These mini pot pies with a filling impressed by Tuscan hen are an excellent scrumptious entree! You bake these cozy, savory pot pies in a muffin tin, and they’re as tasty as they’re lovable. (Choices for gluten-free, soy-free, and nut-free)
These Tuscan mini pot pies are a incredible addition to your vacation unfold! I make this amazingly scrumptious pot pie filling, which I’ve modified from the traditional to make use of the flavors of Tuscan hen like my Tuscan white beans. The filling has this creamy sauce with sun-dried tomatoes and plenty of Italian herbs paired with greens, chickpeas, and mushrooms.
To make the person pot pies even simpler, we use puff pastry in a muffin tin for the crust, so no must make a complete pie crust from scratch! Merely minimize and form the puff pastry to fill the muffin tin or small ramekins and to prime the pies. Should you don’t need to use a muffin tin, you possibly can put together these in oven-safe ramekins as a substitute.
Every of the pot pies comes out crispy, golden, and flaky with this creamy, scrumptious, veggie-packed filling, and so they’re simply incredible.
They’re a good way to serve a pot pie with out making an excessive amount of of a multitude. In addition they take much less time to make, for those who make them in a muffin tin, since you simply put that complete muffin pan to bake as a substitute of coping with particular person ramekins.
Mini pot pies are good in your vacation unfold. You may simply decide what number of it is advisable to make, since a portion is only one or two of them, relying on the appetizers, sides, and desserts on the remainder of your unfold. If you would like bigger parts, you may also use a Texas muffin tin to make barely bigger mini pies, or simply make one massive pot pie!
These are tremendous versatile, tremendous versatile and are completely scrumptious. You may combine up the filling, utilizing cannellini beans, tofu, seitan, soy curls, or vegan hen because the filling as a substitute of the chickpeas.
Why You’ll Love Mini Pot Pies
- single serving consolation meals that’s good for the vacations
- creamy filling impressed by Tuscan hen with toothsome mushrooms and chickpeas and umami sun-dried tomatoes
- flaky, crisp puff pastry crust means no kneading or mixing a dough
- simply made gluten-free, soy-free, and nut-free
For the Pot Pie Filling
- 2 teaspoons oil
- 4 cloves garlic, finely chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 ounces mushrooms, or extra, for those who love mushrooms. Quarter them, in the event that they’re small, or slice if they’re bigger.
- 1 tablespoon balsamic vinegar
- 1 cup cooked chickpeas, or white beans or chopped tofu
- 1 1/2 to 2 cups chopped greens, a mixture of carrots, greens beans, peas, potato and so on , , I take advantage of frozen greens.
- 2 bay leaves
- 1/2 to 1 teaspoon dried rosemary, or thyme or use each(1/2 tsp every)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup chopped sun-dried tomato
- 1/2 teaspoon salt
Stop your display from going darkish
Make the pot pie filling.
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Warmth a deep skillet or a saucepan over medium warmth. Add the oil, and as soon as the oil is sizzling, add the garlic, and prepare dinner for 15 to twenty seconds. Then, add within the onion and celery and pinch of salt and prepare dinner for 3 minutes, or till the onions are simply beginning to flip translucent. Combine within the mushrooms and balsamic vinegar, and let the mushrooms prepare dinner for 3 to five minutes.
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In the meantime, make your cashew cream combination by including the drained cashews, water, miso, and flour right into a blender and mixing till fully easy. I often mix it for a minute, then let it sit for 4 to five minutes after which mix once more for 30 seconds, and repeat 1-2 occasions till the combination is easy. Set this apart for now.
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As soon as the mushrooms are beginning to flip barely golden on some edges, stir within the chickpeas, greens, herbs, spices, sun-dried tomato, and salt. Prepare dinner this for two minutes or so, then combine in your cashew cream combination, and convey it to boil. Stir often, in order that the combination does not persist with the underside of the pan. As soon as it’s boiling, cut back the warmth to medium-low, and proceed to prepare dinner this for five minutes or longer, till the greens are cooked to about al dente, then change off the warmth. At this level, Take away your puff pastry from the freezer, as a result of it must thaw for 15 to twenty minutes. The filling could have thickened a bit, let it cool on the counter for 10 minutes, then put it within the fridge for no less than quarter-hour, so it thickens extra. This can make it simpler to spoon into your muffin tins and stop the warmth from making the puff pastry soggy. This filling might be made forward and saved refrigerated for upto 3 days
In the meantime, put together the puff pastry.
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Preheat the oven to 400° F (205° C).
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As soon as the puff pastry is pliable, use a bit little bit of flour to roll the puff pastry sheet out in your counter to about 2” bigger than the unique measurement of the sheet. Then, slice it up into 6 equal items. Use a pizza cutter to slice off a number of the edges of every of the minimize parts, so that they are form of a sq.. Do not throw out the sides that you simply minimize off, as a result of we will use these to prime the pot pies. Repeat with the opposite puff pastry sheet.
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Prep your muffin tin or ramekins by greasing them rather well or line with parchment. (Grease all the insides in addition to the sides, so the pot pie can simply be eliminated later). Then, place every of your puff pastry squares within the muffin tin or the ramekin.
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Take away your cooled filling from the fridge, and put good parts of the filling inside every of the puff pastry squares within the muffin tin. Then, on the highest, use the remaining strips of puff pastry to make any form of designs you want. I prefer to make a lattice design or circles with the strips, however you will get inventive and make different designs, like flowers or hearts on prime. Brush the puff pastry edges and tops with a bit little bit of oil, then bake for 25 to half-hour. Verify them on the 25-minute mark to see if they’re already properly golden on many of the edges. In the event that they aren’t but, then rotate the tray and proceed to bake for one more 3 to five minutes.
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Then, take away the pot pies from the oven, and let cool for five minutes or so, after which pop them out of the muffin tin or your ramekins, garnish with some chopped herbs, and serve instantly. The filling might be good and bubbly and creamy, and the pot pies might be golden, crispy, and flaky.
To make these gluten-free, use a gluten-free flour mix as a substitute of the all-purpose flour within the pot pie filling, and use a gluten-free pie crust, just like the one in my gluten-free Wellington. Should you use a pie crust, bake them for 15 to twenty minutes earlier than including the filling, then fill and bake once more.
For soy-free, use chickpea miso and guarantee that your puff pastry is soy-free.
To make this nut-free, use 2 tablespoons hemp seeds and 1/4 cup of tofu as a substitute of the cashews to make the cream
To make one massive pot pie– you possibly can add the filling to dish and prime with rolled out puff pastry. Snip some holes within the pastry and bake 25-30 minutes.
in order for you a backside to the pie, grease the dish, add rolled out pastry, prick holes after which bake for quarter-hour, then add the cooked filling, prime with rolled out pastry sheet, snip holes or use any designs. And bake 25-30 minutes.
Storage and make forward: Retailer the baked pot pies within the fridge for upto 3 days, reheat within the oven(8 minutes) or air fryer(4mins).
Make forward: Assemble the pot pies within the puff pastry in parchment lined muffin tin or ramekins. Then freeze for an hour. Pop them out and freeze in an hermetic container for months. Bake when wanted!
Energy: 300kcal, Carbohydrates: 30g, Protein: 7g, Fats: 18g, Saturated Fats: 4g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 10g, Sodium: 237mg, Potassium: 256mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1203IU, Vitamin C: 5mg, Calcium: 30mg, Iron: 2mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Elements and Substitutions
- oil – To sauté and to brush the mini pot pies earlier than baking.
- aromatics – Garlic, onion, and celery give this pot pie a tremendous base taste!
- mushrooms – Make the filling style and really feel meaty.
- balsamic vinegar – For a bit sweetness and tang.
- chickpeas – Add protein and texture.
- greens – Use chopped veggies of selection! I take advantage of frozen combined greens to maintain this very simple.
- herbs and spices – Bay leaves, rosemary and/or thyme, Italian seasoning, black pepper, onion powder, and salt season the filling much more.
- chopped sun-dried tomatoes – You may usually discover these pre-chopped, which makes prep even less complicated!
- cashew cream – The cashew cream makes use of cashews blended with water plus miso for umami and flour to assist thicken the filling.
- puff pastry sheets – That is your crust. Should you want a gluten-free crust, use a gluten-free pie crust and pre-bake earlier than including the filling and baking once more.
- recent herbs – For much more taste, you possibly can sprinkle on parsley and inexperienced onions simply earlier than serving.
💡 Ideas
- Overlap steps to avoid wasting time! Thaw the puff pastry when you make the filling, then fill the muffin tins with the minimize puff pastry whereas the filling cools and the oven preheats.
- Do let that filling cool and thicken! If it’s too skinny or sizzling if you fill your mini pot pies, the puff pastry will get soggy from the additional liquid or the warmth or each!
- the important thing to getting one of the best baked pastry is to maintain it chilly. In case your pastry has warmed an excessive amount of whereas assembling the pies, put the muffin tin or ramekins within the freezer for 15 minutes earlier than baking.
The right way to Make Tuscan Mini Pot Pies
.Warmth a deep skillet or a saucepan over medium warmth. Add the oil, and as soon as the oil is sizzling, add the garlic, and prepare dinner for 15 to twenty seconds. Then, add within the onion and celery and pinch of salt and prepare dinner for 3 minutes, or till the onions are simply beginning to flip translucent.
Combine within the mushrooms and balsamic vinegar, and let the mushrooms prepare dinner for 3 to five minutes.
In the meantime, make your cashew cream combination by including the drained cashews, water, miso, and flour right into a blender and mixing till fully easy. I often mix it for a minute, then let it sit for 4 to five minutes after which mix once more for 30 seconds, and repeat one other one or two occasions till the combination is easy. Set this apart for now.
As soon as the mushrooms are beginning to flip barely golden on some edges, stir within the chickpeas, greens, herbs, spices, sun-dried tomato, and salt. Prepare dinner this for two minutes or so, then combine in your cashew cream combination, and convey it to boil.
Stir often, in order that the combination doesn’t persist with the underside of the pan. As soon as the cashew cream is boiling, cut back the warmth to medium-low, and proceed to prepare dinner this for five minutes or longer, till the greens are cooked to about al dente, then change off the warmth. Take away your puff pastry from the freezer, as a result of it must thaw for 15 to twenty minutes.
The filling could have thickened a bit at this level, and we need to let it cool for 10 minutes, then put it within the fridge for no less than quarter-hour, so it thickens extra. This can make it simpler to spoon into your muffin tins and stop it from making the puff pastry soggy.
Preheat the oven to 400° F (205° C).
As soon as the puff pastry is pliable, use a bit little bit of flour to roll the puff pastry sheet out in your counter to about 2” bigger than the unique measurement of the sheet. Then, slice it up into 6 equal items. Use a pizza cutter to slice off a number of the edges of every of the minimize parts, in order that they’re form of a sq.. Don’t throw out the sides that you simply minimize off, as a result of we’re going to make use of these to prime the pot pies. Repeat with the opposite puff pastry sheet.
Prep your muffin tin or ramekins by greasing them rather well. You too can line your ramekins with parchment, for those who don’t need to grease them. You need to grease them rather well, in order that the puff pastry can simply come out. Grease all the insides in addition to the sides. Then, place every of your puff pastry squares within the muffin tin or the ramekin.
Take away your cooled filling from the fridge, and put good parts of the filling inside every of the puff pastry squares within the muffin tin.
Then, on the highest, use the remaining strips of puff pastry to make any form of designs you want. I prefer to make a lattice design or circles with the strips, however you will get inventive and make different designs, like flowers or hearts on prime.
Brush the puff pastry edges and tops with a bit little bit of oil, then bake for 25 to half-hour. Verify them on the 25-minute mark to see if they’re already properly golden on many of the edges. In the event that they aren’t but, then rotate the tray and proceed to bake for one more 3 to five minutes.
Then, take away the pot pies from the oven, and let cool for five minutes or so, after which pop them out of the muffin tin or your ramekins, garnish with some chopped herbs, and serve instantly. The filling might be good and bubbly and creamy, and the pot pies might be golden, crispy, and flaky.
What to Serve with Mini Pot Pies
These are a scrumptious addition to any vacation unfold, whether or not you employ them as appetizers or the entree. Serve with different vacation favorites like roasted root greens, sausage stuffing, stuffed squash, the whole lot bagel cheese ball, and butternut squash lasagna.
For dessert, strive my pecan pie bars, mini pumpkin pies, pumpkin pie crisp, or candy potato crumb cake.
Continuously Requested Questions
To make these gluten-free, use a gluten-free flour mix as a substitute of the all-purpose flour within the pot pie filling, and use a gluten-free pie crust, just like the one in my gluten-free Wellington. Should you use a pie crust, bake them for 15 to twenty minutes earlier than including the filling, then fill and bake once more.
For soy-free, use chickpea miso and guarantee that your puff pastry is soy-free.
To make this nut-free, use 2 tablespoons hemp seeds and 1/4 cup of tofu as a substitute of the cashews to make the cream.
Retailer the baked pot pies within the fridge for upto 3 days, reheat within the oven(8 minutes) or air fryer(4mins).
Make forward: Assemble the pot pies within the puff pastry in parchment lined muffin tin or ramekins. Then freeze for an hour. Pop them out and freeze in an hermetic container for months. Bake (put them again in a greased or lined muffin tin) when wanted!
