Mini Beef Pot Pies
These delicious mini beef pot pies are a classic comfort food recipe loaded with tender steak, mixed vegetables, and cheese in a creamy sauce, and baked to golden perfection.
Servings: 16 Mini Pot Pies
Calories: 372kcal
Ingredients
- 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
Instructions
- 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!
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 372kcal | Carbohydrates: 31g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 398mg | Potassium: 195mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1580IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg