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  • sherrydewalt

Mini Pot Pies

These mini pot pies are perfect for making with the kids! Just a few simple ingredients and they sneak in a serving or two of vegetables for y our picky eaters.


1 12 oz. jar gravy (chicken or turkey)

1 12 oz. package frozen mixed vegetables (small dice)

2 pkgs. crescent rolls

Preheat oven to 375F degrees. Add gravy and vegetables to a small saucepan over medium heat and cook for 5 minutes until heated through. Meanwhile open the crescent rolls and separate into triangles. Use one triangle to line the inside of a standard size muffin cup with the points of the triangle extending over the edge. Spoon a scant 1/4 cup of the vegetable mixture into each cup and fold the corners of the dough over the vegetable. Pinch edges together (it doesn't have to be perfect.) Bake for 10-12 minutes until golden brown. Let them sit for about 5 minutes to cool and firm up. Remove from pan and serve. Makes 8 servings (2 pot pies per person.)

250 calories per serving.

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