Use puff pastry rounds and fill them with a vegetable-based pot pie filling for a fun twist on sliders. These are perfectly portioned servings and are great for sneaking veggies into kids’ meals.
Buttery, flaky puff pastry is cut into small rounds and baked up until golden. By cutting a little “top” in the pastry, it creates a small bowl to hold the filling, making these mini versions of pot pies just like sliders!
Mini puff pastry pot pie sliders recipe
Inspired by katie’s cucina
- 1 sheet puff pastry, thawed
- 1 tablespoon extra-virgin olive oil
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1 small sweet onion, finely diced
- 1/2 cup chopped green beans
- 1/2 cup frozen peas
- 1/4 cup vegetable broth
- 1 tablespoon cornstarch
- 1-1/2 cups low-fat milk
- 1 teaspoon table blend seasoning by Mrs. Dash (or poultry seasoning)
- 1/4 teaspoon salt and pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large pot over medium heat, add the olive oil and all of the vegetables. Cook for 5-6 minutes covered or until the vegetables are softened. Add in the vegetable broth, milk and all of the seasonings and sprinkle the cornstarch over top. Continue to cook until the mixture has thickened.
- Roll out the pastry dough and, with a small biscuit cutter or a small glass, cut out small circles. Place all of the pastry circles on the baking pan and bake until golden brown about 10-15 minutes.
- Once the pastry is done baking remove from oven and allow to cool slightly. With a small knife cut a top into each pastry removing some of the insides and reserving the tops. Spoon the warm pot pie filling into each of the pastry bowls and top with the reserved pastry tops. Best when served warm.