Vegetable Pot Pie Hand Pies for #WeekdaySupper

Pot pie is basically my love language. I love trying new twists and variations on it. These veggie pot pie hand pies are perfect for your Meatless Monday meals or for any time of the week when comfort food is needed.

Vegetable Pot Pie Hand Pies

I have yet to meet a pot pie that I didn’t immediately love and want to marry. Pot pie is my thing, be it in actual pie form or with biscuit toppings. I could eat it any time of year, any time of day. But my one beef with pot pie has always been the heaviness of it. I ate pot pie once for lunch and then promptly went into a food coma at the office. This pot pie was heavenly, let me tell you. It had mashed potatoes lining the bottom, topped with the traditional chicken veggie filling. And on top, the flakiest of flaky pie crusts. I gorged myself, died and basically sat useless for two hours while I recovered.

For Weekday Supper this month, I knew it had to be pot pie. It’s my change to show my favorite dish in a new rendition. And since it is Monday and some people subscribe the notion of Meatless Mondays (or maybe you prefer More Veggies Monday), I thought it’d be fun to try my hand at a meatless pot pie. To put the new spin on it, I skipped out on the idea of a bowl of filling topped with a pie crust. Instead, think of this as sort of a large savory poptart. Who doesn’t love poptarts, right?

I’m really excited about sharing this one with the Weekday Supper family. Weekday Supper, as I’ve mentioned before, is all about encouraging family time and sit-down meals despite the hectic work week. I can honestly say, with pride, that this is one dish my entire family ate without complaint. We are big pot pie people around here.

*Note, if you want you could add a handful of frozen peas while cooking the filling. If I added peas to this, I’d be met with scowls and face a most certain death of peace and quiet. I opted to skip the peas.

Vegetable Pot Pie Hand Pies for #WeekdaySupper
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Serves: 4

  • 1 medium sweet potato, peeled and chopped
  • 1 Tbsp. vegetable oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 1 Tbsp. white whole wheat flour
  • ½ cup vegetable stock
  • ½ tsp. thyme leaves
  • 2 unbaked pie crusts (homemade or store-bought)
  • 1 egg, whisked with a splash of water
  • salt and pepper to taste

  1. Cook the potato in a small pot of water until tender, 8 minutes. Drain and set aside.
  2. Heat oil in a skillet over medium high and add onions, cooking 2 minutes until translucent. Add in carrots and celery and cook until softened.
  3. Sprinkle in the flour and stir well to coat the veggies. Add in vegetable stock slowly, whisking to avoid lumps.
  4. Add in thyme and then stir in the potatoes and cook for two minutes more. Transfer the mixture to a bowl. Allow the mixture to cool before assembling your pies.
  5. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the pie crust into a rectangle. Use a knife and cut each piece of dough into 8 rectangles.
  7. Place a bit of filling on half the squares, then place the other halves on top. Use a fork and crimp the edges together. Prick the tops with the fork for a steam escape.
  8. Repeat with the remaining filling. Brush each with the egg wash and bake until golden brown, 20 to 25 minutes.

Be sure to check out some of these other Weekday Supper dishes!

Monday - Vegetable Pot Pie Hand Pies by Feed Me, Seymour
Tuesday - Shrimp Scampi with Linguine by Rants From My Crazy Kitchen
Wednesday - White Wine Garlic Mussels by Noshing With The Nolands
Thursday - Hot Brown Pasta Bake by A Kitchen Hoor’s Adventures
Friday - Kielbasa Roll Ups by Cindy’s Recipes and Writings


Chipotle Beef Taco Bites for #SundaySupper

Entertaining and creating delicious dishes around the holidays can be stressful. But these chipotle beef taco bites are so simple, they should make an appearance at every festive table.

Chipotle Beef Taco Bites

I really love the holiday season for so many reasons. I adore entertaining, in theory. Having people over, sipping cocktails and noshing on delicious eats. Having a theme, coming up with decorations, decking the halls and myself in a great, sparkly outfit. In theory. But when it comes to parties, I end up stressing myself out way more than I should. What if there’s not enough food? What if someone breaks one of my collectibles? And what about the drinks? I always end up overbuying everything and run around like a crazy person for hours before people show up, only to have things run mostly smoothly in the end.

If avoiding party stress is your thing, these chipotle beef taco bites might just be your best bet. I love using ground beef for so many different things because it is just so easy. A few minutes at the stove browning and it is done. Plus it is incredibly versatile. You can add any number of flavors and spices to it and it takes on whatever you want. I wanted something spicy, with a little bit of a kick for a warm holiday appetizer. Tossing in the chipotle and adobo was just natural here. From there, the recipe sort of took off on its own. Some delicious and spicy beef with peppers and onions, a bit of cheese and homemade tortilla chips. And of course, top the entire thing with a gob of homemade guacamole. Do not skimp on the guac. It adds a cooling factor that balances the spicy beef. Plus, it’s guac. So you need it. Trust me.

Chipotle Beef Taco Bites

These little guys whip up in less than 30 minutes. And if you are really stressed and pressed for time, you can make all of the components in advance and simply heat them right before serving. No fuss, no muss. Just great flavors.

For more amazing beef recipes, follow the Sunday Supper Beef Pinterest Board.
And check out the Beef Checkoff on Twitter, Facebook, Pinterest or on their website!

5.0 from 1 reviews

Chipotle Beef Taco Bites for #SundaySupper
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  • 4 small tortillas, sliced into triangles
  • 1 clove garlic, minced
  • 2 tsp. oil
  • ½ yellow onion, diced
  • ½ yellow bell pepper, diced
  • 1 lb. ground beef
  • 1 chipotle pepper, minced, plus 2 tsp. adobo sauce
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 ounces shredded monterey jack cheese
  • 1 avocado
  • ½ small red onion, finely diced
  • juice of 1 lime
  • salt, to taste

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Bake tortillas for 7 minutes on each side until crisp. Set aside but leave the oven on.
  2. Heat oil in a large sauce pan over medium high heat. Once hot, add garlic and cook 30 seconds until fragrant.
  3. Add in onions and peppers and cook until softened, about 5 to 7 minutes. Add in the beef and stir, cooking until completely browned.
  4. Stir in the chipotle pepper, chili powder and cumin. Mix well until combined and cook an additional 5 minutes until fully cooked. Drain any excess grease.
  5. Place a spoonful of beef mixture on top of each tortilla triangle. Top with a sprinkle of cheese then place back on the baking sheet and bake 5 to 7 minutes until cheese is fully melted.
  6. While the mixture bakes, prepare guacamole. Mix the flesh of the avocado with the onion and lime and use the back of a fork to mash the mixture together. Add salt to taste. When the taco bites are finished baking, top with a scoop of guacamole.

 Also, be sure to check out some of these other amazing beef dishes from the rest of the Sunday Supper family!


Brunch or Breakfast for a Crowd

Main Dish

Potluck Style

This post is sponsored by The Beef Checkoff. All opinions are my own.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peppermint White Russians

Jazz up winter and the holiday season by sipping on a sassy peppermint white Russian.

Peppermint White Russian

I adore the holiday season, that is not a surprise. When I was a kid, I never understood why my mom would be so stressed or why we couldn’t just spend all of our time baking and making candies and singing carols. As an adult, I understand why that is not so realistic. Despite my intense love for everything Christmas, this year I’m feeling just a little burned out. I’ve made so many cookies and platters and gifts and candies. I love it but I’m really looking forward to just relaxing on Christmas morning. Or Christmas evening.

Because in the evening, it’s ok to have a cocktail. I mean, you could have a cocktail in the morning but that might earn you a side eye or two from relatives. Wait until the evening and then grab one of these peppermint white Russians. They are similar to traditional white Russians but with a fun, festive peppermint spin. It’s the kind of drink that can get you in trouble, since it tastes so sweet and sassy. I lined the rim of the glass with some crushed peppermints for a really special holiday treat. I think that’s my favorite thing about it, that little extra peppermint kick you get with every sip.

Peppermint White Russian

So if you’re feeling burned out from playing Santa or just want to kick back, grab one of these!

Peppermint White Russians
Serves: 2

  • 2 ounces Peppermint Mocha Kahlua
  • 1 ounce vodka
  • 2 ounces milk
  • 4 to 6 starlight mints, crushed into a fine powder

  1. Spread the crushed mints onto a plate. Use your finger and lightly wet the rim of your martini glass. Turn the glass upside down and press into the mints, coating the rim as if it were a margarita in salt.
  2. Combine Kahlua, vodka and milk in a shaker filled with ice. Shake until chilled. Divide between the two glasses.


Chocolate Whiskey Dipped Shortbread Cookies

Shortbread cookies are a perfectly versatile cookie that can take on any number of dips, glazes and additions. Chocolate whiskey dipped shortbread cookies are a great, grown-up option for the holidays.

Chocolate Whiskey Dipped Shortbread Cookies

Leaving out cookies for Santa is tradition in many a household. But sometimes, let’s all admit it, the big guy may need a more grown-up treat. It’s a long trip for him, bouncing around from house to house and delivering presents. Those of you who have seen the Santa Clause, you know. Dogs, small fireplaces, big presents in a little sack. And then, the cookies and the milk. Do you think he ever gets tired of all the chocolate chips and spritz cookies? He may just need a different kind of pick-me-up.

Chocolate Whiskey Dipped Shortbread Cookies

This year, try leaving out these chocolate whiskey dipped shortbread cookies for the big guy (or, you know, the parents who are forced to eat the cookies to keep up the ruse). The cookie itself is a perfect, buttery shortbread. Slightly sweet, crispy but flaky. It is probably my favorite cookie, so versatile. Make them plain and dip them in coffee. Toss in a bit of lemon zest and top it with jam. Or do what I did and dunk them in some chocolate whiskey spread. As soon as I started thinking about these cookies, I knew I wanted to do a grown-up version with something a little different. I mixed some chocolate with a bit of whiskey for a nice kick. Santa needs a little kick in the pants at the end of a long night. And these cookies are just the right choice for him.

5.0 from 1 reviews

Chocolate Whiskey Dipped Shortbread Cookies
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  • 2 cups all-purpose flour
  • ¼ tsp. salt
  • 1 cup butter, softened
  • ½ cup confectioner’s sugar
  • 1 tsp. vanilla
  • For glaze:
  • 1 cup chocolate chips
  • 1 Tbsp. Irish whiskey
  • splash of heavy cream

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer, combine butter and sugar until smooth. Add in vanilla and salt and mix until combined.
  3. Add in flour and mix on low until just incorporated. Turn the mixture onto a flour-dusted surface. Knead gently until the dough comes together.
  4. Using a rolling pin, roll the dough to ¼ inch thick. Use a cookie cutter (shape is your choice) and cut out shapes, laying the cut out cookies on the baking sheets. Repeat until you have no more dough.
  5. Bake for 8 to 10 minutes until lightly golden. Remove to a cooling rack.
  6. Once completely cool, prepare the glaze. Heat the chocolate chips in the microwave in 30 second increments until melted completely.
  7. Stir in whiskey and a splash of heavy cream until smooth. Dip the cookies into the glaze then lay flat on parchment until hardened.


Gingerbread White Chocolate Thumbprints

Gingerbread is a classic holiday flavor. Jazz it up a little by adding some white chocolate and throwing together these gingerbread white chocolate thumbprints. 

Gingerbread White Chocolate Thumbprints

This is the first year that Santa won’t be coming to our house. Not that presents won’t be there, but Santa is more of an “in the heart” presence than someone who drops gifts. And you’d think that since I don’t have to leave out a special plate of cookies for the big guy, I’d be less pressed to make cookies. That, however, is not the case. For some reason, the pressure is on even more than normal. I have to make. all. the. cookies. I’ve woken up at 6:30 both Saturday and Sunday to get in a little extra baking time. Don’t ask me why but I can’t stop.

Gingerbread White Chocolate Cookies


Gingerbread White Chocolate CookiesAnd while I’ve made some of the classic Christmas recipes, I’m also branching out and changing things up a bit as well. That means putting new spins on some of the old classics. Gingerbread is so standard for the holiday season. We all flip when the gingerbread latte comes out and love to decorate those adorable gingerbread men. I thought about those but really, I adore the idea of the thumbprint cookie. And the idea of something sweet paired with the spiciness of the ginger. Enter, white chocolate. It gives these cookies just a kick of sweet. I think they will really be the star of my office cookie platter. What about you? What’s your star cookie? I think you’d have a hard time keeping these around long enough to give out to family and friends!

Recipe from What Megan’s Making.

5.0 from 2 reviews

Gingerbread White Chocolate Thumbprints
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  • 3 cups flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ½ cup molasses
  • 1 egg
  • ¼ cup granulated sugar
  • 1 tsp. vanilla extract
  • 8 ounces white chocolate chips

  1. In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
  2. Cream butter, brown sugar and sugar in the bowl of a mixer until fluffy. Add in egg and vanilla and mix until combined.
  3. Slowly add in the flour mixture and mix on low until well combined. Turn the dough onto a piece of plastic wrap, wrap into a disc and chill for 4 hours or overnight.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. Use a cookie scoop and scoop out the dough, rolling it into a ball and placing it on the parchment. Using your thumb, a spoon or a wine cork, press a circle into the cookie dough.
  6. Bake 8 to 10 minutes until cookies are set and browned on the edges. Remove from the oven and cool on a baking rack.
  7. Once completely cool, melt the chocolate in a bowl in 30 second increments until fully melted. Use a spoon and spoon white chocolate into the well of each cookie. Use a knife to smooth it out. Allow to harden.