Mini Veggie Pot Pies Recipe By Tasty Food

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MINI VEGETARIAN POT PIES



Mini Vegetarian Pot Pies image

This is a quick little pot pie recipe that uses Portabella mushrooms instead of meat. The "crust" is a nice thick doughy biscuit like crust. Kind of like the difference in your pizza of thick crust and thin.

Provided by Nyteglori

Categories     One Dish Meal

Time 30m

Yield 24 Biscuits, 8 serving(s)

Number Of Ingredients 18

1/2 cup lima beans, frozen
1/2 cup carrot, frozen
1/2 cup peas, frozen
1/2 cup corn, frozen
1/2 cup green beans, frozen
3 tablespoons margarine
vidalia onion, coarsly chopped
1 tablespoon garlic, fresh chopped
2 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon thyme
salt
pepper
2 tablespoons half-and-half
2 cups broth
2 portabella mushroom caps, chopped
3 (8 -10 ounce) cans refrigerated biscuits (8 count)
flour

Steps:

  • Preheat oven to 375.
  • Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain.
  • While the beans are cooking, saute the onions in butter, until almost clear, add garlic and saute a bit longer. Mix in flour and spices and stir vigorously until all flour is mixed inches.
  • While still stirring vigorously slowly add half and half and broth. Bring the mixture to a boil, stirring occasionally.
  • While the broth is cooking begin rolling out the biscuits until they are thin circles approx 7 inches in diameter. When the mixture starts to boil add the veggies and mushrooms, stirring until they've all been coated.
  • Place the rolled out biscuits in a muffin tin letting the edges hang over. Put a generous scoop of veggie mixture in the center of the biscuit. Then either fold over the overhang or bring the edges up and pinch together in the center to make a "flower.".
  • Bake until golden brown approx 15 minutes.

Nutrition Facts : Calories 391.8, Fat 18, SaturatedFat 4.5, Cholesterol 2.3, Sodium 1171.9, Carbohydrate 49.6, Fiber 2.8, Sugar 9.1, Protein 9

MINI POT PIES RECIPE BY TASTY



Mini Pot Pies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg

Provided by Kathryn Aubin

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast
5 ¼ tablespoons butter
onion, diced
3 carrots, diced
½ cup flour
1 cup milk
2 cups chicken broth
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
  • Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  • Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  • Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  • Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  • Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  • Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
  • Bake for 15 minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams

MINI VEGGIE POT PIES RECIPE BY TASTY



Mini Veggie Pot Pies Recipe by Tasty image

These pies are everything you love about pot pie, except they're vegetarian and mini! Featuring an assortment of fall root vegetables and crispy puff pastry crust, these pot pies are sure to wow at your Thanksgiving dinner.

Provided by Tasty

Categories     Appetizers

Time 45m

Yield 12 mini pies

Number Of Ingredients 15

nonstick cooking spray, for greasing
3 sheets frozen puff pastry, thawed
2 tablespoons grapeseed oil
1 small yellow onion, diced
½ small celery root, peeled and diced
2 medium carrots, diced
1 large parsnip, peeled and diced
1 small sweet potato, peeled and diced
¼ cup all purpose flour
2 cups vegetable stock
1 teaspoon dried thyme
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
round cutter, 4 in ( 10 cm)

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
  • Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
  • Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
  • Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
  • Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
  • Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
  • Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, Sugar 5 grams

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