Vegan Thanksgiving Pot Pie

• porsiyonlar: 8 servings
• aktif süre: 30 minutes
• toplam süre: 1 hour 10 minutes

Malzemeler

1 9-10” vegan pie crust, store bought or homemade

2 cups vegan chick’n pieces, cooked and set aside

2 medium sized carrots, sliced in half and sliced into semi-circles or diced

1/2 cup sliced celery

1/2 medium to large onion, chopped medium sized dice

1 teaspoon minced garlic

6 tablespoons vegan butter

1/3 cup all-purpose flour

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1 teaspoon dried thyme leaves

1 1/2 cups vegan vegetable broth

1 cup frozen peas

2/3 cup vegan heavy cream (see notes)

2-3 cups vegan stuffing, homemade (my recipe here) or packaged and prepared, but do not bake as it will bake on top of the pie

Yöntemler

If using a store bought crust you can use it from frozen. If using homemade, make sure it’s well chilled.

Prepare the stuffing according to my recipe or if using store bought, prepare and let cool.

Cook the chick’n pieces separately (cooking them directly in the filling might make them too mushy). I cooked mine in the air fryer but you could pan fry them as well. If you want to season them a little, feel free. Set aside.

Filling

To make the filling, start by melting the vegan butter in a heavy bottomed pan large enough to hold all of the ingredients. Over medium heat, add the onions, carrots and celery and cook until translucent for about 5 to minutes stirring occasionally so they don’t burn. Add the garlic, salt, pepper and thyme and cook for a minute longer.

Add the flour to the pan and cook for a minute or two to remove the raw flour taste then add the broth slowly stirring constantly until combined and the mixture starts to thicken. This should take a few minutes. Add the heavy cream and peas then turn the heat to low and simmer for 5-8 minutes until thick. Taste for seasoning and adjust if needed. Add the chick’n pieces and combine then set aside to cool slightly.

Preheat the oven to 425°. Line a baking sheet with parchment or foil to catch any drips.

Add the cooled filling mixture to the pie shell. Spoon the stuffing mixture over the top pressing in slightly and mounding it as you go. Place on the prepared baking sheet and bake for 45-40 minutes. Check at around 25 minutes and if the stuffing and crust edges are browning too quickly, cover with a piece of foil. You should see some gravy bubble along the edges inward when done. Remove from oven and cool for 10 minutes before cutting into wedges and serving.

Reheat as desired. Any leftovers should keep well in the refrigerator in an airtight container for up to 5 days.