Print

Creamy Turkey Pot Mini Pies

Creamy Turkey Pot Mini Pies Displayed
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.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly.
  5. Stir in thyme, salt, and pepper. Reduce heat and simmer for 5 minutes, or until slightly thickened.
  6. Stir in turkey and peas.
  7. Unroll pie crusts and cut out circles using a 4-inch cookie cutter or a bowl as a guide.
  8. Place the crust circles into muffin tins.
  9. Spoon turkey mixture into each pie crust.
  10. Top each mini pie with another crust circle. Crimp the edges to seal.
  11. Brush the tops with beaten egg.
  12. Cut a small slit in the top of each pie to allow steam to escape.
  13. Bake for 20-25 minutes, or until golden brown.
  14. 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.

Find it online: https://cubaqueen.com/creamy-turkey-pot-mini-pies/