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mini turkey pot pies on a cookie sheet with a red kitchen towel in the background
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5 from 5 votes

Turkey Pot Pie with Thanksgiving Leftovers

Yummy min (5") turkey pot pies using Thanksgiving leftovers.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Dish
Cuisine: American
Servings: 8 5" pies
Calories: 580kcal


Pie Crust (or use store bought pie crust)

  • 1⅓ cups cold unsalted butter (cubed)
  • cups all-purpose flour
  • teaspoon salt
  • ¼ teaspoon nigella sativa seeds (optional)
  • cups ice water

Filling Ingredients

  • mashed potatoes
  • green bean casserole
  • extra turkey meat
  • corn
  • Creamy Turkey Soup
  • gravy



  • 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.
  • Preheat oven to 375 degrees F.

Assemble the 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, soup, and gravy.
  • Roll out another portion of dough, and cut into 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.
  • Don't forget to share with your friends and neighbors, especially if they're elderly! Gotta spread that love around, especially this time of year!


  • 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.
  • As mentioned in the post, 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.


Serving: 1pie | Calories: 580kcal