Mini Veggie Pot-Pies

Made these today, and they were so delicious. I got the idea off pinterest where I saw someone bake mini pumpkin pies. I figured if you can do it with pumpkin….well….

Plus, this was my first time baking in our oven. Always an adventure, and I learned that our oven runs about 25 degrees hot.

Recipe: (I made this off the cuff…)

Vegetable Mixture:

4 baby red potatoes, peeled and diced.

baby carrots

cauliflower

broccoli

other mixed veggies (whatever is in your fridge)

1/2 can veggie broth

1 can cream of potato soup

instructions:

cook all ingredients in a pot until vegetables are soft enough to cut through with a fork.

CRUST:

4 cups flour

2 cups shortening

1 cup water

2 tsp. salt

instructions:

mix together salt and flour. chop in shortening until mix is “chunky”. Add water until dough is in a smooth ball. Roll out on floured counter or table top. cut into small circles. Put dough in cupcake tins, fill with vegetable mixture, then top with another circle of ¬†dough for a cute little crust hat.

baking:

Cook at 375 degrees for 25 minutes. Let cool for 5-10 minutes, then serve. You can also put extras in the fridge and reheat later in the week! So filling and delicious.