Mini Vegetable Pot Pies

Name: Mini Vegetable Pot Pies
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 box pre made pie crust; 1 box vegetable stock; 1 egg yolk; 1 packages frozen vegetables; 1 microwavable yam; 1 packages pre made mashed potatoe; 1 packages cheese (any kind); 1 packages brown or mushroom gravy; 1 cupcake tin; 1 cookie cutter big enough to cut the pie into circles; 1 cooking spray

raquelc @cook_3755568

Mini Vegetable Pot Pies

raquelc @cook_3755568

Saved

Ingredients

45 mins

12 servings

2 boxpre made pie crust
1 boxvegetable stock
1egg yolk
1 packagesfrozen vegetables
1microwavable yam
1 packagespre made mashed potatoe
1 packagescheese (any kind)
1 packagesbrown or mushroom gravy
1cupcake tin
1cookie cutter big enough to cut the pie into circles
1cooking spray

Saved

Steps

45 mins

1

Preheat oven to 400°F.
2

In a medium sized pan add vegetable stock. Bring to boil add frozen vegetables, put lid on and turn down to medium heat.
3

Using cookie cutter cut 24 circles out of pre made pie crust.
4

Put yam in microwave for as long as directed.
5

Whisk egg yolk and leave aside.
6

Dice yam and add to mixed veggies along with half a pack of gravy and whisk all together. Turn off heat.
7

Spray cupcake tin with cooking spray and place the bottom pie crust in each hole.
8

Add a little bit of veggie mix, top with pre made mashed potatoe and then a pinch or more of cheese on top.
9

Press top pastry on each tin and kneed the bottom to the top so it has some kind of a seal. (Doesnt have to be perfect)
10

Cut 2 slits on top of each pie. Paint egg yolk on the top of each pie
11

Put in oven 20-25 mins checking after 15 mins depending on your oven. Let cool 20 mins. Make gravy in the meantime. Delicious!
12

You can make as many as you like as long as you have enough crust for the tops and bottoms.