Easy Pot Pie Muffins

Easy Vegan Pot Pie Muffins -1

Hey there, cooking enthusiast! Get ready to whip up some delicious and Easy Pot Pies that will warm your heart and your tummy. They are rich and healthy and are loaded with protein, so they make up an ideal snack. Stack them up in lunchboxes or serve at breakfasts, they are going to be the showstopper of the day!

Ingredients For Easy Pot Pie Muffins

  • 2 cups mixed veggies (peas, carrots, potatoes, corn)
  • 2 Biscuit roll dough
  • 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)

Ingredient Notes and Variations

Biscuit Dough: Use store-bought Biscuit dough to make yummy Pot Pie muffins. You can also look for Gluten-free or Vegan-friendly varieties as alternatives, or look at our favorite gluten-free dessert ideas.

Vegetables: Easy pot pie muffins are highly customizable. You can add as many vegetables as you like. The basic ones are peas, carrots, greens, corn, spinach etc. You can also use a can of frozen vegetables.

Cream of celery: Cream of celery is a nicely blended, smooth paste of celery and cream. Not only does it make the filling creamier, but also adds to the flavor of the muffins. If you do not have cream of celery, you can replace it with creamy and salty mayo too.

Heavy cream: Heavy cream adds to the thickness of the vegetable mixture and makes the muffins rich and fulfilling. If you want to reduce the caloric count, replace it with Greek Yogurt.

Black Pepper and Oregano. These seasonings add a mild flavor to the muffins. If you want to experience a bold flavor, add a bit of Paprika powder or use chopped jalapenos.

Optional ingredients:

If you want to add to the protein content, try adding Chicken or Beef mince along with the vegetable fillings. It is the best way to fulfill the protein requirements of growing children.

Try loading cheese in your Pot Pie muffins. The best ones are Cheddar cheese, Monterey Jack, Feta, or Goat Cheese.

Soya Sauce adds a zesty sparkle to the filling of these pot pies. Sriracha sauce can make them spicier and have a bold flavor. See what you can handle, the choices are endless.

How to make Vegan Pot Pie Muffins?

To make these pot pies Vegan, you need to skip using heavy cream and cream of celery as they are not Vegan-friendly.

To make the filling creamy, try adding non-dairy mayonnaise. You can also use Coconut Cream.

Skip adding Cheese or Chicken. If you want to add to the protein content, use Tofu chunks.

Tip: You can make these easy Pot Pie Muffins in an air fryer too!

How to make Pot Pie Muffins?

  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Servings: 6 muffin pot pies

Step one: Preheat and Preparation

Set your oven to 375°F (190°C) for preheating. If you are using an Air fryer, set it to 180C to preheat.  Grease your pie dishes or muffin trays with cooking spray to prevent sticking.

Step two: Mixing Veggies

In a mixing bowl, add all the vegetables. Mix in cream of celery, heavy cream, pepper and oregano. Mix thoroughly.

Note: At this stage, you can add optional ingredients such as chicken beef mince, or cheese.

If you are to make them Vegan, see the above-mentioned ingredients to note the alternatives.

Step three: Prepping the Biscuit Dough

Roll out your Biscuit dough on a floured surface. Cut circles that are a bit bigger than your vegan pie dishes – one for the bottom and one for the top of each pie. Place the bottom crusts into your pie dishes. Fill them with that fantastic veggie filling you’ve created.

Cover each pie with the top crust. Pinch the edges together to create that rustic pie look. You can even use a fork to press down the edges. Make a few small slits on the top crust. This helps steam escape while baking and prevents the pies from becoming veggie saunas.

Step four: Baking

Baked Vegan Pot Pie Muffins

Place your pies on a baking sheet and pop them in the preheated oven. Let them bake for about 25-30 minutes, or until the crust turns golden brown and the filling bubbles with anticipation. For Airfry, bake them for 15 to 20 minutes or until nicely golden

Once they’re done, take them out and let them cool for a few minutes. Grab a fork and dig in! Each bite is a delightful explosion of flavors and comfort.

Easy Vegan Pot Pie Muffins

Storage and Freezing Tips

Storage Tips

If you plan to gobble up your pot pie muffins within 1-2 days, you can leave them on the counter, covered with a clean cloth, or in an airtight container.

Refrigeration

  • For a longer shelf life (around 3-4 days), pop those pot pie muffins in the fridge.
  • Make sure they’re in a covered container or wrapped up well. If possible, use an airtight container to store them.

Freezing

  • To freeze your pot pie muffins, wrap them individually in plastic wrap or aluminum foil. This prevents any unwanted ice surprises and keeps the flavors intact.
  • After wrapping, place them in a freezer-safe bag to prevent freezer burn and keep them safe until you’re ready to feast.
  • Frozen pot pie muffins can stay delicious for around 2-3 months in the freezer.

Reheating

  • When you’re ready to enjoy your frozen pot pie muffins, pop them straight from the freezer into a preheated oven at 350°F (175°C) for about 20-25 minutes.
  • You don’t need to thaw them first!
  • If you’re in a rush, you can zap a muffin in the microwave for about 1-2 minutes. Just remember, the oven is your friend for that crispy crust magic.

What to serve with Vegan Pot Pie muffins?

You can serve these delicious Vegan Pot Pie muffins with;

  • Garlicky Roasted Broccoli
  • Quinoa Salad
  • Sweet Potato Fries
  • Curried Chickpea Salad
  • Cauliflower Buffalo Bites
  • Mango Avocado Salsa
  • Crispy Smashed Potatoes
  • Avocado And Mango Salad

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Easy Vegan Pot Pie Muffins

Easy Pot Pie Muffins (Vegan)

Adalynn Ward
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. 
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Servings 6 muffins

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

How to Make?

  • 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.

Expert Tips

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: 1biscuitCalories: 122kcalCarbohydrates: 7.2gProtein: 6.3gFat: 7.5gSaturated Fat: 3.6gCholesterol: 34mgSodium: 365mgPotassium: 86mgFiber: 0.6gSugar: 0.4gCalcium: 26mgIron: 1mg
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Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!