Mini-Beef Pot Pie

READY IN: 1hr 19mins
SERVES: 10-12


  • 21
    ounces beef gravy, canned
  • 1
    lb london broil beef, cooked and shredded
  • 16
    ounces frozen bread dough, thawed, can substitute frozen ready made empanada discs
  • 16
    ounces frozen peas and carrots, thawed
  • 1
    egg, beaten for egg wash
  • 1
    tablespoon whipping cream


  • Place beef in baking dish, fill with enough water to cover meat.
  • Bake at 425F for 60 minutes.
  • Let beef cool.
  • Using two forks, shred beef. Set aside.
  • Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
  • Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
  • Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
  • Once veggies are done, add to the beef and gravy mixture over low heat.
  • Roll dough out thin into 8 inch thin discs. Repeat 12 times.
  • Place the dough discs into each section of two large coated 6 cupcake pans.
  • The dough will overlap, you will need it.
  • Fill each cup with the beef gravy mixture.
  • Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
  • Repeat for all 12 pies.
  • Lower oven to 350°F Bake for 10-12 minutes.
  • Let sit for 10 minutes.