Mini vegetable pot pies…

For when you have a single pie crust, leftover roasted veggies, cream of something soup, and coffee creamer!

Nope, I’m not kidding… I accidentally opened a pre-made pie crust thinking it was crescent rolls the other night. So, I needed to use it up before it dried out. All day, I was concocting this one in my head.

I knew I had some kind of cream soup, some leftover veggies from the other night, and non-fat coffee creamer (which I often use in recipes in place of milk, which I never have in the fridge).

Here’s what you’ll need:

  • A single pre-made pie crust at room temperature (or homemade for you overachievers)
  • One can of cream of mushroom (or celery, or chicken) soup
  • About a cup of milk, or coffee creamer (I used the fat-free kind, and it was yummy)
  • A couple of regular-sized potatoes or 10 baby ones (mine were baby Yukon Golds)
  • A good mix of veggies – I used broccoli, carrots, onions, corn, peas, and kale
  • 1 Tbsp olive oil
  • Black pepper
  • Non-stick cooking spray
  • A pint glass
  • A sharp knife
  • A muffin tin

Note: You could easily get 10 pies from this recipe of you have another pie crust. Or, you can have leftover filling for another night!

Here’s how you do it:

  • Preheat oven to 400 degrees F.
  • Heat a large skillet on medium high (7 out of 10) for about a minute.
  • Add a generous drizzle of olive oil (about 1 Tbsp) and heat for about another minute.

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  • Add finely diced potatoes, onion, and any other uncooked fresh veggies, and cook for about 5 minutes – I used 10 baby Yukon Gold potatoes and 1/2 of a large sweet onion, but you can use any kind of potato and onion, and the measurements don’t have to be exact – it’s fine!!! Reduce heat to medium, then cover and cook for another couple minutes to make sure the taters are softened.

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  • Add already cooked leftover or frozen veggies – I used already roasted broccoli and carrots, diced small, and a generous sprinkle of frozen corn and peas. Use whatever you like and have on hand, it’s fine!!!

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  • Add some finely chopped kale, large stems removed and cook covered for about a minute, until it turns bright green and softens a bit.

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  • Add 1 can of cream of celery (or mushroom, or chicken) soup, then use the empty soup can to measure out the milk. Use just less than half a can. Pour into the skillet.
  • Add a very generous sprinkle of black pepper and stir together.

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  • Take off the heat and stir occasionally, so it doesn’t form a “skin.” (Ewwww!)
  • Roll out your pre-made pie crust, then use the wide end of a pint glass to cut 4 large circles and about 5 long strips of dough.

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  • Take the dough leftover around the circles, push it into a ball, then roll with a rolling pin to cut one more circle with your pint glass.
  • Roll each circle a little with the rolling pin so that it will cover your muffin tin better.

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  • Spray 5 openings on your muffin tin with non-stick spray, then push 1 dough circle into each.

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  • Using a teaspoon, spoon about 2 heaping teaspoons full into each crust.
  • Trim the long dough strips (cutting the long ones in half) to make an X across each little pie. Fold the ends over, and try to push the X into the pie shell so they fuse together when cooked, making a tiny pie.
  • Crack an egg into a small bowl, beat lightly with a fork, then brush the runny yolk over the top of the pie crusts with a pastry brush.
  • Bake at 400 degrees F for 15 minutes, or until golden brown on top and bubbly.
  • Let cool for about 5 minutes, run a butter knife around the edge of each pie, then remove very carefully. The longer you let them cool, the more they’ll keep their pie shape when you try to get them out of the muffin tin.
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