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Mini Turkey Pot Pies Recipe

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★★★★★

4.8 from 59 reviews

These Mini Pot Pies are a delightful, comforting dish featuring diced turkey or chicken mixed with a creamy vegetable filling and baked inside flaky puff pastry or phyllo dough shells. Perfect for individual servings, they combine tender meat, vibrant mixed vegetables, and a rich, savory sauce with the crispiness of golden pastry.

Ingredients

Scale

Filling

  • 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

Pastry

  • 1 sheet puff pastry or 8–10 phyllo sheets (thawed)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Filling: In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously to form a roux, cooking for about 1-2 minutes until lightly golden and bubbly to eliminate the raw flour taste.
  2. Add Liquid and Seasonings: Slowly whisk in the chicken or turkey broth followed by the milk or cream, ensuring no lumps form. Continue to cook and stir until the mixture thickens to a creamy consistency, approximately 4-5 minutes. Stir in thyme, salt, and black pepper to season.
  3. Combine Meat and Vegetables: Add the diced cooked turkey or chicken and mixed vegetables to the thickened sauce. Stir well to combine and heat through for about 2-3 minutes. Remove from heat and let the filling cool slightly.
  4. Prepare Pastry Cups: Preheat the oven to 400°F (200°C). If using puff pastry, cut the sheet into squares large enough to line the cups of a muffin tin. For phyllo, layer 2-3 sheets brushed lightly with butter or oil to prevent drying and fit them into muffin tin cups for sturdiness.
  5. Fill and Cover: Spoon the cooled filling evenly into each pastry-lined muffin cup. Cover with another piece of puff pastry or an additional phyllo sheet, trimming excess pastry and pressing edges to seal. Cut small slits on top to allow steam to escape.
  6. Apply Egg Wash: Brush the tops of the pies with the beaten egg to ensure a golden and shiny finish when baked.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the pastry is puffed and golden brown.
  8. Cool and Serve: Remove from the oven and let the mini pot pies cool for about 5 minutes before carefully removing them from the muffin tin. Serve warm.

Notes

  • You can substitute the mixed vegetables with your favorites or frozen blends.
  • Feel free to use leftover turkey or chicken to make this recipe quick and easy.
  • If using phyllo dough, keep sheets covered with a damp towel to prevent drying while assembling.
  • For a dairy-free version, substitute milk or cream with coconut milk or a plant-based alternative.
  • These pot pies can be frozen before baking; just add a few additional minutes to the baking time if baking from frozen.

Keywords: Mini Pot Pies, Turkey Pot Pie, Chicken Pot Pie, Puff Pastry, Comfort Food, Individual Pot Pies

Find it online: https://mjrecipe.com/mini-turkey-pot-pies-recipe/