Mini Pot Pies

If you love pies and are looking for a very easy way to make them then keep reading. These mini pot pies are unbelievably easy to make, even from scratch.

While looking online for recipes these pies used "Bisquick mix", so if you have this mix then you can opt for that as your flour mix. But since I didn't have any Bisquick I made these from scratch and it was hardly any effort. 

I tried these the first time with a mixed vegetable filling. The second time with a chicken mince filling and then a third with a mushroom filling, Basically you can put whatever you want in these pies. These make a good evening snack, also a good on the go breakfast.

Mini Pot Pies

Yield: About 8-9 pies

Flour Mix

1/3 cup + 2tablespoons All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon White Sugar

A small pinch of salt (1g/ml scoop)

20 gms Butter (softened) (About 1 tablespoon + 1 teaspoon)

For the batter

The flour mix (3/4 cup of Bisquick Mix)

3/4 cup Milk

2 eggs

In a medium bowl mix in the flour, baking powder, sugar and salt. Add in the butter and mix it with the flour to arrive at a slightly dense flour mix.

Whisk in the milk and eggs. There's your batter ready for the pies.

Mixed Vegetable Filling (for about 8-9 pies)

2 tbsp oil (any vegetable or sunflower oil)

1 medium sized Onion (finely chopped)

1 carrot (finely chopped)

1 clove of Garlic (grated or finely minced)

Few florets of Broccoli (finely chopped)

Few florets of Cauliflower (finely chopped)

1/4 tsp Thyme (dried)

1/4 tsp Oregano

Salt and Pepper to taste

In a hot pan pour in the oil. Add in the onions and garlic and cook until the onions turn translucent. Then add in the broccoli, cauliflower, carrot, thyme and oregano. On medium heat cook the vegetables, add in the salt and pepper. It will take about 10 minutes to cook. 

Chicken Mince Filling (for about 8-9 pies)

2 tbsp oil

200 gms Chicken Mince

1 medium sized Onion (finely chopped)

1 clove of Garlic (grated or finely minced)

1/4 tsp Rosemary (dried)

1/4 tsp Basil (dried)

1/4 tsp Oregano 

Salt and Pepper to taste

In a hot pan pour in the oil. Add in the onions and garlic and cook until the onions turn translucent. Then add in the chicken mince, rosemary, basil and oregano. On medium heat cook the mince, add in the salt and pepper. It will take about 15 minutes to cook.

Mushroom and Sour Cream Filling (for about 8-9 pies)

2 tbsp oil

1 cup Mushrooms (finely chopped)

1 clove of Garlic (grated or finely minced)

1/4 tsp Thyme (dried)

1/4 tsp Basil (dried)

1/4 tsp Oregano

2 tbsp Sour Cream 

Salt and Pepper to taste

In a hot pan pour in the oil. Add in the garlic, mushrooms, thyme, basil and oregano. On medium  heat cook the mushrooms, add in the salt and pepper. It will take about 10 minutes to cook. Once these have cooled a bit add in the sour cream and mix well with the mushrooms.

The Pies

Now lets get to how the pies are actually made. You will need your muffin tin for this.

Preheat your oven at 190C. 

Grease your muffin tin with butter and make sure that they are greased well, don't leave out any spots.

Pour in the batter into each of the cups in the tin about quarter of the way, then scoop in about 1 tablespoon of your filling. You don't want to put too much in because the pie will not be able to hold and will stick to the tin (I did this on my second attempt when I greedily wanted more filling). After the fillings are scooped in pour in the batter over the filling, but don't fill all the way up, leave a wee bit space.

These are now ready to go into the oven for about 20-25 mins. At the end of baking time if you put a toothpick through, it should come out clean, then you know your pies are done.

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