Leftover Turkey Mini Pot Pies

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Leftover mini turkey pot pies are a tradition in our home in the fall.

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!

Along with our Leftover Stuffing Dumplings that go in our Leftover Thanksgiving Soup Recipe, 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.

If you’re family isn’t feeling adventurous enough for mayo roasted turkey, you can also do a smoked turkey.

Whenever we Smoke a Turkey on a Pellet Grill we always start with Karen’s dad’s Smoked Turkey Brine Recipe.

It ensures the meat stays extra juicy.

Smoke or roast your bird as you prefer for your holiday meal. We prefer smoked 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! This list of sides for chicken pot pie will also work with these mini turkey pot pies. You might also like to warm up with this chicken pot pie soup.

Leftover Turkey Mini Pot Pies

Ingredients:

  • 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)

  • Egg wash

  • Mini ramekins

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, if you have extra dough consider making pie crust cookies.

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 egg

  • 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!  

 

Leftover turkey mini pot pies.

Leftover Turkey Mini Pot Pie Recipe

Yield: 6 mini pot pies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

These leftover turkey mini pot pies are the best way to use up your Thanksgiving leftovers. It's warm, cozy, with lots of pie crust!

Ingredients

  • 2-3 cups of leftover turkey, cubed
  • 2 pie crusts
  • 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
  • Egg wash

Instructions

  1. Start by making your pot pie filling. Add the onion and butter to a pot or saucepan, sauté until the onions are soft, then add minced garlic.
  2. Add flour gradually to the sauteed mixture, stirring constantly for one minute. Add chicken broth, herbs, salt, pepper, milk, cream, turkey, and the vegetables.
  3. Bring to a boil, then simmer to thicken, about 30 minutes.
  4. While that is reducing, start to cut your pie crusts to fit your mini ramekins.
  5. 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.
  6. 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.
  7. We suppose you could omit putting dough on the bottom if you desired, but who ever wants less crust?!?
  8. Use nonstick cooking spray on the inside and then press the dough into the ramekin and use a knife to cut off the excess.
  9. 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.
  10. Now that all your ramekins are filled, press the pie dough tops on to the top. Pinch the edges to seal the dough.
  11. 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.
  12. Bake at 375 degrees for about 30 minutes, until the dough is cooked through and golden brown.

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