Appetizing Mini Pot Pies

Appetizing Mini Pot Pies


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You now can enjoy your favorite classic pot pie as a side dish or appetizer. These mini pot pies are filled with peas, mushroom and a fresh mint.

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Time needed

20-25 min cooking

Serving Size / Yield

12 servings


  • 1 Tbs. olive oil
  • 1 C. mushrooms
  • 1 (16-oz.) bag frozen peas, thawed
  • 1 (11-oz.) can cream of celery soup
  • 2 Tbs. mint, chopped
  • 1 tsp . salt
  • 2 sheets frozen puff pastry, thawed

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Preheat oven to 400 degrees F. Heat olive oil in a pan and saute mushrooms for about 6 to 8 minutes. Add mushrooms to a bowl with peas, cream of celery soup, mint, and salt; stir to combine. Unroll puff pastry sheets and cut each pastry sheet into 6 squares. Place pastry squares into a greased muffin pan, leaving excess dough around edges. Fill each pie with two Tbs. of vegetable filling and fold each corner of the pastry toward the center, pinching the dough together to form a seal. Bake for 20 to 25 minutes or until golden.

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