Mini Tuscan Pot Pies
These mini pot pies with a filling inspired by Tuscan chicken are a super delicious entree! You bake these cozy, savory pot pies in a muffin tin, and they are as tasty as they are adorable. (Options for gluten-free, soy-free, and nut-free)
These Tuscan mini pot pies are a fantastic addition to your holiday spread! I make this amazingly delicious pot pie filling, which I have changed from the classic to use the flavors of Tuscan chicken like my Tuscan white beans. The filling has this creamy sauce with sun-dried tomatoes and lots of Italian herbs paired with vegetables, chickpeas, and mushrooms.
To make the individual pot pies even easier, we use puff pastry in a muffin tin for the crust, so no need to make a whole pie crust from scratch! Simply cut and shape the puff pastry to fill the muffin tin or small ramekins and to top the pies. If you don’t want to use a muffin tin, you can prepare these in oven-safe ramekins instead.
Each of the pot pies comes out crispy, golden, and flaky with this creamy, delicious, veggie-packed filling, and they’re just fantastic.
They’re a great way to serve a pot pie without making too much of a mess. They also take less time to make, if you make them in a muffin tin, because you just put that whole muffin pan to bake instead of dealing with individual ramekins.
Mini pot pies are perfect for your holiday spread. You can easily judge how many you need to make, since a portion is just one or two of them, depending on the appetizers, sides, and desserts on the rest of your spread. If you want larger portions, you can also use a Texas muffin tin to make slightly larger mini pies, or just make one large pot pie!
These are super flexible, super versatile and are absolutely delicious. You can mix up the filling, using cannellini beans, tofu, seitan, soy curls, or vegan chicken as the filling instead of the chickpeas.
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If you have dietary restrictions like gluten, soy, or nuts, you can easily make this recipe with alternative ingredients. The mini Tuscan veggie pot pies are single-serving comfort food perfect for the holidays. The creamy filling is inspired by Tuscan chicken, with mushrooms, chickpeas, and sun-dried tomatoes. The flaky puff pastry crust eliminates the need for kneading or mixing dough. Enjoy the cozy, savory pot pies in a muffin tin, and they are as tasty as they are adorable.
Set this aside for now. Bake for 25-30 minutes until golden brown.Next, take your cooled filling out of the fridge and distribute generous portions into each puff pastry square in the muffin tin.
Then, use the remaining strips of puff pastry to create various designs on the top. Get creative with lattice patterns, circles, flowers, or hearts.
Brush the edges and tops of the puff pastry with a little oil before baking for 25 to 30 minutes. Check at the 25-minute mark for a golden finish, rotating the tray if needed for an additional 3 to 5 minutes.
Once baked, let the pot pies cool for 5 minutes before removing them from the muffin tin or ramekins. Garnish with chopped herbs and serve immediately while the filling is creamy and bubbly, and the pastry is golden, crispy, and flaky.
These mini pot pies are a delightful addition to any holiday table, whether served as appetizers or the main course. Pair them with roasted root vegetables, sausage stuffing, stuffed squash, everything bagel cheese ball, or butternut squash lasagna. For dessert, consider pecan pie bars, mini pumpkin pies, pumpkin pie crisp, or sweet potato crumb cake.
If you have any dietary restrictions, there are options to make this recipe allergy-friendly. For a gluten-free version, use a gluten-free flour blend in the filling and a gluten-free pie crust. To make it soy-free, use chickpea miso and ensure the puff pastry is soy-free. For a nut-free option, substitute cashews with hemp seeds and tofu for the cream. text in a simpler form.
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