Skip the frozen aisle and make these wholesome Large Family Mini Beef Pot Pies from scratch instead. They’re full of beef, creamy, and contain plenty of vegetables, making them the perfect meal for lunch or a large family dinner.
Mini Beef Pot Pies
If you like pot pies, but you don’t want to eat the ones from the grocery store, you can make them at home using fresh ingredients. Follow this recipe for Large Family Mini Beef Pot Pies to create a savory meal that is good for you. It contains cooked beef, along with plenty of vegetables in a creamy, flavorful sauce surrounded by a crisp and flaky pie crust. It’s an appetizing meal that you can make in advance and freeze to eat later if you’d like.
Ingredients You’ll Need to Make the Large Family Mini Beef Pot Pies
Before you make the Large Family Mini Beef Pot Pies, make sure you have the following ingredients:
- Onion. Dice your onion into small pieces.
- Celery. Dice the celery into small pieces to go with the onion.
- Beef Broth. Use the beef broth as the base for the mini pot pies.
- Heavy Cream. You’ll need heavy cream to bring a creamier consistency to the pot pies.
- Peas and Carrots. Add both peas and carrots to your beef broth with heavy cream and other ingredients.
- Crescent Roll Dough. You’ll use the dough to create the flaky, crispy, and flavorful pie shell.
You’re also going to need a few other ingredients, such as butter, dried thyme, minced garlic, salt, pepper, flour, and shredded or diced cooked beef.
Do I use canned or frozen vegetables?
It’s best to use a frozen blend of peas and carrots when adding veggies to this recipe. However, if you only have canned vegetables, you can use them. You’ll need to drain the canned vegetables before adding them to the mixture.
Which type of beef broth should I use in the recipe?
The brand of the beef broth used doesn’t matter. You can use traditional beef broth or low-sodium beef broth if you want to watch your sodium intake when preparing this meal.
Why do I need to add heavy cream?
The heavy cream adds flavor to the Mini Beef Pot Pies and makes the filing creamier. It goes great with the beef broth, pieces of beef, and vegetables that you’ll add together to create these flavorful pies.
Is there an alternative for heavy cream?
If you don’t have heavy cream, you can always make it at home using two simple ingredients, milk and butter. If you’re out of milk, you can combine half-and-half with a bit of butter to create the perfect heavy cream substitute for this recipe.
How do I freeze the Pot Pies?
Wrap each of the Large Family Mini Beef Pot Pies individually in parchment paper before placing them in a large food storage container with an airtight lid. Place the container in the freezer to keep your pies fresh. You can reheat them in the microwave or oven when you’d like to eat the pot pies.
Here are more large family recipes to try!
- Large Family Instant Pot Lazy Lasagna
- Slow Cooker Lasagna
- Large Family Easy Lasagna Freezer Meal Recipe
- EGGPLANT LASAGNA | LOW CARB, THM S-MEAL
- Big Family Mexican Zucchini Lasagna
- Chicken, Mushroom, and Spinach Lasagna
- Large Family Cabbage Lasagna Freezer Meal Recipe
You can find so many more great freezer meals in my Ultimate Super Mega Large Family Freezer Meals 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 Digital Bundle!!! It includes packs 1-12 of my best-selling large family freezer meals. You will have everything you need to make over 250 large family freezer meals (make as little or as much as you want ) including 12 batch cooking meal prep guides, 12 pack specific freezer meal grocery shopping lists, freezer meal tips, freezer meal printables including a freezer meal planner and more.
Large Family Mini Beef Pot PiesPrint
Skip the freezer meals and make these wholesome Large Family Mini Beef Pot Pies. They’re beef, creamy, and contain plenty of vegetables, making them the perfect meal for lunch or dinner.
- 6 tablespoons butter
- 3/4 cup diced onion
- 3/4 cup diced celery
- 3 clove garlic minced
- 1 teaspoon dried thyme
- 1 ½ teaspoon salt
- 3/4 teaspoon black pepper
- 6 tablespoons all-purpose flour
- 3 cups beef broth
- 3/4 cup heavy cream
- 3 cup diced or shredded cooked beef
- 2 cups frozen peas and carrots mixture
- 3 cans crescent roll dough sheets or can of crescent rolls
Preheat the oven to 375°F. In a large skillet using medium-low heat melt the butter. Add the celery, onion, peas, and carrots mixture. Cook for about 5 minutes until softened, stirring occasionally. Add the thyme, garlic, salt, and pepper. Stir the mixture for about 30 seconds.
Add the flour and whisk with the butter in the pan, allow it to cook for 1 minute. Whisk in the beef broth and the heavy cream. Simmer until thickened, and continue to whisk for 2 minutes.
Remove from the heat, stir in the beef.
Grease three muffin tins and spread out each roll of crescent dough, cutting each into 8 equal squares. Place one square into a greased section of the muffin tin. Be sure corners are overlapping the sides. Repeat with the remaining dough to fill 24 muffin tin sections.
Fill the cups with the filling. Gently fold the corners of the dough over the pot pie filling.
Bake for 15 minutes or until golden brown. Allow the pot pies to cool slightly in the pan before removing them.
To freeze: Wrap individually in parchment paper and freeze in an airtight container. Reheat in the oven or microwave until warm.
Keywords: Large Family Mini Beef Pot Pies
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