Mini Veggie Pot Pies

Now that the weather is getting a little cooler, I’m already thinking about all the wonderful frugal comfort foods for Fall. So I decided to make some veggie pies for dinner last night. This recipe is basically the same as the other veggie pot pie recipe I’ve posted here before, but modified for individual servings and uses crescent dough instead of pie dough.


This recipe makes 4 or more Mini Veggie Pot Pies (this depends on your individual sized baking dishes) I used four 5-Inch Individual Pie Dishes.

Ingredients

• 1 - 15 oz can of your favorite beans – I like to use Butter Beans (so yummy)
• 1 - 15 oz can of Diced Potatoes – Sometimes I use fresh slices or leftover mashed Potatoes instead
• 1 ½ Cups of frozen mixed diced carrots, peas and corn
• 1 10 oz can of Pillsbury Big An Flaky Crescent dough
• Optional. You can add 1 Bag of Morning Star CHIK'N STRIPS instead of using the beans. Prepare as directed on bag. I like to dice up the pieces after I fry the strips.

Gravy Ingredients

• 2 Vegetarian bouillon cubes
• 3 Tablespoons cornstarch (add a little more for thicker gravy)
• 4 Tablespoons of water
• 3 Cups water
• ½ Teaspoon of Pepper *or season to taste
• 1 Tablespoons of butter – I like using Earth Balance Margarine Natural Buttery Spread

Directions
1. Heat oven to 400F
2. Rinse the Beans and Potatoes.
3. Defrost frozen mixed vegetables. I usually defrost them in a large microwave safe bowl with cover, and pre-heat them with the rinsed beans and potatoes together as a mix.
4. Prepare Gravy

• Boil 3 cups of water with the bouillon cubes, pepper and butter.
• In a small bowl, mix the 4 tablespoons of cornstarch with the 4 tablespoons of cold water. Mix until cornstarch is dissolved completely.
• Slowly whisk in half of the corn starch mixture into the boiling liquid, keep boiling and whisking until thickened. For thicker sauce add more cornstarch mixture.

5. Mix the gravy in with the beans, potatoes, carrots and peas.
6. Divide mixture evenly among 4 baking dishes
7. Unroll dough and separate it into 4 large pieces. Place 1 piece over each dish.
8. Bake 11 to 13 minutes or until crusts are golden brown.
9. Be careful removing the pies from the oven. Let it sit for 10 to 15 minutes to cool.

What is your favorite comfort food?