Mini Vegetarian Pot Pies Recipes

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

Ingredients

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 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

Ingredients

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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