Mini Vegan Pot Pies [Quick and Easy] (2024)

Utilize vegan crescent roll dough, versatile fresh/frozen veggies, optional tofu, and a simple 4-ingredient gravy to make these comforting hand-held, bite-sized mini vegan chicken pot pies (ramekin & family-sized version also below). Perfect for potlucks, dinner parties, and the holidays and ready in just 30 minutes!

Bite-Sized Veggie Packed Vegan ‘Chicken’ Pot Pies

It’s November now, which means the holiday season has begun, bringing with it many chances for entertaining guests. Sometimes, this means whipping up an elaborate multi-course feast. However, lots of the time, we love serving finger foods and mini appetizers like stuffed mushrooms, BBQ cauliflower wings, and this easy, wholesome mini vegan chicken pot pie recipe!

Using a combination of simple pantry and freezer ingredients (like crescent roll dough and frozen mixed vegetables), these muffin tin pot pies are encased in fluffy, lightly crisp dough and make for a delicious bite-sized version of the creamy, comforting, nourishing classic – with even less prep and effort!

Plus, they’re super adaptable with your favorite veggies and add-ins, making it easier for you to prepare a dish everyone will love (vegans and non-vegans alike). Prefer a more classic veggie pot pie (filling below and pastry on top in a dish), just in an individual-size portion? No worries, we’re sharing methods for bite-sized, individual-sized, and family-sized veggie pot pies below.

Once baked, these easy vegan pies are a quick last-minute appetizer, side, or main at any party, family dinner, or the holidays (like Easter or Thanksgiving) alongside green bean casserole, glazed carrots, and cranberry sauce!

The Ingredients

This easy vegan pot pie recipe comprises just four simple elements and under 10 ingredients for quick, simple, and fuss-free vegan chicken pot pies!

• Crescent rolls: Who knew Pillsbury crescent roll dough is accidentally vegan?! Luckily, it is and we use it all the time (like for apple crescent rolls)!
• Vegetables: You can use fresh or frozen mixed vegetables. We like using a bag of frozen mixed veg (green beans, carrot, corn), meaning no chopping!
• Gravy: Whip up a batch of this quick and simple 4-ingredients gravy or use a pre-made vegan gravy. For creamier vegan pot pies, use vegan mushroom gravy or a vegan white gravy sauce instead.
• Tofu: (optional) To add protein to these mini vegan chicken pot pies, we like to use drained and finely cubed extra-firm tofu. Alternatively, use your favorite vegan chicken alternative or vegan sausage (cooked and chopped).

What Vegetables Could I Use in a Vegetable Pot Pie Recipe?

We love using a bag of frozen mixed vegetables for ultimate ease and simplicity. You could also use a refrigerated vegetable blend or fresh veggies, like:

• Celery (goes will with the frozen mixed veg too for full-bodied flavor)
• Onion
• Carrots
• Mushrooms (cremini mushrooms for their tender texture)
• Potatoes (Yukon gold will hold their shape well. Red potatoes work too)
• Sweet potatoes
• Butternut squash
• Cauliflower/broccoli (frozen or pre-steamed)
• Corn (frozen)
• Zucchini
• Spinach/kale (finely chopped)
• Asparagus
• Beans (cannellini, kidney, chickpeas, etc. canned)

You can use any combination of the above, finely chopped (around ¼-inch pieces, to equal 1 ½ cups.

For even more flavor, you may enjoy any of the below additions to the vegetable pot pie recipe:

• Soy sauce: (or gluten-free tamari) Is a great way to add depth and umami in place of regular salt in the gravy.
• Thyme: A small amount of thyme will add aromatic depth to the filling. Sage or rosemary would also work, but thyme works particularly well in these vegan vegetable pies.
• Fresh parsley: A small amount added to the filling right before assembling and baking the vegan mini pot pies will add extra fresh flavor.
• Balsamic vinegar: Just a splash added to the mixed vegetable pie filling at the end will add subtle but noticeable depth and brightness.
• Nutritional yeast: This will add a slightly ‘cheesy’, nutty, umami depth to the vegan chicken pot pie.

How to Make Mini Vegan Chicken Pot Pies?

• 1) First, preheat the oven to 375F/190C and line a cupcake/muffin tin with the crescent roll dough, placing the widest part over the center of each cup.

• 2) Meanwhile, combine the vegetables and tofu (or vegan chicken – if using) with the vegan gravy and allow them to cook for 5 minutes or until the vegetables are tender.

If you use a vegan chicken alternative, adjust the cooking time according to its packaging. If using fresh vegetables, sauté them until they soften (about 5 minutes), then add the tofu and vegan gravy.

• 3) Divide the filling between the dough triangles. Then wrap up each of the mini vegan pies by bringing all three corners of the triangle into the center, overlapping them to seal.

• 4) Bake the mini vegan pot pies for 10-12 minutes, until golden brown outside. Then remove them from the oven and allow them to sit for at least 5 minutes to allow time for the gravy filling to thicken up somewhat.

Ramekin Method

If you’d prefer to ditch the hand-held, pastry-encased vegan tofu pot pie for a version more similar to the classic (filling in a ramekin, topped with pastry), no problem. Here’s how!

• 1) Divide the filling mixture between small ramekins. The size of the dish will determine how many you can make (double the filling ingredients if desired), but this should make 4-6 small vegan pot pies.
• 2) Next, prepare the crescent roll dough using a damp finger to smooth away the seams before placing it over the dish and using a knife to trim the edges.

Alternatively, use vegan puff pastry/pastry crust dough.

• 3) Cut a few slits in the pastry (for steam to escape) and optionally brush with a small amount of coconut oil or dairy-free milk (in place on an egg wash).
• 4) Bake the mini veggie pot pies in the oven for about 20-25 minutes until the pastry is golden.

FAQs

Top Recipe Tips and Notes

• Chop the vegetables evenly: So they cook evenly.
• Using fresh vs. frozen veggies: Adjust the cooking time accordingly. You may need to add extra broth to make up for any that evaporates.
• Using leftover pastry: Depending on whether you decide to make muffin tin, ramekin, or family-sized vegan pot pies, you may end up with leftover pastry. We love making simple hands pies with this, filling them with vegan chocolate spread or jam.

How to Make Ahead and Store?

You can prepare the vegetable gravy filling 2-3 days in advance and store it In an airtight container in the refrigerator. Bring it back to room temperature for 20 minutes before assembling and baking the vegan pot pies.

Once baked and cooled, you can store any leftovers in an airtight container in the fridge for 3-4 days. You can also store the vegan/vegetarian pot pies in the freezer for up to 3 months.

Thaw them in the refrigerator overnight, then reheat them in the oven (or air fryer) for 10 minutes or until heated through. Alternatively, you can reheat them from frozen, adding extra time.

More Vegan Appetizer Recipes

• Simple cucumber salsa
• French potato salad
• Cheezy snack crackers
• Pinto bean dip
• How to make a vegan charcuterie board

You might also enjoy browsing this compiled collection of 50 simple vegan appetizers!

Photos by Alfonso Revilla