Mini Beef Pot Pies

Name: Mini Beef Pot Pies
Prep time: 15 min
Cook time: 35 min
Yield: 6 (2 Pot Pie)
Cuisine: American,
Ingredients: 1 pound ground beef; 1 cup water; 1 package brown gravy mix; 1 cup frozen peas and carrots; 1 package (14.1 ounces) refrigerated mini pie crust such as Pillsbury® Mini Pie Crust; 3/4 cup original crispy fried onions crushed slightly, divided; 3/4 cup shredded cheese uch as Monterey jack, white Cheddar or Cheddar, divided

Cute appetizer? Yes! But more than that, these beef pot pies deliver cheesy, beefy, brown gravy flavor in every bite. Serve ‘em up on game day, at parties, or as a lite main dish with a green salad and your favorite side.

15m

PREP TIME

35m

COOK TIME

525

CALORIES

7

INGREDIENTS

Servings: 6 (2 Pot Pie)

Ingredients

1 pound ground beef
1 cup water
1 package McCormick® Brown Gravy Mix
1 cup frozen peas and carrots
1 package (14.1 ounces) refrigerated mini pie crust, such as Pillsbury® Mini Pie Crust
3/4 cup French's® Original Crispy Fried Onions, crushed slightly, divided
3/4 cup shredded cheese, uch as Monterey jack, white Cheddar or Cheddar, divided

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Brown ground beef in large skillet on medium-high heat. Drain fat.
2 Mix water and Gravy Mix in small bowl until well blended; add to skillet. Stir in peas and carrots. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat. Let stand 15 minutes to cool slightly. Remove pie crust from refrigerator; let stand 15 minutes as directed on package.
3 Separate pie crust circles and place one circle into each of 12 cups in muffin pan. Press crust firmly into cup. Divide beef mixture evenly among crusts.
4 Bake 15 minutes. Sprinkle each mini pot pie with about 1 tablespoon each Crispy Onions and cheese. Bake 5 minutes longer or until cheese is melted and onions are lightly browned.

Test Kitchen Tip: Substitute 1 package (14.1 ounces) refrigerated pie crusts (2 crusts) in place of the mini pie crusts. Use 3 1/2-inch round cutter to punch out 6 rounds from each crust, re-rolling scraps as necessary. Press dough rounds into muffin pan and continue as directed.