Get ready for a flavor fiesta because I’m about to drop the ultimate post-Thanksgiving (or any-day-you-crave-it!) comfort food BOMB: Creamy Turkey Pot Mini Pies!

I’m talking individual servings of pure, unadulterated, creamy, savory, flaky-crusted bliss. You know how much I LOVE turning ordinary into extraordinary, and this recipe? This Creamy Turkey Pot Mini Pies recipe is my latest obsession.

I knew I nailed this Creamy Turkey Pot Mini Pies recipe when my neighbor, Mrs. Rodriguez (a woman who doesn’t mince words!) took one bite and literally closed her eyes in joy. “Quinn,” she sighed, “This is like a hug in a pie.” And that, my friends, is exactly what I was going for! Get ready, because after one bite of these individual turkey pies, you’re going to feel the same warmth and comfort.

It all started after one Thanksgiving where I stared down a mountain of leftover turkey, thinking, “There has to be a better way than just another boring sandwich.” That’s when the idea of these Creamy Turkey Pot Mini Pies struck me. And after tweaking and taste-testing and adding my signature Cuba Queen twist, I’ve landed on the perfect combination of creamy, savory, and just a touch of spice.

These aren’t your grandma’s bland pot pies. We’re talking BOLD flavors, perfectly balanced richness, and a crispy, golden crust that’ll make you weak in the knees. This turkey pot pie recipe turns an everyday ingredient into a mini celebration.

Now, are you as excited as I am? Let’s get into it, because these Creamy Turkey Pot Mini Pies are about to become your new go-to comfort food!

INGREDIENTS You Need for This

2 cups cooked turkey, shredded or diced: This is where those Thanksgiving leftovers SHINE! You can also use rotisserie chicken in a pinch, but trust me, turkey is where it’s at.
1 cup mixed vegetables (peas, carrots, corn): Frozen is perfectly fine here, but if you’re feeling fancy, fresh is always welcome!
1/2 cup diced onion: Adds a savory depth that’s essential.
1/4 cup all-purpose flour: This helps thicken our creamy sauce.
2 cups chicken broth: I like to use low-sodium so I can control the salt level.
1 cup heavy cream: Here’s the Creamy Turkey Pot Mini Pies game-changer! Don’t skimp on this – it’s what makes these pies outrageously rich and delicious.
1/4 cup butter: For sautéing and adding richness.
1 teaspoon dried thyme: Adds an earthy, savory note.
1/2 teaspoon garlic powder: Because garlic makes everything better.
Salt and pepper to taste: Don’t be shy! Seasoning is KEY.
1 package (14.1 oz) refrigerated pie crusts: You can make your own if you’re feeling ambitious, but store-bought is perfectly fine and saves a ton of time.
1 egg, beaten: For brushing on the crust to create that gorgeous golden color.
A pinch of paprika: For a little extra color and flavor on top.

The secret to epic Creamy Turkey Pot Mini Pies is the heavy cream. It takes the filling from good to AMAZING! You can find the best quality ingredients at your local farmer’s market for the veggies and herbs.

This Creamy Turkey Pot Mini Pies ingredient list is short but mighty! Splurge on good quality butter—trust me, you’ll notice the difference. For a flavor boost, try adding a pinch of smoked paprika to the filling.

I like to prep all my veggies ahead of time so the cooking process is smooth sailing. Store them in airtight containers in the fridge.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 375°F (190°C). Don’t skip this step! A hot oven is key to a perfectly golden crust for your mini pot pies.
Melt butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. This is where the flavor foundation of your turkey pot pie recipe starts! Your kitchen should smell amazing already.
Stir in the flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce. Don’t let it burn!
Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly. Make sure there are no lumps! Your creamy turkey filling is about to come to life.
Stir in the heavy cream, thyme, garlic powder, salt, and pepper. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly. Pro tip for Creamy Turkey Pot Mini Pies perfection: Taste and adjust seasonings as needed!
Add the cooked turkey and mixed vegetables to the skillet. Stir to combine. This is where your Creamy Turkey Pot Mini Pies filling transforms into pure magic!
Unroll the pie crusts and cut out circles using a cookie cutter or a bowl (about 4-5 inches in diameter). I use a 4-inch cutter for perfect individual turkey pies.
Gently press the circles into muffin tins. Don’t stress – your Creamy Turkey Pot Mini Pies are going to be incredible!
Fill each pie crust with the turkey mixture. Don’t overfill! Leave a little room at the top.
Cut out smaller circles or strips of pie crust for the tops of the pies. Place them on top of the filling. You can get creative here! I love using star-shaped cutters for extra flair for these individual turkey pies.
Brush the tops of the pies with the beaten egg and sprinkle with paprika. This is where your Creamy Turkey Pot Mini Pies become Instagram gold!
Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. In my kitchen, this Creamy Turkey Pot Mini Pies takes exactly 22 minutes to reach perfection.
Let cool slightly before serving. These Creamy Turkey Pot Mini Pies are best enjoyed warm!

Here’s where most people mess up their Creamy Turkey Pot Mini Pies – but not you! Don’t skip the egg wash; it’s crucial for that golden-brown crust. While your Creamy Turkey Pot Mini Pies are baking, tidy up and get ready for some serious flavor indulgence.

PRESENTATION

Presentation is EVERYTHING when it comes to wowing your guests (or yourself!). I like to serve these Creamy Turkey Pot Mini Pies on a rustic wooden board, garnished with fresh parsley or thyme sprigs. It adds a touch of elegance.

These Creamy Turkey Pot Mini Pies absolutely slay at dinner parties! They’re also perfect for a cozy night in or a potluck gathering.

For a bolder pairing, serve these with a side of cranberry sauce to contrast the savory richness. People absolutely lose their minds when I serve this Creamy Turkey Pot Mini Pies at Thanksgiving!

If you have any leftover Creamy Turkey Pot Mini Pies, they are amazing reheated or even cold (don’t judge!). You can also crumble them over a salad for a unique and satisfying lunch.

For an Instagram-worthy plating technique, try arranging the Creamy Turkey Pot Mini Pies on a tiered serving platter.

For seasonal variations, try adding roasted butternut squash or sweet potatoes to the filling in the fall.

FAQs

Q: Can I make this Creamy Turkey Pot Mini Pies ahead of time?

A: Absolutely! You can assemble the pies ahead of time and store them in the fridge until you’re ready to bake. This is a lifesaver during busy holidays. Just add a few extra minutes to the baking time. The beauty of this turkey pot pie recipe is that it’s incredibly versatile.

Q: What if I don’t have heavy cream for my Creamy Turkey Pot Mini Pies?

A: You can substitute half-and-half, but the sauce won’t be as rich and creamy. If you want to go even lighter, you can use milk, but you might need to add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce. I highly recommend the heavy cream, though; it is SO worth it. The creamy turkey filling is essential!

Q: Can I use different vegetables in my Creamy Turkey Pot Mini Pies?

A: Of course! Feel free to customize the filling with your favorite veggies. Green beans, mushrooms, potatoes – the possibilities are endless. That’s the joy of a turkey pot pie recipe: you can make it your own. For more sanity-saving dinner ideas, check out my creamy cajun chicken pasta!

Q: How do I know when my Creamy Turkey Pot Mini Pies is perfectly done?

A: The crust should be golden brown and the filling should be bubbly. If the crust is browning too quickly, you can tent it with foil for the last few minutes of baking. I learned this trick after many, many batches of test runs of my Creamy Turkey Pot Mini Pies.

Q: Can I make this Creamy Turkey Pot Mini Pies spicier?

A: YES! Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick. I personally love adding a pinch of smoked paprika for a smoky depth. The individual turkey pies are a blank canvas for your creativity!

Q: What kind of pie crust is best for Creamy Turkey Pot Mini Pies?

A: I prefer refrigerated pie crusts for their convenience and flavor, but you can also use frozen pie crusts or make your own from scratch. The key is to make sure the crust is cold before you start working with it. For a crowd-pleasing twist, try my Mini Banana Pudding Cheesecakes for dessert!

Q: Can I freeze these Creamy Turkey Pot Mini Pies?

A: Yes! Assemble the pies but don’t bake them. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. When you’re ready to bake, bake them directly from frozen, adding about 10-15 minutes to the baking time. Always a crowd pleaser as individual turkey pies.

CONCLUSION

This Creamy Turkey Pot Mini Pies recipe represents everything Cuba Queen stands for: bold flavors, easy techniques, and food that makes you feel good from the inside out.

My Creamy Turkey Pot Mini Pies Power Tips:

Don’t skimp on the heavy cream! It’s what makes these pies outrageously delicious.
Taste and adjust seasonings as needed! Salt and pepper are your friends.
Get creative with the crust! Use cookie cutters to create fun shapes for the tops of the pies.

Some Creamy Turkey Pot Mini Pies variations I’ve created include:

Spicy Southwest: Add black beans, corn, and chili powder for a southwestern twist.
Mushroom Lovers: Add sautéed mushrooms and a splash of sherry to the filling.
Cheesy Delight: Sprinkle shredded cheddar cheese on top of the pies before baking.

The cheesy delight version always gets the biggest reactions!

I have complete confidence that you’re going to rock this recipe, amiga! Seriously, these Creamy Turkey Pot Mini Pies are practically foolproof.

This Creamy Turkey Pot Mini Pies is more than just a recipe – it’s an invitation to create memories, share laughter, and celebrate the simple joy of good food. It’s the perfect thanksgiving leftovers recipe for any day! I hope these individual turkey pies bring warmth and comfort to you and your loved ones.

Now go forth and make some magic happen in your kitchen! Don’t forget to share your creations with me – I can’t wait to see your Creamy Turkey Pot Mini Pies! Share your results!

And for more bold flavor adventures, check out my recipe for Creamy Reuben Soup!

And remember my Mini Banana Pudding Cheesecakes for dessert! Or how about a creamy cajun chicken pasta?

If you’re looking for inspiration for your individual turkey pies, check out these sites. Mini Turkey Pot Pies (Thanksgiving leftovers) | Hilda’s Kitchen Blog, Mini Turkey Pot Pies with Puff Pastry » Big Flavors from a Tiny Kitchen and Mini Leftover Turkey Pot Pies | CarnalDish.

Creamy Turkey Pot Mini Pies

Print Recipe

These Creamy Turkey Pot Mini Pies are a comforting and delicious way to use leftover turkey. Flaky pie crust filled with a savory, creamy turkey and vegetable filling makes for the perfect individual-sized meal.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 mini pies
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1/2 cup all-purpose flour
3 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked turkey, cubed
1 cup frozen peas
1 package (14.1 ounces) refrigerated pie crusts
1 egg, beaten

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Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Stir in flour and cook for 1 minute.
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly.
Stir in thyme, salt, and pepper. Reduce heat and simmer for 5 minutes, or until slightly thickened.
Stir in turkey and peas.
Unroll pie crusts and cut out circles using a 4-inch cookie cutter or a bowl as a guide.
Place the crust circles into muffin tins.
Spoon turkey mixture into each pie crust.
Top each mini pie with another crust circle. Crimp the edges to seal.
Brush the tops with beaten egg.
Cut a small slit in the top of each pie to allow steam to escape.
Bake for 20-25 minutes, or until golden brown.
Let cool slightly before serving.

Notes

For a richer flavor, use heavy cream instead of milk. You can also add other vegetables like potatoes or corn to the filling.