Mini Tuscan Pot Pies
These mini pot pies with a filling inspired by Tuscan chicken are a super delicious entree! You bake these cozy, savory pot pies in a muffin tin, and they are as tasty as they are adorable.
Servings: 12
Equipment
- muffin tin or ramekins
Ingredients
For the Pot Pie Filling
- 2 teaspoons oil
- 4 cloves garlic finely chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 ounces mushrooms or more, if you love mushrooms. Quarter them, if they’re small, or slice if they are larger.
- 1 tablespoon balsamic vinegar
- 1 cup cooked chickpeas or white beans or chopped tofu
- 1 1/2 to 2 cups chopped vegetables, a mix of carrots, greens beans, peas, potato etc , I use frozen vegetables.
- 2 bay leaves
- 1/2 to 1 teaspoon dried rosemary or thyme or use both(1/2 tsp each)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup chopped sun-dried tomato
- 1/2 teaspoon salt
For the Cashew Cream
- 1/4 cup raw cashews soaked in hot water for 15 minutes
- 1 cup water
- 1 teaspoon white miso
- 1 tablespoon all-purpose flour
For the Puff Pastry
- 2 puff pastry sheets
- oil for brushing
- fresh herbs, such as parsley or green onions for garnish, optional
Instructions
Make the pot pie filling.
- Heat a deep skillet or a saucepan over medium heat. Add the oil, and once the oil is hot, add the garlic, and cook for 15 to 20 seconds. Then, add in the onion and celery and a good pinch of salt and cook for 3 minutes, or until the onions are just starting to turn translucent. Mix in the mushrooms and balsamic vinegar, and let the mushrooms cook for 3 to 5 minutes.
- Meanwhile, make your cashew cream mixture by adding the drained cashews, water, miso, and flour into a blender and blending until completely smooth. I usually blend it for a minute, then let it sit for 4 to 5 minutes and then blend again for 30 seconds, and repeat 1-2 times until the mixture is smooth. Set this aside for now.
- Once the mushrooms are starting to turn slightly golden on some edges, stir in the chickpeas, vegetables, herbs, spices, sun-dried tomato, and salt. Cook this for 2 minutes or so, then mix in your cashew cream mixture, and bring it to a good boil. Stir occasionally, so that the mixture doesn't stick to the bottom of the pan. Once it is boiling, reduce the heat to medium-low, and continue to cook this for 5 minutes or longer, until the vegetables are cooked to about al dente, then switch off the heat. At this point, Remove your puff pastry from the freezer, because it needs to thaw for 15 to 20 minutes. The filling will have thickened a bit, let it cool on the counter for 10 minutes, then put it in the fridge for at least 15 minutes, so it thickens more. This will make it easier to spoon into your muffin tins and prevent the heat from making the puff pastry soggy. This filling can be made ahead and stored refrigerated for upto 3 days
Meanwhile, prepare the puff pastry.
- Preheat the oven to 400° F (205° C).
- Once the puff pastry is pliable, use a little bit of flour to roll the puff pastry sheet out on your counter to about 2” larger than the original size of the sheet. Then, slice it up into 6 equal pieces. Use a pizza cutter to slice off some of the edges of each of the cut portions, so that they're kind of a square. Don't throw out the edges that you cut off, because we're going to use those to top the pot pies. Repeat with the other puff pastry sheet.
- Prep your muffin tin or ramekins by greasing them really well or line with parchment. (Grease all of the insides as well as the edges, so the pot pie can easily be removed later). Then, place each of your puff pastry squares in the muffin tin or the ramekin.
- Remove your cooled filling from the fridge, and put good portions of the filling inside each of the puff pastry squares in the muffin tin. Then, on the top, use the remaining strips of puff pastry to make any kind of designs you like. I like to make a lattice design or circles with the strips, but you can get creative and make other designs, like flowers or hearts on top. Brush the puff pastry edges and tops with a little bit of oil, then bake for 25 to 30 minutes. Check them at the 25-minute mark to see if they are already nicely golden on most of the edges. If they aren’t yet, then rotate the tray and continue to bake for another 3 to 5 minutes.
- Then, remove the pot pies from the oven, and let cool for 5 minutes or so, and then pop them out of the muffin tin or your ramekins, garnish with some chopped herbs, and serve immediately. The filling will be nice and bubbly and creamy, and the pot pies will be golden, crispy, and flaky.
Video
Notes
These mini pot pies are perfect as an entree or as a side dish. They make great appetizers, too!
To make these gluten-free, use a gluten-free flour blend instead of the all-purpose flour in the pot pie filling, and use a gluten-free pie crust, like the one in my gluten-free Wellington. If you use a pie crust, bake them for 15 to 20 minutes before adding the filling, then fill and bake again.
For soy-free, use chickpea miso and make sure that your puff pastry is soy-free.
To make this nut-free, use 2 tablespoons hemp seeds and 1/4 cup of tofu instead of the cashews to make the cream
To make one large pot pie- you can add the filling to dish and top with rolled out puff pastry. Snip some holes in the pastry and bake 25-30 mins.
if you want a bottom to the pie, grease the dish, add rolled out pastry, prick holes and then bake for 15 minutes, then add the cooked filling, top with rolled out pastry sheet, snip holes or use any designs. And bake 25-30 mins. Storage and make ahead: Store the baked pot pies in the fridge for upto 3 days, reheat in the oven(8 mins) or air fryer(4mins). Make ahead: Assemble the pot pies in the puff pastry in parchment lined muffin tin or ramekins. Then freeze for an hour. Pop them out and freeze in an airtight container for months. Bake when needed!
if you want a bottom to the pie, grease the dish, add rolled out pastry, prick holes and then bake for 15 minutes, then add the cooked filling, top with rolled out pastry sheet, snip holes or use any designs. And bake 25-30 mins. Storage and make ahead: Store the baked pot pies in the fridge for upto 3 days, reheat in the oven(8 mins) or air fryer(4mins). Make ahead: Assemble the pot pies in the puff pastry in parchment lined muffin tin or ramekins. Then freeze for an hour. Pop them out and freeze in an airtight container for months. Bake when needed!
Nutrition
Calories: 300kcal | Carbohydrates: 30g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 237mg | Potassium: 256mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1203IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg