Source: Me; cir. 2000’s
After Thanksgiving Mini-Pot Pies
I was feeling rather ambitious after last year's thanksgiving clean up. I had quite a bit of meat left over, so I decided to make the filling for a pot pie and freeze it. Now, several months later, I took my frozen pie filling out, de-thawed it, and warmed it up on the stove for a bit of time. I added a bit of flour to thicken it up, and filled up my muffin tins. This was a great little surprise for the family when they were served this little bit of delight. The crust was perfect, the filling warm and thick, and it was a well suited meal on a cold winter's day. Sometimes planning ahead does pay off.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 muffin tins
- Warm up the thawed filling in a pot on the warm stove. Let it cook up and re-mold the flavors together. If needed, add spice and seasoning. When it's all ready, add a pinch or two of flour to thicken up the sauce.
- Get your dough made, rolled and cut. (see dough recipe) Before you line the tins, be sure the tins are oiled and floured. Then, cut rounds of dough and line each tin.
- Now, you're ready to fill
- Fill the filling to the top of each lined tin.
- Top the filled tins with a layer of dough.
- finish off with an egg wash and bake for 25 min.
- Or until golden brown. Take out, let cool and serve
- Serve with a small portion of vegetables
filling and dough recipe.My inspiration for this quick recipe is to use what you already have. Click for the original