Mini Turkey Pot Pies (Thanksgiving leftovers)
Yummy min (5") turkey pot pies using Thanksgiving leftovers.
Servings: 8 5" pies
Calories: 580kcal
Equipment
Ingredients
Pie Crust (or use store bought pie crust)
- 1⅓ cups cold unsalted butter (cubed)
- 4½ cups all-purpose flour
- 1½ teaspoon salt
- ¼ teaspoon nigella sativa seeds (optional)
- 1¼ cups ice water
Filling Ingredients
- mashed potatoes
- green bean casserole
- extra turkey meat
- corn
- Creamy Turkey Soup
- gravy
Instructions
Crust
- 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.
Assemble the Pie (Preheat oven to 375℉)
- 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, 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.
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 leftoves in airtight containers.
- 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 Calendar's Turkey Pot Pies.
Nutrition
Serving: 1pie | Calories: 580kcal
