Little Pot Pie Muffins

I've made pot pies in the past and they've been a hit around here.  This week, we decided to try personal pot pies and they were a great, portion controled hit.

Pot Pie Muffins1/2 chopped Large Onion
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
3 chopped carrots
2 cloves minced garlic
1 cup fresh broccoli cut in smaller pieces
1 cup frozen peas
1 cup frozen corn
12 oz. diced fresh mushrooms
3 Large Kale leaves, chopped in very small pieces
1-2 Potatoes, pealed
Basic Cream Sauce or Veggie/Chicken Broth )
Whole Wheat pizza dough - or dough of your choice

DIRECTIONSSauté onion, peppers and carrots in water until tender. Add broccoli, frozen peas and corn, mushrooms, chopped Kale and cooked potato.

*You can easily substitute other vegetables or different amounts of vegetables in the recipe- depending on what you have on hand.

When all the veggies are cooked, add cream sauce or broth and mix together. Bring the sauce to a boil to thicken. Remove from heat. 

Use a glass or cookie cutter to cut individual muffin tin sized dough.  Then place a couple of tablespoons of the filling on top of the dough. Shape the edges like a pie and top with some slices of leftover dough. Repeat for other pies (recipe makes 18-24 mini pies). Cook at 400 degrees for 20 minutes. Let cool before serving- the longer it cools the better.

The girls loved these little individual pies!


Have a great weekend - see you Monday!