Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.
Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe
Serves 4.
2 tablespoons 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.


Posted in Recipes by Goodcook staff | Tags: , .