Learn how to make these delicious, serving-sized Mini Turkey Pot Pies using your Thanksgiving leftovers and my creamy turkey soup recipe. Your mini turkey pot pies recipe will be unique, based on your Thanksgiving leftover ingredients!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ahhhh, Thanksgiving, I'm not exactly crazy about turkey, but I do love gathering with family and friends, giving thanks, cooking, and of course, eating!
Unfortunately, when I finally sit down to my loaded plate, I'm not exactly excited. I guess I'm just not a huge Thanksgiving-food fan, but I do love pie! However, the idea of having leftovers to create something new does leave me excited!
Making these mini pot pies with my Thanksgiving leftovers is one of the things I look forward to each year! So gather up your Thanksgiving leftovers and let's make some pies!
Jump to:
Why You'll Love This Recipe
- Making these mini turkey pot pies is a great way to use up all the leftovers in the fridge and make room for more food!
- You can use any of my turkey recipe leftovers (smoked spatchcock turkey, smoked turkey without brine, or smoked turkey breast) to make these pies!
- I leave a few pies out for us to eat, give some to friends and neighbors, and freeze the rest.
- Once frozen, these mini pies just pop right out of the aluminum pie pans and can be easily microwaved.
- Your leftovers don't go to waste!
Ingredients & Substitutions
- Turkey Soup - Creamy turkey soup is the best option.
- Mashed potatoes - Any kind of potatoes will work, including mashed potatoes, scalloped potatoes, diced potatoes, or even gnocchi.
- Vegetables - You can use frozen mixed vegetables, or other vegetables left over from your Thanksgiving meal. This also includes fried onions, corn, and green bean casserole.
- Gravy - The gravy ties all the ingredients together and makes the turkey pot pies creamy. If you don't have gravy left, you can use store-bought turkey gravy.
How to Make Mini Turkey Pot Pies
You'll notice that there are no measurements for the filling ingredients. This is because everyone will have different leftovers.
This is your chance to not only get creative but to put your own spin on this recipe! The only ingredient that shouldn't be skipped is my creamy turkey soup. Don't skip it, you can thank me later!
How to Make the Pie Crust from Scratch
- Mix salt and flour in a medium-sized bowl.
- Cut in the chilled butter using a pastry cutter until the dough is crumbly. Add nigella sativa seeds, if using.
- Gradually add the ice water, a few tablespoons at a time, as you gently stir the mix with a fork. Do this until the dough begins to come together and can be pressed with your hands to form a ball.
- Divide the dough into four portions. Each portion will be used to make two pies. Leave one out, wrap the rest, and refrigerate.
- Use a pastry scraper to divide the portion you left out into fourths. Place two of the portions back in the fridge to keep chilled while you work on the first pie.
How to Assemble the Pies
Preheat oven to 375 degrees F.
Step 1: Roll pie dough out onto a floured surface. Cover with a 5" pie pan, then cut around the pan with a knife. Leave approximately ½" extra dough from the edge of the pan. Refrigerate scraps to use later as needed.
Step 2: Place the dough into the mini pie plates, making sure it fits snugly into the pans. Press the edges of the dough along the rim of the pans.
Step 3: Begin layering the ingredients: potatoes, green bean casserole, turkey, corn, soup, and gravy.
Step 4: Roll out another portion of dough and cut it into a circle. Cover the filled pie with the dough and press all around the edges to seal.
Step 5: Crimp the edges, then make slits in the center of the pie. If you prefer, use fork tines to press down on the edges, instead of crimping.
Step 6: Continue with these steps until you have made four pies.
Step 7: Place the pies on a cookie sheet and bake for 45-60 minutes, or until the pies are browned and bubbly. While these pies are baking, continue making the remaining pies.
Step 8: Cook the remaining pies while the first batch is cooling off. If you plan on freezing some, allow them to cool completely, then wrap them in aluminum foil and freeze.
If you enjoy this recipe, you may also want to try these delicious mini meat pot pies and this yummy chicken pot pie casserole!
Recipe FAQs
The easiest way to make turkey pot pie is to begin with store-bought pie crust. However, if you prefer, you can make some from scratch.
From there, line the pie plate with the pie dough and layer the ingredients. I recommend using cubed turkey, potatoes, diced vegetables, or your favorite Thanksgiving leftovers to fill the shell. From there, add turkey soup or gravy and cover with a pie shell. Bake the turkey pot pie until the crust is golden brown and the filling is bubbly.
Adding potatoes, especially mashed potatoes, is a great way to thicken your turkey pot pies. Another option is to use gnocchi. The starch in the potatoes is a wonderful thickener and makes the turkey pot pies even more filling.
If you're making leftover turkey pie, you can also use stuffing to thicken the pie.
Since turkey pot pies usually include all food groups, sides aren't really necessary, unless you really want to serve it with a side.
However, sliced avocados and cottage cheese go great with turkey pot pies.
Pro Tips
- Other filling ideas include chestnut stuffing, green bean casserole, scalloped potatoes, gnocchi, and peas.
- If you like adding cranberry sauce to your turkey sandwiches, add some to the filling; it tastes wonderful. You can also serve it on the side.
- Store leftover pies in an airtight container in the fridge for up to 3 to 4 days.
- These mini pies also freeze really well! Just wrap in foil, then store in freezer bags for up to 6 months.
- You can microwave the frozen pies, or if you want a crisper crust, reheat them in the oven.
- The calories are estimated from the same-sized Marie Callender's Turkey Pot Pies.
Related Recipes
If you enjoy this mini turkey pot pies recipe, check out these other recipes!
Did you make this recipe?
Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Mix salt and flour in a medium-sized bowl.
- Cut in the chilled butter using a pastry cutter until the dough is crumbly. Add nigella sativa seeds, if using.
- Gradually add the ice water, a few tablespoons at a time, as you gently stir the mix with a fork. Do this until the dough begins to come together and can be pressed with your hands to form a ball.
- Divide the dough into four portions. Each portion will be used to make two pies. Leave one out, wrap the rest, and refrigerate.
- Use a pastry scraper to divide the portion you left out into fourths. Place two of the portions back in the fridge to keep chilled while you work on the first pie.
- Roll pie dough out onto a floured surface. Cover with a 5" pie pan, then cut around the pan with a knife. Leave approximately ½" extra dough from the edge of the pan. Refrigerate scraps, to use later as needed.
- Place the dough into the mini pie plate, making sure it fits snugly into the pan. Press the edges of the dough along the rim of the pan.
- Begin layering the ingredients: potatoes, green bean casserole, turkey, corn, soup, and gravy.
- Roll out another portion of dough, and cut it to a circle. Cover the filled pie with the dough and press all around the edges to seal.
- Crimp the edges, then make slits in the center of the pie. If you prefer, use fork tines to press down on the edges, instead of crimping.
- Continue with these steps until you have made four pies. Place the pies on a cookie sheet and bake for 45-60 minutes, or until the pies are browned and bubbly. While these pies are baking, continue making the remaining pies.
- Cook the remaining pies while the first batch is cooling off. If you plan on freezing some, allow them to cool completely, then wrap in aluminum foil and freeze.
Nutrition
Notes
- Other filling ideas include stuffing, green bean casserole, scalloped potatoes, gnocchi, and peas.
- If you like adding cranberry sauce to your turkey sandwiches, add some to the filling; it tastes wonderful. You can also serve it on the side.
- Store leftover pies in an airtight container in the fridge for up to 3 to 4 days.
- These mini pies also freeze really well! Just wrap in foil, then store in freezer bags for up to 6 months.
- You can microwave the frozen pies, or if you want a crisper crust, reheat them in the oven.
- The calories are estimated from the same-sized Marie Callender's Turkey Pot Pies.
Lori Ross says
Super easy to follow recipe and very tasty pies! I made the turkey soup yesterday and that was great but we had a ton of it left so I decided to try out the Turkey Pot Pies. This too made a lot so I shared it with a couple friends. They too loved it. Thanks Hilda for all the love you put into your recipes, your blog and all of us. We truly enjoyed it:)
Hilda Sterner says
Look at you making turkey pot pies, I'm so proud! I'm so glad you guys enjoyed them and as always, thank you for the review! 😘😘
Kathy Fisher says
This looks like another reason to remain thankful after Thanksgiving. Actually let's all just remain thankful throughout our lives. Thank you Hilda. Now, if I only had more turkey.