These mini pot pies with a filling impressed by Tuscan rooster are an excellent scrumptious entree! You bake these cozy, savory pot pies in a muffin tin, and they’re as tasty as they’re lovely. (Choices for gluten-free, soy-free, and nut-free)

These Tuscan mini pot pies are a improbable addition to your vacation unfold! I make this amazingly scrumptious pot pie filling, which I’ve modified from the basic to make use of the flavors of Tuscan rooster like my Tuscan white beans. The filling has this creamy sauce with sun-dried tomatoes and many Italian herbs paired with greens, chickpeas, and mushrooms.

To make the person pot pies even simpler, we use puff pastry in a muffin tin for the crust, so no have to make an entire pie crust from scratch! Merely minimize and form the puff pastry to fill the muffin tin or small ramekins and to high the pies. Should you don’t wish to use a muffin tin, you may put together these in oven-safe ramekins as a substitute.

Every of the pot pies comes out crispy, golden, and flaky with this creamy, scrumptious, veggie-packed filling, they usually’re simply improbable. 

They’re an effective way to serve a pot pie with out making an excessive amount of of a large number. Additionally they take much less time to make, when you make them in a muffin tin, since you simply put that entire muffin pan to bake as a substitute of coping with particular person ramekins. 

Mini pot pies are good to your vacation unfold. You possibly can simply choose what number of it’s essential make, since a portion is only one or two of them, relying on the appetizers, sides, and desserts on the remainder of your unfold. If you’d like bigger parts, you can even use a Texas muffin tin to make barely bigger mini pies, or simply make one massive pot pie!

These are tremendous versatile, tremendous versatile and are completely scrumptious. You possibly can combine up the filling, utilizing cannellini beans, tofu, seitan, soy curls, or vegan rooster because the filling as a substitute of the chickpeas.

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Why You’ll Love Mini Pot Pies

• single serving consolation meals that’s good for the vacations
• creamy filling impressed by Tuscan rooster with toothsome mushrooms and chickpeas and umami sun-dried tomatoes
• flaky, crisp puff pastry crust means no kneading or mixing a dough
• simply made gluten-free, soy-free, and nut-free

Components and Substitutions

• oil – To sauté and to brush the mini pot pies earlier than baking.
• aromatics – Garlic, onion, and celery give this pot pie an incredible base taste!
• mushrooms – Make the filling style and really feel meaty.
• balsamic vinegar – For somewhat sweetness and tang.
• chickpeas – Add protein and texture.
• greens – Use chopped veggies of selection! I exploit frozen blended greens to maintain this very simple.
• herbs and spices – Bay leaves, rosemary and/or thyme, Italian seasoning, black pepper, onion powder, and salt season the filling much more.
• chopped sun-dried tomatoes – You possibly can usually discover these pre-chopped, which makes prep even easier!
• cashew cream – The cashew cream makes use of cashews blended with water plus miso for umami and flour to assist thicken the filling.
• puff pastry sheets – That is your crust. Should you want a gluten-free crust, use a gluten-free pie crust and pre-bake earlier than including the filling and baking once more.
• recent herbs – For much more taste, you may sprinkle on parsley and inexperienced onions simply earlier than serving.

Make Tuscan Mini Pot Pies

.Warmth a deep skillet or a saucepan over medium warmth. Add the oil, and as soon as the oil is sizzling, add the garlic, and prepare dinner for 15 to twenty seconds. Then, add within the onion and celery and a great pinch of salt and prepare dinner for 3 minutes, or till the onions are simply beginning to flip translucent.

Combine within the mushrooms and balsamic vinegar, and let the mushrooms prepare dinner for 3 to five minutes. 

In the meantime, make your cashew cream combination by including the drained cashews, water, miso, and flour right into a blender and mixing till fully clean. I normally mix it for a minute, then let it sit for 4 to five minutes after which mix once more for 30 seconds, and repeat one other one or two instances till the combination is clean. Set this apart for now.

As soon as the mushrooms are beginning to flip barely golden on some edges, stir within the chickpeas, greens, herbs, spices, sun-dried tomato, and salt. Cook dinner this for two minutes or so, then combine in your cashew cream combination, and convey it to a great boil.

Stir often, in order that the combination doesn’t keep on with the underside of the pan. As soon as the cashew cream is boiling, cut back the warmth to medium-low, and proceed to prepare dinner this for five minutes or longer, till the greens are cooked to about al dente, then change off the warmth. Take away your puff pastry from the freezer, as a result of it must thaw for 15 to twenty minutes.
The filling can have thickened a bit at this level, and we wish to let it cool for 10 minutes, then put it within the fridge for at the very least quarter-hour, so it thickens extra. This may make it simpler to spoon into your muffin tins and forestall it from making the puff pastry soggy.

Preheat the oven to 400° F (205° C). 

As soon as the puff pastry is pliable, use somewhat little bit of flour to roll the puff pastry sheet out in your counter to about 2” bigger than the unique measurement of the sheet. Then, slice it up into 6 equal items. Use a pizza cutter to slice off a number of the edges of every of the minimize parts, in order that they’re sort of a sq.. Don’t throw out the sides that you just minimize off, as a result of we’re going to make use of these to high the pot pies. Repeat with the opposite puff pastry sheet.

Prep your muffin tin or ramekins by greasing them rather well. You too can line your ramekins with parchment, when you don’t wish to grease them. You wish to grease them rather well, in order that the puff pastry can simply come out. Grease all the insides in addition to the sides. Then, place every of your puff pastry squares within the muffin tin or the ramekin.

Take away your cooled filling from the fridge, and put good parts of the filling inside every of the puff pastry squares within the muffin tin.

Then, on the highest, use the remaining strips of puff pastry to make any sort of designs you want. I prefer to make a lattice design or circles with the strips, however you will get inventive and make different designs, like flowers or hearts on high.

Brush the puff pastry edges and tops with somewhat little bit of oil, then bake for 25 to half-hour. Test them on the 25-minute mark to see if they’re already properly golden on many of the edges. In the event that they aren’t but, then rotate the tray and proceed to bake for one more 3 to five minutes.

Then, take away the pot pies from the oven, and let cool for five minutes or so, after which pop them out of the muffin tin or your ramekins, garnish with some chopped herbs, and serve instantly. The filling will likely be good and bubbly and creamy, and the pot pies will likely be golden, crispy, and flaky.

What to Serve with Mini Pot Pies

These are a scrumptious addition to any vacation unfold, whether or not you employ them as appetizers or the entree. Serve with different vacation favorites like roasted root greens, sausage stuffing, stuffed squash, all the pieces bagel cheese ball, and butternut squash lasagna.

For dessert, attempt my pecan pie bars, mini pumpkin pies, pumpkin pie crisp, or candy potato crumb cake.