mini pot pie recipe
The Best mini pot pie recipe
Easy Mini Pot Pie with Creamy Vegetable Filling
A comforting, bite-sized pot pie perfect for a cozy dinner. This recipe uses store-bought dough for convenience but keeps the flavors rich and satisfying with a creamy vegetable filling.
🥘Ingredients
- 1 (16-oz) package refrigerated pie crust, thawed
- 1 tsp salt
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1 clove garlic, minced
👨🍳Directions
-
1
Preheat oven to 400°F. Roll out one pie crust into a 10-inch circle and place it on a baking sheet. -
2
In a bowl, combine frozen vegetables, chicken broth, heavy cream, cheese, onion, bell pepper, and garlic. Microwave for 2 minutes to soften, then let cool slightly. -
3
Spread the vegetable mixture evenly over the pie crust. Roll out the second pie crust into a 10-inch circle and place it on top of the filling. Trim excess crust and crimp edges with a fork. -
4
Cut 4 slits in the top crust to allow steam to escape. Bake for 20–25 minutes until the crust is golden brown.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Mini Pot Pie with Creamy Vegetable Filling Works
❓ Frequently Asked Questions About Mini Pot Pie with Creamy Vegetable Filling
How do I make sure my mini pot pies stay moist inside?
Use a mix of broth-based filling and a small amount of water or apple juice in the filling to keep it from drying out. Bake at a moderate temperature (375°F) instead of high heat, and cover the pan with foil for the first 15 minutes to trap steam. Avoid overcrowding the pan—leave space between pies so they cook evenly.
Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work perfectly. Thaw them according to package instructions and drain well before adding to the filling. If using peas or corn, consider adding a splash of broth to help them soften further.
What’s the best way to reheat these mini pot pies?
For best results, reheat in a preheated oven at 350°F until hot through, about 10–12 minutes. Microwaving works too, but stir the filling once to redistribute heat evenly. Avoid overcrowding the pan to prevent sogginess.
Can I substitute chicken broth for beef broth in the recipe?
Absolutely. Use a high-quality chicken broth for a lighter flavor, or stick with beef broth if you prefer a richer taste. If using a vegetable broth, add a pinch of salt and a splash of beef broth to deepen the flavor.
How long should I let the crust rest before baking?
Let the dough rest for at least 30 minutes in the fridge after rolling it out. This helps the gluten relax, making the crust easier to handle and preventing tearing. If you’re short on time, chill the dough for just 15 minutes before shaping.
