Mini Turkey Pot Pies
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. 
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.
Ingredients you’ll need:
- pie crusts (store-bought or homemade)
- milk
- condensed cream of chicken soup
- leftover turkey
- frozen mixed vegetables
How to make mini turkey pot pies:
(the ingredient amounts are listed in the printable recipe card further below)
- 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 a greased jumbo muffin pan.
- 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.
- 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.
You might also like:
- Easy Chicken Pot Pie
- Leftover Turkey Shepherd’s Pie
- Turkey Tetrazzini
- Leftover Turkey & Biscuit Casserole
- Leftover Ham and Vegetable Casserole
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Mini Turkey Pot Pies
- 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
- Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 1 pot pie
- Calories: 250
- Sugar: 2.4 g
- Sodium: 649 mg
- Fat: 9.5 g
- Carbohydrates: 25 g
- Protein: 16.7 g
- Cholesterol: 45.8 mg
Hi, my question is about the pan. I’m not sure what jumbo muffin pan really mean in size. Can you make these in mini ramekins?
Hi Toni,
Each cup in a jumbo muffin pan measures about 3.5″ in diameter at the top and about 2″ deep, so if you have ramekins around that size it should work. French onion soup bowls work too. I hope that helps and please feel free to reply back with any further questions.
My family can never finish full sized pies so these mini pies are the perfect size for us! I baked these for dinner last night and there were no leftovers! Thank you for sharing!
You’re very welcome. I’m glad it made for a great dinner!
I was so thrilled finding this perfect recipe from a web search. I am going to make these for dinner tonight but was wondering if you have ever froze them, if so, how long and at what temperature would I heat them from frozen?
Hi Diane,
I have never frozen them, but I don’t see why not. I would freeze them fully cooked, that way you just have thaw overnight and reheat. I would say 350F for 20 minutes in the jumbo muffin pan. I hope that helps and enjoy!
Is there any way to make these without the cream of chicken soup? Is there another substitution for this? Thank you
Hi Debbie,
You can use any kind of cream soup you like as a substitute. Cream of mushroom works well. You do need some kind of condensed cream soup in this recipe because it makes the sauce. I hope that helps. Let me know if you have any other questions:)
I have made them using cream of celery and cream of mushroom soups, not a lot of difference
Can you premake the items the night before and bake the next day?
Hi Jessica,
The only thing I recommend is you can mix the filling ingredients together the night before to save some time. If you prepare the pie crust too early it will get dry, and if you fill the pot pies too soon, the crust will get soggy. It only take about 15 minutes to put everything together. I hope you enjoy it and let me know if you have any other questions:)
What kind of turkey and how would you cook it for these pot pies? Is there a recipe for that?
I normally use turkey breast and here’s a really simple recipe from Martha Stewart:
http://www.marthastewart.com/832524/roast-turkey-breast
I hope you enjoy the mini pot pies and have a lovely day.
What’s the secret to getting these out of the pan in one piece? I made these today, and they’re delicious. But… getting them out of the pan was a problem. I flipped them over onto a cooling rack, then over onto another rack, and they all ended up busted.
Hi Elizabeth,
I’m sorry to hear that it was difficult for you to remove the pot pies from the baking pan. I recommend generously spraying the muffin cups with non-sticking cooking/baking spray. I even spray around the rim to prevent the edge of the crust from sticking. You can use a fork to help lift up the edges and then use your hands to carefully lift them up. I hope that helps and have a wonderful day:)
These look absolutely adorable!!! I love them so much! My family (all 12 of us) really enjoys pot pies, and know they would flip over these little things. Thanks so much for sharing. Happy 2017!
These have to be one of the most darling little pot pies I’ve ever seen! Funny to see our pillsvury pie crust in a different langueage, lol!
I love anything minis – they are easier to eat and you’ll never know how much you’d consume. 😀 These pot pies are looking so fabulous and so delicious! Happy FF, dear Lily. x
I am a huge lover of chicken pot pies so I know I would love this mini turkey version! I haven’t eaten them since I saw the calorie content but this one I would gobble up in a heartbeat! Happy Holidays Lily!