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Description
Mini vegetable pot pies are a delicious and comforting dish perfect for any meal. These individual-sized pies are packed with fresh vegetables and encased in a flaky crust.
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup peas
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 1 cup vegetable broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package pre-made pie crusts
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, melt butter and sauté onions and garlic until soft.
- Add carrots and potatoes, cook for 5 minutes.
- Stir in flour, then slowly add vegetable broth and milk.
- Add peas, salt, and pepper. Cook until thickened.
- Roll out pie crusts and cut into circles to fit muffin tins.
- Press crust into muffin tins, fill with vegetable mixture, and cover with more crust.
- Bake for 20-25 minutes until golden brown.
Notes
- You can use frozen vegetables if fresh are not available.
- For a richer flavor, add a sprinkle of cheese on top before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg