comforting holiday meal, this recipe combines hearty mushrooms, tender potatoes, and fresh herbs for a satisfying dish loved by guests and family alike.

How to Prepare Vegan Thanksgiving Pot Pie

Step-by-step is the best way to get this right and enjoy every stage. Here’s how I do it:

• Preheat your oven to 400°F (200°C). It’s important to have this ready to go so the crust bakes perfectly.
• Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Add minced garlic and cook for another minute until fragrant. Watch the garlic so it doesn’t burn.
• Add the mushrooms, potatoes, carrots, and celery. Cook, stirring occasionally, for 10 minutes until vegetables start to soften.
• Sprinkle the flour over the vegetables and stir well. This is key to thickening the filling smoothly.
• Slowly pour in the vegetable broth while stirring constantly, followed by the plant milk.
• Add soy sauce, thyme, sage, rosemary, salt, and pepper. Stir to combine.
• Simmer the mixture gently for 8-10 minutes until the sauce thickens to a creamy consistency.
• Pour the filling into a 9-inch pie dish or similar baking container.
• Roll out the vegan puff pastry sheet and cover the pie filling, trimming excess edges.
• Press the edges to seal and cut a few small slits on top for steam to escape.
• Brush the top crust lightly with plant milk to help it brown.
• Bake in the preheated oven for 25-30 minutes until the crust is golden and crisp.
• Let the pot pie rest for at least 10 minutes before serving — this helps the filling set so it won’t spill out when sliced.

If your crust is browning too fast, tent with foil halfway through baking. Take your time with the resting; it makes slicing cleaner and the flavors meld better.

Why You’ll Love This Vegan Thanksgiving Pot Pie

• All plant-based ingredients, perfect for vegan and vegetarian guests
• Rich, creamy filling without any dairy or heavy creams
• Loaded with hearty vegetables and herbs for deep flavor
• Simple steps that fit even a busy holiday schedule
• Comforting and filling – like Thanksgiving dinner in a pie

Ingredient Notes and Substitutions for the Vegan Thanksgiving Pot Pie

This recipe is forgiving when it comes to ingredients. Here’s what I keep in mind:

• Mushrooms: Cremini work best because they have a meaty texture. You can swap for white button mushrooms or shiitake if preferred.
• Potatoes: Yukon Gold hold their shape well. Russets tend to fall apart but still work if you like a softer filling.
• Plant milk: I stick to almond milk for its neutral taste. Oat or soy milk also work fine.
• Vegan puff pastry: Make sure it’s dairy-free. Some store-bought brands include butter, so check the label.

Tips for Success with Vegan Thanksgiving Pot Pie

• Don’t skip the flour step for thickening – it prevents a runny pie filling.
• Chop vegetables evenly so everything cooks at the same rate.
• Brush plant milk on the crust just before baking for a lovely golden finish.
• Give the pie time to rest after baking to avoid filling spillover when cutting.
• Use a pie dish that fits snugly with the pastry to keep edges neat.

Storage and Reheating Instructions

If you have leftovers, cover the pie with foil and keep it refrigerated for up to 3 days. To reheat:

• Warm in an oven preheated to 350°F (175°C) for 15-20 minutes.
• Cover loosely with foil to avoid overbrowning the crust.
• Make sure the filling is heated through before serving.

You can also freeze portions without the crust and add fresh pastry when ready to bake again.

Nutrition Disclaimer for Vegan Thanksgiving Pot Pie

Nutrition information can vary greatly depending on specific brands and variations in ingredient amounts. The data for this vegan Thanksgiving pot pie is only an estimate and should not replace professional dietary advice.

Frequently Asked Questions About Vegan Thanksgiving Pot Pie

Can I prepare the filling ahead of time?

Absolutely. You can make the filling a day before and refrigerate it. Just let it cool fully before covering and storing. When ready to bake, pour the chilled filling into your pie dish and add the pastry on top. You might need to add a few extra minutes to the baking time since it’s cold.

What if I don’t have vegan puff pastry?

You can use a homemade vegan pie crust or even a biscuit topping. The key is to ensure it’s dairy-free and can crisp up well in the oven. Adjust baking times accordingly if your crust is thicker or thinner than puff pastry.

Can I add other vegetables to the filling?

Yes, this recipe is flexible. Sweet potatoes, parsnips, or peas work well. Just keep the overall volume similar and chop vegetables in similar sizes for even cooking.

Is this pot pie good for gluten-free diets?

The recipe as is contains gluten from flour and puff pastry. To make it gluten-free, use a gluten-free flour blend for thickening and a certified gluten-free vegan pie crust.

How do I get a crisp crust without burning the filling?

Brush the crust with plant milk and bake at the right temperature (400°F). If the top browns too quickly, cover the pie loosely with foil and continue baking until the filling thickens nicely. Resting after baking also helps set the filling so the crust stays crisp.