Turkey Pot Pie is one of the most comforting foods of all, and its party where all of the best ingredients are invited. I’m vegan, so there’s a vegan option that wont leave you missing the meat, and a meat option which is a perfect recipe for those Thanksgiving and any Turkey dinner leftovers. You can make this as a full pie or in crocks for individual meals (our preference), and its a single layer of crust, so it goes down without being a belly-buster.

Turkey Pot Pie Recipe

2 T Olive oil (or Avocado Oil)

Large Shallot or small yellow onion

3 Tbsp Chopped (fresh) Parsley

1 Tbsp Fresh (or dried) Thyme

1 Tbsp Fresh (or dried) Sage

3/4 Cup Chopped Celery

1.5 Cups Frozen Mixed Veg

2.25 Cups Broth (I enjoy the Kroger Organic Vegetable broth, but any chicken or turkey broth also works)

1/2 tsp Boullion or 3 Tbsp White Miso paste (vegan or meat-based won’t affect the outcome. I enjoy the miso flavor best

3 Cups Diced Turkey or thawed tofurkey shredded (you can even leave the stuffing in if you like the flavor profile, but mix in well)

2.5 Tbsp Corn OR Tapioca starch (to thicken)

1/2 package Store bought pie crust or make your own (I’ll post the recipe soon)

1 Large Egg ( or 1/4 C Silken tofu blended with 1Tbsp Water OR vegan egg substitute)

In a non-stick (Preferably Ceramic not Teflon, since Teflon puts forever chemicals into the water supply),heat oil at medium temp, add shallot and herbs, and cook until shallot softens. after 2-3 minutes of that cooking, add the chopped celery and continue cooking until the celery, too, has softened (3-4 minutes). Add 2 Cups of the broth, boullion and remaining spices and bring to a boil, once boiling point is achieved, reduce heat to simmer for five minutes, stirring continuously.

Add Turkey

During the 5 minute simmer-time mentioned above, Preheat the oven to 400 degrees F (205 C) add the remaining broth to your chosen starch in a bowl and stir until you have an even consistency. Cook this separately, stirring regularly, until thick. Once its thick, add to the simmered veggies mix and then add that to the crocks or pie pan (evenly distribute into the crocks)

Roll out Pie crust and cut four circles (1/2″ bigger than containers). Place over filled containers, and crimp pie-crust edges, then poke holes in crust with a knife. Brush with beaten egg (or with the tofu mixture) and bake for 35 minutes or until crust is golden-brown.

Let cool on rack outside of oven and serve.

Approximate calories, since there are many substitutions available. This is about 500 calories a serving, though. fat is 20g for the non-vegan, 41 net carbs for non-vegan 44 Carbs/ 3 g Fiber)

Vegan Turkey Pot Pie

Vegan Turkey Pot Pie Recipe:

Ingredients:

For the filling:

• 2 cups vegan turkey substitute (I make my own Seitan or use tofurkey)
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup diced onion
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 3 cloves garlic, minced
• 1/4 cup vegan butter or oil
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup vegan butter, cold and cubed
• 6-8 tablespoons ice water

Instructions:

• Preheat your oven to 375°F (190°C).
  
• For the filling, heat the vegan butter or oil in a large skillet over medium heat. Add the diced onion and sauté for about 2 minutes until translucent.
  
• Add the minced garlic, diced carrots, and diced potatoes. Sauté for an additional 5-7 minutes, until the vegetables start to soften.
  
• Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  
• Gradually pour in the vegetable broth and almond milk while continuously stirring to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
  
• Stir in the vegan turkey substitute, frozen peas, frozen corn, dried thyme, dried rosemary, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
  
• For the crust, in a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed vegan butter and use a pastry cutter or your hands to cut the butter into the flour until you have a crumbly mixture.
  
• Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
  
• Divide the dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish. Place the rolled-out dough in the pie dish and trim any excess hanging over the edges.
  
• Pour the prepared filling into the pie crust.
  
• Roll out the second half of the dough and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
  
• Make a few small slits on the top crust to allow steam to escape during baking.
  
• Place the pot pie on a baking sheet to catch any potential drips and bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  
• Once baked, remove from the oven and allow the pot pie to cool for a few minutes before serving.
  
• Slice and serve the vegan turkey pot pie while warm and enjoy!
  

Feel free to customize this recipe by adding other vegetables or seasonings to suit your taste. Enjoy your delicious homemade vegan turkey pot pie!