Individualize Your Pot Pies
Easy As Pie!
OK, these are crazy good — and made to order. These mini pot pies are perfect when I have a variety of leftovers. My kids get to choose what they want in them; turkey, chicken, pork — doesn’t matter what the preferred combination is because they satisfy their tummies every time!
Mini Pot Pies
- 1 cup chopped or cubed meat (chicken, beef, pork, etc.)
- 2 cups frozen vegetables
- 1 (10.5-ounce) can condensed cream of potato soup
- 1 cup Hiland Dairy Mild Cheddar Cheese, shredded
- 1 cup Hiland Dairy Milk
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2-3 frozen pie crusts, thawed
Preheat oven to 375 F.
In a large bowl, mix together vegetables, condensed soup, cheese, milk and seasonings.
Split the mixture in half and spoon into two separate bowls.
Add the meat to the vegetable mixture and toss until completely blended.
Roll out the dough if it is not pre-rolled.
Cut circles large enough to press the dough against the sides and bottom of 4 ramekins.
Spoon in the filling.
Cut circles of dough large enough to place on top of each pie.
Pinch the edges of the dough, and cut two slices on top to let steam escape.
Place each pie on an aluminum-lined baking sheet and bake for 35 minutes or until crust is golden brown.
For a shiny crust, you can whisk one egg white with one teaspoon of water and brush it on top of each pie before baking.
~The Dairy Diva