Vegan Thanksgiving Pot Pie with Herbed Gravy

Name: Vegan Thanksgiving Pot Pie with Herbed Gravy
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups diced potatoes; 1 cup chopped carrots; 1 cup frozen peas; 1 cup chopped celery; 1 diced onion; 3 cloves minced garlic; 4 cups vegetable broth; 1/2 cup flour; 1/2 cup vegan butter; 1 tsp thyme; 1 tsp rosemary; 1 package vegan pie crust

Author: Tessa

Published: September 11, 2025

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Nothing says Thanksgiving like a golden, flaky pot pie fresh from the oven. But here’s the thing—you don’t need turkey or chicken to make it feel like the holidays. My vegan Thanksgiving pot pie is so hearty and rich, even my meat-loving uncle asks for seconds every year. It’s packed with tender veggies swimming in a creamy, herbed gravy, all tucked under the crispiest crust you’ll ever taste.

I started making this when my sister went vegan a few years back, and now it’s become our family’s new tradition. The smell of rosemary and thyme filling the kitchen brings back all those cozy holiday memories—just without the dairy or meat. Trust me, one bite of this comfort food masterpiece, and you’ll forget it’s 100% plant-based.

Vegan Thanksgiving Pot Pie - detail 1

Why You’ll Love This Vegan Thanksgiving Pot Pie

Let me count the ways this pot pie will steal the show at your holiday table:

Comfort in every bite: That rich, herbed gravy hugging tender veggies? Pure nostalgia in a crust.
Easier than it looks: I promise—whipping up the roux is simpler than wrestling with a turkey!
Everyone goes back for seconds: Even my “but where’s the meat?” relatives can’t resist the flaky crust.
Holiday magic: The aroma of rosemary and thyme baking will have your whole house feeling festive.
No sad leftovers: It reheats like a dream (if there’s any left—good luck with that).

This isn’t just “vegan food”—it’s the star dish your Thanksgiving deserves.

Ingredients for Vegan Thanksgiving Pot Pie

Here’s everything you’ll need to make that dreamy, golden pot pie happen. I’ve learned through trial and error that quality ingredients make all the difference here—especially when we’re skipping the dairy and meat!

2 cups diced potatoes (about 2 medium russets—peel if you want, but I love the texture with skins on)
1 cup chopped carrots (that’s about 2 medium carrots cut into perfect little coins)
1 cup frozen peas (no need to thaw—they’ll cook perfectly in the filling)
1 cup chopped celery (those little crescent moons add such nice crunch)
1 large diced onion (yellow or white—they both caramelize beautifully)
3 cloves minced garlic (fresh is best—none of that jarred stuff here!)
4 cups vegetable broth (go for low-sodium so you can control the salt)
1/2 cup all-purpose flour (this makes our magic roux—the key to that creamy texture)
1/2 cup vegan butter (I swear by Miyoko’s or Earth Balance for best results)
1 tsp dried thyme (rub it between your fingers before adding to wake up the flavor)
1 tsp dried rosemary (or 1 tbsp fresh if you’ve got it—so fragrant!)
1 package vegan pie crust (or make your own—I won’t tell if you take the easy route!)

Pro tip: Prep all your veggies first—it makes the cooking process so much smoother. And don’t skimp on that vegan butter—it’s what gives our filling that rich, velvety mouthfeel!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this pot pie! Just grab these kitchen basics:

A large skillet (10-12 inches works best—you’ll need room to stir that gorgeous filling)
A sturdy whisk (trust me, this is your best friend for lump-free gravy)
9-inch pie dish (glass or ceramic—both bake up golden and gorgeous)
Rolling pin (if you’re ambitious and making homemade crust)
Sharp knife & cutting board (for all that veggie chopping therapy)

That’s it! No stand mixer, no food processor—just good old-fashioned tools that probably already live in your kitchen.

How to Make Vegan Thanksgiving Pot Pie

Okay, let’s get to the fun part—bringing this gorgeous pot pie to life! I’ll walk you through each step like I’m right there in your kitchen (and yes, I’ll warn you about all the mistakes I made the first time so you don’t repeat them).

Preparing the Filling

First things first—get that oven preheating to 375°F. Now grab your largest skillet because we’re about to build some serious flavor layers!

Sauté your aromatics: Melt the vegan butter over medium heat, then add those diced onions. Stir occasionally for about 5 minutes until they turn translucent—that’s when you’ll add the garlic (don’t add it too soon or it’ll burn!). The smell at this point? Heavenly.
Make your roux: Sprinkle in the flour and start whisking immediately. You’ll want to cook this for about 2 minutes until it turns golden—this cooks out the raw flour taste. It should look like wet sand at this point.
Whisk in broth slowly: Here’s where patience pays off! Add the vegetable broth about ½ cup at a time, whisking constantly until smooth before adding more. This prevents lumps better than anything. Once all the broth is in, let it bubble gently for a minute—you’ll see it start to thicken magically.
Add veggies and herbs: Toss in the potatoes, carrots, peas, celery, thyme, and rosemary. The frozen peas will thaw right in the sauce—so clever! Let this simmer for 10-12 minutes until the potatoes are just tender (they’ll finish cooking in the oven). Give it a taste—this is when I usually add a pinch more salt.

Vegan Thanksgiving Pot Pie - detail 2

Assembling and Baking

Now for the grand finale—let’s turn that filling into a proper pie!

Fill your crust: Pour that glorious filling into your bottom pie crust (store-bought or homemade—no judgment here!). Smooth it out gently so everything bakes evenly.
Top it off: Lay the second crust over the top, crimp the edges with a fork or your fingers to seal, then make 4-5 small slits in the center—these steam vents prevent a soggy disaster!
Bake to golden perfection: Pop it in the oven for 45 minutes. You’ll know it’s ready when the crust turns that perfect golden-brown and you can see the filling bubbling slightly through the vents. Pro tip: If the edges brown too fast, just cover them with foil strips.

Oh, and resist the urge to cut into it immediately—let it rest for 10 minutes. I know, the wait is torture, but this keeps the filling from oozing everywhere when you slice it!

Tips for the Best Vegan Thanksgiving Pot Pie

After making this pot pie more times than I can count, here are my hard-earned secrets for absolute perfection:

Roux rescue: If your gravy seems too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in—it’ll thicken right up without altering the flavor.
Herb hacks: No rosemary? Use sage instead for an earthier flavor. Fresh herbs? Triple the amount (dried is more concentrated).
Crust insurance: Brush the top with almond milk before baking for extra browning. And always, always seal the edges well—press hard with a fork to prevent filling leaks!
Veggie prep: Cut potatoes small (½-inch dice) so they cook through evenly. Big chunks stay crunchy—nobody wants that!

Remember—good pot pie is about patience. Let that filling thicken properly, and don’t rush the resting time. Your taste buds will thank you!

Variations and Substitutions

Listen, I get it—sometimes you’re staring at your fridge thinking, “I don’t have carrots, but I’ve got a sweet potato!” No sweat, this pot pie is crazy flexible. Here’s how to mix it up:

Root veggie swap: Sweet potatoes or parsnips work beautifully instead of carrots—just chop them small so they cook through.
Gluten-free fix: Use a 1:1 GF flour blend for the roux and grab a GF pie crust (or make one with almond flour).
Fresh herb magic: Got fresh thyme and rosemary? Use 1 tablespoon each instead of dried—the flavor pops!
Mushroom lovers: Toss in ½ cup chopped creminis when sautéing onions for an umami boost.

Trust me—this recipe forgives almost any veggie swap (except maybe the onions—those are non-negotiable for flavor!).

Serving and Storing Vegan Thanksgiving Pot Pie

Okay, that pie is out of the oven filling your kitchen with heavenly aromas—now the hard part: waiting! Let it rest for 10 minutes before slicing (I know, torture). Those potatoes and carrots keep cooking as it cools, and the filling sets up perfectly for clean slices.

Got leftovers? Lucky you! Cover slices tightly and refrigerate for 3-4 days. To reheat, pop individual portions in the oven at 350°F for 15 minutes (microwaving makes the crust sad). You can also freeze unbaked pies—just wrap well in plastic and foil, then bake straight from frozen (add 20 extra minutes). The flaky crust and creamy filling hold up shockingly well!

Nutritional Information

Here’s the scoop on what’s in each comforting slice (based on my exact ingredients—yours might vary slightly):

Calories: 320
Fat: 18g (only 4g saturated—thank you, plant-based butter!)
Carbs: 35g (with 4g fiber from all those chunky veggies)
Protein: 5g (not bad for a pie packed with plants!)

Remember—these numbers are estimates. Your exact nutrition will depend on which brands of crust and butter you use. But hey, with this many veggies inside, you’re basically eating a salad… right?

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this pot pie—here are the ones that pop up most often (along with my tried-and-true answers):

Can I make this pot pie ahead of time?
Absolutely! The filling keeps beautifully in the fridge for 2 days—just store it separately from the crust. Assemble right before baking so the crust stays flaky. You can even freeze the unbaked pie (wrapped tightly) for up to 3 months—just add 15-20 extra minutes when baking from frozen.

Can I use puff pastry instead of pie crust?
Oh my gosh, yes—and it’s delicious! Thaw a sheet of vegan puff pastry, then cut it to fit your pie dish. The extra layers create this incredible flakiness that’s almost too good. Just watch the baking time—puff pastry browns faster than regular crust.

How do I prevent a soggy bottom crust?
My golden rule? Blind bake the bottom crust for 10 minutes before adding filling. Or, brush it with a thin layer of vegan butter before filling—this creates a moisture barrier. And never skip those steam vents in the top crust!

What if my filling is too runny?
Don’t panic! Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it into the simmering filling, and let it thicken for 2 minutes. Works like a charm every time. Just remember—the filling thickens more as it cools too.

Share Your Feedback

Did this vegan pot pie become your new Thanksgiving star? I’d love to hear how it turned out! Leave a comment below with your tweaks or tag me on Instagram—nothing makes me happier than seeing your golden, flaky masterpieces. Happy baking!