Mini Vegetarian Pot Pies Recipe

Name: Mini Vegetarian Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup lima beans, frozen; 1/2 cup carrot, frozen; 1/2 cup peas, frozen; 1/2 cup corn, frozen; 1/2 cup green beans, frozen; 3 tablespoons margarine; vidalia onion, coarsly chopped; 1 tablespoon garlic, fresh chopped; 2 tablespoons flour; 1/2 teaspoon basil; 1/2 teaspoon thyme; salt; pepper; 2 tablespoons half-and-half; 2 cups broth; 2 portabella mushroom caps, chopped; 3 (8 -10 ounce) cans refrigerated biscuits (8 count); flour

Servings: persons

1/2 cup lima beans, frozen
1/2 cup carrot, frozen
1/2 cup peas, frozen
1/2 cup corn, frozen
1/2 cup green beans, frozen
3 tablespoons margarine
vidalia onion, coarsly chopped
1 tablespoon garlic, fresh chopped
2 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon thyme
salt
pepper
2 tablespoons half-and-half
2 cups broth
2 portabella mushroom caps, chopped
3 (8 -10 ounce) cans refrigerated biscuits (8 count)
flour

1
["Preheat oven to 375.", "Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain.", "While the beans are cooking, saute the onions in butter, until almost clear, add garlic and saute a bit longer. Mix in flour and spices and stir vigorously until all flour is mixed inches.", "While still stirring vigorously slowly add half and half and broth. Bring the mixture to a boil, stirring occasionally.", "While the broth is cooking begin rolling out the biscuits until they are thin circles approx 7 inches in diameter. When the mixture starts to boil add the veggies and mushrooms, stirring until they've all been coated.", "Place the rolled out biscuits in a muffin tin letting the edges hang over. Put a generous scoop of veggie mixture in the center of the biscuit. Then either fold over the overhang or bring the edges up and pinch together in the center to make a ""flower."".", "Bake until golden brown approx 15 minutes."]

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup lima beans, frozen, 1/2 cup carrot, frozen, 1/2 cup peas, frozen, 1/2 cup corn, frozen, and more.

Yes, Mini Vegetarian Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Vegetarian Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions