As the weather cools, our craving for classic comfort foods heats up and there is no dish that fits the bill better than these mini Turkey Pot Pies. The flaky pastry cups are filled with creamy gravy and tender chunks of turkey and veggies. There mini-size makes them perfect to enjoy as leftovers or pack in lunchboxes the next day.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Go Ground Beef. Don’t have access to leftover turkey? Cooked ground beef, turkey or chicken tastes just as great.
- Mix Up the Veggies. Any diced or frozen veggies will do. Try adding broccoli, asparagus or baked diced sweet potatoes. It all tastes great!
- Creamy & Cheesy. Stir in a splash of cream, cream cheese or shredded cheese for an extra tasty take on this recipe.
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Want even more tasty ideas like this one? Don’t miss these amazing ideas:
Mini Turkey Pot Pies
Turn your Thanksgiving turkey into these beautiful mini pot pies. Made in a Good Cook large muffin tin, this recipe tastes like a dream and comes together in no time at all, then emerges from the oven piping hot and full of comforting goodness!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- 2 Tbsp butter
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups turkey, cubed
- 1 (10 3/4 oz) can Golden Mushroom soup
- 1 cups frozen mixed veggies
- 1 Tbsp milk
- 2 refrigerated pie crusts
- 1 egg, well beaten
Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside. In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside. Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups. Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.