Veggie Pot Pie Muffins

- Food + Drink, Main Dish

The other night, I was finally feeling that our house (and the kitchen) was organized enough to actually cook something, so I went with our tried-and-true tofu stir fry. Then, the next night, I wanted to try something a little different…and I had some leftover veggies.

So, the pot pie “muffin” was born.

Disclaimer: I did not measure anything when making this so everything is just a guess. If you use this “recipe” just choose what works well for you!

Veggie Pot Pie Muffins - 2

Ingredients:

  • Two cans of Pillsbury biscuits (I used both the “original” and “flakey” versions)
  • Olive oil
  • 1 can of cream of potato soup
  • Two stalks of celery
  • 3/4 of a medium-sized potato
  • Handful of baby carrots
  • Broccoli
  • Salt & Pepper
  • Cheddar cheese
  • Jalapeno cheese

Directions:

Preheat oven to 400.

Chop veggies so they’re all about the same size – pretty small, since they’re going in muffins. Then, microwave the carrots and potatoes until they’re just starting to get soft.

Next, heat about 2 tablespoons of olive oil in a large pan over medium heat and toss in all of the vegetables. Season with salt and pepper (plus whatever other spices you want). Fry for a few minutes, until all of the vegetables are softened.

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Chop cheese into small pieces. I used block cheese for this, but obviously you can use shredded and skip the chopping. :)

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Add cheese to pan and mix in so it starts to melt. Then, add can of cream of potato soup + about a quarter cup of water (just enough to thin it out a bit). Switch to low heat.

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Then, put biscuits into ungreased muffin pans, pressing the bottom and sides down around the edges.

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Fill with vegetable mixture. I ended up piling the veggies up a little so that they would all fit into the 16 “muffins.” I was a little afraid they would spill over in the oven, but they didn’t. Then sprinkle black pepper on top.

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Place in oven and let bake for 15 minutes, or until the biscuits are starting to turn golden brown.

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Remove from oven and let cool in the pan for a few minutes. Then, remove from pans. I used a fork to lift the “muffin tops” a little bit so that they weren’t sticking to the pans. They came out pretty easily.

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These taste best while they’re still warm, but we’ve been reheating them in the microwave for lunch and they’re still delicious. Enjoy!

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2 Comments

  • Reply
    W
    May 16, 2016 at 5:07 pm

    These look really good! I love pot pie but never make it (except for one failed attempt) so this is an easier alternative. :)

    • Reply
      lifeonshadylane
      May 17, 2016 at 6:36 pm

      Thanks so much! They are REALLY good and super simple. If you make them, let me know how they turn out! :)

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