A tray of mini beef pot pies next to Bob Evans Sour Cream & Chives Mashed Potatoes

Mini Beef Pot Pies

This recipe takes all the flavors and textures that make a beef pot pie a family fave and made it mini. The snackable, finger food version is less mess and more fun.

Prep Time:

20 min

Cook Time:

25 min



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  • 1 14.1-Ounce Package refrigerated mini pie crusts
  • 1 1/2 Pounds ground beef
  • 1 Cup onion chopped
  • 1 Cloves garlic minced
  • 1 Ounce brown gravy mix
  • 3/4 Cup chicken broth
  • 1 Cup frozen peas
  • 1 Cup frozen whole kernel corn
  • 1 Cup cheddar cheese shredded
  • 24 Ounces Bob Evans Sour Cream & Chives Mashed Potatoes


  1. Preheat oven to 425°F.
  2. Press pie crusts into bottom and up sides of 14 cups of 2 (12-cup) muffin pans. Bake 10 minutes.
  3. Meanwhile, cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain, and return to skillet.
  4. Add gravy mix, broth, peas, and corn; bring to a boil, reduce heat, and simmer until mixture is very thick.
  5. Spoon beef mixture into pastry shells. Sprinkle with cheese. Top with mashed potatoes.
  6. Return to oven, and bake 12 to 15 minutes or until potatoes are golden brown.

Garnish with fresh chives, if on hand.

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