Crescent Roll Pot Pies

Crescent Roll Pot Pies by Vegan Outreach

By Toni Okamoto

I was browsing around Pinterest and was inspired by this recipe. The ingredients in that are obviously not vegan, so I tried to make a much better version. This is what I came up with!

In my mini pot pies, I used frozen peas and corn with fresh diced carrots and potatoes. I steamed the veggies for about 8 minutes before adding them to the gravy.


  • 2 cups water
  • 2 vegetarian bouillon cubes
  • 4 tbsp oil
  • 1/4 cup yellow onion, diced
  • 4 tbsp flour
  • 1 package of crescent rolls (8)
  • 1 1/2 cups mixed frozen or fresh veggies


Preheat oven to 375°F.

Start by either boiling or microwaving the water and bouillon cube until it’s a well mixed broth, then set it aside.

Over medium heat, put oil and onions into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add broth and stir over low heat until it thickens.

Line cupcake tin with dough triangles. Add cooked veggies to the gravy and let them cook again for 3 to 5 minutes. Spoon the gravy/vegetable mixture into the dough triangles and wrap the dough. Bake for 10 to 12 minutes. Remove from oven and let sit for 5 minutes.

5 thoughts on “Crescent Roll Pot Pies


Your email address will not be published. Required fields are marked *