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
Scale
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.
