Thanksgiving is amazing because it is a holiday to reflect on your blessing with your loved ones. The day after Thanksgiving is amazing because… LEFTOVERS!
These turkey pot pies are our favorite recipe to make every holiday. It is the perfect way to use up holiday leftovers, and they are so adorable!
We always bring a pie to Thanksgiving.
This is because first of all, it gives us an excuse to eat loads of our favorite caramel apple pie. Secondly, it is because we make extra dough for day-after mini pot pies.
We know you’ll adore this recipe as much as we do.
Check out our segment on Fox 7 showing how to make this yummy recipe:
Start by getting yourself a turkey! We are OBSESSED with the mayonnaise roasted turkey recipe that we came up with this year. It sounds crazy, but it keeps the meat SO moist, and no, it doesn’t end up tasting like mayo.
Roast your bird as you prefer for your holiday meal. Usually, our family smokes the turkey, which creates an even more interesting flavor for the pot pie. Always ensure you cook your turkey to at least 165 degrees.
Also, make sure to save enough leftover meat for this recipe, you won’t regret it!
Leftover Turkey Mini Pot Pies
2-3 cups of leftover turkey, cubed
2 pie crusts (storebought or our recipe is below if you have time to make it the night prior)
Pot pie filling (give our recipe a whirl)
Start by cooking your pot pie filling. Here is a super simple version that we use each and every year. Most of these ingredients are items you likely already have on hand.
Pot Pie Filling Recipe:
1/3 cup butter
1/2 white onion, chopped
1 garlic clove, minced
1/4 cup flour
1 (16 ounce) bag frozen mixed vegetables
1/2 carton chicken broth
1/3 cup cream
1/3 cup milk
1 teaspoon thyme
1 teaspoon Herbs de Provence
1 teaspoon marjoram
Salt and pepper
Add the onion and butter to a pot or saucepan, sauté until the onions are soft, then add minced garlic. Add flour gradually to the sauteed mixture, stirring constantly for one minute. Add chicken broth, herbs, salt, pepper, milk, cream, turkey, and the vegetables. Bring to a boil, then simmer to thicken, about 30 minutes.
While that is reducing, start to cut your pie crusts to fit your mini ramekins.
Feel free to use store bought dough if you desire, or just make extra pie crusts during your thanksgiving baking and store them in the refrigerator until you decide to make the mini pot pie recipe.
Here is our go to crust recipe:
No-fail pie crust recipe:
Makes 4 crusts
4 cups flour
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 ¾ cups vegetable shortening
1 teaspoon cider vinegar
½ cup ice water
In a mixer bowl, combine the flour, baking powder, salt, and sugar. Add the vegetable shortening and beat for about 2 minutes until the mixture is crumbly. In a small bowl, beat the egg and add the water and vinegar. Pour this over the flour and beat for about 1 minute until combined. Divide into 4 balls, wrap in plastic wrap and store in the refrigerator overnight.
When cutting the dough for your ramekins, flip the dish upside down to cut a circle around the ramekin edge for the top, and reserve it. Then cut a circle about 1 inch further than the edge for the bottom.
We suppose you could omit putting dough on the bottom if you desired, but who ever wants less crust?!?
Use nonstick cooking spray on the inside and then press the dough into the ramekin and use a knife to cut off the excess.
Once all your ramekins are lined in dough, and your pot pie filling has reduced, scoop the filling into the mini pot pies with a ladle.
Now that all your ramekins are filled, press the pie dough tops on to the top. Pinch the edges to seal the dough.
Coat the top with an egg wash (one scrambled egg and a splash of milk) and cut small vents on the top of the pot pie with a knife.
Bake at 375 degrees for about 30 minutes, until the dough is cooked through and golden brown.
Time to get cooking, we know you’ll adore this recipe of ours and hope it becomes a tradition for you as well!
If you have extra pot pie filling, enjoy it on its own or spoon over your leftovers like mashed potatoes or our amazing sourdough, sage and apple stuffing!