Jump to Recipe Print RecipeAs the first snowflakes of winter begin to dance outside my window, I can’t help but crave the cozy comfort of Creamy Turkey Pot Mini Pies. These little delights bring a wave of nostalgia, serving as the perfect vehicle for leftover turkey, making them a fantastic addition to any festive gathering or simple family dinner. Not only are they incredibly quick to whip up, but they also deliver an irresistible blend of textures—golden, flaky crusts hugging a rich, creamy filling. You’ll find that these mini pies are endlessly versatile; whether you’re using turkey, chicken, or even sautéed veggies, they adapt perfectly to your needs. So, how about we roll up our sleeves and create some kitchen magic together? Your taste buds are in for a delightful surprise! Why Are Creamy Turkey Pot Mini Pies Amazing? Comforting Tradition: These mini pies offer a heartwarming twist on classic comfort food, ideal for cozy nights in. Versatile Options: Whether you’re using leftover turkey, chicken, or going for a veggie-packed version, the adaptability of this recipe ensures everyone is satisfied. Quick Preparation: Best of all, they come together in no time—perfect for those busy weeknights or last-minute gatherings. Mouthwatering Aroma: Picture the delightful scent wafting through your kitchen as they bake; it’s sure to draw a crowd! If you’re a fan of creamy dishes, be sure to check out our Cheesy Chicken Enchiladas for another crowd-pleaser. Creamy Turkey Pot Mini Pies Ingredients For the Crust • Mini Pie Crust – Provides structure and flakiness; you can use store-bought for convenience. For the Filling • Cooked Turkey – This is the main protein that adds heartiness; leftover chicken or beef can be substituted. • Carrots – For a touch of sweetness and vibrant color; feel free to use peas or sweet corn as alternates. • Peas – Adds a pop of freshness and color; you could swap with any green veggie like green beans. • Heavy Cream – This ingredient creates a rich, comforting texture; low-fat cream works well for a lighter version. • Butter – Enhances flavor and helps achieve a flaky crust; margarine can be used if preferred. • Onion – Provides an aromatic base that boosts flavor; shallots can be a milder alternative. • Herbs (Thyme, Parsley) – Add freshness and depth to the dish; experiment with other herbs like rosemary for variety. • Salt & Pepper – Essential for seasoning; adjust according to your taste preferences. Step‑by‑Step Instructions for Creamy Turkey Pot Mini Pies Step 1: Prepare the Filling In a medium skillet, melt 2 tablespoons of butter over medium heat. Sauté 1 diced onion and 1 cup of diced carrots for about 5 minutes, until tender. Stir in 2 cups of shredded cooked turkey and 1 cup of peas, then pour in 1 cup of heavy cream and add fresh thyme and parsley. Season generously with salt and pepper, allowing the mixture to simmer for an additional 2-3 minutes. Remove from heat and let cool slightly to avoid soggy crusts. Step 2: Crust Formation While the filling cools, preheat your oven to 350°F (175°C). Roll out your prepared mini pie crust on a lightly floured surface. Use a round cutter to cut out circles, ensuring they’re large enough to fit your mini pie dishes or muffin tins. Carefully line each dish with the crusts, pressing gently against the sides to create a snug fit. Set them aside as you assemble the pies. Step 3: Assemble Pies Once the Turkey mixture is cooled, spoon about 2 tablespoons of the filling into each crust, being careful not to overfill to prevent spillage during baking. Leave a small border around the edges. This step ensures your Creamy Turkey Pot Mini Pies will bake beautifully without messy edges. Step 4: Top Crust Take another round of pie crust and place it over the filled mini pies, gently crimping the edges to seal securely. Cut a small “X” in the top of each pie to allow steam to escape while baking. This helps the filling cook evenly and keeps your crust golden and flaky. Step 5: Bake Place the assembled mini pies on a baking sheet to catch any drips. Bake in the preheated oven for 30 minutes or until the tops are golden brown and flaky. You’ll know they’re ready when the crusts are beautifully browned and the filling is bubbling at the edges. Step 6: Serve Allow your Creamy Turkey Pot Mini Pies to cool for about 5 minutes before serving. This will help the filling set slightly and make them easier to handle. Garnish with a sprinkle of fresh herbs, and prepare for the cozy warmth and flavors that these delightful mini pies provide! Storage Tips for Creamy Turkey Pot Mini Pies Room Temperature: Enjoy your freshly baked mini pies right away for the best flavor and texture; they’re best consumed within 2 hours of baking. Fridge: Store any leftover Creamy Turkey Pot Mini Pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the flaky crust. Freezer: Unbaked mini pies can be frozen for up to a month; wrap each pie tightly in plastic wrap and foil. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time. Reheating: To reheat baked mini pies, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, until heated through and the crust is crisp again. Make Ahead Options These Creamy Turkey Pot Mini Pies are a fantastic option for meal prep, saving you valuable time during busy weekdays! You can prepare the filling up to 24 hours in advance by making it and refrigerating it in an airtight container; this allows the flavors to deepen while preventing a soggy crust. The mini pie crusts can also be rolled out and shaped into their containers, ready to be filled just before baking. When it’s time to serve, simply fill the prepared crusts with the chilled turkey mixture, top with the second round of crust, and bake. With these make-ahead steps, you’ll enjoy cozy, delicious mini pies that are just as satisfying as if you made them from scratch on the spot! Creamy Turkey Pot Mini Pies Variations Feel free to explore exciting twists on these delightful mini pies, making them uniquely yours! Vegetarian Version: Swap turkey for sautéed mushrooms, mixed vegetables, or lentils for a hearty and satisfying filling. Hearty Chicken Option: Use shredded leftover chicken instead of turkey for a delicious twist; it’ll still deliver that comforting flavor you crave. Creamy Mushroom Delight: Add sautéed mushrooms to the filling for an earthy, umami-rich flavor that pairs perfectly with the cream. It’s a fantastic way to enhance texture and taste! Spicy Kick: Incorporate red pepper flakes or diced jalapeños to bring some heat, making each bite a flavor adventure. Your taste buds will be dancing! Healthy Swap: Replace heavy cream with cashew cream or a plant-based milk for a lighter but equally creamy texture, perfect for health-conscious eaters. Flavorful Herbs: Experiment with fresh herbs like dill or rosemary instead of thyme and parsley to elevate the flavor profile; each herb brings its unique twist. Nutty Finish: Top your mini pies with a sprinkling of crushed nuts or seeds before baking for added crunch and nutritiousness. Almonds or sunflower seeds can add an unexpected delight! Cheesy Goodness: Mix in a handful of cheese like cheddar or mozzarella into the filling for a rich, gooey surprise that takes these pies over the top! Each variation allows you to enjoy the comforting flavors of Cheesy Broccoli Casserole or Grilled Cod with Creamy Dill Sauce while still making the classic your own. Dive into the kitchen with these ideas and let your culinary creativity shine! Expert Tips for Perfect Creamy Turkey Pot Mini Pies Cool the Filling: Allowing the turkey mixture to cool slightly prevents a soggy crust when baking. Crust Care: Ensure not to overfill your mini pies; leaving a small border helps avoid messy spills. Steam Vent: Remember to cut an “X” on top of each pie for proper steam release, keeping your crust flaky. Browning Shield: If the edges of the crust brown too quickly, cover them with foil to protect from overcooking. Freezing Pies: You can freeze unbaked Creamy Turkey Pot Mini Pies for up to a month. Just bake from frozen, adding extra time as needed. What to Serve With Creamy Turkey Pot Mini Pies Pairing these delightful mini pies with the perfect sides will elevate your cozy meal experience and create a culinary hug for your taste buds! Crisp Side Salad: A refreshing mix of greens, cucumbers, and cherry tomatoes cuts the richness of the pies and adds a delightful crunch. Toss with a light vinaigrette to enhance the flavors even further. Garlic Mashed Potatoes: Creamy and buttery mashed potatoes offer a smooth, velvety texture that complements the flaky mini pies perfectly. The savory garlic adds a punch of flavor that enhances every bite. Steamed Green Beans: These vibrant green veggies provide a tender crispness that contrasts beautifully with the creamy filling. Drizzle them with a little olive oil and sprinkle some lemon zest for a fresh twist. Roasted Root Vegetables: Seasonal vegetables like carrots, parsnips, and sweet potatoes bring a caramelized sweetness that pairs well with the savory turkey filling. The fluffy, roasted goodness adds warmth to your meal. Herbed Quinoa: Light and fluffy quinoa packed with fresh herbs offers a nutritious, nutty option alongside the rich pies. The added protein and fiber make this pairing wholesome and satisfying. Apple Crisp: Finish off your meal with a warm, comforting apple crisp for a sweet, fruity contrast. The crunchy topping complements the creamy texture of the mini pies, making for a delightful dessert. Chardonnay: A chilled glass of Chardonnay enhances the succulent flavors of the turkey filling. Its refreshing acidity pairs well, balancing the richness of the dish perfectly. Indulge in each of these delightful pairings and create a memorable meal that will leave everyone feeling warm and satisfied! Creamy Turkey Pot Mini Pies Recipe FAQs What type of turkey should I use for the filling? Absolutely, you can use any cooked turkey, whether it’s leftover from a holiday meal or store-bought rotisserie turkey. The key is to shred or dice it into small, manageable pieces for even distribution in your mini pies. If you’re looking for alternatives, shredded chicken or even sautéed vegetables are fantastic substitutes! How should I store leftover Creamy Turkey Pot Mini Pies? For sure! Leftover mini pies can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the oven at 350°F (175°C) for about 15-20 minutes to bring back that lovely flaky texture. Can I freeze unbaked Creamy Turkey Pot Mini Pies? Yes, you can! In fact, unbaked mini pies can be frozen for up to 1 month. Simply wrap each pie tightly in plastic wrap and then in aluminum foil, making sure there aren’t any air pockets. When you’re ready to bake them, preheat your oven to 350°F (175°C) and bake directly from frozen, adding an extra 10-15 minutes to the cooking time. What can I do if my crust is soggy after baking? If your crust ends up soggy, it’s usually due to the filling being too hot when you assemble the pies. Always let the turkey filling cool slightly before filling the crust. You can also bake the pie crust for 5-10 minutes before adding the filling to create a barrier that keeps it crisp. Are there any dietary considerations I should be aware of? Great question! If you’re cooking for someone with dietary restrictions, these mini pies can easily be adapted. For a vegetarian version, simply omit the turkey and pack in more colorful vegetables like zucchini, mushrooms, or lentils. Always double-check for allergies, particularly with dairy products in the cream and butter! How can I ensure my mini pies are perfectly golden brown? To achieve that lovely golden color, make sure your oven is fully preheated before baking. If you notice the edges browning too quickly, cover them with foil during the last few minutes of baking. Also, brushing the tops with a little beaten egg or a milk wash before baking can enhance that golden hue! Creamy Turkey Pot Mini Pies for Cozy Nights In Experience the comforting flavors of Creamy Turkey Pot Mini Pies, perfect for cozy nights in or festive gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsCooling Time 5 minutes minsTotal Time 50 minutes mins Servings: 6 piesCourse: DinnerCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the CrustMini Pie Crust Store-bought for convenienceFor the Filling2 cups Shredded cooked turkey Can substitute with leftover chicken or beef1 cup Diced carrots Alternates include peas or sweet corn1 cup Peas Can swap with green beans1 cup Heavy cream Low-fat cream works well for a lighter version2 tablespoons Butter Margarine can be used if preferred1 medium Diced onion Shallots can be a milder alternativeHerbs (Thyme, Parsley) Experiment with other herbs like rosemary for varietySalt Essential for seasoning, adjust to tastePepper Essential for seasoning, adjust to taste Equipment SkilletOvenPie Dish or Muffin Tin Method Step-by-Step InstructionsIn a medium skillet, melt 2 tablespoons of butter over medium heat. Sauté 1 diced onion and 1 cup of diced carrots for about 5 minutes, until tender. Stir in 2 cups of shredded cooked turkey and 1 cup of peas, then pour in 1 cup of heavy cream and add fresh thyme and parsley. Season with salt and pepper, allowing to simmer for 2-3 minutes. Remove from heat and let cool slightly.Preheat oven to 350°F (175°C). Roll out your mini pie crust on a floured surface. Cut out circles for mini pie dishes or muffin tins, lining each with crust.Spoon about 2 tablespoons of the filling into each crust, leaving a small border to prevent overfilling.Cover each pie with another round of crust, crimping the edges to seal. Cut a small 'X' on top for steam to escape.Bake mini pies on a baking sheet for 30 minutes or until golden brown. They are ready when crusts are browned and filling is bubbling.Let the pies cool for 5 minutes before serving. Garnish with fresh herbs and enjoy. Nutrition Serving: 1pieCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg NotesAllowing the turkey mixture to cool slightly prevents a soggy crust. Ensure not to overfill mini pies; this helps avoid messy spills. Cut an 'X' on top for proper steam release, keeping the crust flaky. Unbaked pies can be frozen for up to a month and baked from frozen, adding extra time as needed. Tried this recipe?Let us know how it was!
