These mini beef pot pies are a delicious and convenient, bite-sized version of the classic comfort food. Made with a savory beef and vegetable filling, with a flaky, buttery crust, these budget-friendly beef pot pies are the perfect on-the-go meal or snack, and are enjoyed by people of all ages.
If you love pot pies, then you’re in luck. I have a delicious beef pot pie recipe you’ll absolutely love. It’s an easy mini pot pie recipe loaded with delicious beef, veggies, and a rich, cheesy sauce, and it’s all nestled in little pie crust cup! This is a great recipe for a fun family dinner, an appetizer, or an addition to any party. I love making these and enjoying them for a couple of days, and when my kids were in school, these pot pies made great afternoon snacks for them and their friends.
Mini Beef Pot Pies
These tasty pot pie bites begin simply – with store-bought pie crusts! I season the meat and brown it, then I sauté the onions, celery, and garlic to give that classic flavor base. After that, I make the filling gravy, cook the veggies in it for just a few minutes, and combine it all with the beef. Finally, I fill the crusts and bake until golden. When I’m all done, I have little delicious pot pies that are equal parts cute and rustic and absolutely delicious.
Why You’ll Love This Mini Beef Pot Pie Recipe
- The are little pot pies filled with a savory beef and vegetable filling, baked in a flaky crust, and are the perfect grab-n-go meals or snacks.
- They are made with store-bought crust which makes them a great option for busy people who do not have a lot of time to cook.
- They are versatile and can be customized to include a variety of different vegetables and seasonings, which makes them a great option.
Mini Beef Pot Pie Ingredients
This rustic recipe uses simple ingredients that can be found in your kitchen and in one quick trip to the grocery store. Like most pot pies, this is a classic, no-frills recipe.
- Boneless New York steak,
- Cloves garlic
- All purpose flour
- Slap Ya Mama® seasoning
- Garlic powder
- Black pepper
- Beef broth
- Heavy cream
- Frozen vegetables, thawed
- Sharp cheddar cheese
- Pillsbury™ refrigerated pie crust
- Large egg
How to Make Mini Beef Pot Pies
Making these pot pies is no more difficult than making their full-sized counterparts. It only takes a few minutes and a few simple steps.
Step 1: Prep
Preheat the oven to 425 degrees and lightly spray muffin pans with nonstick cooking spray.
Step 2: Prep the Pie Crust
Roll the pie dough out onto a lightly floured surface. Then, use a large biscuit cutter to cut out 32 dough circles – enough for 16 full pot pies. Press 16 circles into the prepared muffin pans to make the bottom crusts. Set the tops aside.
Step 3: Cook the Beef
Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the beef, sprinkle with Slap Ya Mama seasoning, garlic powder, and pepper, and cook until the steak is browned. Set aside.
Step 4: Sautee the Veggies
Melt 2 more tablespoons of butter in the same pan, and add the onions, celery, and garlic. Cook, stirring frequently, until the onions are transparent and the celery is tender.
Step 5: Make the Roux
Add the beef to the pan with the vegetables. Then, add flour and cook for 2 minutes.
Step 6: Make the Filling
Gradually add the beef broth and heavy cream, stirring frequently until hot and thickened. Then, add the thawed vegetables and cheese and cook for 5 minutes.
Step 7: Fill
Spoon the mixture into the prepared bottom crusts, then add the top crusts and seal and flute the edges. Cut a few slits into the top crusts.
Step 8: Bake
Whisk the egg and water, then brush the tops of the pot pies with egg wash. Bake for 20 to 25 minutes until golden brown. Enjoy!
- Cook the flour for at least 2 minutes to remove the raw flour flavor.
- Cook the veggies in the same pan as the beef to get all that delicious flavor into your pot pie.
- Be sure the muffin tins are thoroughly coated in nonstick spray to ensure your pot pies are easily removed.
- You can make this recipe using chicken or pork, as well.
- Add any of your favorite vegetables to this recipe. Just cut them small enough to fit in the pot pies.
- If you’re feeling fancy, you can make your own pie crust.
What to Serve with Mini Beef Pot Pies
Serve these mini pot pies with mashed potatoes and a side of extra veggies.
Mini beef pot pies are simply smaller versions of full-size pot pies. They’re full of all the same ingredients, they’re just smaller.
You can store these mini pot pies in an airtight container for up to 4 days.
You sure can! Simply air fry the pot pies for 10 minutes at 350 degrees.
These pot pies freeze very well and will last for up to 3 months when stored properly.
How to Store and Reheat Mini Beef Pot Pie Leftovers
Refrigerate these pot pies for up to 4 days in an airtight container. For longer storage, wrap individual pot pies in plastic wrap. Then, freeze them for up to 3 months in an airtight, freezer-safe container.
To reheat the pot pies, place them on a baking sheet, cover them loosely with foil, and bake for about 20 minutes at 350 degrees.
Try This Easy Mini Beef Pot Pie Recipe Today
These mini beef pot pies are just as delicious, beefy, and full of vegetables as their larger counterparts. They’re also just as easy to make! With this combination of flavor and ease, these pot pies make great dinners or appetizers. Give this recipe a try, and I know you’ll make them a permanent part of your recipe rotation.
More Delicious Beef Recipes You’ll Enjoy
This Beef Enchilada Casserole with rice is an easy-to-make, quick and easy weeknight dish that is loaded with deliciously seasoned ground beef, beans, corn, rice, and more. A delicious casserole recipe the whole family will enjoy.
Mini Beef Pot Pies
- 1 boneless New York steak, fat trimmed, cut into small sized pieces (about 2 cups)
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup all purpose flour
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 teaspoon paprika
- 1¾ cups beef broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar cheese
- 2 boxes Pillsbury™ refrigerated pie crust, room temperature
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 425° and lightly spray muffin pans with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Using a large biscuit cutter, cut out all the dough. (Should have 32 circles of dough, enough for 16 pies with a top and bottom crust).
- Take the pie crusts and place them into the bottom of a muffin pan(s). Set the top pie crust aside temporarily.
- In a large frying pan, melt 2 tablespoons of butter over medium heat. Add beef to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, and pepper. Cook until the steak is browned. Remove from the pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.
- Next, add beef back to the pan, sprinkle with flour and let cook for 2 minutes.
- Gradually pour beef broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared muffin pan(s) and top with remaining pie crust.
- Seal and flute edges of the mini pies as best you can, and cut several slits into the top of each pie crust.
- In a small bowl, whisk egg and water together, and brush over each mini pot pie.
- Bake for 20-25 minutes or until the crust is golden brown.
- Remove from the oven and enjoy!
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