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No time to cook? No problem!

  • Writer: Jonathan Sindler
    Jonathan Sindler
  • Mar 20, 2022
  • 1 min read

I knew that this was going to be an insanely busy weekend due to being involved in two large music festivals, but that was not going to stop me from having dinner ready on Saturday night! The solution - my new make-ahead Corned Beef and Cabbage Pot Pies!

Two weeks ago I made corned beef and cabbage and it was SO good! I had a great idea for the leftovers - turn them into a pot pie, but the problem? There were NO leftovers. Oops! So fast forward to last weekend and I decided to make another corned beef and cabbage - just to make these pot pies!

On a recent repeat episode of "Girl Meets Farm" on Food Network, Molly Yeh made these amazing Spinach and Artichoke Chicken Casseroles and that gave me the idea for this recipe. I substituted the chicken bouillon in her recipe for beef bouillon and added lots of corned beef spices such as mustard seeds, peppercorns, bay leaves, allspice, and ginger. The filling smelled SO good!

Then I divided the mixture into eight mini pie tins...

...and topped with biscuit dough brushed with egg wash. Then I covered them in foil and into the freezer they went....until I needed them last night.

They only take about 45 minutes to bake and they were perfect! In fact, they might be my new favorite pot pies!


 
 
 

13 Comments


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