Mini Veggie Pot Pies Recipe By Tasty Food

MINI POT PIES RECIPE BY TASTY

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!

MINI VEGGIE POT PIES RECIPE BY TASTY

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!

MINI CHICKEN AND BROCCOLI POT PIES

Steps:

• Special equipment: 12-cup mini-muffin pan, 3-inch round cookie cutter, 2-inch round cookie cutter
• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
• For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
• For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
• Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

MINI VEGETARIAN POT PIES

Steps:

• Remove the puff pastry from the freezer to thaw at room temp. Preheat the oven to 400 degrees F. Grease six ramekins (see notes below about sizing) and place on a baking sheet.
• In a large Dutch oven or pot over medium heat, heat one tablespoon of butter. Add the onion, garlic, rosemary, thyme, salt, and pepper. Cook for a few minutes until the onion starts to soften. Add the rest of the butter, let it cook for a minute or two until melted, then stir in the flour until the veggies are coated.
• Pour the milk into the pot, and whisk until the flour has dissolved. You will start to feel the mixture thicken as your stir. Pour in the veggie broth, and add the diced potatoes and frozen veggies. Simmer over medium-low heat for 10 minutes (there should be a very gentle boil going), stirring frequently, until the mixture is thickened like a pot pie filling and potatoes begin to soften. Note: the potatoes will not be fork-tender; they finish cooking in the oven. Taste and adjust seasonings as desired.
• Ladle the filling into the greased ramekins, being careful not to overfill them. Slice the puff pastry into six squares, and make a few slits in the top of each pastry for steam to escape. Place a square on top of each ramekin, and carefully fold it around the edges. Depending on the size of your ramekins, you may need to cut an extra slice of puff pastry and combine it with the square to fully cover the ramekin. If your puff pastry did not thaw completely, place it on the ramekins and let it sit for a few minutes. The steam from the filling will help soften it and make it easier to bend.
• Carefully transfer the baking sheet with the pot pies to the oven. Cook for 20 to 25 minutes until the puff pastry is golden brown. Remove and serve warm!

VEGETARIAN POT PIE

Steps:

• Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
• Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.
• Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar. Spoon the mixture into the prepared pie dish.
• Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
• Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

1-HOUR VEGAN POT PIES

Steps:

• Preheat oven to 425 degrees F (218 C).
• Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
• Add the flour and stir with a whisk, then slowly whisk in the broth.
• Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
• While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
• Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
• Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
• If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 400°F. Spray a muffin pan with cooking spray
• Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.
• Press them into the muffin pan along the bottom and up the sides.
• In a bowl mix the chicken, vegetables, chicken broth, and soup.
• Spoon the chicken mixture into the cups but don't overfill them as it will bubble up during cooking.
• Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.
• Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.
• Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.

MINI VEGETARIAN POT PIES

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.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees.
• Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
• Melt butter or margarine in a large pot. Add onions and sauté for 2 to 3 minutes.
• Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
• Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
• Stir in vegetables and take off heat.
• Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal.
• Brush egg wash on top and cut 4 slits in top crust for steam to escape.
• Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.