Mini Stew Pot Pies

Mini Stew Pot Pie

Mini Stew Pot Pies

Total Time: 35 minutes

Yield: Serves 4

This is a great leftover dish when you don't have enough stew for a meal, or you just can't stand to eat it one more time. I had a little frozen and used it to make some mini pot pies.


  • Puff pastry, 1 sheet defrosted
  • Beef stew (or chicken, or vege, whatever leftover you have)
  • 1/4 cup sour cream
  • Butter, softened


  1. Heat oven to 400.
  2. You'll need 4 custard cup size baking dishes.
  3. Roll the puff pastry a little to make it square. Cut it in 4 equal pieces.
  4. Line each small baking dish with a piece of pastry. Make sure you have enough overlapping the outside of the dish to cover the top after it's filled.
  5. Place (stew) filling in pastry. Put a tablespoon of sour cream on the filling.
  6. Bring all the edges up to cover the filling.
  7. Smear the top of the pastry with softened butter.
  8. Place the pot pies on a baking sheet so they are easier to handle.
  9. Bake 20-25 minutes until golden.
  10. Note: If you have a little stew leftover after making these, put it in the blender with broth or cream. Then heat it, and you have a little gravy for your pot pies.