Print

Irresistible Vegan Thanksgiving Pot Pie

Vegan Thanksgiving Pot Pie - featured image
Print Recipe

A hearty and flavorful vegan pot pie packed with seasonal vegetables, creamy plant-based gravy, and a golden, flaky crust—perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup diced carrots (peeled and chopped)
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cups cubed butternut squash (peeled)
  • 1 cup frozen peas
  • 1 pound mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/4 cup all-purpose flour (use gluten-free flour if needed)
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (dried or fresh)
  • 1 teaspoon rosemary (dried or fresh)
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1/2 cup vegan butter or coconut oil (cold)
  • 1/2 teaspoon salt
  • 1/4 cup ice-cold water

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the flour and salt for the crust. Add cold vegan butter or coconut oil and use a fork or pastry cutter to create a crumbly texture. Slowly add ice-cold water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
  3. Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened. Toss in the mushrooms and garlic, cooking for another 3 minutes. Add the butternut squash and cook for 5 minutes or until slightly tender.
  4. Sprinkle flour over the vegetables and stir to coat evenly. Gradually pour in the vegetable broth and almond milk, whisking constantly to prevent lumps. Add thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens into a rich gravy.
  5. Stir in the peas and remove the skillet from heat. Let the filling cool slightly before assembling the pot pie.
  6. On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish.
  7. Pour the filling into the pie dish. Carefully place the rolled-out crust over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges for a decorative touch.
  8. Cut a few small slits in the crust to allow steam to escape. Brush the crust with plant-based milk for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and flaky.
  9. Let the pot pie sit for 10 minutes before slicing and serving. Enjoy!

Notes

[‘Keep the crust cold for a flakier texture.’, ‘Take your time whisking the gravy to ensure it’s smooth and properly thickened.’, ‘Customize the filling with your favorite seasonal vegetables or a vegan chicken substitute.’, ‘Pre-cook root vegetables like potatoes or sweet potatoes to ensure they’re fully cooked.’, ‘Check the bottom of the pie to ensure the crust is cooked through before removing it from the oven.’]

Nutrition

Keywords: Vegan, Thanksgiving, Pot Pie, Holiday Recipe, Plant-Based, Comfort Food, Seasonal Vegetables, Dairy-Free, Gluten-Free Option

Find it online: https://atomicbite.com/irresistible-vegan-thanksgiving-pot-pie-recipe-perfect-for-holidays/