Beef pot pie muffins are so easy to make and absolutely delicious. They are so simple as the ingredients are cream of mushroom soup, beef, garlic, mixed veggies, onion powder, grated cheddar cheese, and flavour explosion. Another great thing is they can be done in about 30 minutes which makes the a superb midweek meal. These yummy beef pot pie muffins can be served up with some fries or mashed for a main meal or for a snack. They also make a great finger food for parties, get togethers, or game nights.
Absolutely Delicious Beef Pot Pie Muffins
Add the beef and all the ingredients to a mixing bowl and mix until well combined.
Spray 8 wells of a muffin tin with baking spray and tuck the pastry in each well.
Spoon the beef mixture evenly into each well. It should be filled to the top or even heaping a little.
Place into a 375 degree F or 180 C preheated oven for about 17 minutes or until the mixture is cooked through and the pastry is golden brown.
Remove from the oven and allow the muffins to cool for a few minutes.
Serve and enjoy your beef pot pie muffins.
Serving Size 1
- Amount Per Serving
- Calories 237
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.9g10%
- Cholesterol 34mg12%
- Sodium 521mg22%
- Potassium 313mg9%
- Total Carbohydrate 24.1g9%
- Dietary Fiber 1.1g5%
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
There are, as with any recipe, a few substitutions to the recipe. If you wish you can use chicken and make chicken pot pies with a few minor adaptions.
Puff pastry can be used instead of crescent rolls. The type of mixed or plain veggies you use is entirely up to you. The spices are also optional. I use old sharp cheddar cheese, but you can use your favourite cheese. The sky is really the limit.