You knew it had to happen—the follow-up to the easy chicken pot pie are these beef pot pies. It took me a few turns at this before I got the recipe right, but I know you will love this. As for making them minis, well I knew from the onset I would make them this way after seeing these.
And I know feeding mini anything to my lazy-eater Cole increases his consumption. Why this is I haven’t exactly figured out, but it works, so I don’t want to jinx it.
As for the pot pies, these are so easy to make and with a few shortcuts you can make these in under 30 minutes. To start, I swapped out cut-up beef chunks for ground beef. It cooks faster and I like flavor of it in this recipe much better. I find beef stew to generally be dry and rubbery, so this is a good alternative. Of course, use what you prefer. For the potatoes, I used frozen country potatoes, which allowed me to skip having to cook and cube potatoes. Lastly, I skipped the onions for leeks. I know they are technically in the onion the family, but I prefer leeks to onions–it’s a texture thing, and they are also sweeter in flavor. The rest is pretty straight up and basic for a beef pot pie.
Now, how perfect are these for your Fall time comfort food? Enjoy!