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!
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.
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.
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!
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.
[…] 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 […]