It isn’t a secret that our Chicken Pot Pie Cupcakes are a hit! They remain one of our top pin images on Pinterest and always rank at the top of our blog post views! Due to allergies, our family has gone diary free and do a lot of vegan recipes so I thought it was time to try out a new recipe – Vegan Pot Pie Cupcakes. Just as easy and delicious and the original!
Did you know that crescent rolls are vegan?? This a game changer for this recipe, but also for week night meals, appetizers and holiday meals! Basically you make a filling, push some crescent rolls down in a muffin tin, add filling and bake for 15-18 minutes. Cheese is totally optional. We use dairy free cheese (our favorite is daiya).
Vegan Pot Pie Cupcakes Recipe
Ingredients
- 1 serving of vegan cream soup (I used this version and subsituted vegan ingredients)
- 1 cup frozen mixed veggies
- 1/2 cup vegan shredded cheddar cheese
- 1/2 tablespoon of dried thyme
- 1/2 tablespoon of dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 oz) cans Pillsbury crescent rolls
Directions
- Preheat your oven to 400.
- In a large bowl, combine the vegan cream soup, frozen veggies, cheese, herbs and spices.
- Lightly grease a 12-cup muffin tin and place the Pillsbury crescent rolls into each cup, pressing into the bottom and up the sides. You will have extras and can fill the cups or make extra rolls on the side!
- Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for 15 -18 minutes. Check at the 15 minute mark.
- Let rest for about 3 minutes and dig in!
