Mini Beef Pot Pies

Mini Beef Pot Pies
  • Prep Time: 10
  • Total Time: 40
  • Servings: 4

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About this Recipe


2 Tenderflake® Frozen Deep Dish Pie Shells, thawed
1 1/2 cups (375 mL) Prepared beef stew (or leftover chopped pot roast and gravy)
1 Egg, beaten


PREHEAT oven to 375˚F (190˚C)

REMOVE pie shells from foil onto a lightly floured work surface. Roll out gently to a diameter of 9-½ inches (24 cm). Using a 3-½ inch (9 cm) round cookie cutter, cut each pie shell into 6 rounds. Gently fit 6 rounds of pastry into muffin tins. Reserve remaining 6 pastry rounds.

BAKE pastry filled muffin cups in preheated oven for 15 minutes. Cool slightly before removing pastry cups onto a parchment lined baking sheet. Carefully fill each cup with ¼ cup (50 mL) stew mixture and top with remaining pastry rounds. Brush tops of mini pies with egg.

RETURN to oven and bake an additional 15 minutes or until golden brown and filling is bubbly.


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