Easy Pot Pie Muffins (Vegan)
Get ready to whip up some delicious Vegan Veggie Pot Pies that will warm your heart and your tummy. Since these are vegan pies, they are loaded with firm tofu, peas, carrots and your favorite vegetables and fillings.
Servings 6 muffins
Calories 122kcal
Ingredients
- 2 cups mixed veggies peas, carrots, potatoes, corn
- 2 tubes Biscuit roll dough (makes 8)
- 1 can cream celery soup
- 1 cup heavy cream or creamy and salty mayo
- 1 tsp black pepper
- 1 tsp oregano
- 1 cup cooked chicken or beef mince optional
Instructions
- Preheat the oven to 375°F (190°C). Grease muffin tins with cooking spray.
- In a pan, sauté onions and minced garlic in olive oil until translucent.
- Add mixed veggies, mushrooms, and thyme. Sauté until the veggies are tender.
- Sprinkle flour over veggies and stir to coat.
- Slowly pour in vegetable broth and almond milk. Stir until thickened.
- Stir in chopped spinach. Season with salt and pepper.p
- Roll out pie crusts. Cut circles to fit muffin tins.
- Place crusts in tins. Fill with veggie mixture.
- Cover with more crusts. Seal edges.
- Bake for 25-30 minutes until golden.
- Let cool slightly before enjoying!
- Serve with your favorite side salad or veggies.
Notes
Pro Tip: Make extras and freeze for later. Reheat in the oven for crispy deliciousness!
Serve with: Your favorite side salad or veggies.
Nutrition
Serving: 1biscuit | Calories: 122kcal | Carbohydrates: 7.2g | Protein: 6.3g | Fat: 7.5g | Saturated Fat: 3.6g | Cholesterol: 34mg | Sodium: 365mg | Potassium: 86mg | Fiber: 0.6g | Sugar: 0.4g | Calcium: 26mg | Iron: 1mg