Mini Vegetarian Pot Pies

Some of you asked for the recipe for Mini Vegetarian Pot Pies, which I mentioned in an FB post.  They are so easy, even the Earl of March could make them as they do not require those pesky things called eggs.  You will need a few pieces of equipment:

Baking sheet
A round glass or circular cookie cutter
A cutting board or surface
Non-stick muffin tins (I got 18 pies, but if you roll the dough a little thinner you might get 24)
Oil spray

And some ingredients:
A package of frozen pie dough (two pieces), defrosted
Assorted vegetables for roasting (three or four carrots, two or three potatoes, leeks or yellow onion, one smallish squash or whatever other root veggies you might like to roast)
1 1/2 C frozen peas (because it's just not pot pie without the peas)
1 C white wine
1 1/3 C vegetable broth or chicken broth if you are not a strict vegetarian or making a chicken version
1/3 C heavy cream
1 T cornstarch
2 T warm water

And finally, directions:
Chop up your veggies into a thick dice.  Heat your oven to 425 degrees.  Put the veggies on the baking sheet and spritz with oil spray.  Roast in oven until soft, about 30 minutes.  Remove from oven and reduce the heat to 350 degrees.  In a medium-sized pot, pour the white wine and broth.  Bring to a boil.  Add frozen peas and allow them to warm through.  Dissolve the cornstarch in the warm water and add it to the pot.  Add the veggies.  Add the cream.  Allow to cook until thickened, about five minutes. 

Place the dough on a cutting board and press it out a bit, but don't make it too thin (this is a hearty recipe).  With the cutter or glass, cut the dough into circles.  Even if you are using a non-stick pan, spritz the muffin tin with a slight layer of oil as you will want the pies to come out pretty.  Place one circle of dough into the muffin tin.  Add a dollop of pot pie mixture (about 1- 1 1/2 tablespoons) and top with another dough circle.  Repeat until tin is full.  Bake until the tops of the pies are golden and any filling spilling out is oozy and brown, about 30 minutes.  Allow to cool before you turn them onto a plate. 

A serving suggestion:
Serve with Greek yogurt and a green salad.  Or eat them cold from the fridge.

A note about the yield:
You will make about 18 pies and still have filling left over.  What to do with it?  Freeze it for another day.  On that other day, you can either make this recipe again or make one giant pot pie if you aren't in the mood to cut out 36 or so dough circles. 

Because this mixture satisfies the need for something creamy, you could also potentially (I say this because mine is still sitting frozen in the fridge) use the filling as a topping for noodles, a quickie veggie lasagna addition, a quiche base, omelet stuffing, or make another quick pot pie variation by putting it in a casserole and topping it with biscuit dough from a can (I can hear my former boss, a truly skilled foodie from the South, cringing, but I saw it in a magazine and can't get it out of my mind).