These mini pot pies are basically Thanksgiving dinner in pastry form. I started making them with leftover turkey and stuffing one year, and now I make them from scratch because they’re that good.
Jump to RecipeThey’ve got everything you want in a cozy fall meal: creamy filling, tender turkey, savory veggies, and a flaky crust. But because they’re mini, they feel a little more fun and they’re easy to serve at parties or potlucks.
I love how you can bake a whole tray of them and freeze a few for later. They’re comforting, hearty, and feel special enough to bring out for holiday gatherings, without needing to roast a whole bird.
Mini Thanksgiving Pot Pies
9
servingsKeep the screen of your device on
Ingredients
2 cups cooked turkey, shredded or chopped
1 cup frozen mixed vegetables, thawed
10.5 ounce can cream of chicken soup
1/2 teaspoon dried thyme
2 sheets refrigerated pie dough (from a 14-ounce package of 2 sheets), thawed if frozen
Nonstick spray
Optional: 1 egg (for egg wash)
Directions
- Preheat oven to 375°F. Spray a 12-cup standard muffin tin with nonstick spray.
- On a lightly floured surface, unroll both sheets of pie dough. Use a 4-inch round cutter to cut 18 total circles. Press 9 of the circles into the muffin cups to form the base crusts. Set the remaining 9 aside for the tops.
- Press each dough circle firmly into 9 muffin cups, making sure it goes slightly up the sides.
- In a mixing bowl, stir together the turkey, thawed veggies, gravy, and thyme until evenly combined.
- Spoon the filling into each crust, dividing evenly.
- Place the remaining dough circles over the top of each filled pie. Press the edges gently to seal, then crimp with a fork.
- (Optional) Beat the egg and brush lightly over the tops for a golden finish.
- Bake for 18–22 minutes, or until the crusts are golden brown and the filling is bubbling.
- Let cool in the tin for 5 minutes before gently removing and serving.
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