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 cute. (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 basic 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 many 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 reduce and form the puff pastry to fill the muffin tin or small ramekins and to prime the pies. In the event you don’t wish to use a muffin tin, you may put together these in oven-safe ramekins as an alternative.
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 large number. In addition they take much less time to make, in the event you make them in a muffin tin, since you simply put that entire muffin pan to bake as an alternative of coping with particular person ramekins.
Mini pot pies are excellent on your vacation unfold. You’ll be able to simply decide what number of it is advisable make, since a portion is only one or two of them, relying on the appetizers, sides, and desserts on the remainder of your unfold. In order for you bigger parts, you too can 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’ll be able to combine up the filling, utilizing cannellini beans, tofu, seitan, soy curls, or vegan hen because the filling as an alternative of the chickpeas.
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Why You’ll Love Mini Pot Pies
- single serving consolation meals that’s excellent 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, in the event you 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 forth , , I exploit 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 scorching, add the garlic, and prepare dinner for 15 to twenty seconds. Then, add within the onion and celery and a great 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 utterly 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 instances 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. Cook dinner this for two minutes or so, then combine in your cashew cream combination, and convey it to a great boil. Stir sometimes, in order that the combination does not follow the underside of the pan. As soon as it’s boiling, scale 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 swap 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 may have thickened a bit, let it cool on the counter for 10 minutes, then put it within the fridge for a minimum of quarter-hour, so it thickens extra. This can make it simpler to spoon into your muffin tins and forestall the warmth from making the puff pastry soggy.
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 somewhat 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 reduce parts, so that they are form of a sq.. Do not throw out the perimeters that you simply reduce off, as a result of we’ll 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 very well or line with parchment. (Grease the entire insides in addition to the perimeters, 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 wish 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 somewhat little bit of oil, then bake for 25 to half-hour. Test them on the 25-minute mark to see if they’re already properly golden on a lot 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 will likely be good and bubbly and creamy, and the pot pies will likely be golden, crispy, and flaky.
To make these gluten-free, use a gluten-free flour mix as an alternative 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. In the event 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 ensure that your puff pastry is soy-free.
To make this nut-free, use 2 tablespoons hemp seeds and 1/4 cup of tofu as an alternative of the cashews to make the cream
To make one massive pot pie– you may 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.
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
Diet data is robotically 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 somewhat sweetness and tang.
- chickpeas – Add protein and texture.
- greens – Use chopped veggies of selection! I exploit frozen combined greens to maintain this very straightforward.
- 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’ll be able to 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. In the event 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 may 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 reduce puff pastry whereas the filling cools and the oven preheats.
- Do let that filling cool and thicken! If it’s too skinny if you fill your mini pot pies, the puff pastry will get soggy from the additional liquid.
- Have enjoyable with the designs! See the images for concepts or do your individual factor.
- To make these mini pot pies much more decadent, you may prime them with somewhat vegan butter earlier than serving.
Tips on how 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 scorching, add the garlic, and prepare dinner for 15 to twenty seconds. Then, add within the onion and celery and a great 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 utterly 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 instances 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. Cook dinner this for two minutes or so, then combine in your cashew cream combination, and convey it to a great boil.
Stir sometimes, in order that the combination doesn’t follow the underside of the pan. As soon as the cashew cream is boiling, scale 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 swap 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 may have thickened a bit at this level, and we wish to let it cool for 10 minutes, then put it within the fridge for a minimum of quarter-hour, so it thickens extra. This can make it simpler to spoon into your muffin tins and forestall it from making the puff pastry soggy.
Preheat the oven to 400° F (205° C).
As soon as the puff pastry is pliable, use somewhat 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 reduce parts, in order that they’re form of a sq.. Don’t throw out the perimeters that you simply reduce 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 very well. You too can line your ramekins with parchment, in the event you don’t wish to grease them. You wish to grease them very well, in order that the puff pastry can simply come out. Grease the entire insides in addition to the perimeters. 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 wish 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 somewhat little bit of oil, then bake for 25 to half-hour. Test them on the 25-minute mark to see if they’re already properly golden on a lot 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 will likely be good and bubbly and creamy, and the pot pies will likely 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.
Incessantly Requested Questions
To make these gluten-free, use a gluten-free flour mix as an alternative 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. In the event 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 ensure that your puff pastry is soy-free.
To make this nut-free, use 2 tablespoons hemp seeds and 1/4 cup of tofu as an alternative of the cashews to make the cream.
