Mini Beef Pot Pies

Name: Mini Beef Pot Pies
Prep time: 15 min
Cook time: 35 min
Yield: 6 (2 Pot Pie)
Cuisine: American,
Ingredients: 1 pound ground beef; 1 cup water; 1 package brown gravy mix; 1 cup frozen peas and carrots; 1 package (14.1 ounces) refrigerated mini pie crust such as Pillsbury® Mini Pie Crust; 3/4 cup original crispy fried onions crushed slightly, divided; 3/4 cup shredded cheese uch as Monterey jack, white Cheddar or Cheddar, divided

Cook up a cute appetizer no one can resist with this mini pot pie recipe. More than just an adorable hand-held snack, these mini beef pies deliver cheesy, beefy, brown gravy flavor in every bite. Serve our mini beef pot pies on game day, at parties, or as a light main dish w... Read More Read Less

15m

PREP TIME

35m

COOK TIME

525

CALORIES

7

INGREDIENTS

Servings: 6 (2 Pot Pie)

Ingredients

1 pound ground beef
1 cup water
1 package McCormick® Brown Gravy Mix
1 cup frozen peas and carrots
1 package (14.1 ounces) refrigerated mini pie crust, such as Pillsbury® Mini Pie Crust
3/4 cup French's® Original Crispy Fried Onions, crushed slightly, divided
3/4 cup shredded cheese, uch as Monterey jack, white Cheddar or Cheddar, divided

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Brown ground beef in large skillet on medium-high heat. Drain fat.
2 Mix water and Gravy Mix in small bowl until well blended; add to skillet. Stir in peas and carrots. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat. Let stand 15 minutes to cool slightly. Remove pie crust from refrigerator; let stand 15 minutes as directed on package.
3 Separate pie crust circles and place one circle into each of 12 cups in muffin pan. Press crust firmly into cup. Divide beef mixture evenly among crusts.
4 Bake 15 minutes. Sprinkle each mini pot pie with about 1 tablespoon each Crispy Onions and cheese. Bake 5 minutes longer or until cheese is melted and onions are lightly browned.

Test Kitchen Tip: Substitute 1 package (14.1 ounces) refrigerated pie crusts (2 crusts) in place of the mini pie crusts. Use 3 1/2-inch round cutter to punch out 6 rounds from each crust, re-rolling scraps as necessary. Press dough rounds into muffin pan and continue as directed.