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. This recipe is only 5 ingredients and 15 minutes to make. A mini turkey pot pie on a teal plate and grey napkin.

Why this recipe is so great:

All you need is 5 ingredients and a jumbo muffin pan to make this recipe. It only takes 15 minutes to put together these mini pot pies then in they go in the oven for 30 minutes. This recipe is perfect for a small family of four like ours. It makes enough for a family dinner with a salad and for a leftover lunch the next day for my husband and me.

Two mini turkey pot pies on a plate and three mini turkey pot pies in a jumbo muffin pan.

Ingredients you’ll need:

  • pie crusts (store-bought or homemade)
  • milk
  • condensed cream of chicken soup
  • leftover turkey 
  • frozen mixed vegetables

image of ingredients for mini turkey pot pies

How to make mini turkey pot pies:

(the ingredient amounts are listed in the printable recipe card further below)

process shots of how to make mini turkey pot pies

 

  1. Roll out your pie crusts to 12″ in diameter. Cut two 6″ and two 4″ circles from each pie crust (I used a 6″ tupperware lid and 4″ cookie cutter to make my circles).
  2. Fit the larger circles into a greased jumbo muffin pan.
  3. In a large mixing bowl, whisk the condensed soup and milk together. Mix in the turkey and vegetables. Divide the mixture amongst the six muffin cups.
  4. Place the smaller crusts on top. Press and seal the edges together. Cut a few slits for ventilation and bake at 375F for 30 minutes.

How to store:

Store any leftovers in the fridge for up to 3 days.

How to freeze:

  • Unbaked -Line the muffin pan with paper liners. Fully assemble the pot pies and place in the freezer until frozen solid. Transfer the pies from the pan to a large freezer ziplock bag and store in the freezer for up to 2 months. Bake from frozen in a jumbo muffin pan at 350F for about 45-60 minutes until cooked through.
  • Fully baked – Place the completely cooled pies in a large freezer ziplock bag and store in the freezer for up to 2 months. Bake from frozen in a jumbo muffin pan at 350F for about 30-45 minutes until heated through.

Mini turkey pot pies on a teal plate with wooden cutlery on grey napkins.

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Mini Turkey Pot Pies

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6
  • Category: dinner, lunch
  • Method: bake
  • Cuisine: American

Description

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.


Ingredients

  • 3 pie crusts (store-bought or homemade)
  • 1 can (284ml) cream of chicken condensed soup
  • 1 cup milk
  • 2 cups cooked turkey
  • 2 cups frozen mixed vegetables (thawed)

Instructions

  1. Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
  2. Roll out your pie crusts to 12″ in diameter. Cut two 6″ and two 4″ circles from each pie crust (I used a 6″ tupperware lid and 4″ cookie cutter to make my circles). Fit the larger circles into the muffin cups.
  3. In a large mixing bowl, whisk the condensed soup and milk together. Mix in the turkey and vegetables. Divide the mixture amongst the six muffin cups.
  4. Place the smaller pie crusts on top. Press and seal the edges together using a fork or your finger. Cut a few slits for ventilation.
  5. Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.

Notes

Store any leftovers in the fridge for up to 3 days.

Keywords: turkey pot pie recipe, mini chicken pot pie recipe, leftover turkey recipe