Mini Mac and Cheese Pot Pies

So in my New Year’s post, I said I was going to be healthier, but that I wasn’t going to cut out all the cheese and pasta. Here’s proof! I wanted to make these little mac and cheese pot pies because I apparently just cannot handle when I have leftover pie crusts sitting in my fridge. My friend Katie showed me some mac pot pies from a restaurant in Chicago and I made them pretty much immediately. They are TASTY, but oh so filling! I planned on eating three and I only put away one. You don’t need to make a huge batch of these little babies, I made 8 and had plenty leftover for lunch.

Mac and Cheese Pot Pie Recipe

1 batch of my homemade mac and cheese recipe
2 pre-made pie crusts
3 hot dogs
1 egg

First, whip up a batch of my favorite mac and cheese. Then pre-heat your oven to 400-degrees.

Then, chop up your hot dogs. I cut mine in half lengthwise, twice. Then, chopped them into cubes.

Add them to your mac.

Next,thoroughly grease a muffin tin and set aside. Use cookie or biscuit cutter (4″ would be best, I had a 3.5″ glass rim to use) to cut the crust into equal size circles. You should end up with 16 circles total.

Once you’ve gotten them all cut out, use a rolling pin to roll 8 of the circles big enough to fit inside the tins with some excess to crimp shut. Use your fingers to spread the crust into the greased muffin molds.

Fill each of the 8 bottom crusts with your mac and cheese, just to the top of the muffin cup.

Put your top crust circle on and use your fingers to tuck the top crust under the excess bottom crust then pinch firmly together to seal. I’ve mentioned before that I’m terrible with crust crimping, so I leave my “rustic” and call it a day.

Cut slits in the top and brush with egg wash (1 egg, beaten with 2 tbsp. water).

Bake for 15-20 minutes, until the crusts are golden brown.