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–+ servings

Hearty Vegan Thanksgiving Pot Pie

A delicious and hearty vegan pot pie perfect for Thanksgiving gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups chopped vegetables such as carrots, peas, and potatoes
  • 1 cup vegan protein like lentils or chickpeas
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch to thicken
Crust
  • 2 cups all-purpose flour
  • 1 cup vegan butter chilled
  • 1 teaspoon salt
  • 4 tablespoons cold water as needed

Method
 

Prepare the Filling
  1. Sauté the chopped vegetables in olive oil until tender.
  2. Add the vegan protein, thyme, sage, and vegetable broth. Simmer for 10 minutes.
  3. Stir in cornstarch to thicken the mixture.
Make the Crust
  1. In a mixing bowl, combine flour and salt. Cut in the vegan butter until crumbly.
  2. Add cold water gradually until the dough comes together. Chill for 30 minutes.
Assemble and Bake
  1. Preheat the oven to 375°F (190°C). Roll out the dough and place it in a pie dish.
  2. Fill the crust with the vegetable mixture. Cover with another layer of dough and seal the edges.
  3. Cut slits in the top crust for steam to escape. Bake for 45 minutes or until golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Let the pot pie cool for a few minutes before serving.

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