These mini pot pies are so cozy and filling. They are packed with veggies (and beans), so in addition to being a healthy source of carbohydrates and fiber, they contain a good amount of plant-based protein.
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Table of Contents
Why You’ll Love This Recipe
- Ultimate comfort food: These mini pot pies are the epitome of classic comfort food.
- Meal prep: This is a great recipe for meal prep. Store them in an airtight container, and they will maintain their deliciousness for days.
- Versatile: From different dough types to using the veggies you have on hand, this mini pot pie recipe is easily customizable.
Nutrition For Mental Wellness
Here at Raepublic, we are all about nutrition! One of the main ingredients in this mini pot pie recipe is chickpeas. One cup of cooked garbanzo beans contains 45 grams of carbs, 12.5 grams of fiber, 4 grams of fat, and 14.5 grams of protein. They are rich in manganese, folate, copper, iron, zinc, and phosphorus. Chickpeas also contain a good amount of magnesium, thiamine, selenium, potassium, and vitamin B6.
Epidemiological studies have shown that low intake of manganese, zinc, and copper is associated with symptoms of both anxiety and depression in certain populations.
Ingredients + Notes
These classic ingredients come together to make delicious mini pot pies.
- Pie crust: The foundation of these mini pot pies. I recommend using my Vegan Pie Crust recipe, or you can use this helpful guide for the Best Store-Bought Vegan Pie Crusts.
- Oil: Heart-healthy avocado oil is perfect for sautéeing veggies due to its high smoke point.
- Herbs: Black pepper, thyme, basil, and rosemary ensure that each mini pot pie is packed with flavor.
- Vegetable bouillon: I have an absolute favorite vegetable bouillon, so this is what I always use. However, if you have a favorite veggie stock or broth, that should work just fine.
- Milk: Unsweetened almond milk adds a creamy consistency to the filling. If you are allergic to nuts or have a different plant milk on hand, go for it. (Keep in mind that oat milk would make these mini pot pies extra sweet. Maybe too sweet.)
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
Enjoy these individual pot pies as is, or make adjustments as needed.
- Crust: This recipe uses homemade pie crust. However, the mini pie crusts can be made from store-bought crust, biscuit dough, puff pastry, or even crescent roll dough. (Who would have thought!?)
- Oil: This recipe uses avocado oil. However, I always recommend using whatever you have on hand, such as olive oil, coconut oil, cooking spray, or even melted vegan butter.
- Herbs: The herb combo in these homemade mini pot pies is divine. (If you ask me.) However, using fresh herbs is always welcome. You would want to use 2-3x the amount of fresh herbs.
- Garlic powder: If you don’t have fresh garlic on hand, garlic powder works in a pinch.
- Veggies: The main veggies in this mini pot pie recipe are carrots, celery, peas, and potatoes. However, I always recommend using what you have on hand, whether it be green beans, cauliflower, or zucchini.
How To Make Mini Pot Pies
Step-by-step photos make this mini vegetable pot pie recipe a breeze.
- Preheat oven to 400°F.
- Pour avocado oil into a medium Dutch oven over medium heat.
- Sauté onion for 4-6 minutes until it is semi-translucent.
- Add garlic, herbs, potatoes, carrots, celery, peas, water, and bouillon, and cook covered for 5-10 minutes, stirring occasionally.
- Stir in beans, almond milk, flour, and salt. Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.
- Prepare pie crust, grease mini Dutch ovens, and par-bake bottom crusts while the mixture thickens.
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- Transfer mixture into mini Dutch ovens.
- Cut out pie crust circles. Place a mini Dutch oven lid on top of pie dough and cut out a circle slightly larger than the lid. Place pie dough circle on top of each pot pie, form edges, and cut slits in the top.
- Bake pot pie on the middle rack for 20 minutes. If the crust edges are golden, add an aluminum foil pie shield. Bake for another 10-15 minutes until the center of the crust is golden brown.
- Let cool for 5-10 minutes before serving.
Servings Ideas
This recipe for mini pot pies can be served in individual Dutch ovens, ramekins, mason jars, or even baked in a muffin tray. Here are some delicious recipes to pair with these mini veggie pot pies.
- Vegetables: Pair these individual pot pies with a tasty side like Roasted Asparagus or Easy Canned Green Bean.
- Soups: Make this Traditional Minestrone, Easy Vegan Broccoli Soup, or Vegan Cabbage Soup.
- Bread: This Rosemary Bread or Easy No Knead Focaccia would be excellent paired with a mini pot pie.
Storage Tips
For best results, keep leftovers at room temperature until they cool down a bit. Then, transfer them to an airtight container.
- Fridge: Leftovers can be kept in the fridge for about four days if they are in an airtight container.
- Freezer: Mini pot pie leftovers can be frozen in an airtight freezer-safe container for up to a month.
FAQ
These days, a pot pie can contain meat, potatoes, and/or vegetables. This pot pie recipe is vegan, so it doesn’t require any meat.
A shepherd’s pie doesn’t have a crust but a mashed potato topping. In contrast, a pot pie has a traditional pie crust.
Make sure that the pot pie is cooked, cooled at room temperature, and then transferred to an airtight freezer-safe container. That’s it!
If you tried this Mini Pot Pies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Mini Pot Pies
Equipment
Ingredients
- 1 Vegan Pie Crust
- 1 tablespoon avocado oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 cup Yukon gold potatoes, cubed
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 1/2 cup peas, frozen
- 1 cup water + vegetable bouillon
- 1 15 oz can chickpeas, rinsed and drained
- 1 cup unsweetened almond milk
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Pour avocado oil into a medium Dutch oven over medium heat.
- Sauté onion for 4-6 minutes until it is semi-translucent.
- Add garlic, herbs, potatoes, carrots, celery, peas, water, and bouillon, and cook covered for 5-10 minutes, stirring occasionally.
- Stir in beans, almond milk, flour, and salt. Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.
- Prepare pie crust, grease your mini Dutch ovens, and par-bake bottom crusts while the mixture thickens.
- Transfer mixture into mini Dutch ovens.
- Cut out pie crust circles. Place a mini Dutch oven lid on top of pie dough and cut out a circle slightly larger than the lid. Place pie dough circle on top of each pot pie, form edges, and cut slits in the top.
- Bake pot pie on the middle rack for 20 minutes. If the crust edges are golden, add an aluminum foil pie shield. Bake for another 10-15 minutes until the center of the crust is golden brown. (Pro tip: place the pot pie on a baking sheet. This will catch any overflow and make clean up a breeze.)
- Let cool for 5-10 minutes before serving.
Notes
- Fridge: Leftovers can be kept in the fridge for about four days if they are in an airtight container.
- Freezer: Mini pot pie leftovers can be frozen in an airtight freezer-safe container for up to a month.
Nutrition
Did you make this recipe?
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Reference
Nakamura, M., Miura, A., Nagahata, T., Shibata, Y., Okada, E., & Ojima, T. (2019). Low Zinc, Copper, and Manganese Intake is Associated with Depression and Anxiety Symptoms in the Japanese Working Population: Findings from the Eating Habit and Well-Being Study. Nutrients, 11(4), 847. https://doi.org/10.3390/nu11040847
This is my go-to pot pie recipe. It’s delicious and is also the perfect amount for a 9″ pie pan too. So, I can either make them as single serve or the more classic way.
Excellent. Glad you enjoy it.