Fresh From the Oven Pot Pies

mini baked pot pies

Remember when your mom would pop a few frozen chicken potpies in the oven for dinner on busy nights? Well, things have changed! This new recipe for easy meat pie with vegetables brings about fresh flavors and nutritious veggies that the whole family will love. Think of it as a makeover of a classic -- now with homemade goodness.

Easy to prepare and cook in less than 30 minutes, these petite pies are crunchy and meaty. A hint of sweetness from the raisins blends well with the savory flavor of the vegetables. The pies can be made in advance and warmed up with aluminum foil to retain their crunchy texture. Perfect for dinner, school and office lunches, or the next soiree you throw for the holidays. Enjoy!


Prep Time: 30 minutes     Cook Time: 25 minutes     Makes: 10 Servings


  • 1 box (two 9-inch crusts) ready to use, refrigerated pie crust dough
  • 2 tablespoons olive oil
  • 1/2 pound ground beef
  • 1 tablespoon chopped onion
  • 2 tablespoons chopped red bell pepper
  • 1/2 cup frozen peas and diced carrots
  • 1/3 cup raisins
  • 1 cup can crushed tomato
  • 1 tablespoon all-purpose flour
  • 1/2 tablespoon dried basil
  • Salt and pepper to taste


  1. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Heat oven to 350°F.
  2. Line your countertop with a large piece of parchment paper. Use a 3-inch wide coffee mug or glass to cut each pie crust into 10 circles.
  3. Heat oil in a large skillet and brown ground beef over medium to high flame. 
  4. Add onion, chopped bell pepper, frozen peas and carrots, and raisins. Sauté everything for about 2 minutes and add crushed tomato, stir, and cook for another minute.
  5. Add flour and basil, stir, season with salt and black pepper to taste, and cook for one more minute. Remove from stove and mix to let the steam out.
  6. Spoon evenly on half of the pie circles and cover with remaining pie circles. Use tines of a fork and press firmly to close edges. Using a paring knife, cut 3 small slits on top of each pie to allow the release of the steam while baking.


  1. Place petite pies on previously lined baking sheet.
  2. Bake in middle rack at 360°F about 20 to 25 minutes or until tops are slightly golden.
  3. Remove from oven and throw away foil for a no-mess clean up.

Reynolds Kitchen Tip: Pies can be made ahead of time and reheated on non-stick aluminum foil to retain their crisp, crunchy texture.

Moms, what’s your favorite way to make over a classic dish?

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