Mini Turkey Pot Pies
Thanksgiving is this week, and although you’re probably more focused on the main dinner event right now, keep this little recipe in your back pocket and pin it for later when you’re trying to figure out what to do with all of those turkey leftovers! These mini turkey pot pies are really easy to make for a weeknight dinner and they’re delicious!
To keep this recipe simple and quick, I like to use store bought pie crusts, but you can easily substitute them for homemade crust if that’s more your style. And you can also use any type of veggies you want. Feel free to substitute whatever you like to customize these mini turkey pot pies to your liking.
Here’s what you’ll need to make your own:
- 1 – 8 oz. Bag Frozen Mixed Vegetables (I used the corn, peas, and carrot blend)
- 1/2 Cup Milk
- 2 Cups Cooked Turkey, Chopped
- 1/2 Tsp. Garlic Salt
- 1/2 Tsp. Black Pepper
- 2 Refrigerated Pie Crusts
- 1 – 10 oz. Can Cream of Chicken Soup
- 1 Egg
Preheat the oven to 375 degrees.
Defrost the vegetables in a microwave safe bowl for about 3 minutes. Set aside.
Roll out your pie crusts and cut each of them into equal quarters, to end up with 8 pieces.
Spray the inside of 4 small ramekins with cooking spray. Using your fingers, line the bottom of each of the ramekins with one of the quarters of pie crust, until they fit well. Set them aside.
In a large bowl, combine the soup, milk, turkey, garlic salt, and black pepper. Mix well.
Scoop the mixture into each ramekin (about 2/3 of a cup).
Top each of the ramekins with another quarter of pie crust.
Crimp the edges together to ensure the filling doesn’t bubble out and cut a small vent in the top of each crust.
In a small bowl, whisk the egg with 2 tbsp. of water to create an egg wash. Brush the egg wash over the tops of each of the pie crusts.
Place the ramekins on a baking sheet and bake for about 35-40 minutes or until they are golden brown.
Allow them to cool slightly before serving.
If you’re looking for other ways to use up some thanksgiving leftovers, I really love this ice cream recipe too!