Thanksgiving has always been my favorite holiday. There’s just something so special about gathering with loved ones, indulging in comforting classics, and celebrating all the things we’re grateful for. But as a long-time vegan, I’ll admit that Thanksgiving can also be a tricky time. It’s not always easy to find dishes that everyone can enjoy. That’s why I’m so excited to share my absolute go-to recipe for Vegan Thanksgiving Pot Pie. This plant-based masterpiece is the perfect way to make sure all your guests leave the table feeling satisfied and thoroughly impressed.
Table of Contents
Why This Vegan Thanksgiving Pot Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Vegan Thanksgiving Pot Pie
What makes this Vegan Thanksgiving Pot Pie recipe so special? It all comes down to the layers of incredible flavor and the perfectly flaky, buttery crust. Instead of relying on heavy, dairy-based ingredients, I’ve found a way to achieve that rich, creamy texture using a secret ingredient – unsweetened coconut milk. This adds an incredibly velvety mouthfeel without weighing the dish down. And the combination of sautéed aromatics, tender veggies, and a blend of fragrant herbs and spices results in a flavor profile that’s both comforting and surprisingly complex.
But the real star of the show is the crust. I’ve perfected a foolproof technique for making a flaky, golden-brown pastry using a mix of all-purpose flour, cold vegan butter, and just the right amount of ice water. The key is to handle the dough as little as possible to keep those layers of deliciousness intact. Trust me, one bite of this Vegan Thanksgiving Pot Pie, and you’ll be wondering how you ever lived without it.
Essential Ingredients You’ll Need
Let’s take a closer look at the all-star cast of ingredients that make this Vegan Thanksgiving Pot Pie so incredible:
- 2 cups all-purpose flour – The foundation for our buttery, flaky crust.
- 1 teaspoon salt – Enhances the other flavors and balances the sweetness.
- 3/4 cup cold unsalted vegan butter, cubed – Creates those melt-in-your-mouth layers in the crust.
- 1/4 cup ice water – Helps bind the dough together without overworking it.
- 2 tablespoons olive oil – Sautés the aromatic veggies to kick off the filling.
- 1 onion, diced – Provides a savory base note.
- 3 cloves garlic, minced – Adds depth and complexity.
- 2 cups diced potatoes – Contributes heartiness and substance.
- 2 cups diced carrots – Lends a subtly sweet flavor and vibrant color.
- 2 cups diced celery – Brings a refreshing crunch and earthiness.
- 1 cup frozen peas – Adds pops of sweetness and texture.
- 2 cups vegetable broth – The flavorful foundation for the creamy filling.
- 1 teaspoon dried thyme – Imbues the dish with an aromatic, slightly minty note.
- 1 teaspoon dried sage – Lends a warm, savory undertone.
- 1/2 teaspoon black pepper – Balances the richness and adds a subtle heat.
- 1 (15 oz) can unsweetened coconut milk – Creates the velvety, dairy-free sauce.
- 2 tablespoons cornstarch – Thickens the filling to the perfect consistency.
Step-by-Step Vegan Thanksgiving Pot Pie Instructions
Preparing Your Vegan Thanksgiving Pot Pie
With a total time of 85 minutes (30 minutes of prep and 55 minutes of cooking), this Vegan Thanksgiving Pot Pie is the perfect make-ahead dish for your holiday feast. You’ll need a large mixing bowl, a food processor or pastry cutter, and a 9-inch pie dish or baking dish.
1- Start by making the flaky crust. In a food processor, pulse together the all-purpose flour and salt. Add the cold, cubed vegan butter and pulse until the mixture resembles coarse crumbs. Slowly drizzle in the ice water while pulsing until the dough just begins to come together. Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
2- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until translucent and fragrant. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3- Add the diced potatoes, carrots, and celery to the skillet. Cook for 10-12 minutes, stirring occasionally, until the veggies are tender but still have a slight bite.
4- Stir in the frozen peas, vegetable broth, dried thyme, dried sage, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, until the broth has thickened slightly.
5- In a small bowl, whisk together the coconut milk and cornstarch until smooth. Pour this mixture into the skillet, stirring constantly, and cook for 2-3 minutes until the filling has thickened to a creamy consistency.
6- Remove the chilled dough from the fridge and roll it out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to your 9-inch pie dish or baking dish, pressing it gently into the sides. Spoon the filling into the crust and fold the overhanging dough over the top, crimping the edges to seal. Cut a few small slits in the top to allow steam to escape.
Pro Tips for Success
1- Be gentle when handling the dough – the less you work it, the flakier the crust will be.
2- Don’t skimp on the chilling time for the dough; it’s essential for achieving that perfect texture.
3- Use a mix of vegetables for maximum flavor and textural contrast in the filling.
4- Taste the filling before assembling the pie and adjust seasonings as needed.
5- For an extra golden-brown crust, brush the top with a bit of non-dairy milk or melted vegan butter before baking.
Serving and Storing Your Vegan Thanksgiving Pot Pie
Perfect Pairings for Vegan Thanksgiving Pot Pie
This Vegan Thanksgiving Pot Pie is the ultimate centerpiece for your holiday table, serving 6 generously. For the perfect meal, pair it with a crisp green salad, roasted Brussels sprouts, and a glass of your favorite vegan wine or cider. And don’t forget the cranberry sauce – it’s the perfect tangy-sweet complement to the savory, creamy filling.
Storage and Make-Ahead Tips
Luckily, this Vegan Thanksgiving Pot Pie is a breeze to prepare ahead of time. The crust can be made up to 3 days in advance and kept refrigerated, while the filling can be assembled and stored in the fridge for up to 2 days before baking.
When you’re ready to serve, simply roll out the chilled dough, add the filling, and bake as directed. Leftovers will keep in the fridge for up to 4 days or in the freezer for 2-3 months. To reheat, simply place slices in a 350°F oven for 15-20 minutes until warmed through.
Variations and Dietary Adaptations for Vegan Thanksgiving Pot Pie
Creative Vegan Thanksgiving Pot Pie Variations
The beauty of this Vegan Thanksgiving Pot Pie is that it lends itself to so many delicious variations. Try swapping the classic veggies for a harvest-inspired mix of butternut squash, parsnips, and Brussels sprouts. Or give it a savory-sweet twist by adding caramelized onions and dried cranberries to the filling. You could even experiment with different herb blends, like rosemary and fennel or oregano and marjoram.
Making Vegan Thanksgiving Pot Pie Diet-Friendly
Looking to make this recipe even more accommodating? It’s easy to adapt for gluten-free diners by using a gluten-free all-purpose flour blend in the crust. For low-carb eaters, you can swap the potatoes for extra cauliflower or zucchini. And if you need to make it nut-free, simply replace the coconut milk with unsweetened oat or soy milk.
Frequently Asked Questions
Q: Can I use a different type of vegan butter in the crust?
A: Absolutely! Any high-quality vegan butter will work well in this recipe. Just be sure it’s cold and cubed before incorporating it into the dough.
Q: How long does it take to assemble the Vegan Thanksgiving Pot Pie?
A: The total prep time for this recipe is 30 minutes, which includes making the crust and assembling the filling. The cook time is 55 minutes, for a total time of 85 minutes.
Q: Can I make this Vegan Thanksgiving Pot Pie in advance?
A: Yes, this dish is perfect for prepping ahead of time! The crust can be made up to 3 days in advance, and the filling can be assembled and stored in the fridge for up to 2 days before baking.
Q: How many servings does this Vegan Thanksgiving Pot Pie make?
A: This recipe yields 6 generous servings, making it the perfect centerpiece for your holiday feast.
Q: What if my crust doesn’t turn out flaky?
A: If your crust ends up a bit tough or dense, the most common culprit is overworking the dough. Be sure to handle it as little as possible and chill it well before rolling and baking.
Vegan Thanksgiving Pot Pie
- Total Time: 85
- Yield: 6 servings
- Diet: Vegan
Description
Indulge in the comforting flavors of autumn with this delectable Vegan Thanksgiving Pot Pie. Packed with a savory, plant-based filling and a flaky, golden crust, this dish is the perfect centerpiece for your holiday feast.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 3/4 cup cold unsalted vegan butter, cubed
– 1/4 cup ice water
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups diced potatoes
– 2 cups diced carrots
– 2 cups diced celery
– 1 cup frozen peas
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– 1/2 teaspoon black pepper
– 1 (15 oz) can unsweetened coconut milk
– 2 tablespoons cornstarch
Instructions
1. In a large bowl, combine the flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced potatoes, carrots, and celery. Cook for 10 minutes, stirring occasionally, until the vegetables are slightly tender.
4. Stir in the frozen peas, vegetable broth, thyme, sage, and black pepper. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
5. In a small bowl, whisk together the coconut milk and cornstarch. Pour this mixture into the skillet, stirring constantly, until the filling thickens, about 2-3 minutes.
6. Preheat the oven to 375°F (190°C).
7. On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
8. Pour the filling into the pie dish. Roll out the remaining dough for the top crust. Place the top crust over the filling and crimp the edges to seal.
9. Cut several slits in the top crust to allow steam to escape.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
11. Allow the pot pie to cool for 10-15 minutes before serving.
Notes
For a flakier crust, you can use a mix of all-purpose flour and whole wheat flour. You can also add 1/2 cup of cooked, crumbled plant-based sausage or ground meat alternative to the filling for extra protein.
- Prep Time: 30
- Cook Time: 55
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American
Conclusion
I truly believe this Vegan Thanksgiving Pot Pie will become your new holiday staple. With its unbelievably flaky crust, creamy dreamy filling, and comforting flavors, it’s sure to impress every guest at your table. And the best part? It’s completely plant-based, so everyone can indulge without a second thought. So what are you waiting for? Gather your ingredients, put on your apron, and get ready to wow your loved ones with this showstopping Vegan Thanksgiving Pot Pie. I can’t wait to hear how much you and your guests adore it!
