Mini Vegan Pot Pies

These mini vegan pot pies are not only cruelty-free, but also absolutely delicious, affordable, and simple to make. No need to wait until the holidays to enjoy!

Course Appetizer, Snack

Cuisine Greek

Keyword dairy-free pot pie, mini pot pie, vegan pot pie, vegan pot pie recipe

Prep Time 10

Total Time 10

Servings mini pot pies

Calories 161kcal

Author Toni Okamoto

Ingredients

1 package Original Pillsbury Crescent Rolls 8 pieces
1 cube vegan bouillon
2 tablespoons oil
⅛ cup yellow onion chopped
2 tablespoons flour
1 cup water
1½ cups mixed frozen or fresh veggies

Instructions

Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video.
Boil the water and bouillon cube until a broth forms, then set it aside.
Over medium heat, pour oil and onion into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add water and bouillon cube and stir over low heat until it thickens into a delicious gravy. Set aside.
Spoon a small amount of frozen veggies and gravy into each dough-lined cupcake tin (careful not to over-fill) and wrap the dough to cover the top.
Bake for 12-14 minutes or until golden brown. This will take a little longer than the crescent roll package directions say. Be sure to bake long enough for the dough to be fully cooked on the inside and outside.
Remove from oven and let cool for five minutes before carefully removing each pot pie from the pan with a knife or fork and serving.

Video

Notes

Leftovers: These vegan pot pies are best enjoyed right away, however, any leftover pies can be preserved in an airtight container in the refrigerator for a couple of days.

Reheat in an oven or toaster oven at 375 degrees F for 5-10 minutes until heated through. Monitor closely to prevent the crust from burning on top.

Nutrition