Ingredients
Scale
- 1 (9-10”) vegan pie crust, store-bought or homemade
- 2 cups vegan chick’n pieces, cooked and set aside
- 2 medium carrots, sliced or diced
- 1/2 cup celery, sliced
- 1/2 medium to large onion, chopped
- 1 teaspoon garlic, minced
- 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
- 2-3 cups vegan stuffing, homemade or prepared
Instructions
- Prepare the pie crust by thawing store-bought or rolling out homemade crust until chilled.
- Make the stuffing if using homemade, or prepare the store-bought according to instructions.
- Cook the chick’n pieces in an air fryer or pan until crisp, season and set aside.
- Melt the vegan butter in a pan over medium heat, add onion, carrots, and celery, cooking until translucent (about 5 minutes).
- Add minced garlic, salt, black pepper, and thyme; cook for an additional minute.
- Sprinkle in flour, cooking for 1-2 minutes, then slowly stir in vegetable broth to thicken.
- Mix in vegan heavy cream and peas, simmer for 5-8 minutes until filling thickens.
- Fold in cooked chick’n pieces and let cool.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Pour the filling into the pie crust; top with stuffing and bake for 40-45 minutes.
- Cool for 10 minutes before serving.
Notes
Feel free to customize the filling with seasonal veggies or herbs of your choice. Leftovers can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg