Nothing comforts like a good pot pie, especially in these perfectly sized vegan mini pot pies. Flaky, golden pastry cradles a savory blend of tender vegetables simmered in a rich, herby gravy. These individual delights are surprisingly simple to make from scratch and are the ultimate plant-based comfort food for a cozy weeknight dinner, a holiday gathering, or whenever a craving strikes.

I developed this recipe after searching for a main course that felt truly special yet completely approachable for my family’s new plant-based journey. These little pies, with their aromatic filling and buttery, dairy free crust, immediately became a ritual. I love serving them alongside a simple green salad or a bowl of my favorite vegan Thai red curry for a more expansive meal. They have a way of turning an ordinary evening into something memorable, much like the warmth of a classic chicken pot pie from my childhood, but reimagined for our table today.

What Makes These Vegan Mini Pot Pies Special

• Made From Scratch Flavor: Every component, from the flaky crust to the savory gravy, is crafted for maximum homemade taste.
• Perfect Individual Portions: Everyone gets their own personal, steaming-hot pie, making serving effortless and elegant.
• Crowd-Pleasing Comfort Food: The hearty vegetable filling and golden-brown pastry appeal to vegans and omnivores alike.
• Surprisingly Simple to Make: While they taste impressive, the process is straightforward and deeply satisfying for any home cook.

Everything for Your Perfect Vegan Mini Pot Pies

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Vegan Mini Pot Pies

Indulge in delicious vegan mini pot pies packed with hearty vegetables in a flaky crust. Easy plant-based comfort food perfect for cozy dinners or holiday gatherings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Calories 180 kcal

Equipment

• oven
• 8×8-inch baking pan
• mixing bowl
• microwave-safe bowl
• whisk
• spatula
• measuring cups
• measuring spoons
• sifter
• wire rack
• knife
• cutting board

Ingredients

  

Brownie Batter

• 1/4 cup unsalted butter softened
• 1 ounce unsweetened chocolate chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup semisweet chocolate chips

Topping

• powdered sugar for dusting

Instructions

 

• Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick cooking spray and line it with parchment paper, leaving an overhang on two sides for easy removal.
• Combine the softened butter and chopped unsweetened chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Let the mixture cool for 5 minutes.
• Whisk the granulated sugar into the cooled chocolate mixture until well combined. Then whisk in the eggs, one at a time, followed by the vanilla extract, until the batter is smooth and glossy.
• Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to fold the dry ingredients into the wet until just combined and no streaks of flour remain, being careful not to overmix. Gently fold in the chocolate chips.
• Pour the thick batter into the prepared pan and use the spatula to spread it into an even layer. Bake for 25-30 minutes, or until the top is set and has a crackly appearance and a toothpick inserted into the center comes out with a few moist crumbs attached.
• Let the brownies cool completely in the pan set on a wire rack for at least 1 hour before using the parchment paper overhang to lift them out. Cut into 16 squares and dust with powdered sugar just before serving.

Keyword brownies, chocolate, vegan

Creative Ways to Make Them Your Own

• Add Plant-Based Protein: Stir in a cup of cooked lentils or chickpeas with the vegetables for a heartier meal.
• Gluten-Free Adaptation: Simply use a trusted gluten-free flour blend in place of all-purpose for both the crust and gravy.
• Seasonal Vegetable Swap: Use what is fresh, such as diced potatoes in winter or asparagus and leeks in spring.

My Pro Tips for Flawless Mini Pies

• Chill Your Dough: Letting the vegan pie dough rest in the refrigerator ensures it rolls out easily and bakes up flaky.
• Season Generously: Do not be shy with salt, pepper, and herbs during each step of building your filling for maximum flavor.
• Vent the Tops: Always cut a small slit or two in the top crust before baking to allow steam to escape cleanly.
• Let Them Rest: Allow the pies to cool for at least 10 minutes after baking; this lets the filling set for a perfect, neat slice.

How to Store and Reheat Your Leftovers

• Store: Keep cooled pies in an airtight container in the refrigerator, where they will stay fresh for up to 4 days.
• Freeze: These freeze beautifully for up to 3 months; wrap each pie tightly in plastic wrap and then foil before placing in a freezer bag.
• Reheat: From frozen, bake at 350°F for 25-30 minutes, or until heated through. Reheat refrigerated pies for 15-20 minutes.
• Make-Ahead Tip: You can prepare the filling and dough a day ahead, storing them separately in the fridge to assemble and bake the next day.

Frequently Asked Questions

More Savory Comfort Recipes to Try

• Cottage Pie
• Vegan Stew with Dumplings
• Creamy Vegetable Casserole
• Apple Hand Pie

Why These Vegan Mini Pot Pies Will Become a Favorite

With its flaky crust and deeply savory, vegetable packed filling, this recipe delivers all the nostalgia of a classic comfort food in a charming, individual package. They are incredibly rewarding to make and even more delightful to share. I hope this becomes a new ritual at your table, creating warm memories with every delicious bite.