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 yellow onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 2 medium potatoes, diced; 1 ½ cups mushrooms, chopped; 1 cup frozen peas; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup all-purpose flour; 2 cups vegetable broth; 1 cup unsweetened plant milk (almond or oat); 2 tablespoons vegan butter; 1 vegan pie crust (store-bought or homemade, top and bottom)

This Vegan Thanksgiving Pot Pie is the kind of dish that makes everyone at the table pause mid-bite and smile. With a golden, flaky crust and a rich, savory filling brimming with seasonal vegetables and herbs, it’s a hearty centerpiece that’s comforting and craveable. Perfect for those seeking a plant-based main or just something different to complement the turkey tradition, this pot pie brings together the cozy flavors of fall in one warming dish.

Inside, you’ll find a colorful medley of root vegetables, mushrooms, and peas swimming in a luscious, dairy-free gravy that’s thickened to perfection. The scent alone as it bakes is enough to summon hungry guests to the kitchen. Whether you’re serving vegans or simply looking to add a meatless main to your holiday spread, this pot pie is a celebration of flavor and abundance.

Why You’ll Love This Vegan Thanksgiving Pot Pie

This pot pie is designed to satisfy. It offers all the richness of a traditional comfort food dish, minus the animal products. It feels indulgent, yet it’s made from whole-food ingredients that are both nourishing and seasonal. It’s also a fantastic make-ahead option, saving you stress on the big day. And while it looks impressive coming out of the oven, it’s surprisingly simple to prepare.

What Kind of Crust Should I Use?

You can absolutely use a store-bought vegan pie crust for convenience, but if you have the time, making your own adds an extra layer of love to the dish. A homemade crust made with vegan butter or coconut oil will deliver that melt-in-your-mouth texture that makes a pot pie unforgettable. You can also go rustic and use puff pastry if you want to mix things up—just make sure it’s labeled vegan.

Ingredients for the Vegan Thanksgiving Pot Pie

This pie brings together the heartiest of fall vegetables with herbs and a rich plant-based gravy. Each ingredient has its place in creating a savory, satisfying bite.

Olive oil
Yellow onion
Garlic
Carrots
Celery
Potatoes
Mushrooms
Frozen peas
Thyme
Rosemary
Salt and pepper
All-purpose flour
Vegetable broth
Unsweetened plant milk (like almond or oat)
Vegan butter (for the crust or filling if desired)
Vegan pie crust (store-bought or homemade)

These ingredients create a thick, flavorful filling that makes this pie feel every bit as indulgent as its meaty counterparts.

How To Make the Vegan Thanksgiving Pot Pie

Step 1: Sauté the Aromatics

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, then stir in the garlic and cook for another minute.

Step 2: Add the Vegetables

Toss in the diced potatoes and mushrooms, stirring to coat everything in the oil and seasonings. Add thyme, rosemary, salt, and pepper. Cook for about 8-10 minutes until the mushrooms release their moisture.

Step 3: Make the Gravy

Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Add the plant milk and continue stirring until the mixture thickens into a creamy sauce.

Step 4: Stir in Peas and Cool

Fold in the peas and remove the skillet from heat. Let the mixture cool slightly while you prepare your crust.

Step 5: Assemble the Pot Pie

Preheat your oven to 400°F (200°C). Roll out your vegan crust and press it into a pie dish. Pour the filling into the crust. Add the top crust, crimp the edges, and cut a few slits to allow steam to escape.

Step 6: Bake Until Golden

Bake for 35 to 40 minutes, or until the crust is golden and flaky. Let it cool for at least 10 minutes before serving to help the filling set.

How to Serve and Store This Pot Pie

This recipe generously feeds six people as a main dish, making it a wonderful addition to a holiday spread. Serve it warm, straight from the oven, paired with your favorite Thanksgiving sides. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat slices in the oven to maintain that crisp crust.

This pie also freezes beautifully. Wrap tightly and freeze before baking, then bake from frozen with an extra 15 minutes added to the cook time.

What to Serve With Vegan Thanksgiving Pot Pie?

Creamy Mashed Potatoes

The velvety smooth texture of mashed potatoes is a classic match for pot pie gravy.

Roasted Brussels Sprouts

Slightly charred and crispy, these balance the richness of the pie perfectly.

Cranberry Sauce

A pop of tartness cuts through the savory filling and adds festive flair.

Green Bean Almondine

Light and nutty, this dish adds freshness and crunch to your table.

Stuffing or Dressing

Herby stuffing complements the pot pie’s savory profile beautifully.

Butternut Squash Soup

Serve a warm bowl alongside for an extra-cozy starter.

Apple Walnut Salad

This adds a sweet, crisp contrast that lightens up the plate.

Pumpkin Dinner Rolls

Soft, fluffy rolls are ideal for soaking up every bit of that flavorful gravy.

Want More Vegan Dinner Ideas?

If this Vegan Thanksgiving Pot Pie got you in the mood for more plant-forward feasting, check out these other cozy dinner ideas:

Save This Recipe For Later

📌 Save this recipe to your Pinterest board so it’s ready when you plan your next holiday dinner.

And if you made this pot pie, I’d love to hear how it went! Did you stick with a classic crust or try a puff pastry twist? Share your tweaks and triumphs in the comments.

Explore beautifully curated plant-based and holiday-friendly recipes on Janet Dishes on Pinterest and find even more ideas to nourish and impress.