Mini Vegan Pot Pie Recipe

This vegan pot pie recipe is for anyone looking for a fun, easy, and affordable alternative to an old classic. It’s made using the “accidentally vegan” Original Crescent Rolls by Pillsbury, a simple gravy recipe from Plant Based on a Budget, and frozen veggies. Let the deliciousness begin!

Mini Vegan Pot Pies
Yields 8
These mini pot pies are not only cruelty-free, but also absolutely delicious, affordable, and simple to make.
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For the Pot Pies
  1. 1.5 cups mixed frozen or fresh veggies
  2. 1 package of Original Pillsbury Crescent Rolls
  3. 1 cup vegan gravy (recipe below)
For the Vegan Gravy
  1. 2 tbsp flour
  2. 2 tbsp oil - I use veggie or canola and in a pinch I've used corn
  3. 1 cup water
  4. 1 vegan bouillon cube
  5. 1/8 cup chopped yellow onion
  1. Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video.
  2. Boil the water and bouillon cube until a broth forms, then set it aside.
  3. Over medium heat, pour oil and onions into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add broth and stir over low heat until it thickens into a delicious gravy. Set aside.
  4. Spoon a small amount of frozen veggies and gravy into each dough-lined cupcake tin (careful not to over-fill) and wrap the dough to cover the top.
  5. Bake for 12-14 minutes or until golden brown. This will take a little longer than the crescent roll package directions say.
  6. Remove from oven and let cool for five minutes before carefully removing each pot pie from the pan with a knife or fork and serving.
World of Vegan
This vegan pot pie recipe video was made in collaboration with Toni Okamoto, founder of Plant Based on a Budget.

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