A Million Moments

  • Home
  • About
    • Privacy Policy
  • DIY
  • Photography
    • Photography Tips
    • Photography Services
  • Travel
  • Recipes
  • Autism
  • Work With Me

Mini Veggie Pot Pie Muffins

September 19, 2013 by Jess MillionMoments

With school in full swing and the days getting shorter, I don’t always have a lot of time to prepare a well balanced meal for the family.  I usually go for dishes that are easy, quick and sometimes lacking in the “good for you” area.  Terrible, I know.  But guess what?  I have a great new recipe that is healthy, quick AND super yummy!

mini pot pie recipe

These Mini Veggie Pot Pie Muffins are inspired by Pillsbury’s Mini Chicken Pot Pie Puffs.  I loved the idea but since we’re a veggie family I switched a few things up and made my own meat free version and they turned out fabulous!  If you are in a dinner rut like I was then you are going to love this recipe!  It takes around 25 minutes from start to finish and you can easily customize it to your taste so get out your rolling pin and let’s get started!

Mini Veggie Pot Pie Muffins

For this recipe you will need:

  • 2 cans Pillsbury Grands! Flaky Layers refrigerated biscuits
  • 1 can carrots
  • 1 can green beans
  • 1 can  sliced potatoes (*veggies can be whatever you want, or you can use frozen veggies*)
  • 2 cans cream of broccoli soup
  • shredded cheddar cheese
  • muffin pan

Preheat your oven to 350 degrees.  Dice up your veggies and put them in a medium sized bowl.  They don’t have to be super small, but since they are going inside muffins they do need to be bite sized.

mini pot pie recipe

Add in the cream of broccoli soup and mix well.

Next, prepare a surface to roll out your biscuits by sprinkling a bit of flour on top so the dough won’t stick to anything.   Each biscuit makes one muffin so you don’t have to worry about portioning.

Roll each biscuit into a 6-inch circle.  Put the rolled biscuits in your muffin tin and add a heaping spoonful of veggie mixture to each one.  You don’t want so much that it will bust out, so add just enough that it is level with the top of the tin.

#PillsburyBiscuits mini pot pies

Sprinkle some cheese on top, then pinch the excess dough together in the center to cover your filling.  This part really depends entirely on how you want to do it, but what I like to do is just fold each side over the other so that it completely covers my filling.  You could pinch, twist, roll, bunch, or whatever else you like – just make sure your filling isn’t going to go running down the sides when the dough rises.

Bake in the oven for 15 minutes or until they’re golden brown.  If you want, sprinkle a little more cheese on top a few minutes before they are done.  Let cool for 5 minutes, serve and enjoy!

Pillsbury biscuit recipe mini pot pies

I love how easy these are, and when I’m in a pinch I can whip up a batch in just a few minutes.  My hubby LOVES them, the kids think they’re great and I can sit back and actually enjoy dinner with the time I save!

Want to give them a little something extra?  Add in corn, chicken, broccoli or any number of other ingredients.  Want to check out more great dinner ideas?  Download the Pillsbury recipe booklet now!  Which recipe is your favorite?

I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

Filed Under: recipes

« How To Make Felt Flowers And Rosettes
Make A Halloween Wreath »

Trackbacks

  1. Fall Spectacular Recipe link up says:
    October 4, 2013 at 6:02 am

    […] our main dish we will be having an amazing comfort food, Mini Veggie Pot Pie Muffins.  These look amazing and what a great buffet or kid friendly […]

    Reply
  2. Spook your way to Friday Food Frenzy Halloween Recipes - Close To Home says:
    October 18, 2013 at 7:27 am

    […] The next Halloween Recipe for Halloween Bones from Living off love and coffee.  […]

    Reply
  3. Strut Your Stuff Saturday Link Party - Week 122 | Six Sisters' Stuff says:
    November 9, 2013 at 3:01 am

    […] Mini Veggie Pot Pie Muffins from Million Moments […]

    Reply
  4. Week #29 of 52 Weeks of No-Repeat Meal Plans - All She Cooks says:
    November 9, 2013 at 4:34 pm

    […] Mini Pot Pi Muffins Shells and Cheese Creamy Tuna Casserole Healthy Chicken and Salsa Verde Quinoa Bowl […]

    Reply
PhotobucketPhotobucket

Meet Jess

Jess is a mom of two, and the writer, photographer, and creative mind behind A Million Moments. She loves vegetarian cooking, and making things with her hands. To learn more about Jess, click here →

Subscribe

Popular Posts

  • DIY Dino Dig for Kids
  • No bake key lime pie recipe No Bake Key Lime Pie In A...
  • DIY Lampshade With Printe...
  • Apple Pie Popcorn
  • Princess Goldfish Snack M...
  • IB1A4485 Laundry Room Makeover On...
my healthy aperture gallery
POPSUGAR Select Food

feed

  • RSS - Posts
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
The Mission List

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress