What if I don’t have puff pastry?

You can use crescent roll dough or even biscuit dough in a pinch. Puff pastry gives the prettiest rise, but any of these options bake beautifully.

Can I make one big pot pie instead of minis?

Yes. Use an ovenproof dish that’s at least 8 inches wide. Cover with a full puff pastry sheet and bake until golden.

Can I make the filling ahead of time?

Absolutely. Prepare the filling up to two days ahead and refrigerate. Add the pastry right before baking.

How do I keep the bottom from getting soggy?

Since these pies use only a top crust, you don’t have to worry about sogginess. The filling stays creamy, and the pastry stays crisp.

Mini Turkey Pot Pies

Description

These Mini Turkey Pot Pies turn leftover turkey into the coziest individual comfort food dinner. A creamy veggie packed filling made with tender turkey, carrots, celery, peas, and mustard is tucked under a golden puff pastry lid and baked in ramekins for a warm, homemade meal that feels special without the fuss.

Ingredients

Scale

2 tablespoons butter
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1/2 medium onion, minced
3 tablespoons olive oil
2 tablespoons all purpose flour
1.5 cups chicken stock
1/2 cup canned peas
2 tablespoons mustard
Pinch of salt
Black pepper to taste
2 cups leftover turkey, diced
1 sheet puff pastry, thawed

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Instructions

Preheat the oven to 400°F.
Melt butter in a pot over medium heat. Add carrots, celery, and onion and sauté for 10 minutes, stirring occasionally until softened.
Add olive oil and flour and cook for 1 minute, stirring constantly to form a thick base.
Pour in chicken stock and stir until smooth. Let the sauce simmer and thicken.
Add peas, mustard, salt, pepper, and diced turkey and stir until fully combined and heated through.
Spoon the creamy mixture evenly into ramekins, filling them nearly full.
Cut puff pastry into circles to fit the tops of the ramekins and place over each one.
Bake for 20 minutes or until the pastry is puffed and golden brown.
Let rest for 10 minutes before serving so the filling sets and cools slightly.

Notes

Dice vegetables small for even cooking and the best texture. Dijon, classic, or honey mustard all work depending on your flavor preference. Swap peas for corn if desired. Store leftovers in the refrigerator up to 3 days and reheat in the oven to keep the pastry crisp.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pot pie
Calories: 450
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg