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.

Course dinner, lunch

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 585

Author Lily Ernst

Ingredients

3 pie crusts store-bought or homemade
284 ml (1 can) 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.
3 pie crusts
In a large mixing bowl, whisk the condensed soup and milk together.
284 ml (1 can) cream of chicken condensed soup, 1 cup milk
Mix in the turkey and vegetables. Divide the mixture amongst the six muffin cups.
2 cups cooked turkey, 2 cups frozen mixed vegetables
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