This Vegan Thanksgiving Pot Pie wraps everything you love about the holiday into a golden, flaky crust. It is hearty, creamy, and brimming with vegetables and herbs that taste like family gatherings. Make it ahead so you can actually enjoy the day.
Why You’ll Love This Vegan Thanksgiving Pot Pie
- Comfort in a crust: creamy herb gravy, tender veggies, and a golden top.
- Make-ahead friendly so hosting feels calmer and more joyful.
- Wholesome, dairy-free, and packed with plant protein that satisfies everyone.
- Flexible with simple swaps for gluten-free, nut-free, and mushroom-free versions.
Vegan Thanksgiving Pot Pie Ingredients & Substitutions
- 2 tbsp olive oil or vegan butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 10 oz cremini or button mushrooms, chopped (or sub extra carrots and peas)
- 3 garlic cloves, minced
- 1 tbsp chopped fresh sage (or 1 tsp dried)
- 1 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves (or 1 tsp dried Italian seasoning)
- 1/4 cup all-purpose flour (or gluten-free 1:1 blend; see note for cornstarch)
- 2 cups vegetable broth, low sodium
- 1 cup unsweetened non-dairy milk (oat, soy, or almond)
- 1 tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- 2 cups small-diced Yukon gold potatoes (about 2 medium), 1/2 inch pieces
- 1 1/2 cups cooked green or brown lentils (or 1 can chickpeas, drained)
- 1 cup frozen peas
- 1 tbsp lemon juice or 1 tsp apple cider vinegar
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 top crust: vegan pie dough or 1 sheet vegan puff pastry (for double crust, use 2 rounds)
- Vegan “egg” wash: 2 tsp plant milk mixed with 1 tsp maple syrup or oil
- Optional: 1/4 cup dry white wine to deglaze
Substitutions: For gluten-free, use a gluten-free crust and 2 tbsp cornstarch mixed with 3 tbsp cold water added after the broth boils. Swap lentils with chickpeas or crumbled extra-firm tofu. Use coconut milk for extra richness, or add 2 cups chopped roasted root veg from your holiday spread.
Step-by-Step Instructions to Make Vegan Thanksgiving Pot Pie
1. Preheat and prep the dish
Heat the oven to 400°F (200°C). Place a rack in the center. If using pie dough, keep it chilled. If using puff pastry, thaw until just pliable. Lightly grease a 9 inch pie dish or a 2 quart baking dish.
2. Sauté the aromatics
Warm oil in a large skillet over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 6 to 8 minutes until softened. Stir in mushrooms and cook 5 to 7 minutes until they release liquid and begin to brown. Add garlic, sage, rosemary, and thyme; cook 1 minute until fragrant. Deglaze with white wine if using and reduce by half.
3. Build the creamy gravy
Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in broth, then non-dairy milk, soy sauce, and Dijon. Add the diced potatoes. Bring to a gentle simmer and cook 8 to 10 minutes, stirring, until the potatoes are just tender and the sauce is thick and silky.
4. Finish the filling
Stir in lentils and peas. Simmer 2 minutes more. Turn off the heat and add lemon juice, pepper, and salt to taste. The mixture should be thick but spoonable. If too thick, splash in more broth; if too thin, simmer a few minutes more.
5. Assemble the pot pie
Spoon the filling into the prepared dish. Top with the chilled crust or puff pastry, trimming excess and crimping edges. Cut 4 to 5 small vents in the top. Brush with vegan wash and sprinkle with flaky salt if desired. For a double crust, line the dish with a bottom crust first, add filling, then top with the second crust and vent.
6. Bake and rest
Bake 28 to 35 minutes until the crust is deep golden and the filling bubbles at the edges. If browning too quickly, tent loosely with foil. Let rest 10 to 15 minutes before serving so the filling sets and slices cleanly.
Tips for Success
- Keep your crust cold for maximum flake and lift.
- Dice vegetables evenly so they cook at the same rate.
- Brown the mushrooms well to build savory depth.
- Taste and season at the end; a splash of acid makes the flavors pop.
- Rest the pie before slicing to prevent a runny center.
Variations of Vegan Thanksgiving Pot Pie
- Gluten-Free: Use a gluten-free crust and cornstarch slurry instead of flour.
- Mushroom-Lentil: Double the mushrooms and omit potatoes for an earthy, meaty bite.
- Sweet Potato and Kale: Swap potatoes for sweet potatoes and fold in 2 cups chopped kale until wilted.
- Creamy Curry: Add 2 tsp mild curry powder and use coconut milk for a fragrant twist.
- Mini Pot Pies: Divide filling among ramekins and top each with pastry rounds; bake 18 to 22 minutes.
Serving Suggestions: What to Pair with Vegan Thanksgiving Pot Pie
- Bright cranberry sauce to cut through the richness.
- Garlicky green beans or roasted Brussels sprouts.
- A crisp fall salad with apples, walnuts, and maple vinaigrette.
- Extra vegan gravy for those who love it saucy.
- Dry cider, Pinot Noir, or a cozy cup of hot cider.
Storage & Reheating Instructions
Refrigerate leftovers covered for 3 to 4 days. Reheat slices at 350°F for 15 to 20 minutes or until hot. For a whole pie, cover loosely with foil and bake at 350°F for 25 to 35 minutes.
To freeze unbaked: Assemble, wrap well, and freeze up to 2 months. Bake from frozen at 375°F for 45 to 55 minutes, tenting with foil for the first 25 minutes. To freeze baked: Cool completely, wrap, and freeze up to 2 months. Reheat at 350°F until hot and crisp.
Memories Made Around the Table
The first time I served this to a mixed crowd of vegans and turkey traditionalists, there was a quiet pause after the first bite, then a chorus of happy forks. It became the dish everyone asked for the next year.
FAQs
Can I make this pot pie ahead of time?
Yes. Make the filling up to 2 days ahead and refrigerate. Assemble with chilled crust right before baking, or assemble the whole pie and refrigerate up to 24 hours before baking.
Can I use puff pastry instead of pie dough?
Absolutely. A single sheet of vegan puff pastry makes a gorgeous, flaky top. Keep it cold and vent the top so steam escapes.
How do I make it gluten-free?
Use a gluten-free crust and thicken the filling with a cornstarch slurry: mix 2 tbsp cornstarch with 3 tbsp cold water, then stir into the simmering filling until thick.
Can I skip mushrooms?
Yes. Replace with equal parts diced carrots and peas, or add extra potatoes and lentils for hearty texture.
How do I prevent a soggy bottom crust?
Use a metal pie pan, keep the bottom crust well chilled, and bake on a preheated sheet pan. Vent the top and allow the pie to rest before slicing.
Final Thoughts
This Vegan Thanksgiving Pot Pie is the cozy centerpiece that brings everyone to the table. Prep it ahead, bake it golden, and watch it disappear with smiles.
Vegan Thanksgiving Pot Pie (Cozy Make-Ahead Recipe)
Equipment
- 1 Large Skillet
- 1 9-inch pie dish or 2-quart baking dish
- 1 Whisk
- 1 Pastry Brush
- 1 Rolling Pin (optional)
- 1 Baking Sheet (optional, preheated to help prevent soggy bottom)
- 1 Aluminum foil (for tenting if browning too fast)
Ingredients
Filling
- 2 tbsp olive oil or vegan butter
- 1 yellow onion medium, diced
- 2 stalks celery diced
- 2 carrots diced
- 10 oz mushrooms cremini or button, chopped
- 3 cloves garlic minced
- 1 tbsp sage fresh, chopped (or 1 tsp dried)
- 1 tsp rosemary chopped fresh
- 1 tsp thyme leaves fresh (or 1 tsp dried Italian seasoning)
- 0.25 cup all-purpose flour or gluten-free 1:1 blend; see note for cornstarch
- 2 cups vegetable broth low sodium
- 1 cup unsweetened non-dairy milk oat, soy, or almond
- 1 tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- 2 cups Yukon gold potatoes small-diced (about 2 medium), 1/2-inch pieces
- 1.5 cups cooked lentils green or brown (or 1 can chickpeas, drained)
- 1 cup frozen peas
- 1 tbsp lemon juice or 1 tsp apple cider vinegar
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup dry white wine optional, for deglazing
Crust & Finish
- 1 vegan pie dough or vegan puff pastry top crust; for double crust, use 2 rounds
- 1 vegan "egg" wash mix 2 tsp plant milk with 1 tsp maple syrup or oil
Instructions
Step-by-Step Instructions
- Heat the oven to 400°F (200°C). Place a rack in the center. If using pie dough, keep it chilled. If using puff pastry, thaw until just pliable. Lightly grease a 9 inch pie dish or a 2 quart baking dish.
- Warm oil in a large skillet over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 6 to 8 minutes until softened. Stir in mushrooms and cook 5 to 7 minutes until they release liquid and begin to brown. Add garlic, sage, rosemary, and thyme; cook 1 minute until fragrant. Deglaze with white wine if using and reduce by half.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in broth, then non-dairy milk, soy sauce, and Dijon. Add the diced potatoes. Bring to a gentle simmer and cook 8 to 10 minutes, stirring, until the potatoes are just tender and the sauce is thick and silky.
- Stir in lentils and peas. Simmer 2 minutes more. Turn off the heat and add lemon juice, pepper, and salt to taste. The mixture should be thick but spoonable. If too thick, splash in more broth; if too thin, simmer a few minutes more.
- Spoon the filling into the prepared dish. Top with the chilled crust or puff pastry, trimming excess and crimping edges. Cut 4 to 5 small vents in the top. Brush with vegan wash and sprinkle with flaky salt if desired. For a double crust, line the dish with a bottom crust first, add filling, then top with the second crust and vent.
- Bake 28 to 35 minutes until the crust is deep golden and the filling bubbles at the edges. If browning too quickly, tent loosely with foil. Let rest 10 to 15 minutes before serving so the filling sets and slices cleanly.