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Mini Turkey Pot Pies for Easy Friendsgiving

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These adorable mini turkey pot pies are the perfect way to use up leftover turkey, featuring a creamy, savory filling and a golden, flaky crust. Ideal for Friendsgiving, they’re kid-approved, budget-friendly, and can be made ahead of time.

Ingredients

Scale
  • 2 cups cooked turkey, diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup onion, finely diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth, low-sodium
  • 2/3 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 2 sheets refrigerated pie crust
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. Make the filling: In a large skillet over medium heat, melt the 1/3 cup butter. Add the diced onion and cook for about 3-4 minutes until soft and translucent.
  3. Add the flour: Sprinkle the 1/3 cup flour over the butter and onions, stirring constantly. Cook for about 1-2 minutes until the mixture turns a light golden color.
  4. Pour in the liquids: Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Keep stirring for about 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
  5. Add the good stuff: Stir in the diced turkey, frozen vegetables, dried thyme, garlic powder, salt, and pepper. Let everything simmer together for about 2 minutes. Remove from heat and stir in the lemon juice. Taste and adjust seasoning.
  6. Prepare the crust: On a lightly floured surface, roll out your pie crusts to about 1/8-inch thickness. Using a 2 1/2-inch round cutter, cut out 12 circles. Press each circle gently into the greased muffin cups, making sure they go up the sides a little.
  7. Fill the pies: Spoon the turkey filling into each crust-lined muffin cup, filling them almost to the top, leaving about 1/4 inch of space.
  8. Add the tops: Roll out the remaining dough and cut another 12 circles with the same cutter. Place one on top of each filled cup. Press the edges gently to seal. Cut a small slit or shape in the center of each top crust to let steam escape.
  9. Egg wash time: In a small bowl, beat the egg with 1 tablespoon of water. Brush this mixture over the tops of each mini pie.
  10. Bake: Place the muffin tin on the middle rack of your preheated oven. Bake for 18-22 minutes, or until the crusts are golden brown and the filling is bubbling up through the vents.
  11. Cool and serve: Let the pies cool in the tin for about 5 minutes. Then carefully remove them with a fork or small spatula. Serve warm.

Notes

Don’t skip the lemon juice—it brightens the filling. For a dairy-free version, substitute butter with plant-based butter and use oat milk. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free pie crust. These freeze beautifully: assemble without baking, freeze solid, then bake from frozen at 400°F for 25-28 minutes.

Nutrition

Keywords: mini turkey pot pies, Friendsgiving, leftover turkey, pot pie, individual pot pies, turkey pot pie, comfort food, Thanksgiving leftovers

Find it online: https://lucastable.com/mini-turkey-pot-pies-for-easy-friendsgiving/