If you’re anything like me, you cherish every last bite of your holiday turkey feast. That’s why I am so excited to share this comforting and delicious Leftover Turkey Mini Pot Pies Recipe with you. These little pies are perfectly flaky on the outside, with a warm, savory filling that brings together tender turkey, veggies, and rich gravy. They’re the ideal way to transform your leftovers into a meal that feels indulgent yet perfectly cozy. Whether you’re craving a solo snack or feeding a crowd, these mini pot pies make every leftover bite taste brand new.
Ingredients You’ll Need
Believe me, the magic in this Leftover Turkey Mini Pot Pies Recipe starts with simple, hearty ingredients. Each one plays an essential role—from the buttery crust that provides the perfect crunch, to the melty gravy and colorful veggies that create a pleasing texture and depth of flavor.
- Pie crusts: Using 9-inch pre-made pie crusts saves time but gives you a flaky, buttery base for your mini pies.
- Butter: Adds richness and helps soften the veggies while cooking, giving your filling that lovely velvety texture.
- Frozen classic mixed vegetables: A colorful medley that delivers a fresh pop of flavor and vibrant texture.
- Leftover turkey: The star of the show, chopped into bite-sized pieces for easy eating.
- Turkey gravy: Brings moisture and that signature savory taste that ties everything together.
- Salt and pepper: Essential seasonings to brighten and balance all the flavors in the filling.
How to Make Leftover Turkey Mini Pot Pies Recipe
Step 1: Prep Your Oven and Dough
Start by preheating your oven to 375º F, so it’s nice and hot when your pies are ready to bake. While the oven warms, prepare your dough. If you’re working with homemade pie crust, roll it out thin but sturdy enough to hold the filling. Store-bought crust just needs a gentle roll a few times to get a bit larger. Cut out 12 circles that are 5 inches and 12 smaller circles that are 4 inches—these will form the base and tops of your mini pies. Press the larger circles into your muffin tin cups, creating little dough bowls, and set the smaller tops aside.
Step 2: Cook the Filling
In a large skillet, melt the butter over medium heat. Toss in the frozen mixed vegetables and cook until they soften, around 4 to 5 minutes. This step helps bring out their natural sweetness and ensures they aren’t watery in your pies. Then, add the chopped leftover turkey and pour in the turkey gravy. Stir everything together and warm through for 2 to 4 minutes, seasoning with salt and pepper to taste. This warm, savory filling is what makes this Leftover Turkey Mini Pot Pies Recipe so irresistible.
Step 3: Assemble the Mini Pot Pies
Carefully spoon the turkey and vegetable mixture evenly into each dough-lined muffin cup. Top each with the smaller dough circles. To seal your pies, gently press the edges of the top crust to the bottom using a fork or your finger. Trim any overlapping edges so the pies don’t stick to each other during baking. Don’t forget to use a knife to cut three small slits on the top crust of each pie—this little detail lets steam escape and keeps the crust beautifully golden.
Step 4: Bake to Perfection
Place your filled mini pies in the oven and bake for 35 to 40 minutes. What you’re looking for is a golden, flaky crust that shines with buttery goodness. The smell will be irresistible by this point—your kitchen will feel like a cozy haven of comfort food. Once done, let the pies rest for about 5 minutes before gently sliding them out of the muffin tin.
How to Serve Leftover Turkey Mini Pot Pies Recipe
Garnishes
To elevate these mini pies, sprinkle some freshly chopped parsley or thyme over the top for a fresh herbal burst. A light dusting of Parmesan cheese before baking can add a salty, nutty kick that pairs beautifully with the rich filling.
Side Dishes
These pies are hearty enough to be the centerpiece but pair wonderfully with a crisp green salad dressed in a tangy vinaigrette or a simple bowl of cranberry sauce to echo those festive flavors. For colder days, a warm butternut squash soup alongside offers a lovely seasonal touch.
Creative Ways to Present
Since these pies are small and charming, they’re perfect party fare. Serve them on a rustic wooden platter lined with parchment paper for a cozy feel, or arrange them on individual plates with a drizzle of gravy or a dollop of sour cream for a more elegant presentation. You can get playful by adding small edible flowers to each plate for a pop of color and whimsy.
Make Ahead and Storage
Storing Leftovers
After enjoying these mini pot pies, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be sure they have cooled completely before refrigerating to keep the crust from getting soggy.
Freezing
This Leftover Turkey Mini Pot Pies Recipe shines as a make-ahead option because the pies freeze beautifully. After assembling but before baking, freeze them on a tray until solid, then transfer to a resealable bag or container. They can be stored in the freezer for up to 2 months, making weeknight dinners super convenient.
Reheating
To reheat, bake frozen pies directly at 375º F for about 45 minutes or until hot and golden. For refrigerated pies, a 20-minute bake will revive that crisp crust and warm the filling perfectly. Avoid microwaving if you want to keep that satisfying flakiness.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will work wonderfully if you have them on hand. Just be sure to cook them until soft before mixing with the filling to prevent any excess moisture from making the crust soggy.
Can I substitute the turkey with chicken?
Yes, using leftover chicken is a great alternative and will still provide a delicious, comforting pot pie. The cooking method and ingredients remain the same.
Is it possible to make these pies gluten-free?
Definitely! Look for gluten-free pie crusts at the store or try making your own. Just keep in mind that gluten-free doughs sometimes behave a bit differently, so handle gently and watch your baking time closely.
Can I prepare the filling a day ahead?
Preparing the filling in advance is a smart move. Store it in an airtight container in the fridge, and assemble the pies right before baking to maintain the crust’s flakiness.
What can I serve with these mini pot pies for a full meal?
Pair these pies with a fresh salad, roasted vegetables, or a light soup to round out your meal nicely. They’re also fantastic alongside cranberry sauce or a tangy chutney to add a bit of brightness.
Final Thoughts
This Leftover Turkey Mini Pot Pies Recipe truly captures the spirit of turning leftovers into a fresh, delicious meal that everyone will love. It’s simple, satisfying, and brings a lovely sense of warmth to any table. I hope this recipe finds a special place in your kitchen and becomes your go-to for comforting, crowd-pleasing dishes. Happy baking and even happier eating!
Print
Leftover Turkey Mini Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Leftover Turkey Mini Pot Pies are a perfect way to transform your leftover turkey into a comforting, flaky, and delicious meal. Made with a buttery crust, classic mixed vegetables, and tender turkey smothered in savory gravy, these mini pot pies are baked to golden perfection and served in convenient individual portions. Ideal for family dinners or meal prepping, they offer a hearty and satisfying dish that brings warmth and flavor to your table.
Ingredients
Crust
- 4 9-inch pie crusts
Filling
- 2 tablespoons unsalted butter
- 2 cups frozen classic mixed vegetables
- 2 cups chopped leftover turkey
- 1 cup turkey gravy
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375º F (190º C) to prepare for baking the mini pot pies.
- Prepare the Dough: Roll out your pie dough slightly if homemade or gently roll store-bought dough 2 to 4 times to enlarge it just enough. Cut out twelve 5-inch diameter circles and twelve 4-inch circles. Place the larger circles into a muffin tin cups to form the mini pie shells. Set aside the smaller circles to be used as pie tops later.
- Cook the Vegetables: In a large skillet over medium heat, melt the unsalted butter before adding the frozen vegetables. Cook them for 4 to 5 minutes until they become soft and tender.
- Combine Turkey and Gravy: Add the chopped leftover turkey and turkey gravy to the skillet with the vegetables. Cook the mixture for 2 to 4 minutes until it’s heated through. Season with salt and pepper according to your taste.
- Fill the Mini Pies: Evenly distribute the turkey and vegetable mixture into each of the dough-lined muffin cups, filling each to just below the rim.
- Seal the Pies: Place the smaller dough circles on top of each filled pie. Seal the edges together with a fork or your finger, trimming any excess dough that overlaps neighboring pies to prevent sticking. Cut three small slits in the top crust of each mini pie to allow steam to escape during baking.
- Bake: Transfer the muffin tin to the preheated oven and bake the mini pot pies for 35 to 40 minutes, or until the crusts turn a beautiful golden brown.
- Cool and Serve: Let the mini pot pies rest in the tin for 5 minutes before carefully removing them. Serve hot immediately or let cool completely before freezing for later enjoyment.
Notes
- Use cold butter and chilled pie crust dough for best flaky results if making from scratch.
- If you don’t have turkey gravy, a quick homemade gravy or chicken gravy can be substituted.
- Frozen mixed vegetables can include carrots, peas, corn, and green beans to keep a classic flavor.
- Make sure to cut slits in the top crust to prevent the pies from bursting while baking.
- These mini pot pies freeze well; wrap individually once cooled and freeze for up to 3 months.
- Reheat in the oven for best crust texture rather than microwave.
