Let's be real – by the Friday after Thanksgiving, those same old cold leftovers start to lose their magic. But what if I told you there's a way to transform those remnants of yesterday's feast into a piping hot, totally irresistible comfort food? Enter: Mini Turkey Pot Pies, the ultimate leftover makeover that'll have your family fighting for seconds.
Why These Mini Pot Pies are a Game Changer
Every year, we spend hours cooking an epic Thanksgiving spread, only to find ourselves staring at containers of odds and ends in the refrigerator. These mini pot pies are your culinary superhero – taking those random bits of turkey, corn, green bean casserole, and mashed potatoes and turning them into something absolutely delicious.
But don't sleep on the turkey and noodles either. Actually so many of my chicken casseroles are perfect to recipes for turkey too.
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Ingredients You'll Need
- 1 pie crust (store-bought works perfectly!)
- leftover turkey, chopped - We smoked our turkey.
- leftover corn
- leftover green bean casserole
- leftover mashed potatoes
- onion, chopped
- celery, chopped
- butter
- flour
- chicken broth
See recipe card for quantities.
Instructions
Preheat the oven: Heat your oven to 375°F (190°C). Grease a muffin tin or individual ramekins for easy cleanup.
- Step 1: Sauté the aromatics: In a skillet over medium heat, melt the butter. Add the onion and celery, cooking until softened, about 5 minutes.
- Step 2: Prepare the sauce: Sprinkle the flour over the sautéed vegetables and stir well. Gradually pour in the chicken broth, whisking to form a thick, creamy sauce.
- Step 3: Mix the filling: Combine the turkey, corn, green bean casserole, mashed potatoes, and the sauce in the pan on the stove. Stir gently until everything is well incorporated.
- Step 4: Roll out the crust: Roll out the pie crust and cut circles slightly larger than your muffin tin wells or mini cocotte tops. Line each well with a crust, leaving enough to fold over the top. I didn't use bottom pie crusts just topped them for quicker assembly.
5. Step 5: Fill the pies: Spoon the turkey mixture into each crust-lined well. If desired, cut smaller circles of dough for tops and seal the edges with a fork. Use a knife to cut small vents or slits in the tops for steam to escape.
6. Step 6: Bake: Place the pot pies in the oven and bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
What was once a sad container of post-holiday remnants is now a crispy, creamy, totally crave-worthy meal. These Mini Turkey Pot Pies aren't just about using up leftovers – they're about creating a whole new dining experience.
So go ahead, dive into these little pockets of joy. Thanksgiving: Round Two is officially served! 🥧🦃
Hint: Customize crusts: Use puff pastry or biscuit dough if you don’t have pie crust on hand.
Smart Substitutions
No two Thanksgiving leftover spreads are exactly alike. Here are some genius swaps to make these pot pies work with whatever you've got:
- Gluten-Free Hack: Use gluten-free pie crust and replace flour with cornstarch as your thickening agent.
- No Turkey? Shredded rotisserie chicken works perfectly. Even ham can step in as a delicious protein.
- Missing Mashed Potatoes? Try topping with sweet potato casserole or even stuffing for a crispy alternative.
- More Vegetables: The vegetables to go into this pot pie can also include carrots, sweet potatoes, asparagus or other vegetables you like.
- Vegetarian Version: Replace turkey with roasted butternut squash or additional vegetables. Use vegetable broth instead of chicken broth.
Variations to Keep Things Interesting
Sometimes you want to mix things up, and these mini pot pies are totally flexible! Here are some killer variations to keep your taste buds dancing:
- Breakfast Pot Pie: Top with a sunny-side-up egg and serve these bad boys for brunch. Pro move.)
- Southwestern Spin: Swap out the chicken broth for some salsa, add a sprinkle of taco seasoning, and top with a bit of shredded cheese. Suddenly, you've got a Tex-Mex twist on your leftover pot pies.
- Creamy Ranch Edition: Stir in a few tablespoons of ranch dressing into the filling for an extra tangy kick.
Equipment
From the mini cocotte to bake the mini pot pies in to the other essentials, be sure to check out my list of suggestions.
How to Store and Reheat Mini Turkey Pot Pies
Storing Leftovers
- Refrigerator Storage
- Allow the mini pot pies to cool completely.
- Place them in an airtight container or wrap them tightly with plastic wrap and foil.
- Store in the refrigerator for up to 3-4 days.
- Freezer Storage - Freezer-friendly: Assemble and freeze the pot pies unbaked. Bake straight from the freezer, adding a few extra minutes to the cooking time.
- Cool the pot pies completely.
- Wrap each pie individually in plastic wrap, then place them in a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
Reheating Leftovers
- Microwave: Defrost the pot pie in the refrigerator overnight, then follow the microwave reheating instructions above.
- From the Refrigerator
- Oven: Preheat your oven to 350°F (175°C). Place the pot pies on a baking sheet and cover loosely with foil. Heat for 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to crisp up the crust.
- Microwave: Place the pot pie on a microwave-safe plate and heat for 1-2 minutes, or until hot. Be aware the crust may not be as crispy.
- From the Freezer
- Oven: Preheat the oven to 375°F (190°C). Place frozen pot pies on a baking sheet and cover loosely with foil. Bake for 30-40 minutes, or until fully heated. Remove the foil for the last 10 minutes to crisp the crust.
Pro Tips
- Want extra richness? A splash of cream in the filling works wonders.
- These freeze beautifully! Make a double batch and save some for later.
- No green bean casserole? No problem. Use whatever veggie sides you have.
FAQ
No leftover turkey? No problem! Cooked chicken works just as well. Rotisserie chicken is a great shortcut. You can even make these vegetarian by skipping the meat and loading up on veggies.
A few tricks! Make sure your filling isn't too watery. You can also brush the bottom crust with a bit of beaten egg white before adding the filling. This helps create a barrier. And don't overfill the pies!
Of course! Carrots, sweet potatoes, peas, and mushrooms would all be delicious additions. Just make sure to cook any hard veggies like carrots and potatoes before adding them to the filling.
More Recipes using Leftovers
Looking for other recipes that use up leftovers like this? Try these:
- Turkey and Noodles with Leftover Turkey
- Easy Crock Pot Chicken and Noodles
- Taco Pinwheels
- Best Leftover Ham Recipes
Pairing with Side Dishes
These are my latest side dishes to serve with these mini pot pies:
- Traditional 7-Layer Salad Recipe with Peas and Hard-Boiled Eggs
- Easy Creamy Corn Pudding Casserole
- Delicious Grilled Baby Potato Kabobs Recipe
- Crock Pot Hash Brown Casserole
๐ Recipe
Leftover Turkey Pot Pie
Equipment
Ingredients
Instructions
- Preheat oven to 375℉.
- Sauté the aromatics: In a skillet over medium heat, melt the butter. Add the onion and celery, cooking until softened, about 5 minutes.
- Prepare the sauce: Sprinkle the flour over the sautéed vegetables and stir well. Gradually pour in the chicken broth, whisking to form a thick, creamy sauce.
- Mix the filling: Combine the turkey, corn, green bean casserole, mashed potatoes, and the sauce in the pan on the stove. Stir gently until everything is well incorporated.
- Roll out the crust: Roll out the pie crust and cut circles slightly larger than your muffin tin wells or ramekin tops. Line each well with a crust, leaving enough to fold over the top. I didn't use bottom pie crusts just topped them for quicker assembly.
- Fill the pies: Spoon the turkey mixture into each crust-lined well. If desired, cut smaller circles of dough for tops and seal the edges with a fork. Use a knife to cut small vents in the tops for steam to escape.
- Bake: Place the pot pies in the oven and bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
Nutrition
- Mini Turkey Pot Pies that Rescue Your Thanksgiving Leftovers - December 8, 2024
- Traditional 7-Layer Salad Recipe with Peas and Hard-Boiled Eggs - November 18, 2024
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