MUFFIN TIN (MINI) VEGGIE POT PIES

Craving something cozy & quick on a busy weeknight? These veggie packed muffin tin pot pies are as cute as they are healthy–kids love these little guys!

I’m a lover of all things pot pie. It hits all the notes: creamy, packed with veggies, and a delicious flaky crust. I mean, what’s not to love? On a busy week night, these little veggie packed delights will have you falling in love with this down home fav all over again. Muffin tin mini veggie pot pies made with crazy good puff pastry is just a decadent AND healthy way to get your Meatless Monday win for the week.

This ain’t cha mama’s chicken pot pie. But, it is super tasty & will totally give you a fun change of pace for those busy weeknight meals.

Muffin Tin Mini Veggie Pot Pies are the perfect way to start your week.

How Do You Make a Vegetable Pot Pie From Scratch?

The key to any good pot pie is (let’s face it) the crust. We’ve all had pot pie made with a can of biscuits on top. And, quite frankly, I love a good biscuit topped chicken pot pie.

But, the crust on these Muffin Tin Mini Veggie Pot Pies is made with puff pastry. I mean, is there anything better?

Premade puff pastry is found in the frozen section right next to the pie crusts. There are two “sheets” of puff pastry that come in each box.

Pro tip: You’ll need to stick the box in the fridge over night to let it thaw and be ready to rock when you need it.

Muffin Tin “Mini” Pot Pies

What I love about this recipe is the use of the muffin tin. I swear, my kids will eat anything if it’s in the shape of a muffin. So, these are a total crowd pleaser at my house, and I’m sure your kids are gonna gobble them up, too.

The puff pastry makes an amazing crispy, buttery, flaky crust that just hugs all that creamy veggie goodness in place. It hits every single pot-pie high note all at once!

Puff Pastry Crust for Mini Veggie Pot Pies

You’ll need to take the thawed puff pastry out on your (lightly dusted) surface. Unfold the dough and cut each sheet into 9 squares. Spray that pan with non-stick spray and and place each square in a muffin tin.

This isn’t rocket science. Just use the lines in the dough to cut down the dough & then cut two more lines in the other direction. Easy peasy.

They will pop out of the muffin tins super easy (thanks to all the butter in the pastry).

How to Make Veggie Pot Pie Filling

I use the same “starter” filling for chicken pot pie as I do for veggie pot pie. One can of cream of mushroom or one can of cream of chicken (or even one can of cream of celery) and some milk. Honestly, use what you have in your pantry or what your family likes best. They all provide a creamy filling.

Then, in either a chicken pot pie or a vegetarian pot pie filling, I always use frozen mixed vegetables. If I have other fresh veggies like squash or mushrooms, I’ll add those, too. In this recipe, I do use the addition of fresh mushrooms to give it extra meatiness since it’s all veggie.

Finally, I use canned garbanzo beans (chickpeas) for the protein punch in this veggie pot pie filling. You can of course use any other canned bean (cannellini is a good one) that you prefer. I just like the heartiness that the garbanzo provide to this dish.

Yield: 18 muffins

MUFFIN TIN "MINI" VEGGIE POT PIES

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Quick & easy veggie dish for busy weeknight family dinners.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 Box Pepperidge Farm Puff Pastry Sheets (2 sheets total)
• 1 Can Condensed Cream of Mushroom Soup
• 1/2 c. Milk
• 2 c. Frozen Mixed Vegetables
• 1c. Fresh Sliced Mushrooms
• 1 Can Garbanzo Beans
• 1 tsp. Italian Seasoning
• 1/2 tsp. celery salt
• 1/2 tsp. garlic powder
• 1-2 tsp. flour for dusting countertop surface
• Salt & Pepper to taste

Instructions

1. Make sure to put puff pastry box in the fridge either the night before or in the morning to ensure it is thawed before using. (You can also set out on the counter for 1-2 hrs prior to baking).
2. Preheat oven 375°
3. In a large mixing bowl, combine can of soup, milk, frozen veggies.
4. Drain the can of garbanzo beans and add to mixture.
5. Add in all seasonings.
6. Finally, stir in fresh mushrooms.
7. Dust your countertop surface with the flour. Unfold and lay your first puff pastry sheet out flat on dusted surface. Using a pizza slicer (or knife), cut down the two folds of the pastry. Then, cut across to make 9 even sized squares.
8. Repeat with other pastry sheet.
9. Spray your muffin pan wells with non-stick spray. Then, gently place one square of the pastry dough into the each well being sure to push dough all the way down to the bottom of each well.
10. Fill each muffin cup with the pot pie mixture. Don't overfill. The mixture will flow over and could make the muffins stick to the pan.
11. Bake for 25 minutes or until completely puffed and golden brown.
12. Let cool for a few minutes.
13. Then, using a butter knife, pop out the muffins. Each pot pie should be firm enough to pop out in tact. If not, then you may need to continue cooking for another 5 minutes (or until desired doneness is reached).
14. Serve with side salad.

Notes

• You can substitute a can of condensed cream of chicken or cream of celery for the cream of mushroom if you'd like.
• If you want to make these into chicken pot pies, then go nuts! Add shredded chicken, turkey or even diced ham.
• Also, you can substitute your favorite can of beans for the garbanzo (chickpeas) beans. Cannellini beans work nice, but pick your favorite.
• If you don't have Italian seasoning, you can throw in a teaspoon of thyme. If you don't have either, don't stress. It'll still work without them.
• Also, garlic & celery salt add flavor, but you can omit if you don't have. It won't taste exactly the same without the seasonings, but you'll survive & dinner will still be done!

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  Frozen Sheets Pastry Dough

Nutrition Information:

Yield:

18

Serving Size:

1 muffin
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 273mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 3g

Kid Friendly Easy Veggie Pot Pie

Yes, your kids are gonna love these, but so are you! I swear, these fly off the table every single time. These muffin tin pot pies actually keep their shape. My older kiddo can be found strolling through the house eating one of these like a blueberry muffin!

These quick & easy muffin tin veggie pot pies are a great for busy weeknights. They are super easy prep, and they don’t require any time consuming pastry skills.

Using premade puff pastry dough, frozen veggies, and some pantry staples make for a heavenly meatless Monday.

If you’re interested in keeping this party going, and if you’d love to have a way to get more meals like this on the table during the week–then I may have just the ticket.

Even if you (or your partner) have zero cooking skills, you can still make dinner. And, I’ll show you how!

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