Individual Vegan Pot Pies!

Madison Leigh
Dec 18, 2017
2 min read

This dish was so much fun to make and fairly simple! It seems like it is complicated, but it really isn't! This would be perfect for a main dish during the holidays or a fun family dinner! My aunt said this was the best pot pie she has ever had and her favorite dish that we have made together. We cook together all the time so that is really saying something:) I would say this dish was a definite win!!

Individual Vegan Pot Pies Recipe

10 oz of pearl onions, peeled
3 cups of green bean, pea, corn, and carrot mixture (I used frozen)

2 cups of veggie broth (I used Vegan Protein Veggie Broth: it was made from legumes and veggies) (pictured at the end of this post)
1/2 cup of brown rice flour
1 t garlic powder
1 t onion powder
1 t soy sauce
1 t of pepper (or to taste)
1 t kitchen bouquet (optional)

3 tubes of 8 oz Pillsbury Crescent Rolls

Bring 1 cup of water to a boil in a medium saucepan. Add pearl onions and let them boil for 5 minutes. Add the frozen veggies and cook for 5 minutes. Drain the frozen veggie and onions and set aside.

While veggies and onions are cooking, make a roux by combining 1/2 cup of brown rice flour and 1 cup of broth. To combine the two, I shook them in a glass jar. Add to a saucepan and cook on medium low for a few minutes while whisking. Gradually add the rest of the broth and continue cooking until thickened. Add the garlic, onion, soy sauce, pepper, and kitchen bouquet.

Combine veggies, onion, and the gravy you just made. Set aside.

Spray 8 large muffin tins. Create a ball with 2 uncooked crescent rolls by rolling the two together. Place on a lightly floured surface and roll out using a rolling pin. Fit each muffin tin with the rolled out crescent. Fill each with veggie and gravy mixture. Take one uncooked crescent roll and create ball with it. Roll it out using a rolling pin. Cover each muffin tin with the one rolled out crescent roll. (You can criss cross it like I did by cutting the rolled out crescent roll into strips or you can just cover it with the whole piece to make it simpler)

Bake at 375 for 19 minutes. Let them sit for 5 minutes then carefully loosen each pot pie with a knife and remove carefully.

*We meant to add a couple baked, cubed potatoes to this dish and forgot so feel free to add that if you desire. It honestly was so delicious without though:)