Mini Beef Pot Pies with Bread Dough Crust
Handheld beef pot pies made with shredded london broil simmered in canned gravy with peas and carrots, wrapped in thin bread dough and baked until golden. These individual pies are comfort food designed for casual family dinners or lunch boxes. The shredded beef absorbs the savory gravy while the dough forms a crispy, rustic exterior. This version uses pantry staples and frozen vegetables for quick assembly.
Ingredients
Instructions
- 1
Place beef in baking dish and cover with water.
- 2
Bake at 425F for 60 minutes.
- 3
Cool beef, then shred using two forks.
- 4
Place thawed peas and carrots on a cookie sheet and broil for 5-7 minutes, stirring halfway through.
- 5
Heat gravy in a saucepan over low to medium heat.
- 6
Add shredded beef and whipping cream to gravy.
- 7
Simmer beef in gravy while vegetables cook.
- 8
Add broiled vegetables to beef and gravy mixture.
- 9
Roll dough thin into 8-inch discs, making 12 total.
- 10
Place each disc into sections of two 6-cupcake pans, allowing dough to overlap.
- 11
Fill each cup with beef gravy mixture.
- 12
Fold dough flaps over filling and brush with beaten egg.
- 13
Lower oven to 350F and bake for 10-12 minutes.
- 14
Let sit for 10 minutes before serving.
Tips
Don't skip the egg wash step--it seals the dough flaps and creates a golden, cohesive crust.
Broiling the vegetables adds color and prevents watery filling, but watch closely to avoid burning.
Let pies rest 10 minutes after baking so the filling sets and is easier to handle.
Good to Know
Cool completely and store in airtight container in refrigerator for up to 3 days. Not recommended for freezing after assembly due to dough texture change.
Prepare and assemble pies up to 4 hours ahead; cover and refrigerate. Bake from chilled state, adding 2-3 minutes to bake time if needed.
Serve warm with a simple green salad or coleslaw. Pairs well with hot sauce, mustard, or gravy on the side.
Common Mistakes
Do not skip the rest period after baking to avoid burning your mouth on molten filling.
Do not leave vegetables unattended during broiling to avoid charring.
Do not roll dough too thick or pies will have raw dough interior; thin discs cook through in short time.
Substitutions
source notes as option
4
3
FAQ
Can I use fresh beef instead of pre-cooked?
Yes. Brown 1 lb cubed london broil in a skillet until seared, then proceed with the baking step. This adds complexity but improves flavor depth.
What if I don't have a 6-cupcake pan?
Use a standard muffin tin (12 cups) or a large baking dish. If using a dish, cut dough into larger squares and layer filling; bake time may vary slightly.
How long do these keep after baking?
Store cooled pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325F oven for 5-8 minutes to avoid drying out the crust.