Mini veggie pot pies

This easy vegetable pot pie recipe is made in individual ramekins with a creamy frozen vegetable filling and puff pastry topping. It's a low maintenance vegetarian dish that's perfect for Thanksgiving!

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!

This classic pot pie recipe is loaded with veggies for a delicious dish that can easily be made vegan and gluten-free.

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!

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Quick & easy veggie dish for busy weeknight family dinners.

These Individual Veggie Pot Pies are filled with a mix of vegetables, a creamy sauce, and covered with a buttery puff pastry.

I'm sharing something different for Pi Day: individual pot pies in a muffin tin! These rich and creamy mini chicken pies are SO delicious, and it's easier than you might think to make mini chicken pot pies with pie crust using pre-made dough. Click or visit FabEveryday.com for the full muffin tin chicken pot pie recipe and tips for making chicken pot pies in muffin tins. Once you try these mini pot pies with pie crust, this will be the only muffin tin pot pies recipe that you'll ever need.

These Mini Shepherd’s Pies have a beautiful golden bottom crust, a delicious savory filling, and a lovely pillow of potato over the top.

These Mini Chicken Pot Pies are made delicious with Grands Biscuits loaded with chicken, cheese, and mixed vegetables.