Ok all my American friends (and for you non-American friends, listen up too, you’ll like this recipe!), Thanksgiving is only 2 weeks away! Yep you guys 2 weeks! Have you thought about what you’ll be doing instead of the turkey as your main dish? Introducing my individual vegan pot pies!

vegan pot pie thanksgiving entree

Vegan pot pie


A few weeks ago I taunted you with the sneak peak of this dish and it’s delicious. It’s a perfect alternative for a vegan Thanksgiving main dish. Plus this is super simple to make and it is designed for individual sizes, so it’s easier to manage than another gigantic serving of something hogging precious oven space.

vegan pot pie made from scratch

Crispy, flaky, vegan pot pie!

This particular dish is not one of those frozen entrees you get at the grocery store and then heat in your oven or (gasp) in your microwave later on, this dish is all made from scratch and the crust is flaky and buttery! Don’t be intimidated that you have to prepare dough, it doesn’t take very long, you’ll just need a rolling pin handy (or an unopened wine bottle!) and it’s easy. You don’t have to form it into a crust either, you know why, because we’re only doing 1 layer over the top. Why? This way the bottom will not get all slimy and soggy, like so many of the pot pies I’ve had in the past!

vegan handmade pot pies

vegan pot pie filled with veggies and chick’n tofu

So many of you have downloaded my Thanksgiving eCourse, and I’ve loved hearing about how it’s helping with your vegan Thanksgiving this year! I cannot be happier! These individual vegan pot pies are what I suggest as your main in lieu of a turkey, but for those of you who aren’t quite ready to part with the turkey and need help with alternatives, no need to worry, I have a whole section dedicated to comparing store bought turkey alternatives included in the eCourse! Have you downloaded your copy yet?

Download Your eCourse Now!


For those of you who aren’t interested in a whole vegan Thanksgiving, this recipe is still a great one to make on a chilly November night! It’s low maintenance, tastes great, and is ultimate comfort food fare. For those of you who don’t celebrate Thanksgiving, be sure to download the eCourse regardless because there’s over 15 all vegan recipes (some gluten-free options too!) and most haven’t been seen before, so go get your copy now!

vegan pot pie for thanksgiving

flaky, crispy, vegan pot pies

While you thumb through that, make sure to put these babies in the oven for a hearty November dinner, you deserve it!

5.0 from 1 reviews
Individual Vegan Pot Pies Thanksgiving Entree
Recipe type: Thanksgiving, Entree, Dinner, Vegan
Cuisine: Thanksgiving, Holiday, Comfort
  • 4-6 oven safe bowls or store bought foil alternatives
  • For the pastry cust
  • 3 cups all purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup coconut oil, placed in the freezer for about 3 minutes or until solid, but not frozen
  • 2 Tbl Earth Balance, or vegan butter of your choice
  • ⅔ cup ice water
  • For the filling
  • 2-3 Tbl Earth Balance or vegan butter
  • 1 large yellow onion, chopped
  • ½ cup all purpose flour
  • 4 cups vegan broth (I prefer mock chicken for this recipe)
  • ½ cup coconut milk
  • 1 lbs carrots, peeled and diced
  • 1 cup frozen peas
  • ½ cup fresh parsley, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 Tbl fresh sage, chopped
  • 1 block firm or extra firm tofu, drained and cubed
  1. Preheat your oven to 375 degrees F.
  2. Prepare your dough. In a large mixing bowl or food processor, mix your flour, salt and baking powder.
  3. Add in your coconut oil and butter and mix until the coconut oil and butter resemble peas.
  4. Add in your cold water just so that you have enough to work with your dough. This dough tends to be a little more flaky and difficult to work with than others, so just keep that in mind when working with it. You might need more water.
  5. Knead your dough into a ball and cover with plastic wrap and let it rest in the fridge for about 30 minutes.
  6. Prepare your filling. In a large pot, melt your butter over medium heat and add your onions and cook until translucent for about 5 minutes.
  7. Add in your flour and cook until your onions are coated for about 1 minute.
  8. Add in your broth and keep stirring until everything is well incorporated, and bring to a simmer, for about 5-7 minutes.
  9. Add in your coconut milk and whisk for about 2 minutes.
  10. Add in your carrots, peas, parsley, and tofu, and simmer for about 7 minutes.
  11. Meanwhile, remove your dough from the fridge (if it’s been around 30 minutes, maybe less), and divide your dough into 4-6 equal parts depending on how big your oven safe bowls are, aim for around 6-8 inch circles.
  12. Roll your dough out on a lightly floured surface.
  13. Divide your filling into your oven safe bowls. Cover the top of your bowls with your individual dough rounds folding the edges of your dough over the edges of the bowls and pinching for a seal. Don’t worry if your dough tears or doesn’t stretch all the way, these aren’t meant to be perfect and the end result will be just as great!
  14. Place the individual bowls on a baking sheet and bake for about 1 hour until your tops are golden brown and the insides are bubbly.
  15. Let cool for a bit and enjoy!
Inspired and veganized by the lovely Ina Garten

I hope you enjoy this recipe! Share it with your friends and happy Thanksgiving planning!

Happy Snobbing,


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