Mini Pot Pies

BY : PUBLISHED : September 11th, 2013 UPDATED: December 16th, 2021

From the author, Toni Okamoto: I was browsing around Pinterest and was inspired by this recipe. The ingredients in that are obviously not plant-based, so I tried to make a much better version. This is what I came up with!

From Plant-Based on a Budget: Who doesn’t love a comforting, creamy, and chunky Mini Pot Pie? This plant-based version is delicious and super easy to prepare. Plus, you’ll need very few and easy to find ingredients (but a big appetite!). We are not exaggerating when we say you’ll keep on coming back to these cute Mini Pot Pies.

Perfect for Non-Plant-Based Friends

This recipe is a perfect dish to serve to your non-vegan friends and family. It has so much flavor and such a “meaty” texture that it will please even the biggest skeptic. The hearty gravy and the tofu chunks make for the perfect combo to please everyone sitting at the table.

Even though the gravy is part of the filling, make sure you save some to pour on top. Yum!

Mini vegan pot pies set out on a white board.

A Holiday Must

These cute Mini Pot Pies are a great addition to your holiday feast. Not only they will please your friends and family but will also complement the rest of your preparations so well. They go hand-in-hand with some steamed green beans (or green bean casserole!), some roasted brussels sprouts, a buttery plant-based mashed potato, and a sweet sauce on top (like this homemade cranberry one).

The Dough Dilemma

Making dough from scratch can be daunting to some, but do not fret, this recipe calls for the most classic dough of all, Pillsbury or store-brand crescent rolls (not sponsored). This dough is one of those welcomed accidentally vegan products you find at almost every grocery store and they make life so much easier. So grab a few next time you’re at the store and you’ll be one step closer to making Mini Pot Pies weekly.

Recommended Equipment:

Photos by Alfonso Revilla

Raw dough triangles being set into muffin tins.

Pot pie filling in a triangle of dough set in a muffin tin.

Mini pot pies sealed up in a muffin tin.

Mini vegan pot pies set out on a white board.

Mini Pot Pies

Toni Okamoto
These super comforting Mini Pot Pies are delicious, creamy and super easy to make! Filled with a plant-based gravy and mixed veggies! Yum!
4.67 from 12 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 8 servings
Calories 135 kcal
DIET Vegan


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


  • 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.



Calories: 135kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 375mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 1733IUVitamin C: 4mgCalcium: 10mgIron: 1mg
Keyword broccoli, carrots, fall, go vegan, gravy, 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

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