Mini Vegetable Pot Pies

Mini Vegetable Pot Pies | Inspired by the British vegetable pies we would eat as children, these creamy pies have all the flavor in a mini version.

Mini Vegetable Pot Pies
Something I really miss about the cafes and tea houses in London is their selection of savory pies. And although I find myself choosing between a spinach and ricotta, leek and cheddar or a simple mushroom cheese, I always pick savory over sweet.

Mini Vegetable Pot Pies Mini Vegetable Pot Pies
Because my parents and cousins lived in the UK for quite a bit of time they picked up on holiday foods that we enjoyed the most from there and served them on our holiday menu when we moved to the states. Vegetable pot pie is one of those dishes. Our holiday menu is incomplete without some version of this pie.

Mini Vegetable Pot Pies
This year I wanted to make a mini version that would be fun to entertain with and so I swapped the pie dough for biscuits. The pies come out just as flavorful and they are the perfect serving size!

Mini Vegetable Pot Pies
I think these would be great as a side or as a main on a holiday brunch menu served with soup or salad. The filling of the pie is flexible and you can add your favorite vegetables. I always find mushrooms give it a nice nuttiness during the holidays so they are a must for me.

Mini Vegetable Pot Pies Mini Vegetable Pot Pies

What are some things you make with your family year after year?
Mini Vegetable Pot Pies
Prep time
Cook time
Total time
Mini Vegetable Pot Pies | Inspired by the British vegetable pies we would eat as children, these creamy pies have all the flavor in a mini version.
Serves: 8
For the filling:
  • 3 cups of milk
  • 3 tablespoon butter
  • 2 tablespoon all purpose flour
  • ½ cup cremini mushrooms; diced
  • ½ cup white cheddar; grated
  • ⅓ cup frozen vegetables
  • ¼ cup onions; diced
  • ¼ cup carrot; diced
  • ¼ cup celery; diced
  • 2-3 sprigs of thyme
  • Pinch of nutmeg
  • Salt & Pepper; to taste
For the pot pies:
  • 1 package refrigerated biscuit dough; I used Pillsbury Grands
  • 1 egg; for egg wash
  1. In a saucepan add the butter and melt on medium head. Sauté the onions, carrots and celery.Once the onions start sweating add the diced mushrooms and thyme, remove vegetables from pan as the mushrooms start releasing their juices.
  2. Add the flour to the pan liquids and mix well, stirring often to ensure the flour doesn’t clump. Once the liquids in the pan start evaporating add the cheese immediately followed by adding the milk a little at a time - stirring vigorously. Then, when this milk is incorporated, add the next amount and continue mixing before you add the next amount.
  3. Whisk briskly until all the milk is incorporated; the reward will be a smooth, glossy, creamy sauce. Add in the cooked vegetables and the heat down to low and let the sauce cook for 5 minutes, whisking from time to time.
  4. Add the defrosted mix vegetables, mix and season with nutmeg, salt and freshly ground pepper.
  5. Remove from heat and cover. Preheat the oven to 375F.
  6. Separate each of the biscuits, roll them out until they are about half a size larger and place them into the compartments of a greased muffin tin.
  7. Add the cooled filling to each of the compartments (approximately 2 Tablespoons each) and fold in the extra biscuit dough.
  8. Give the outside an egg wash (by whisking one egg and brushing it over the pies) and bake at 375F for 20 to 25 minutes until golden brown and bubbly.

Mini Vegetable Pot Pies


8 thoughts on “Mini Vegetable Pot Pies

  1. Stumbled across this little recipe and really intrigued to try it. By chance has anyone tried it with substitutes for the dairy products?

          1. I have not tried to freeze them since it’s such a small batch but I would stick them directly in a 375F oven if you are freezing them to reheat.

  2. These puffed up a bit bigger for me than the pictures. I think I only added 2 tbs into each cup…any suggestions on how to make them a little smaller? Was hoping to eat without a fork!

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