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Mini Pot Pies Recipe
Yield
5 Servings
Type
Main
Time
1 hour
Level
Mid
Arrow
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Ingredients.
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1.
Preheat
oven to 400°F. 2.
Pour
avocado oil into a medium Dutch oven over medium heat.
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3.
Sauté
onion for 4-6 minutes until it is semi-translucent.
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4.
Add
garlic, herbs, potatoes, carrots, celery, peas, water, and bouillon, and cook covered for 5-10 minutes, stirring occasionally.
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5.
Stir
in beans, almond milk, flour, and salt. Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.
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Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.
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6.
Prepare
Coconut Oil Pie Crust, grease your mini Dutch ovens, and par-bake bottom crusts while the mixture thickens.
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7.
Transfer
mixture into mini Dutch ovens.
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8.
Cut
out pie crust circles. Place a mini Dutch oven lid on top of pie dough and cut out a circle slightly larger than the lid.
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Place pie dough circle on top of each pot pie, form edges, and cut slits in the top.
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9.
Bake
pot pie on the middle rack for 20 minutes. If the crust edges are golden, add an aluminum foil pie shield.
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Bake for another 10-15 minutes until the center of the crust is golden brown.
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10.
Let
cool for 5-10 minutes before serving.
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