For the filling:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, chopped
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon tomato paste
  • 2 tablespoons flour (use a gluten-free alternative if needed)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the crust:

  • 1 ½ cups all-purpose flour (or a gluten-free flour blend)
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, chilled and cubed
  • 4-6 tablespoons ice water


For the filling:

  1. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
  2. Add the minced garlic, diced carrots, and celery. Cook for a few minutes until they begin to soften.
  3. Stir in the chopped mushrooms and cook until they release their moisture and start to brown.
  4. Add frozen peas, vegetable broth, soy sauce, tomato paste, dried thyme, salt, and pepper. Simmer for about 5-7 minutes.
  5. Sprinkle in the flour and stir until the mixture thickens. Remove from heat and set aside.

For the crust:

  1. In a mixing bowl, combine the all-purpose flour and salt. Add the chilled and cubed vegan butter.
  2. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
  4. Form the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.


  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
  3. Use a round cutter or a cup to cut out circles for the pie crusts.
  4. Press each circle of dough into the cups of a muffin tin to form the crusts.
  5. Spoon the prepared vegetable filling into each crust.
  6. Bake for about 20-25 minutes or until the crusts are golden brown.
  7. Allow the mini pot pies to cool slightly before serving.

Approximate Nutritional Information (per serving, assuming 12 servings):

  • Calories: 180-200 kcal
  • Carbohydrates: 20-25 grams
  • Fiber: 3-5 grams
  • Protein: 3-5 grams
  • Fat: 10-12 grams