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These mini vegan pot pies are bite-sized, veggie-packed, and ready in just 30 minutes. Store-bought crescent roll dough, frozen mixed vegetables, optional tofu, and my easy vegan gravy bake into golden little pies in a muffin tin. They’re perfect for potlucks, parties, and your holiday table!
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I love serving finger foods during the holidays, like easy vegan stuffed mushrooms and BBQ cauliflower wings, and these mini veggie pot pies are always the first to go. Every bite has a fluffy, lightly crisp crust and a creamy, savory filling, just like the classic.
Serve them as an appetizer, a side, or a main at Thanksgiving with vegan green bean casserole, glazed carrots, and easy cranberry sauce. Find even more ideas in my vegan Thanksgiving recipes.
Quick Glance
- Recipe Name: Mini Vegan Pot Pies
- Why You’ll Love It: Bite-sized vegan pot pies made with just 4 ingredients and a muffin tin.
- Time and Difficulty: 15 minutes of prep and 15 minutes of cooking, easy.
- Main Ingredients: Vegan crescent roll dough, mixed vegetables, vegan gravy, and optional extra-firm tofu.
- Method: Line a muffin tin with the dough, fill it with the veggie gravy filling, wrap, and bake.
- Texture and Flavor: Golden, fluffy crust with a creamy, savory vegetable filling.
- Quick Tip: Let them rest in the tin for 5 minutes after baking so the filling can firm up.
Table of Contents
What Makes These Mini Vegan Pot Pies So Good
These little pies are one of my go-to holiday appetizers because they come together so quickly. You get all the comfort of a classic vegan chicken pot pie in a hand-held, two-bite size, with almost no prep.
- Just 4 ingredients: Crescent roll dough, veggies, gravy, and optional tofu.
- Ready in 30 minutes: Fast enough for a weeknight or a last-minute party.
- Easy to adapt: Use any veggies you love, or swap the tofu for chickpeas or white beans.
- Freezer-friendly: Bake a batch and freeze the leftovers for up to 3 months.
- A reader favorite: They have a 4.96-star rating from 87 readers, and readers love serving them at Thanksgiving.
Mini Vegan Pot Pie Ingredients
You only need 4 simple ingredients for these easy vegan pot pies. You’ll find the full amounts in the recipe card below.
- Vegan crescent roll dough: Look for an 8-count tube of vegan crescent roll dough in the refrigerated section. Pillsbury’s original crescent rolls and Immaculate Baking crescent rolls are both good options, but always check the label since ingredients can change.
- Mixed vegetables: A bag of frozen mixed veggies is the easiest choice, and there’s no need to thaw them. Fresh veggies work too (see below).
- Vegan gravy: Use one batch (about 2 cups) of the easy vegan gravy linked above, or a store-bought vegan gravy. For a creamier filling, try my vegan mushroom gravy.
- Extra-firm tofu: Optional, for protein. Cut it into tiny cubes. Chickpeas, white beans, or a vegan chicken alternative work too.
PRO TIP: Want to skip the tofu? One reader used chickpeas and another used white beans. Both are great options!
What Vegetables Can I Use?
Frozen mixed vegetables are the easiest, but you can use any combination of fresh veggies, finely chopped into about ¼-inch pieces, in place of the frozen mix. Here are a few ideas:
- Celery and onion, for a classic pot pie flavor
- Carrots, corn, and peas
- Mushrooms (cremini mushrooms have a tender texture)
- Potatoes or sweet potatoes, diced small
- Butternut squash (here’s how to roast butternut squash)
- Cauliflower or broccoli, frozen or pre-steamed
- Zucchini (see my guide to zucchini)
- Spinach or kale, finely chopped
- Canned beans, like cannellini, kidney beans, or chickpeas
PRO TIP: If you use fresh vegetables, sauté them for about 5 minutes until they soften, then add the gravy and tofu.
How to Make Mini Vegan Pot Pies
Step 1: Line the muffin tin. Preheat the oven to 375 degrees F (190 degrees C). Separate the crescent dough into 8 triangles and press one into each cup of a standard muffin tin, with the widest part over the center of the cup.
Step 2: Make the filling. Add the vegetables and tofu (if using) to the gravy and cook for 5 minutes, until the vegetables are tender. If you use a vegan chicken alternative, follow its package directions.
PRO TIP: Struggling to stretch the dough? Press each triangle gently up the sides of the cup. It doesn’t need to be perfect, since you’ll fold the corners over the filling.
Step 3: Fill and wrap. Spoon the filling into the dough. Bring the 3 corners of each triangle into the center and overlap them to seal.
Step 4: Bake and rest. Bake for 10 to 12 minutes, until golden brown. Let them rest in the tin for 5 minutes so the gravy filling can firm up before you remove them.
PRO TIP: Paper muffin liners make the pot pies easier to remove and clean up a breeze. A reader shared this tip, and it works great!
Ramekin Method
Prefer a classic pot pie with the filling on the bottom and pastry on top? Here’s how to make individual pot pies in ramekins:
- Divide the filling between small ramekins. Depending on their size, this makes 4 to 6 small pot pies. Double the filling if needed.
- Smooth the seams of the crescent dough with a damp finger, lay it over each ramekin, and trim the edges with a knife. Vegan puff pastry works too.
- Cut a few slits in the top for steam and brush with a little plant-based milk or melted coconut oil.
- Bake for about 20 to 25 minutes, until the pastry is golden.
Want a full-size pot pie? Try my mixed vegetable vegan pot pie with a flaky pastry crust.
Toni’s Recipe Tips
- Chop the vegetables evenly: Small, even pieces cook at the same rate and fit neatly in the cups.
- Don’t overfill: A heaping spoonful per cup is plenty, so the dough can wrap over the top.
- Bake until golden: Make sure the dough is cooked through. It may take a minute or two longer than the package directions.
- Fresh vs. frozen veggies: Fresh veggies may need a little more cooking time. Add a splash of broth if the filling gets too thick.
- Use the leftover dough: Fill extra dough with vegan chocolate spread or homemade jam for simple hand pies, or make my crescent roll cinnamon rolls.
Make Ahead and Storage
- Make ahead: Make the gravy filling 2 to 3 days in advance and keep it in an airtight container in the fridge. Let it sit at room temperature for 20 minutes before assembling and baking.
- Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer: Freeze the cooled pot pies in an airtight container for up to 3 months.
- Reheat: Thaw them in the fridge overnight, then reheat them in the oven or air fryer for about 10 minutes, until heated through. You can also reheat them from frozen, adding a few extra minutes.
Mini Vegan Pot Pie FAQs
Yes! Use a vegan puff pastry (gluten-free if needed) and cut it into squares to line the muffin tin. The pot pies will bake up puffier and flakier.
No, add them straight to the gravy. They cook in the 5 minutes it takes to heat the filling.
Stir a teaspoon of cornstarch into a little cold water, then stir it into the filling and simmer for a minute until it thickens. Repeat if needed.
Yes! Double or triple the filling, add it to a baking dish, and top it with the crescent dough, smoothing the seams with a damp finger. Cut a few slits in the top and bake for about 30 to 35 minutes, tenting with foil if the top browns too quickly.
Yes. Let them cool completely, then freeze them in an airtight container for up to 3 months. Reheat them in the oven or air fryer until heated through.
More Vegan Comfort Food
Vegan Dinners
Vegan Lentil Shepherd’s Pie
Vegan Desserts
Apple Crescent Rolls
Vegan Appetizers
50 Easy Vegan Appetizer Recipes
Vegan Side Dishes
Vegan Biscuits and Gravy
If you tried these mini vegan pot pies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Mini Vegan Pot Pies
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Video
Ingredients
- 1 (8-count) tube vegan crescent roll dough
- 1 ½ cups (about 200 g) mixed frozen or fresh vegetables finely chopped if fresh
- 2 cups (480 ml) Easy Vegan Gravy 1 batch, or store-bought
- 2 Tablespoons (about 20 g) extra-firm tofu cut into tiny cubes, optional
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Separate the crescent dough into 8 triangles. Press one into each cup of a standard muffin tin, with the widest part over the center of the cup.
- Add the vegetables and tofu (if using) to the gravy in a saucepan. Cook over medium heat for 5 minutes, until the vegetables are tender.
- Spoon the filling into the dough. Bring the 3 corners of each triangle into the center and overlap them to seal.
- Bake for 10 to 12 minutes, until golden brown. Let the pot pies rest in the tin for 5 minutes so the filling can firm up.
Notes
- Chop the vegetables into small, even pieces so they cook evenly and fit in the cups.
- Fresh vegetables may need a few more minutes of cooking. Add a splash of broth if the filling gets too thick.
- Paper muffin liners make the pot pies easier to remove.
- For a gluten-free version, use a gluten-free dough and thicken the gravy with a gluten-free flour blend or cornstarch.
- Use leftover dough for simple hand pies filled with vegan chocolate spread or jam.
- Store leftovers in the fridge for 3 to 4 days, or freeze them for up to 3 months. Reheat in the oven or air fryer until heated through.
I love the ease of this recipe and I made it again but this time I used paper muffin cups and I found they came out easier and cleanup was easier too.
Love that! Thanks so much for sharing 🙂 I’ll try that out next time, too!
I LOVE this recipe, I have mine in the oven as I’m typing this comment, it is so easy with ingredients we all have. Thank you for making my suppers easier.
That is so awesome to hear! IT’s one of my favorites also 🙂 Hope you guys have a wonderful dinner tonight!
looking forward to trying this! i have a question… how much is two servings of simple gravy? thank you!
About 3 cups of simple gravy 🙂 Hope you enjoy the recipe! They’re one of my faves from the blog!
Thank you for this easy & delicious recipe! My picky husband even liked them…. with the tofu!!
That’s so awesome to hear! It’s one of my all time faves from the blog 🙂
I will definitely make this this week or next. I’m thinking of using chickpeas or white beans instead of the tofu. Thank you.
Love those subs! These are the best mini pot pies! Hope you enjoy them 🙂
What vegan crescent rolls do you recommend? I’ve never seen them.
Thanks!
Pillsburry’s is accidentally vegan 🙂
The recipe says two servings of gravy. Do you mean two batches of the gravy recipe? So two cups?
Two servings of the simple gravy recipe which is 3 cups total in amount! 🙂 If you double the simple gravy recipe, you’ll end up getting ~3 cups!
Just made these for the first time and they were so easy to make, and taste and so good! I put mashed potatoes in the bottom, and then the gravy – mixed veggie mixture over the mashed potatoes. I used a standard cupcake tin and at times I did have to stretch the dough out a little here and a little there to get the dough to cover everything. This recipe is definitely a keeper!
So glad you enjoyed them! It’s one of my favorites on the blog!
Would these freeze well after they are cooked?
They should freeze well for up to 3 months!
Hi! Looking forward to making these tonight for dinner. Only curious exactly how much is two servings of gravy?
These are my favorite! If you go to the Simple Gravy recipe, two servings is about 3 cups of the gravy! 🙂
Thank you Toni. I absolutely love and appreciate this site. I just discovered it and will try my first receive tomorrow. keep on doing what u do.❤️😊
I love these recipes. I have purchased two of your books and love them as well. I just started vegan a couple months ago.
Wohoo! That’s so exciting! So glad you’re enjoying Toni’s cookbooks, too! We’re rooting for you!
These look good! Small and easy to eat for lunch or a snack
These remind me of the classic English pies but they are much easier to make! Love them 🙂
These mini pot pies are delicious! So fun to make!
These mini pot pies are so simple and delicious! I’m going to serve them for Thanksgiving!
Everyone is going to love them! They were a hit for us last year!
Love these mini pot pies!
You and me both!
I love these mini pies! Can’t wait to make these for Thanksgiving.
You’re going to love them!! They’re one of my faves from the blog!
Just tried these today, I don’t have a cupcake tin so I used my mini Le Creuset ramekins and they were perfect! I froze the rest of the dough and filling that I didn’t use to use again later this week. I have a feeling this will be a go to for me this fall and winter! Also, this is my first time making your simple gravy and omg, so amazing! I can’t wait to try more of your recipes 🙂
Love to hear that! This is one of my favorites of Toni’s recipes also!
I love the taste of these, and I’m going to make them again. My only concern is stretching the dough to fill out the cupcake tin. What size cupcake tin are you using? I don’t seem to have enough dough to fully enclose the filling. Thanks!
They’re my absolute favorite! I have a standard cupcake tin and sometimes have to really stretch out each triangle perfectly to get them to fit! You’re not alone!