Mini Vegan Pot Pies
After sinking your teeth into this satisfyingly savory snack, you won’t believe how close this perfect little pot pie is to the original. This recipe can be made for any time of day, any time of year, whenever your craving strikes.
Portion out your pies as soon as they’re out of the oven—but be warned, they may not even make it to the table! If you’re willing to wait, you can fill your plate with delicious vegan sides like mountains of mashed potatoes, sizable spoonfuls of gravy, and perhaps a sassy steamed vegetable like broccoli or festive green beans.
If you’re looking for a larger crowd, don’t miss out on this plant-based shepherd’s pie recipe!
Why You Must Make These Little Savory Pies
- Ultimate Comfort Food. The warm and flaky crescent roll topping and savory veggie filling make every bite feel extra satisfying.
- Easy Ingredients You Can Keep on Hand. Using frozen mixed veggies, vegetable bouillon, and Pillsbury crescent rolls keeps this recipe super simple and convenient.
- Perfect for Busy Weeknights. This recipe comes together fast, which makes it great for hectic evenings. Frozen vegetables save chopping time, and the crescent rolls bake up golden and delicious in minutes.
- Fun Individual Servings. Mini vegetarian pot pies are extra fun because everyone gets their own little pie…or more than one!
- Great for Customizing. You can easily switch things up with extra veggies, herbs, potatoes, beans, or your favorite vegan protein.
Key Vegan Pot Pie Ingredients and Substitutions
Here are some easy ingredient swaps and simple substitutions to help you make these pot pies your own without any stress.
- Crescent Rolls – The shortcut that makes the recipe feel bakery-level with almost zero work. Unroll them gently so they don’t tear. Press seams together if you want a more solid crust over each mini pie. Puff pastry works great for an extra flaky, crisp top. Biscuit dough also works if you want something thicker and more bread-like.
- Mixed Veggies – Add color, texture, and variety without any chopping. No need to thaw—just cook them straight from frozen. Drain excess liquid if they release too much water. Any frozen veggie blend works, or you can mix your own combo like peas, carrots, corn, or green beans. Consider including pre-cooked and portioned tempeh, tofu, or even soy curls or other plant-based meats.
- Flour – Thickens the filling so it becomes creamy and spoonable instead of watery. Cook the flour briefly with the onion and oil to avoid a raw taste. Stir constantly to prevent lumps. Cornstarch or arrowroot powder works for a gluten-free thickener. You can also use a gluten-free flour blend if needed.
- Vegetable Bouillon – A vegan bouillon cube will boost the flavor of your vegan pot pies and is easy to find—we love this plant-based “chicken-style” bouillon from Massel.
- Onion – It makes the filling taste more “homemade” and less like just mixed veggies. Sauté it first until soft and slightly golden for the best flavor boost. Shallots give a milder, slightly sweeter taste. Onion powder works in a pinch if you’re short on fresh onions.
How To Make Mini Vegan Pot Pies
Get little ones to help you fill these mini pies—the perfect quick and easy recipe for newbie cooks!
Step 1: Prep with Dough – Prepare a muffin tin by placing each crescent roll dough triangle in each cup.
Step 2: Make Broth – Meanwhile, in a saucepan, bring water and bouillon to a boil to create a broth. Set aside once the broth is ready.
Next, Step 3: Cook Vegetable Filling – On medium heat, combine oil and onion in a small saucepan, cooking until the onions turn translucent. Reduce the heat, add flour, and stir until the roux achieves a smooth consistency. Gradually add the broth mixture, stirring over low heat until it thickens into a gravy. Set aside.
Step 4: Fill and Fold – Carefully spoon a modest portion of frozen vegetables and gravy into each dough-lined cupcake tin, being cautious not to overfill. Fold the dough over to cover the top.
Step 5: Bake and Cool – Bake in a preheated oven for 12-14 minutes or until a golden brown hue is achieved. Note that this may take a bit longer than what the crescent roll package instructions suggest. Once done, remove from the oven and allow cooling for five minutes. Gently use a knife or fork to remove each pot pie from the pan before serving. Enjoy!
Serving Tips and Suggestions
We’re sharing a few simple tips and fun serving ideas to help you get perfectly golden vegan mini pot pies every time and make them even better on the plate.
- Gravy Train – Add a little extra oomph with a generous spoonful of creamy mushroom gravy.
- Picnic Fare – Surprise your family with an outdoor picnic and feature these beauties in the basket. Additions of easy picnic foods and fresh fruit from the farmer’s market make for a fantastic feast!
- Book Club Treats – Bring these veggieful vegan pot pies to your next book club meeting! Pair these with one of our vegan desserts (such as the no-bake crispy caramel squares) and your book friends will follow you anywhere.
- Holiday Main Meal – Swap your usual Thanksgiving Tofurky with these plump little pies and serve alongside tangy & tart cranberry sauce, a substantial serving of stuffed sweet potatoes, and roasted root vegetables.
- Autumnal Appetizers – Double (or triple) the batch and serve to hungry guests. Mix up mugs of steamy hot cocoa and you’ve got the best sweet and savory comfort combo!
FAQs
These pot pies are really best enjoyed fresh. But any mini vegan pot pies that are leftover can be stored in a sealed glass container in the refrigerator for a day or two.
When ready to be eaten, you can pop the pies in the oven (or toaster oven) at 375 degrees for 5-10 minutes, or until heated all the way through. Be careful to watch them carefully, so that the tops of the crust do not burn.
Yes! For meal prep, you can assemble the filling ahead of time and store it in the fridge for up to 3 days. Keep the crescent roll dough separate until you’re ready to bake so it doesn’t get soggy. When you’re ready, just scoop, top, and bake.
For freezing, you’ve got two good options: 1. Freeze before baking (best texture): Assemble the filling in your muffin tin or ramekins, let it cool completely, then wrap tightly and freeze. Add the crescent dough fresh when baking. 2. Freeze after baking (still works): Let them cool fully, then freeze in an airtight container. Reheat in the oven so the crust re-crisps. Reheating tip: A toaster oven or regular oven at a moderate temp brings them back to life much better than microwaving.
More Classic and Comforting Recipes
If you make this Mini Vegan Pot Pies recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Mini Vegan Pot Pies
Ingredients
- 1 package Original Pillsbury Crescent Rolls, 8 pieces
- 1 cube vegan bouillon
- 2 tablespoons oil
- ⅛ cup yellow onion, chopped
- 2 tablespoons flour
- 1 cup water
- 1½ cups mixed frozen or fresh veggies
Instructions
- Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video.
- Boil the water and bouillon cube until a broth forms, then set it aside.
- Over medium heat, pour oil and onion 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 water and bouillon cube and stir over low heat until it thickens into a delicious gravy. Set aside.
- 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.
- Bake for 12-14 minutes or until golden brown. This will take a little longer than the crescent roll package directions say. Be sure to bake long enough for the dough to be fully cooked on the inside and outside.
- 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.
Video
Notes
- Leftovers: These vegan pot pies are best enjoyed right away, however, any leftover pies can be preserved in an airtight container in the refrigerator for a couple of days.
- To Reheat: Place in an oven or toaster oven at 375 degrees F for 5-10 minutes until heated through. Monitor closely to prevent the crust from burning on top.
Nutrition
We want to thank our amazing recipe testers Anne Sparks, J.J Steele & Nicole Benson for helping us perfect this recipe!
Mini Vegan Pot Pies recipe by Toni Okamoto and food photos by vegan food photographer J.J Steele.
You may also like...
Enter to Win Our Monthly Giveaway!
New winner every month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!
Leave a Comment
WOW, they were so simple to make and the ingredients were ones I use all the time anyway. I loved them and will make them again. Sometimes the easy ones taste the best. I love the gravy with mashed potatoes as well.
Thank you!!
Love these mini pot pies! so good! 🙂
These are SO fun to make, I still remember the first time Toni shared this recipe with me! Brilliant. And people love them! Also, you can use any vegan gravy recipe you’d like for these mini vegan pot pies 🙂
My favorite!
This is one of the very first recipes I ever tried once becoming vegan. I couldn’t believe how easy it could be to make a comfy, classic little meal. It’s delicious and super quick. Please give it a try!
I LOVE pot pies and these are so cute and easy to make! Gimme, gimme!