clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Turkey Pot Pies

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6


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.


  • 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)


  1. Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
  2. Cut six 4″ and six 6″ circles out of your pie crusts. Fit the larger circles into the muffin cups.
  3. Mix the rest of the ingredients together and divide the filling amongst the 6 cups.
  4. Place the 4″ pie crust on top and press to seal the edges together. Cut a few slits for ventilation.
  5. Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
  • Category: dinner, lunch
  • Method: bake
  • Cuisine: American

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