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Vegan Thanksgiving Pot Pie — Recipe Card

A cozy, creamy, veggie-packed Vegan Thanksgiving Pot Pie that brings all the holiday flavors together in one warm, flaky dish. Easy to make, crowd-pleasing, and perfect as your holiday main!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Baking
Cuisine: American / Holiday
Ingredients Method Notes

Ingredients
  

  • Filling
  • 1 sheet vegan puff pastry
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 medium carrots chopped
  • ½ cup celery chopped
  • 2 cups mixed vegetables peas, corn, green beans, etc.
  • 1 cup sliced mushrooms optional
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • Salt & black pepper to taste
  • 3 tbsp all-purpose flour
  • 1 ½ cups vegetable broth
  • 1 cup unsweetened plant milk
  • 2 cups vegan chick’n pieces cooked

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cook the vegan chick’n pieces until golden; set aside.
  3. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
  4. Add garlic, thyme, sage, salt, and pepper. Stir for 30 seconds.
  5. Sprinkle flour over the vegetables and stir until coated.
  6. Slowly pour in vegetable broth, stirring until thick and gravy-like.
  7. Add plant milk and mixed veggies; simmer 3–5 minutes until creamy.
  8. Fold in the cooked chick’n pieces and remove from heat.
  9. Transfer the filling to a baking dish.
  10. Place puff pastry on top; cut 2–3 steam vents.
  11. Bake for 25–30 minutes, or until golden brown.
  12. Let cool for 10 minutes before slicing.

Notes

  • Use unsweetened plant milk only.
  • Frozen vegetables work perfectly—no need to thaw.
  • Substitute chick’n with chickpeas or tofu for variation.
  • Ensure the filling is thick before baking to avoid a soggy crust.
  • Bake from frozen if preparing ahead (do NOT thaw).

Nutritional Facts (Approx. per Serving)

  • Calories: 380
  • Protein: 12g
  • Carbohydrates: 42g
  • Fat: 18g
  • Fiber: 5g
  • Sodium: 610mg
  • Sugars: 5g