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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!

completed Mini Vegan Pot Pies scattered on a white surface

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!

ingredients for Mini Vegan Pot Pies measured out on a white surface
  • 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.
process shot of adding dough to muffin tin
  • 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.
Pot pie filling in a triangle of dough set in a muffin tin.
  • 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.
plated Mini Vegan Pot Pie on a plate with pies scattered in the background

FAQs

Can I use a vegan puff pastry instead of crescent dough?

While the texture of puff pastry isn’t the same as crescent roll dough, feel free to use a vegan (and gluten-free if required) pre-made puff pastry for this vegetable pot pie recipe. Once baked, the vegetable pot pies will be puffier and flakier.

Can I use this recipe to make a family-size vegan pot pie?

Depending on the size of veggie pot pie you’d like, I recommend doubling or even tripling the filling ingredients.

Gently smooth the seams in the crescent roll dough with a damp finger. Then, add the filling to a large dish and top it with a layer of the dough, cutting away the edges and adding a few slits for steam to escape. Increase the baking time to about 30-35 minutes. If the top is browning too quickly, tent it with foil.

Do I need to thaw frozen vegetables before adding them to vegan pot pie?

You add the frozen vegetables directly to the pan; no thawing is required.

What if my vegan gravy is too watery?

Add a teaspoon of cornstarch in a slurry to help thicken the sauce. Repeat if needed.

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

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

Photos by Alfonso Revilla

Mini vegan pot pies set out on a white board.

Mini Vegan Pot Pies [Quick and Easy]

4.95 from 75 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
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!

Equipment

Ingredients 

  • 1 (8-count) package of vegan crescent rolls
  • 1 ½ cups mixed frozen or fresh veggies
  • 2 servings of Simple Gravy
  • cup tiny cubed extra firm tofu (optional)

Instructions 

  • Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles as pictured.
  • Add the veggies and tofu (if using) to the gravy and let them cook for 5 minutes. Spoon the gravy vegetable mixture into the dough triangles and wrap the dough, as pictured.
  • Bake for 10-12 minutes until golden. Remove from the oven and let sit for five minutes to firm up.

Video

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.

Nutrition

Calories: 134kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 373mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 1733IUVitamin C: 4mgCalcium: 10mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: bite size, broccoli, carrots, dairy free, fall, go vegan, gravy, holiday, holiday appetizer, mini, pie, Pies, pilsburry, plant-based, pot pie, pot pies, potatoes, vegan, vegan pot pies, vegetables, veggies, warm
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Comments

  1. Hi! Looking forward to making these tonight for dinner. Only curious exactly how much is two servings of gravy?

    1. These are my favorite! If you go to the Simple Gravy recipe, two servings is about 3 cups of the gravy! 🙂

  2. 5 stars
    I love these recipes. I have purchased two of your books and love them as well. I just started vegan a couple months ago.

  3. 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 🙂

  4. 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!

    1. 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!