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–+ servings
Individual pot pie with golden crust in a mini casserole dish on a wooden surface.
5 from 2 votes

Mini Pot Pies

Yield 5 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Bake Time 30 minutes
Total Time 1 hour
Discover the charm of these adorable mini pot pies. Their simple preparation makes them an easy weeknight meal, ensuring you spend less time in the kitchen and more with your loved ones.
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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 Himalayan 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.

Equipment

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 385kcal, Carbohydrates: 52g, Protein: 10g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 909mg, Potassium: 531mg, Fiber: 8g, Sugar: 4g, Vitamin A: 4316IU, Vitamin C: 19mg, Calcium: 131mg, Iron: 3mg
Author Rae Aflatooni
Course Appetizer, Main
Cuisine American