Name: Mini Turkey Pot Pies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked turkey or chicken, diced; 1 cup mixed vegetables (peas, carrots, corn, green beans); 2 tbsp butter; 2 tbsp flour; 1 cup chicken or turkey broth; ½ cup milk or cream; ½ tsp thyme; ½ tsp salt; ¼ tsp black pepper; 1 sheet puff pastry or 8–10 phyllo sheets (thawed); 1 egg, beaten (for egg wash)

If you’re anything like me, comfort food is a must-have recipe in your arsenal, and this Mini Turkey Pot Pies Recipe hits that sweet spot perfectly. Each little pot pie packs tender turkey, vibrant veggies, and a creamy, flavorful sauce all wrapped in a crisp, buttery crust. It’s the kind of dish that warms you up from the inside out, especially on chilly evenings or casual family dinners.

What makes this Mini Turkey Pot Pies Recipe so special is how versatile and forgiving it is. Whether you’re working with leftover turkey from a holiday meal or want to use fresh ingredients, these mini pot pies come together quickly and look impressive on the plate. Trust me, these always get a second helping at my table, and you’re going to love how easy they are to personalize too.

Ingredients You’ll Need

Getting these ingredients in place is pretty straightforward, and the combination really blends well for that classic pot pie flavor. I usually keep puff pastry sheets on hand because they work beautifully, but phyllo is a fun, lighter alternative if you’re feeling adventurous.

Cooked turkey or chicken: Using leftover turkey from your holiday meal or rotisserie chicken works wonderfully here. Dice it so every bite gets a bit of meat.
Mixed vegetables: I like peas, carrots, corn, and green beans for color and texture — frozen veggies are perfectly fine here!
Butter: This adds richness to the sauce and helps develop flavor in the roux.
Flour: Essential for thickening the creamy filling so it’s just right, not runny.
Chicken or turkey broth: I prefer homemade broth, but store-bought saves time and still tastes great.
Milk or cream: Cream makes the sauce extra indulgent, but milk keeps it lighter.
Thyme: Adds that fragrant, herby warmth you expect in pot pies.
Salt & black pepper: Season carefully – you can always add more later!
Puff pastry or phyllo sheets: Puff pastry is my go-to for flakiness and ease; phyllo gives a crispier, more delicate texture if you prefer.
Egg (beaten, for egg wash): A simple trick to get that gorgeous golden crust we all love.

Variations

What I love about this Mini Turkey Pot Pies Recipe is how easy it is to tweak based on what you have or your mood. Feel free to customize it and make it your own — after all, cooking should be fun and flexible!

Vegetarian version: Swap turkey for mushrooms, potatoes, and a bit of lentils for hearty filling. I tried this on a meatless Monday and the flavors still popped.
Spicy twist: Adding a pinch of cayenne or smoked paprika to the filling adds a subtle warmth I love when hosting friends who enjoy a little kick.
Gluten-free option: Use gluten-free flour for the roux and gluten-free puff pastry. It’s totally doable and your gluten-sensitive guests will appreciate it.
Cheesy boost: Stir in some shredded cheddar or gruyere cheese into the filling right before baking for a rich, melty surprise.

How to Make Mini Turkey Pot Pies Recipe

Step 1: Prepare the Filling

Start by melting butter in a saucepan over medium heat until it’s bubbly but not browned. Stir in the flour and cook for a minute—this forms your roux, which will thicken everything up nicely. Gradually whisk in the broth and milk, keeping it smooth and lump-free, then add thyme, salt, and pepper. Let it simmer gently just until it thickens to that creamy, gravy-like consistency I love for filling.

Step 2: Combine Ingredients

Once your sauce is thickened, fold in the diced turkey or chicken and mixed vegetables evenly. At this point, take a quick taste test to adjust seasoning if needed. You want everything to sing together perfectly.

Step 3: Prepare the Pastry Cups

If you’re using puff pastry, thaw it just until workable and cut it into small squares about 3 to 4 inches wide to line your muffin tin. For phyllo, layer several sheets brushed lightly with butter, then gently press into each cup to form a sturdy base. This little step makes all the difference — no soggy bottoms here!

Step 4: Fill and Top

Spoon the turkey filling into each pastry-lined cup generously but don’t overfill or it will spill. Top with another piece of pastry or phyllo to seal, pressing edges gently. Brush the tops with beaten egg wash for that perfect golden finish after baking.

Step 5: Bake to Perfection

Place your mini pies on the middle rack of a preheated oven at 375°F (190°C) and bake for about 25 minutes, until the pastry is puffed and golden brown. Keep an eye on the oven toward the end — you want flaky, not burnt! Let them cool for a few minutes before digging in, or you might burn your mouth like I did once (lesson learned!).

How to Serve Mini Turkey Pot Pies Recipe

Mini Turkey Pot Pies Recipe - Recipe Image

Garnishes

I love sprinkling a bit of fresh parsley or thyme leaves on top for a pop of green and added freshness. Sometimes a tiny dollop of sour cream or grainy mustard on the side adds a nice zing that brightens the creamy filling.

Side Dishes

To balance the richness, I usually serve these mini pot pies alongside a light, crisp salad with vinaigrette or some roasted seasonal veggies. A simple green bean almondine or steamed broccoli works great too — keeps the meal well-rounded without overwhelming the flavors.

Creative Ways to Present

For holiday gatherings or cozy dinners, I like arranging the mini pot pies on a wooden board with little ramekins of cranberry sauce or chutney nearby. It makes for a charming rustic display and guests love the interactive touches. You can even top some with a little cheese or decorate the pastry lids with leaf cutouts for a festive vibe.

Make Ahead and Storage

Storing Leftovers

After enjoying your pies, store leftover mini pies in an airtight container in the fridge. They stay delicious for 3 to 4 days if tightly covered – just be sure they’ve cooled to avoid sogginess. I usually place a piece of parchment between layers to keep the crust crisp.

Freezing

I find freezing mini pot pies works great for busy weeks. Freeze them unbaked on a tray first, then transfer to a freezer bag or container. When you want a quick meal, bake them straight from frozen, adding a few extra minutes until golden and bubbly.

Reheating

Reheat your leftover pies in the oven at 350°F (175°C) for about 15 minutes to keep the crust flaky and warm the filling evenly. Microwaves can make the crust soggy, so I avoid that unless I’m in a hurry. This simple reheating trick really helps maintain their freshly baked charm.

FAQs

Can I use leftover turkey for this Mini Turkey Pot Pies Recipe?

Absolutely! Leftover turkey is perfect here and makes this recipe both budget-friendly and quick. Just dice your turkey and fold it into the creamy filling. It’s a delicious way to give leftovers a whole new life.
What if I don’t have puff pastry or phyllo dough?

You can use biscuit dough or even pie dough as a substitute. Keep in mind the texture and baking time may vary slightly, but it will still be a tasty mini pot pie experience!
Can I make these mini pot pies dairy-free?

Yes! Swap butter for a dairy-free spread, use a plant-based milk like almond or oat, and check your puff pastry or phyllo dough to make sure it’s dairy-free. The filling will still be creamy and flavorful.
How long do mini turkey pot pies take to bake?

They usually take about 25 minutes at 375°F (190°C) until the pastry is golden and puffed. Keep an eye towards the end to avoid overbaking, which can dry out the filling.
Can I prepare mini turkey pot pies ahead of time?

Definitely! You can assemble the pies ahead, refrigerate, and bake them just before serving. This makes entertaining so much easier and keeps everything fresh and flaky.

Final Thoughts

This Mini Turkey Pot Pies Recipe has become one of those kitchen go-tos that I reach for when I want something cozy but still special. It’s like a warm hug on a plate — and so simple to make that it never feels like a chore. Whether you’re feeding your family, impressing guests, or treating yourself, I promise these mini pot pies will bring a smile to your face. Give this recipe a try soon — you won’t regret it!