Pot pies are an ideal way to use up leftover turkey. Plus, they’re super simple to make!
This recipe calls for a creamy turkey and vegetable filling, along with an irresistibly buttery pie crust. It’s ideal for Thanksgiving or any time you have extra turkey meat to use up!
Creamy Turkey & Vegetable Filling
One of the best ways to use up leftover turkey is to make a creamy turkey and vegetable pot pie. It’s delicious, comforting, and super simple to prepare – ideal for when you need an easy dinner in no time!
Make this delectable pie filling using any leftover turkey (roasted or raw), mixed vegetables, store-bought pastry dough and boxed chicken stock. Just remember to add a splash of cream or milk for an even smoother consistency!
Once you’ve prepared the filling, it can easily be frozen for later. Simply wrap tightly in foil and store in your freezer for 3 to 4 months. Alternatively, cook it fully in the oven for a fast and delicious meal!
If you need to bake the pie right away, you can simply fill ramekins and bake it immediately. Be sure to bake until the pastry is golden brown and puffy.
If you’re making these for the holidays, why not transform them into mini turkey pot pies by adding extra filling to the pastry and baking in muffin tins instead of ramekins? They make perfect treats for holiday parties or family get-togethers!
This recipe has been meticulously tested and perfected by me, and I’m certain it’s the best turkey pot pie I’ve ever had. The filling is packed with veggies, while the crust is buttery and flaky.
Repurposing turkey bones is an excellent way to use them up. Make turkey broth for a richer soup or incorporate them into another recipe like this turkey & mushroom soup for extra flavor!
To make the pie filling, combine leftover turkey meat, mixed vegetables, thyme and bacon lardons in a large pan over medium-high heat. Then blend in Boursin cheese, cream and creme fraiche to create a thick and creamy mixture – this will give it even more flavor!
Buttery Pie Crusts
A buttery pie crust is the ideal way to bring some southern biscuit flavor to your mini turkey pot pies. This easy recipe uses three basic ingredients – flour, butter and water – for maximum flakiness and deliciousness.
Flour – Flour helps the dough form gluten, making it strong enough to hold its shape but not so tough that it flakes when baked. Additionally, butter and water create pockets of steam in the dough which creates that wonderful flaky texture.
Ice Water – Finally, about 1/2 cup of ice cold water is necessary to hold everything together and prevent cracking when rolling out the dough. Many pie crust recipes don’t call for enough ice water, resulting in dry crust that won’t hold its shape when baked.
To guarantee your dough is soft and easy to work with, give it at least 30 minutes in the fridge before rolling it out. The longer it sits, the smoother and easier it will be to roll out. Finally, cut slits into the top before baking for added visual interest!
Once the dough has rested, you’ll need to roll it out onto a lightly floured surface. This step will create the ideal size and shape for mini turkey pot pie dishes.
Once your filling is laid out, cover it with dough. Flute edges with your fingers or crimp them firmly with a fork to create an exquisite crust. Additionally, cut slits in the top to vent the pie and brush on some egg wash before baking for added shine and color.
Blind baking: Before baking your crust, place a sheet of parchment paper at the bottom and up its sides. This helps ensure an even temperature throughout the crust – an important factor for creating a great crust. Bake for approximately 20-30 minutes, or until your crust is cooked through and golden brown.
Mini Muffin Tins
If you have leftover turkey roasts from Thanksgiving dinner, this mini turkey pot pie recipe is an ideal option. Not only is it cost-effective and simple to make, but it makes for a wonderful meal to share with friends or family – plus, it can be frozen and reheated as needed throughout the week for lunch or dinner.
The initial step in making these mini turkey pot pies is to prepare your mini muffin pans. You can either spray or grease the tins so they’ll be easy to work with and won’t leak when filled with pie crust.
Once your pie dough has risen to a thickness of about 1/4-inch, roll it out again and cut 12 circles that are identical in size. Place each circle atop its respective well in your muffin tin and gently press down on both bottom and sides to seal them shut.
Once each mini muffin tin has been covered with pie dough, begin adding in your filling ingredients. This could include any leftover meats, vegetables or gravy from Thanksgiving dinner.
Make this delectable filling by melting butter in a pot and sauteing onion, carrots and celery until they are soft. Finally, stir in chicken stock until thickened.
Once your filling is ready, stir in turkey and peas until fully combined. Finally, top each mini pot pie with puff pastry rounds and bake for around 20 minutes or until pastry is puffed and golden brown.
These mini turkey pot pies make an ideal holiday dessert to serve to your guests and can easily be prepared ahead of time and stored in the freezer. Plus, you can reheat them quickly in either the microwave or on the stovetop for a delicious meal anytime!
If you need a muffin pan that will evenly distribute heat, aluminum is your ideal option. These durable pans have long-lasting nonstick surfaces and won’t warp or dent like metal muffin tins do; plus, their non-stick properties make them great for baking cupcakes or muffins with various recipes. Aluminum also won’t warp or dent like metal does and offers excellent nonstick results.
Toppers
Toppers for mini turkey pot pies are an easy, delicious addition. Simply prepare the toppings using pie dough and store them in the refrigerator until you’re ready to bake your pot pies.
Pie crusts can be stored for up to 3 days in the refrigerator, making them great ahead of time for quick snacks! Even freezing them for later is an option!
When making individual pot pies, place the pie dough rounds atop each ramekin, pressing firmly around the edges. After covering them completely with pie dough rounds, brush with egg wash and cut small vents in the top of each pie to let steam escape while baking.
Next, fill the ramekins with turkey and vegetable filling. Top off with Parmesan cheese before covering with puff pastry for an irresistibly crisp top layer.
These mini turkey pot pies make a delicious appetizer on their own or paired with any side dish of your choice! Irish colcannon, creamy mashed potatoes with kale or pan-fried asparagus sprinkled with Parmesan are all wonderful accompaniments.
Mini pot pies are one of my favorites because they can be prepared up to 3 days ahead. Plus, they freeze well and thaw overnight before baking or just reheat them in the oven for 40-50 minutes for a quick refreshment.
My pot pies are traditionally baked with a fathead dough crust, but you can also use store-bought pie crust if desired. The fathead dough holds up better to the fillings and it’s easier to work with than store-bought options.
This recipe is the perfect way to utilize leftover turkey and vegetables from your Thanksgiving dinner. It’s sure to warm you up on cold nights!
This quick and easy recipe makes the ideal Thanksgiving or Christmas side dish – it’s also great for brunch! You can even make the filling in advance and store it in the refrigerator, then bake your cakes as usual to enjoy!