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    Home » Recipes » Dinner Recipes

    Mini Beef Pot Pies

    Published: Nov 30, 2022 by Elizabeth · Leave a Comment

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    Jump to Recipe - Print Recipe
    The mini beef pot pie on a white plate with a salad in the background and the title in black letters over the pictures.

    These mini beef pot pies are an easy and fun take on the comfort food classic. In this recipe the crust is made with refrigerated biscuits, that are stuffed with a flavorful beef filling and baked in muffin tins.

    Two mini beef pot pies with a side salad on a white plate set on a red napkin.

    Serve the individual pot pies with a side salad for a delicious dinner. Or serve them as a party appetizer along with sticky chicken wings, classic deviled eggs, and creamy spinach dip for an appetizer spread your guests will truly enjoy.

    Ingredients

    The ingredients for the pot pies arranged in glass bowls on a white table, with each ingredient labeled with black letters.
    • Oil – Use a neutral (flavorless) oil with a high smoke point (we use canola oil).
    • Beef – Use sirloin tip to make the beef filling because it is a tender cut of meat that does not require a long cooking time.
    • Vegetables – Fresh produce includes onions, celery, garlic, and parsley (for garnish). For the remaining vegetables we will use a frozen vegetable mix of carrots, peas, corn, and green beans.
    • Pantry – From the pantry we need beef broth, Worcestershire sauce, and flour (used to thicken the beef filling). All-purpose flour works well.
    • Dairy and refrigerated – Butter is combined with the flour to make a roux, which is used to thicken soups and sauces. Refrigerated biscuits are used to create the “pie” making these mini pot pies super easy to put together.
    • Spices – Salt, black pepper, and Italian seasoning add extra flavor without a lot of fuss.
    • See the recipe card for quantities and preparation methods.
    Two packages of refrigerated biscuits, muffin pan, oil in a small glass bowl, and a pastry brush.

    You will also need:

    • 2 (12 cup) Muffin pans
    • Oil or Cooking spray to grease the pan
    • Pastry brush

    Instructions

    Season the beef with 1 teaspoon of salt.

    Diced beef cooking in a large enameled, Dutch oven.

    Heat the oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the beef.

    Browned diced beef cooking in a large, enameled Dutch oven.

    Cook for 4-6 minutes until browned and any liquid cooks out. Stir occasionally to brown on all sides.

    Diced onions and celery added to the browned beef in the pot.

    Lower the heat to medium and add the onions and celery. Cook for 2-3 minutes, stirring frequently.

    Minced garlic and seasoning added to the beef, onion, and celery mixture in the pot.

    Next, add the garlic, ½ teaspoon salt, Italian seasoning, black pepper, and Worcestershire sauce. Cook for 1-2 minutes, stirring often.

    The beef mixture in the pot with flour sprinkled on top of it.

    Add the butter, when it melts add the flour. Cook, while stirring, for 1-2 minutes.

    Beef broth being added with a measuring cup to the beef and vegetable mixture in the pot.

    Add the broth and stir while gently scraping any bits off the bottom of the pot.

    Bring the broth to a boil. Raise the heat if necessary. Then, lower the heat, cover the pot, and cook the beef mixture for 15 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.

    In the meantime, cook the frozen vegetables just enough to defrost.

    Add the vegetables to the pot and raise the heat to bring the broth back to a boil. When it is boiling, lower the heat to medium to medium-low to keep the broth at a simmer. Cook, uncovered, until it thickens about 10-15 minutes. Stir occasionally to ensure it is not sticking on the bottom, especially as it thickens.

    The mixed vegetables being added to the beef mixture in the pot.

    Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.

    Allow the beef filling to cool off. It will thicken further as it cools. In the meantime, preheat the oven to 350°F.

    Make the pot pies

    • Spray or oil the muffin pans lightly to coat. Dab away excess oil so that it is not pooling at the bottom of the tins.
    • Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.
    • Continue molding and pressing as it bounces back until it is securely in the pan.
    • Repeat with the rest of the biscuits.
    • Use a fork to prick the biscuits a few times on the bottoms and sides.
    • Fill the biscuit cups with 1-2 heaping tablespoons of the beef pot pie mixture.
    • Bake 20-30 minutes until the biscuits are golden. The baking time is going to depend on the type of muffin pan used. Check on them after 20 minutes and bake further if needed.
    Uncooked biscuits molded in a twelve count muffin tin.
    The filled biscuits in the muffin tin placed in the oven.
    A close up of the mini pot pies still in the muffin tin.

    Use a silicone or plastic spatula to separate the biscuits if they are touching. Garnish with a little chopped parsley, if desired.

    Two mini beef pot pies served on a white plate with a side salad.

    Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.

    Top tip

    Use reduced sodium ingredients if you are sensitive to salt. You can find good quality low-sodium broth and butter, plus you can also cut down on the salt used to season the beef. Adjust the salt at the end if desired.

    Make ahead and storing

    The filling for the beef cups can be made ahead of time. Make it as directed, cool it quickly, place in an airtight container, and refrigerate for 1-2 days. Heat it through in a saucepan or microwave when you are ready to use.

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.

    For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

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    Two mini beef pot pies with a side salad on a white plate set on a red napkin.
    Print Recipe
    5 from 1 vote

    Mini Beef Pot Pies

    These mini beef pot pies are an easy and fun take on the comfort food classic. In this recipe the crust is made with refrigerated biscuits, that are stuffed with a flavorful beef filling and baked in muffin tins.
    Prep Time15 mins
    Cook Time1 hr 15 mins
    Build the pot pies15 mins
    Total Time1 hr 45 mins
    Course: Appetizer, Main Course
    Cuisine: American
    Servings: 8
    Calories: 354kcal
    Author: Elizabeth

    Ingredients

    • 1 pound Sirloin Tip Beef cut into small pieces (about ½ inch)
    • 1½ teaspoon Salt divided (1 teaspoon for the beef, ½ teaspoon for the stew, plus extra at the end if needed)
    • 1 tablespoon Oil use your favorite neutral oil with a high smoke point
    • 1 Medium Onion small dice
    • 1 Celery Rib sliced
    • 3-4 Garlic Cloves minced
    • ½ teaspoon Italian Seasoning
    • ¼ teaspoon Fresh Ground Pepper
    • 1 teaspoon Worcestershire Sauce
    • 2 tablespoons Butter
    • 3 tablespoons Flour all purpose
    • 2 cups Beef Broth
    • 10 ounces Frozen Mixed Vegetables defrosted
    • 2 (16 ounce) cans Refrigerated Biscuits (8 count each 16 biscuits total)
    • ½ tablespoon Chopped Parsley for garnish optional

    Instructions

    • You will also need: 2 (12 cup) Muffin Pans and Oil or Cooking spray to grease the pan

    Make the beef filling

    • Season the beef with 1 teaspoon of salt.
    • Heat the oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the beef. Cook the beef for 4-6 minutes until browned and any liquid cooks out. Stir and turn the pieces occasionally to brown on all sides.
    • Lower the heat to medium and add the onions and celery. Cook for 2-3 minutes, stirring frequently.
    • Next, add the garlic, ½ teaspoon Salt, Italian seasoning, black pepper, and Worcestershire sauce. Cook for 1-2 minutes, stirring often.
    • Add the butter, when it melts add the flour. Cook, while stirring, for 1-2 minutes to cook out the raw flour taste.
    • Add the beef broth while stirring briskly and gently scraping any bits off the bottom of the pot. Continue stirring until the flour mixture dissolves.
    • Bring the broth to a boil. Raise the heat if necessary. Then, lower the heat, cover the pot, and cook the beef mixture for 15 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.
    • In the meantime, defrost the vegetables following the package cooking instructions but cut the time. We cooked our package of steam in the bag mixed vegetables for 3 minutes.
    • Add the vegetables to the pot and raise the heat to bring the broth back to a boil. When it is boiling, lower the heat to medium to medium-low to keep the broth at a simmer. Cook, uncovered, until it thickens about 10-15 minutes. Stir occasionally to ensure it is not sticking on the bottom, especially as it thickens.
    • Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
    • Allow the beef filling to cool off. It will thicken further as it cools.
    • In the meantime, preheat the oven to 350°F.

    Make the pot pies

    • Spray or oil the muffin pans lightly to coat. Dab away excess oil so that it is not pooling at the bottom of the tins.
    • Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.
    • Continue molding and pressing as it bounces back until it is securely in the pan.
    • Repeat with the rest of the biscuits.
    • Use a fork to prick the biscuits a few times on the bottoms and sides.
    • Fill the biscuit cups with 1-2 heaping tablespoons of the beef pot pie mixture.
    • Bake 20-30 minutes until the biscuits are golden. The baking time is going to depend on the type of muffin pan used. Check on them after 20 minutes and bake further if needed.
    • Use a silicone or plastic spatula to separate the biscuits if they are touching. Garnish with a little chopped parsley, if desired. Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.
    • Makes 16 mini beef pot pies.

    Notes

    Use reduced sodium ingredients if you are sensitive to salt.

    Nutrition

    Calories: 354kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 1255mg | Potassium: 472mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1935IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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