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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!
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 easy vegan 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 (45 Vegan Thanksgiving Recipes here) alongside vegan green bean casserole, glazed carrots, and this easy 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!
Vegan gravy: Whip up a batch of this quick and easy vegan gravy or use a pre-made vegan gravy. For creamier vegan pot pies, use this vegan mushroom gravy or a vegan white gravy sauce instead.
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 (how to Roast a Butternut squash here)
- Cauliflower/broccoli (frozen or pre-steamed)
- Corn (frozen)
- Zucchini (guide to zucchini here)
- 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?
Step 1: 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.
Step 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.
Step 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. 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
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.
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.
You add the frozen vegetables directly to the pan; no thawing is required.
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.
Mini Vegan Pot Pies [Quick and Easy]
Video
Equipment
Ingredients
- 1 (8-count) package of vegan crescent rolls
- 1 ½ cups mixed frozen or fresh veggies
- 2 servings of Simple Gravy
- ⅛ 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.
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.
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!