Week 44: Mini Turkey Pot Pie

I hope everyone had an amazing Thanksgiving! These last couple days have been so busy and exciting, getting together with family and friends that I almost forgot to post my delicious recipe from this week!! Since it was Thanksgiving, I decided to make mini turkey pot pies!

This was perfect because I had so much turkey left overs from my dinner and I didn’t want them to go to waste.


To start you need to collect your ingredients:

  • 2 packages of pie crust
  • 2 cups of Turkey
  • 2 cups of frozen vegetables (carrots, peas, corn, green beans)
  • 1 can of cream of chicken
  • 1 cup of Milk
  • 1 cupcake pan (or muffin pan if you want them a little bigger)

Before you start preparing and building your pies, preheat your oven to 375 degrees.


Make your pie crust

The recipe is pretty easy to make, but cutting the pie crust was probably the biggest challenge. You should make two sizes approximately 6 inches across for the bottoms and then 3 inches across for the top.

To make these, I used a soup bowl and pressed it into the rolled out pie crust to make the larger circles. and a Panko crumb cylinder to make the smaller circles. For each pie crust, you should be able to make two larger circles and two smaller circles.



Build your pies

Once your pie crusts are cut, you can place the larger circles into a greased cupcake pan. The circles may be a little big but you can just cut off the access dough.

Then in a mixing bowl, combine the thawed frozen vegetables, milk, diced up Turkey and the can of cream of chicken soup.


Mix the ingredients all together until it has a smooth consistency, and everything is evenly coated.


With your pie crusts already in the pan, it is time to fill your pies. I used a soup ladle to fill each pie. I may have over stuffed mine a little since the filling is above the top of each cup, but you want to make sure that each cup is at least filled to the top.


Once each mini pie is filled, it is time to put the tops on! Take your smaller pie crust circles and place one on top of each pie. If there is access dough, you can use a knife to trim it. Then along the edges where the bottom crust and top crust meet, gently press them together. Since I overstuffed mine, this was a little tricky as the insides oozed a little.

Finally, take a knife and make a few slits on top for ventilation before placing in the oven. Place your pies into the oven for 30 minutes at 375 degrees.




You will know your mini turkey pot pies are done, when they are a little golden brown and maybe bubbling a little. Let them cool for about 5 minutes, then carefully remove from the pan.


These mini turkey pot pies were so delicious and the perfect way to get rid of some of those left overs!


I served these with some mashed potatoes and it felt like Thanksgiving all over again! This is also great for a friendsgiving so you don’t have to cook a whole turkey.


Let me know what you think!

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