Succulent chunks of turkey and a medley of colorful vegetables in a creamy white sauce, all wrapped up in a flaky pastry crust, make these individual turkey pot pies a perfect comfort food.
I hope everyone is ready for this weekend. I just finished my shopping yesterday. Yes, it was last minute, but it all got done. And now the cooking begins. Tomorrow is dinner with my side of the family at my brother Steve’s place, and this evening is dinner at our place with my mother-in-law. I already have plans for the leftover turkey from today’s menu: these super easy and tasty mini turkey pot pies. All you need is the five ingredients below and a jumbo muffin pan to make this recipe.
You start by cutting out six 4″ and 6″ circles out of your pie crust. I used a large 6″ tupperware lid and a 4″ cookie cutter to make my circles. I cut one 6″ circle first, then used the excess trimmed pieces to make the rest of my circles. You should be able to get two large and two small circles out of each pie crust. You can see below it’s a bit of a puzzle.
- 3 pie crusts (homemade or store-bought)
- 1 can (284ml) cream of chicken condensed soup
- 1 cup milk
- 2 cups cooked turkey
- 2 cups frozen mixed vegetables (thawed)
- Preheat oven to 375F and spray a 6 cup jumbo muffin pan with non-stick cooking spray.
- Cut six 4" and six 6" circles out of your pie crusts. Fit the larger circles into the muffin cups.
- Mix the rest of the ingredients together and divide the filling amongst the 6 cups.
- Place the 4" pie crust on top and press to seal the edges together. Cut a few slits for ventilation.
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Have yourself a merry little Christmas everyone!