Vegetarian Broccoli Cheese Potato Mini Pies are perfect for holiday entertaining. Easy to make kid friendly recipe. Special thanks to Pillsbury and Sam’s Club for sponsoring this recipe. #MakeTheHolidayYours
Growing up one of my favorite foods was chicken pot pie. I couldn’t wait for my daughter to try her first pot pie, but due to her food allergies, we had to go with veggie pot pies. She loved them! She would first devour the crust and then gobbles up the broccoli and potatoes. That is exactly what inspired this recipe. Now that she can eat chicken pot pies she only goes for the crust and potatoes. She enjoys the veggie ones, but only goes for the potatoes and broccoli. Her favorite part is always the crust. She loves the crust the most, so we thought what better way than to make a handheld pot pie for her and everyone else to enjoy.
Bite size and handheld appetizers are great for a holiday party. Guests can just pick it up without having to worry about getting a plate or making a messy. Grab and go with our Broccoli Cheese Potato Mini Pies.
My mom was a great cook when she wanted to cook that is. She loved shortcuts in the kitchen, and she always turned to Pillsbury. During the holidays we would cook together in the kitchen, and I miss those days so very much. I’m so grateful that I can now cook in the kitchen with my mini chef. Sweet Kay loves getting into the kitchen so much, especially when we make kid friendly recipes on our Mini Chef Mondays cooking series. We’re especially having fun with Pillsbury Pie Crusts from Sam’s Club! 🙂
I’m more of an Appetizer Artiste. I love seeing my guests enjoy the food I make. I’m a perfectionist and always like when my food is pretty. Food must taste not only good in my mind, but also look good too. Nothing brings me greater joy than when the kids enjoy too. My goal is to please every palate; especially those that are picky. Funny thing is people think kids hate broccoli, but my daughter and many kids in our family love it! If your kiddo doesn’t like broccoli, you can add any other veggie. This recipe is super versatile, and you really can’t mess it up. It’s fool-proof. 🙂
Now that I have Kay in the kitchen we have even more fun with our food. When she outgrew her FPIES food allergy, it opened the door to so many new foods. She is a total foodie and gets such pleasure out of creating food for everyone to enjoy. We’ll be baking and cooking together for the holidays, and we even did it when she had her food allergy, just fewer ingredients.
Which leads me to the very reason my recipe must be just as simple to make as it is delicious. Many of my family and friends will ask for the recipe, and I can tell them just how easy it is to make. So easy to make, but looks like it took you tons of time!
The beauty of this recipe is you can make it however you want. You can make it into empanada style pies, mini pie tins, mini ramekins, a big pie, and of course like we did, mini pies that are shaped like balls. This was the easiest way for my mini chef. The filling is simple and tasty too! We use all real food ingredients like organic broccoli, organic yukon potatoes, organic cheddar cheese, milk, butter, and flour.
The trick is to make the sauce a bit thick so that it doesn’t become a puddle. Instead, the sauce will coat the vegetables and also stay inside the mini pies instead of boiling out. We make the roux using butter and flour, equal parts. When you get the roux going you slowly add in the milk and it becomes this thick cream just screaming for cheese. We freshly grated medium cheddar cheese and whisked it right in. The final product is a rich and creamy cheddar cheese sauce.
We used a pastry cutter to cut our dough into slices, like a pizza. You can easily use a knife or pizza wheel even. There’s no need for the fancy design since you’ll just be making it into a mini pie / ball. Kay had so much fun filling them and then making them into a ball. She even took a few bites of the filling; this girl loves her veggies!
Broccoli Cheese Potato Mini Pies
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- 1 tablespoon butter
- 1 tablespoon flour
- 3/4 cup milk
- 1 cup cheddar cheese , shredded
- 1 medium sized potato , cooked & chopped
- 1 cup broccoli , cooked & chopped
- 1 Pillsbury Pie Crust
- 1 egg , beaten
- Preheat oven to 425 degrees.
- In a sauce pan mix together the butter and flour on medium heat.
- Once butter is melted and combined with flour slowly whisk in the milk.
- Bring to a low boil and add in the cheddar cheese.
- Whisk until combined and then fold in the broccoli and potato.
- Cut pie crust into pizza slices and place a bit of the veggie filling at the wider part.
- Enclose the filling and place on a parchment-lined cookie sheet.
- Brush mini pies with egg and bake for 18 minutes.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.