Name: Vegan Thanksgiving Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 cup mushrooms, chopped; 2 medium potatoes, diced; 1/2 cup green peas; 2 tablespoons all-purpose flour; 1 cup vegetable broth; 3/4 cup unsweetened plant-based milk; 1 teaspoon fresh thyme (or 1/2 tsp dried); 1 teaspoon fresh rosemary (or 1/2 tsp dried); Salt and pepper to taste; 2 vegan pie crusts (top and bottom); 2 tablespoons plant-based milk (for brushing)

Savory, comforting, and packed with wholesome plant-based goodness, this Vegan Thanksgiving Pot Pie is the ultimate crowd-pleaser for your holiday table. Imagine golden, flaky crusts holding in a creamy, herb-infused filling loaded with seasonal vegetables and hearty textures. Whether you’re hosting a full vegan feast or looking to offer a meat-free main dish, this pot pie delivers everything you love about Thanksgiving—minus the turkey.

This dish turns classic comfort into a modern masterpiece. With roasted vegetables, umami mushrooms, and a luscious dairy-free gravy, it’s a warm embrace in every bite. It’s also ideal for prepping ahead, so you can spend more time around the table and less time in the kitchen on the big day.

Why You’ll Love This Vegan Thanksgiving Pot Pie

Flavorful & Hearty: Earthy mushrooms, fresh herbs, and creamy potatoes create a cozy filling that satisfies even the most devoted meat-eaters.
Totally Dairy- and Egg-Free: Perfect for vegans and anyone with dietary restrictions, without sacrificing taste.
Make-Ahead Friendly: Bake it fresh or prep it the night before and reheat when ready to serve.
Versatile Ingredients: Use your favorite vegetables or whatever you have on hand—this pie is flexible and forgiving.
Perfect for Leftovers: It reheats beautifully, making it great for the day-after feast.

Preparation Phase & Tools to Use

Crafting this pot pie is a rewarding kitchen project. Here’s what you’ll need to make it seamless:

Large Skillet or Dutch Oven: Ideal for sautéing the filling ingredients evenly without overcrowding.
Mixing Bowls: Handy for prepping the veggie mixture and tossing your filling components together.
Rolling Pin: Essential for preparing the crust (store-bought or homemade).
9-Inch Pie Dish: Gives the pot pie structure and holds all that creamy goodness.
Pastry Brush: Helps give your crust that golden finish using non-dairy milk.

Each of these tools plays a role in creating the perfect texture and flavor layers. From a buttery crust to a savory filling, it all comes together with the right prep and cookware.

Ingredients for the Vegan Thanksgiving Pot Pie

Mushrooms: Adds a rich, meaty umami flavor and hearty texture.
Carrots & Celery: Bring sweetness, crunch, and traditional pot pie flavor.
Potatoes: Make the dish satisfying and help thicken the filling.
Green Peas: Add bursts of sweetness and color.
Onion & Garlic: Provide a bold aromatic foundation.
Thyme & Rosemary: Classic Thanksgiving herbs that elevate the flavor.
Vegetable Broth: Forms the base for the creamy sauce.
Plant-Based Milk: Creates a velvety, dairy-free gravy.
All-Purpose Flour: Thickens the sauce into a luscious filling.
Olive Oil or Vegan Butter: For sautéing and richness.
Vegan Pie Crust: Holds everything together in flaky, golden layers.

How To Make the Vegan Thanksgiving Pot Pie

Step 1: Sauté the Aromatics

Heat olive oil or vegan butter in a large skillet. Add onions and garlic, cooking until translucent and fragrant.

Step 2: Add Vegetables

Stir in chopped carrots, celery, mushrooms, and potatoes. Sauté until softened slightly, about 10 minutes.

Step 3: Make the Gravy

Sprinkle flour over the mixture and stir to coat. Slowly add vegetable broth and plant milk, whisking until thickened. Season with thyme, rosemary, salt, and pepper. Stir in green peas last.

Step 4: Assemble the Pie

Preheat oven to 400°F (200°C). Roll out the bottom crust and fit it into your pie dish. Pour the veggie filling in. Top with the second crust or a lattice design. Brush with non-dairy milk.

Step 5: Bake

Bake for 35-40 minutes, or until golden brown and bubbling. Let rest 10 minutes before serving.

Serving and Storing Your Vegan Thanksgiving Pot Pie

Serve warm, straight from the oven with a sprinkle of fresh herbs or alongside a crisp green salad. It’s hearty enough to be a main dish and pairs beautifully with cranberry sauce or roasted Brussels sprouts.

To store, let the pot pie cool completely. Cover and refrigerate for up to 4 days, or freeze for up to 2 months. Reheat in the oven at 350°F until warmed through to preserve the crispy crust.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can assemble the whole pie and refrigerate it unbaked for up to 24 hours. Just bake when ready.

Can I use a store-bought vegan crust?

Absolutely. It saves time and works great—just check the ingredients to ensure it’s fully plant-based.

What veggies can I swap in?

You can use sweet potatoes, butternut squash, corn, or green beans depending on what’s seasonal or in your fridge.

How do I make it gluten-free?

Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free blend or cornstarch.

Can I freeze the pot pie?

Yes, bake it first, let it cool, then wrap tightly before freezing. Reheat at 350°F until hot.

What can I serve it with?

Try it with garlic mashed potatoes, cranberry relish, or a fresh fall salad.

Want More Holiday Dinner Ideas?

If you loved this Vegan Thanksgiving Pot Pie, here are a few more cozy and festive dishes to try next:

Save This Pin For Later

📌 Save this recipe to your Pinterest holiday board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how your pot pie turned out. Did you stick to the classic filling or mix it up with sweet potato or squash? Any fun crust designs? I love seeing your spins on these recipes!