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Description
These mini turkey pot pies are individual servings of a comforting classic. They are easy to make and perfect for using leftover turkey.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 tbsp all-purpose flour
- 1 cup chicken or turkey broth
- 1/2 cup milk
- 1 cup cooked turkey, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 sheet (14.1 oz) refrigerated pie crusts, unrolled
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove from heat and stir in cooked turkey, peas, corn, and thyme. Season with salt and pepper to taste.
- Unroll the pie crust and cut out 12 circles using a 3-inch round cutter or the rim of a glass. Press each circle into the prepared muffin cups.
- Spoon the turkey mixture into each pie crust-lined muffin cup.
- Cut out smaller circles or decorative shapes from the remaining pie crust to use as tops, or simply use strips to create a lattice. Place the tops over the filling, crimping the edges to seal.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- You can use a round cookie cutter or the rim of a glass to cut out the pie crust circles.
- For a quicker preparation, use pre-made pie crusts.
- These pot pies are great for meal prepping.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg