Large Family Mini Beef Pot Pies | Freezer Lunch Meal
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.
Ingredients
- 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
Instructions
- 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.
Notes
To freeze: Wrap individually in parchment paper and freeze in an airtight container. Reheat in the oven or microwave until warm.