Vegan

Mini Tuscan Veggie Pot Pies

These mini pot pies with a filling inspired by Tuscan chicken are a super delicious entree! You bake these cozy, savory pot pies in a muffin tin, and they are as tasty as they are adorable. (Options for gluten-free, soy-free, and nut-free)

These Tuscan mini pot pies are a fantastic addition to your holiday spread! I make this amazingly delicious pot pie filling, which I have changed from the classic to use the flavors of Tuscan chicken like my Tuscan white beans. The filling has this creamy sauce with sun-dried tomatoes and lots of Italian herbs paired with vegetables, chickpeas, and mushrooms.

To make the individual pot pies even easier, we use puff pastry in a muffin tin for the crust, so no need to make a whole pie crust from scratch! Simply cut and shape the puff pastry to fill the muffin tin or small ramekins and to top the pies. If you don’t want to use a muffin tin, you can prepare these in oven-safe ramekins instead.

Each of the pot pies comes out crispy, golden, and flaky with this creamy, delicious, veggie-packed filling, and they’re just fantastic.

mini pot pie cut in half, so you can see the filling

They’re a great way to serve a pot pie without making too much of a mess. They also take less time to make, if you make them in a muffin tin, because you just put that whole muffin pan to bake instead of dealing with individual ramekins.

Mini pot pies are perfect for your holiday spread. You can easily judge how many you need to make, since a portion is just one or two of them, depending on the appetizers, sides, and desserts on the rest of your spread. If you want larger portions, you can also use a Texas muffin tin to make slightly larger mini pies, or just make one large pot pie!

These are super flexible, super versatile and are absolutely delicious. You can mix up the filling, using cannellini beans, tofu, seitan, soy curls, or vegan chicken as the filling instead of the chickpeas.

While you are here, get a great deal on my instant pot book’s kindle version for a limited time! It’s a great digital gift!

Why You’ll Love Mini Pot Pies

single serving comfort food that’s perfect for the holidays
creamy filling inspired by Tuscan chicken with toothsome mushrooms and chickpeas and umami sun-dried tomatoes
flaky, crisp puff pastry crust means no kneading or mixing a dough
easily made gluten-free, soy-free, and nut-free

mini pot pie with a simple crust on a plate

More Delicious Pot Pies

Vegan Pot Pie with Black Pepper Biscuits
Indian Butter Sauce Pot Pie
Everything Bagel Pot Pie
Masla Vegetable Pot Pie
Mushroom Pot Pie with Sweet Potato Crust

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Vegan

Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan.

malvani chicken curry in the pan after cooking

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques.

I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

close-up of malvani chicken curry in the pan after cooking

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.

Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!

Key features of Malvani Curry

Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version

Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.

Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.