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!
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.