Mini Beef and Veggie Personal Pot Pie Recipe

There is getting to be a little crisp in the air, and it's about now that I start to fall back on those comfort foods. Seriously, nothing says fall like a warm homemade pot pie. Why not make these personal mini-sized beef and vegetable pot pies for dinner this week? You can double the recipe and freeze them for dinner on one of those busy weeknights. Read on for the recipe and some quick and easy variations.

Homemade Mini Beef and Veggie Personal Pot Pie Recipe

My family loves individual portions of food. I'm not sure what it is, but miniature-sized anything gets them curious. Even if it is filled with vegetables! Seriously, don't just take my word on it. Try it for your family and let me know what you think. It's one of the first ways I was able to "sneak" veggies into my kids when they were little.

These mini pot pies are perfect for family dinner night, but they are even fancy enough to serve to guests. Wouldn't they make a great Thanksgiving meal alternative?

You'll need a mini-tart pan to make these. This is the perfect one to use.

Yield: 10

Author: Rachel Teodoro

Beef and Vegetable Mini Pot Pie

prep time: 40 minutes Cook time: 30 minutes total time: 70 M

Your favorite beef and vegetable pot pie recipe made in miniature form makes the perfect comfort food in individual portions

ingredients:

• • 1lb beef stew meat cut up
• • 1 large carrot, shredded
• • 3 medium potatoes, diced
• • 1 small onion, diced
• • 1 ½ cup frozen peas
• • 1 tsp salt
• • ¾ tsp pepper
• • 1 large garlic clove, minced
• • ½ Tbsp Worcestershire
• • 1 ¾ cup beef stock
• • 1/3 cup flour
• • 2/3 cup milk
• • 5 Tbsp butter
• • 1 egg yolk
• Pastry Ingredients List:
• • 4 cups flour + extra for rolling
• • 2 tsp salt
• • 1 cup + 1/3 cup shortening or butter
• • 10-12 Tbsp cold water

instructions:

How to cook Beef and Vegetable Mini Pot Pie

1. Purchase pre-made pastry or make your own by combining flour and salt.
2. Then cut in shortening (or butter) until crumbly. Add water a little at a time until the dough is not too dry and not too wet. Wrap in plastic or place in a covered bowl. Set in refrigerator while making the pot pie mixture.
3.  Prepare pot pie mixture, by chopping/shredding ingredients.
4.  Toss beef with salt, pepper, garlic, and flour.
5.  Melt butter on medium-high heat and seer beef along with onion.
6.  Add beef stock, milk, and Worcestershire. Mix to combine.
7.  Stir in chopped vegetables and cook for 20 minutes.
8.  Roll pastry dough. Find a bowl with a circumference similar to the mini tart pans size to cut circles in the pastry. Roll the dough out a bit more after cutting the circle out to lay better in the tart pan. Cut circles for top and bottom of each mini pot pie.

1. Add dough to the tart pan, fill with pot pie filling. Add top. Crimp edges.
2. Poke two holes in the top of each and brush egg yolk on pastry tops.
3. Bake at 425° for 30 minutes.

Created using The Recipes Generator

Want to make these even easier? Try pre-made Pillsbury Grands biscuits and make them in a muffin tin. 

You can also substitute chicken for beef. I love buying a rotisserie chicken at my local Costco and the shredding the meat. I can usually get enough shredded chicken for three separate add-in type meals from one $5 chicken.

Freeze them!

Place the cooked pies on a baking sheet and flash freeze for about 45 minutes. Cover tightly with foil and freeze for up to 6 months. To bake from frozen, pre-heat the oven to 350 degrees and bake with the foil on for 35 minutes. Remove the foil and bake for an additional 10-15 minutes or until hot and bubbly.

Looking for more comfort food ideas?

Try these!

Instant Pot Beef and Bean Chili

Easy Macaroni and Cheese Bake

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