Spooky Spider Pot Pies


The chill in the fall air always makes me crave warm comfort food. Here’s a great way to showcase some yummy veggies in a creamy dish, topped with spooky spiders that kids will love to devour.

I veganized this recipe from one my mother used to make and then topped it off with cute spider biscuits I found on Pinterest.

2 potatoes, chopped
2 carrots, chopped
½ stick of vegan margarine
1 small onion, finely diced
1 ½ cups vegetable broth
½ cup of plant-based milk (I use cashew milk)
½ cup of peas
½ cup of corn
¼ teaspoon of thyme, or sage if you prefer
Black olives, sliced
1 can of crescent roll dough
4 ramekins


  1. Cover potatoes and carrots with about an inch of water in a sauce pan and boil for about 10 minutes. When cooked, drain the veggies and set them aside.
  2. In the same pan you are already using, combine the onions and butter and cook until the butter melts. Add the flour and thyme and continue cooking for about 2 minutes. Add the broth, stir and cook about another five minutes.
  3. Add cashew milk and stir. Add potatoes and carrots back in, along with corn and peas.
  4. Place ramekins on a baking sheet and divide the creamy vegetable mixture evenly into the containers.
  5. Cut four crescent roll triangles into four strips each and stretch over the ramekin top, pressing the dough against the outside of the container so it sticks. Roll the four remaining dough triangles into balls and place directly on the baking tray.
  6. Use olives to create eyes on the dough balls. Bake in the oven at 350 degrees for about 20 minutes, or until the dough appears golden in color.
  7. When you take the baking sheet out of the oven, place one dough ball at the center of each ramekin to create a spider body. All that’s left to do is enjoy!

We love veggie pot pies, but you could certainly add in small pieces of tofu, seitan or other vegan protein. Adapt the recipe to work for your family and your favorite flavors!

Posted in Dinner, Entrees, Halloween, Recipes

Robbyn is a journalism and communication lecturer at Troy University after a journalism career spanning more than a decade. She has been vegetarian since 1997, vegan since 2009, and a sci-fi/superhero nerd her whole life. Robbyn lives with her husband, toddler son, and a pair of rescued cats and dogs in Alabama.