High Protein Mini Meat Pies

6 Mini Pies312 cals

It’s time for another quick meal prep. This time? Some easy to make and delicious travel friendly High Protein Mini Meat Pies! You can make these with ground beef, turkey, or chicken and they only take around 10 minutes to prep. If you like hot or lean pockets, you’re going to love these!

You’re going to start this one by taking out a pound of lean ground meat. I’m using beef today but turkey, chicken, and so on work great too. As for the leanest? I try to stay around 93/7.

Meat Pie Mix

The first thing you’ll need to do to start your prep is to take out a stovetop pan, turn your burner on medium heat, and add in a 1/2 tablespoon of olive oil. Let that heat up.

Once that heats up, add in your ground meat and break it up a bit with a spatula. Follow with 2 teaspoons of minced garlic and continue browning your meat. Fully browning it should only take a couple minutes.

With your meat browned, drop your heat to low.

From here, add in a can of drained mix vegetables (the one I used had 7 vegetables), some chopped up onion (I went with a tablespoon of chives), 2 teaspoons of Worcestershire sauce, 1/2 can of cream of mushroom, 1/2 teaspoon of crushed red pepper for a little kick, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt.

A great simple substitute for cream of mushroom in this recipe? Use ANY thicker soup. This portion of the recipe is more or less to give the filling a better texture. Additionally, you can also change up the flavor this way too!

Give everything a mix and let it cook for a few minutes.

Don’t be scared to switch up the flavor of your mini meat pies with other seasonings and spices!

Homemade Pie Crust

If you’re using a less lean meat and there’s a lot of liquid/juice left in your mix, drain it before adding it into your crust.

If you don’t have access to or want a “healthier” pie crust that’s lower in fat you can use the following recipe:

  • 1 Cup (120g) All Purpose Flour
  • 6 Tablespoons (84g) Butter
  • 1/2 Cup (112g) Plain Greek Yogurt
  • 1 Pinch Salt

Mix all of your ingredients together/knead it into a small ball and put it in the refrigerator for a couple hours. That’s it, a healthier homemade pie crust!

Next, take out your pie crust and roll it out. This is the part where you decide what size meat pies you want.

Mini Meat Pies

You can make big ones by cutting your crust in half. Add in half of your mix to your crust, top it with your favorite cheese, and fold it over. As you fold it over make sure to press down around your edges to seal it. For aesthetics, you can also use a fork.

Brush on some egg, poke the top with a fork or knife, and put it into the oven on 375F/190C for around 35-40 minutes.

For smaller ones you can use a muffin pan and cut your dough accordingly (4 or 6 pieces). Add some mix, your cheese, and repeat the same steps as the bigger ones.

Smaller ones will only take around 20-30 minutes in the oven so make sure to adjust this depending on their size.

Pro tip? Toss down some flour so your crust doesn’t stick to your surface!

Meat Pie Tips

  • Fresh or frozen vegetables instead of canned.
  • You can easily reheat it using the microwave, around a minute usually does the trick for me.
  • Top this with sour cream, plain Greek yogurt, hot sauce, guacamole, or salsa, as you eat it!

Ready for dessert? Try our delicious Microwave Protein Brownie!

High Protein Mini Meat Pies Recipe

High Protein Mini Meat Pies

Meal prep your Mini Meat Pies with this easy to make and high protein recipe that can be made with ground beef, turkey, or chicken!
5 from 3 votes
Print Pin Rate Save Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Keyword: high protein, meat pies, mini meat pies
Servings: 6 Mini Pies
Calories: 312kcal
Cost: $9.00

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


  • ½ Tablespoon Olive Oil
  • 1 Pound Ground Meat - Lean (Beef, Turkey, Chicken, etc)
  • 2 Teaspoons Minced Garlic
  • 1 Can Mixed Vegetables - Drained or Fresh/Frozen
  • Onion - Your Choice or Chives
  • 2 Teaspoons Worcestershire Sauce
  • ½ Can Cream of Mushroom - or Substitute (Above)
  • ½ Teaspoon Crushed Red Pepper - *Optional for a kick
  • ½ Teaspoon Black Pepper
  • ¼ Teaspoon Salt
  • ½ Cup Cheese - Your Choice
  • 1 Pre-made Pie Crust - or Homemade (Above)
  • ½ Whole Egg


  • Take out a large stovetop pan, turn your burner on Medium Heat, and add in your Olive Oil
  • Once that heats up add in/break up your Ground Meat and Minced Garlic
  • Brown it (this should only take a couple minutes)
  • Turn your burner down to Low Heat
  • Add in the rest of your ingredients aside from your Cheese, Pie Crust, and Whole Egg
  • Mix everything together and let it cook for a few minutes
  • Roll out your Pie Crust
  • Cut your Pie Crust into however many servings you want
  • Evenly distribute your mix into your Pie Crust pieces
  • Top your mix with your Cheese
  • Fold over your Pie Crust pieces and seal the edges (either press down or use a fork for aesthetics)
  • Brush on your Egg to each now mini pie
  • Put them into the oven on 375F/190C for around 20-30 minutes depending on their size



Make your own crust to lower the fat in the recipe
Calories in the WHOLE recipe:
  • Calories: 1872
  • Fat: 84g
  • Saturated Fat: 38g
  • Sodium: 3302mg
  • Carbs: 147g
  • Fiber: 8g
  • Sugar: 9g
  • Protein: 132g
Calories Per Mini Meat Pie (if you make 6):
  • Calories: 312
  • Fat: 14g
  • Saturated Fat: 6.3g
  • Sodium: 550.3mg
  • Carbs: 24.5g
  • Fiber: 1.3g
  • Sugar: 1.5g
  • Protein: 22g


Calories: 312kcal | Carbohydrates: 24.5g | Protein: 22g | Fat: 15g | Saturated Fat: 6.3g | Sodium: 550.3mg | Fiber: 1.3g | Sugar: 1.5g


  1. PieMan on July 9, 2024 at 5:48 pm

    5 stars
    More pie recipes please! Love them

  2. Lauren on June 23, 2024 at 4:27 pm

    5 stars
    This recipe is rapidly becoming the reason why I buy cream of mushroom soup.

  3. Lou on June 21, 2024 at 2:06 pm

    5 stars
    So good! I made them as smaller pockets right on my baking sheet with more garlic than I’d like to admit.

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