This Vegan Thanksgiving Pot Pie tastes like a warm hug from the oven. Think tender veggies and herbs in a silky, savory gravy tucked under a golden, flaky crust. It is the centerpiece-worthy comfort dish your holiday table is craving.
| Yield | 6 to 8 servings |
| Prep Time | 25 minutes |
| Cook Time | 40 to 45 minutes |
| Total Time | 1 hour 10 minutes |
| Diet | Vegan, easily gluten-free |
Why You’ll Love This Vegan Thanksgiving Pot Pie
- All the cozy holiday flavors in one pan, with a luscious plant-based gravy.
- Make-ahead friendly for low-stress hosting.
- Versatile and customizable with your favorite veggies or proteins.
- Flaky, bakery-style crust without dairy or eggs.
- Crowd pleasing for vegans and non-vegans alike.
Vegan Thanksgiving Pot Pie Ingredients & Substitutions
- 2 tbsp olive oil or vegan butter (either works; butter adds richer flavor)
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 8 oz mushrooms, sliced (optional; sub extra carrots or parsnips)
- 3 cloves garlic, minced
- 2 cups Yukon Gold potatoes, 1/2-inch dice (sub sweet potatoes for a sweeter profile)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 1/2 tsp fresh rosemary, chopped (or 1/4 tsp dried)
- 1/2 tsp fresh sage, chopped (or 1/4 tsp dried)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/3 cup all-purpose flour (use a 1:1 gluten-free blend to make it GF; or use 2 tbsp cornstarch slurry added later)
- 2 1/2 cups vegetable broth, low sodium
- 1/2 cup unsweetened plant milk (oat or soy for creaminess; canned light coconut milk for extra richness)
- 1 tbsp soy sauce or tamari (adds umami)
- 2 tbsp nutritional yeast (optional, deepens savory flavor)
- 1 tbsp fresh lemon juice (brightens the gravy)
- 1 cup frozen peas
- 1 1/2 cups protein of choice (cubed extra-firm tofu, chickpeas, or cooked lentils)
- 1 sheet vegan puff pastry, thawed, or 1 double vegan pie crust (use GF pastry if needed)
- 2 tbsp plant milk for brushing (for a glossy crust)
Step-by-Step Instructions to Make Vegan Thanksgiving Pot Pie
Preheat and Prepare the Pastry
Heat the oven to 400°F. If using puff pastry, keep it chilled in the fridge until ready to top. Lightly flour your surface so the pastry will not stick when rolling.
Sauté the Aromatics and Veggies
Warm olive oil or vegan butter in a large skillet over medium heat. Add onion, celery, and carrots. Cook 6 to 8 minutes until softened. Stir in mushrooms and a pinch of salt; cook 4 minutes until they release moisture. Add garlic and cook 1 minute more.
Build the Flavor Base
Add potatoes, thyme, rosemary, sage, 1 tsp salt, and pepper. Sprinkle flour over the mixture and stir for 1 minute to coat. Slowly pour in vegetable broth while stirring to avoid lumps.
Create the Creamy Gravy
Stir in plant milk, soy sauce or tamari, and nutritional yeast. Simmer 6 to 8 minutes, stirring occasionally, until thick and glossy. The filling should be creamy and scoopable, not soupy. Stir in lemon juice and adjust salt and pepper to taste.
Add Protein and Peas
Fold in peas and your chosen protein. Remove from heat and let the filling cool 10 minutes. Cooling helps prevent a soggy crust.
Assemble the Pot Pie
Transfer the filling to a 9-inch pie dish or a 2-quart baking dish. Roll the pastry to fit with a slight overhang. Drape over the dish, crimp edges, and cut 4 to 6 small slits for steam to escape. Brush with plant milk.
Bake and Rest
Place on a rimmed baking sheet to catch any bubbling. Bake on the lower rack for 35 to 45 minutes until deeply golden and crisp. Let rest 10 minutes before serving so the gravy sets.
Tips for Success
- Keep pastry cold. Warm dough shrinks and loses flakiness.
- Cool the filling slightly before topping to protect the crust.
- Bake on the lower rack for a crisp bottom and even browning.
- Vent the top with slits so steam can escape.
- If the edges brown too fast, tent them with foil.
Variations of Vegan Thanksgiving Pot Pie
- Harvest twist: swap half the potatoes for diced butternut squash.
- White wine upgrade: deglaze the pan with 1/4 cup dry white wine before adding broth.
- Garlic herb crust: sprinkle the pastry with garlic powder and chopped parsley before baking.
- Gluten-free: use GF pastry and thicken with a cornstarch slurry instead of flour.
- Protein boost: use tempeh cubes or seitan in place of tofu or chickpeas.
Serving Suggestions: What to Pair with Vegan Thanksgiving Pot Pie
- Bright cranberry relish for a sweet-tart contrast.
- Roasted Brussels sprouts or green beans with lemon zest.
- Simple green salad with a Dijon vinaigrette.
- Vegan gravy on the side for extra ladling.
- A crisp white wine or sparkling apple cider.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and store 3 to 4 days.
- Reheat slices: 350°F in the oven or toaster oven for 12 to 15 minutes, or air fryer at 325°F for 8 to 10 minutes.
- Reheat whole pie: 350°F covered for 20 minutes, then uncover 10 minutes to re-crisp.
- Freeze after baking: Wrap tightly, freeze up to 2 months. Reheat from frozen at 350°F for 35 to 45 minutes.
- Freeze unbaked: Assemble, freeze, then bake from frozen at 400°F for 55 to 65 minutes, tenting edges as needed.
Memories Made Around the Table
The first year I hosted a fully plant-based Thanksgiving, this pot pie stole the show. My gravy-loving uncle asked for seconds, then thirds, and my grandma insisted on taking a slice home for breakfast. That is when I knew it belonged on our holiday menu forever.
FAQs
Can I make it ahead?
Yes. Cook the filling up to 2 days ahead and refrigerate. Assemble and bake just before serving, or assemble the full pie and refrigerate up to 24 hours.
How do I make it gluten-free?
Use a 1:1 gluten-free flour blend in the filling and a gluten-free pastry. Or thicken with a cornstarch slurry added near the end of simmering.
Can I skip mushrooms?
Absolutely. Add more carrots, parsnips, or extra potatoes to keep the volume and texture.
How do I avoid a soggy bottom?
Cool the filling, bake on the lower rack, and be sure the gravy is thick. You can also preheat the baking sheet to help crisp the bottom.
Can I use store-bought crust?
Yes. Vegan puff pastry or a double vegan pie crust both work beautifully.
Final Thoughts
This Vegan Thanksgiving Pot Pie brings all the nostalgic, savory holiday flavors to your table with a flaky finish and zero fuss. Make it your own, share it generously, and watch it disappear.
Vegan Thanksgiving Pot Pie with Flaky Puff Pastry
Equipment
- 1 Large Skillet
- 1 9-inch pie dish or 2-quart baking dish
- 1 Rolling Pin (optional)
- 1 Rimmed baking sheet
- 1 Pastry Brush
Ingredients
Filling
- 2 tbsp olive oil or vegan butter either works; butter adds richer flavor
- 1 medium yellow onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 8 oz mushrooms sliced (optional; sub extra carrots or parsnips)
- 3 cloves garlic minced
- 2 cups Yukon Gold potatoes 1/2-inch dice
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 0.5 tsp fresh rosemary chopped (or 1/4 tsp dried)
- 0.5 tsp fresh sage chopped (or 1/4 tsp dried)
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.33 cup all-purpose flour use a 1:1 gluten-free blend to make it GF; or use 2 tbsp cornstarch slurry added later
- 2.5 cups vegetable broth low sodium
- 0.5 cup unsweetened plant milk oat or soy for creaminess; canned light coconut milk for extra richness
- 1 tbsp soy sauce or tamari adds umami
- 2 tbsp nutritional yeast optional
- 1 tbsp fresh lemon juice
- 1 cup frozen peas
- 1.5 cups protein of choice cubed extra-firm tofu, chickpeas, or cooked lentils
Crust
- 1 sheet vegan puff pastry thawed, or 1 double vegan pie crust
- 2 tbsp plant milk for brushing; for a glossy crust
Instructions
Preheat and Prepare the Pastry
- Heat the oven to 400°F. If using puff pastry, keep it chilled in the fridge until ready to top. Lightly flour your surface so the pastry will not stick when rolling.
Sauté the Aromatics and Veggies
- Warm olive oil or vegan butter in a large skillet over medium heat. Add onion, celery, and carrots. Cook 6 to 8 minutes until softened. Stir in mushrooms and a pinch of salt; cook 4 minutes until they release moisture. Add garlic and cook 1 minute more.
Build the Flavor Base
- Add potatoes, thyme, rosemary, sage, 1 tsp salt, and pepper. Sprinkle flour over the mixture and stir for 1 minute to coat. Slowly pour in vegetable broth while stirring to avoid lumps.
Create the Creamy Gravy
- Stir in plant milk, soy sauce or tamari, and nutritional yeast. Simmer 6 to 8 minutes, stirring occasionally, until thick and glossy. The filling should be creamy and scoopable, not soupy. Stir in lemon juice and adjust salt and pepper to taste.
Add Protein and Peas
- Fold in peas and your chosen protein. Remove from heat and let the filling cool 10 minutes. Cooling helps prevent a soggy crust.
Assemble the Pot Pie
- Transfer the filling to a 9-inch pie dish or a 2-quart baking dish. Roll the pastry to fit with a slight overhang. Drape over the dish, crimp edges, and cut 4 to 6 small slits for steam to escape. Brush with plant milk.
Bake and Rest
- Place on a rimmed baking sheet to catch any bubbling. Bake on the lower rack for 35 to 45 minutes until deeply golden and crisp. Let rest 10 minutes before serving so the gravy sets.