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Vegan Thanksgiving Pot Pie with 5 Irresistible Comfort Layers

Vegan Thanksgiving Pot Pie
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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

Ingredients

Scale
  • 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

    • 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.

    Find it online: https://www.theworstme.com/vegan-thanksgiving-pot-pie-comfort-layers/