Mini Pot Pie Recipe With Pie Crust
Description
Mini pot pies are a delicious and comforting treat, especially when made with a flaky, buttery pie crust. This mini pot pie recipe with pie crust is easy to make, and the result is a crunchy, golden crust filled with a creamy, savory filling. The filling is made with potatoes, carrots, celery, and mushrooms, and the pot pies are topped with a sprinkle of Parmesan cheese. Whether you’re making them for a special occasion or just for a cozy night in, these mini pot pies will be a hit with family and friends.
Prep Time
This mini pot pie recipe with pie crust takes about an hour and a half to prepare. The prep time includes making the pie dough and prepping the vegetables. To make the dough, you will need to mix together the flour, butter, salt, and water. Then you’ll need to refrigerate it for at least an hour before rolling it out. As for the vegetables, you’ll need to chop the potatoes, carrots, celery, and mushrooms and then sauté them in butter until they’re tender.
Cook Time
The mini pot pies will need to cook for about 30 minutes. The pies should be placed in a preheated oven and baked until the crust is golden brown and the filling is bubbling. Make sure to check on the pies every 10 minutes or so to ensure that the crust does not burn.
Ingredients
For this mini pot pie recipe with pie crust, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 teaspoon salt
- 1/2 cup cold water
- 2 tablespoons butter
- 1/2 cup chopped potatoes
- 1/2 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped mushrooms
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
Instructions
To make this mini pot pie recipe with pie crust, follow these instructions:
- In a medium bowl, mix together the flour, butter, salt, and water until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for an hour.
- Preheat the oven to 375°F. Grease a muffin tin with cooking spray.
- In a large skillet, melt the butter over medium heat. Add the potatoes, carrots, celery, and mushrooms and cook until tender, about 8-10 minutes.
- Add the thyme, rosemary, chicken broth, and milk to the skillet and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- On a lightly floured surface, roll out the dough to 1/8 inch thickness and cut out circles that are slightly larger than the muffin tin openings.
- Place the dough circles into the muffin tin openings and fill each one with the vegetable mixture. Sprinkle with Parmesan cheese.
- Bake in the preheated oven for 20-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the mini pot pies cool for 5 minutes before serving.
Equipment
For this mini pot pie recipe with pie crust, you will need the following equipment:
- Large bowl
- Rolling pin
- Muffin tin
- Large skillet
Notes
This mini pot pie recipe with pie crust makes 12 pot pies. If you don’t have a muffin tin, you can use a 9-inch pie plate instead. Just press the dough into the plate and fill with the vegetable mixture. Bake as directed.
Nutrition: Per Serving
This mini pot pie recipe with pie crust yields 12 servings. Each serving contains approximately:
- Calories: 212
- Fat: 13.6g
- Carbohydrates: 15.5g
- Protein: 7.3g
- Sodium: 239mg
Recipe Tips
For a lighter version of this mini pot pie recipe with pie crust, you can use a store-bought pie crust. You can also use vegetable broth instead of chicken broth and non-dairy milk instead of regular milk. To give the pies a little extra flavor, you can add a dash of garlic powder or garlic salt to the vegetable mixture. You can serve the mini pot pies with a side of roasted vegetables or a green salad.
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