Holiday Sweet & Savory Mini Pies | Heart of the Batter

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: canned cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

French fried onions

🥗Healthier: toasted breadcrumbs

💰Cheaper: crispy fried shallots

Toasted breadcrumbs provide crunch with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

Cut out circles from the store bought pie crusts using a circle cutter.

Press the pie crust circles into a cupcake or muffin tin.

Poke holes in the bottom of the pie crust with a fork to prevent puffing.

Chill the pie crusts in the freezer for a bit to prevent shrinking.

Preheat the oven to 400°F (204°C) and bake the pie crusts for about 15 minutes.

Melt butter in a pan and add chopped onions, cooking until they sweat.

Add fresh green beans, garlic powder, and salt to the pan and toss.

Stir in half and half and condensed cream of mushroom soup to the mixture.

Add shredded chicken to the filling mixture (optional).

Spoon the filling into the baked pie crusts.

Top each filled pie with shredded cheddar cheese and French fried onions.

Broil the filled pies for about 3-5 minutes until the cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens