Great for Parties

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 and stuffed with a tasty beef filling.


Biscuits & Equipment:


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 for 4-6 minutes until browned and any liquid cooks out. Stir 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 broth and stir. Bring to a boil. Lower the heat, cover, and cook the beef mixture for 15 minutes. Stir occasionally.


Add the vegetables and simmer, uncovered, until it thickens about 10-15 minutes. Stir occasionally to make sure it is not sticking on the bottom.


Preheat the oven to 350°F Coat muffin pans lightly with oil. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.


Fill the biscuit cups with 1-2 heaping tbsp. of the beef mixture. Bake 20-30 minutes until the biscuits are golden. Check on them after 20 minutes.

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.