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Friendsgiving Mini Turkey Pot Pies: Easy Individual Servings

Friendsgiving Mini Turkey Pot Pies - featured image
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These adorable mini turkey pot pies are the perfect solution for using up leftover turkey, featuring a creamy, savory filling with tender chunks of turkey and vegetables, all wrapped in a buttery, flaky crust. Each person gets their own perfectly portioned pie, making them ideal for Friendsgiving gatherings.

Ingredients

Scale
  • 3 cups (about 450g) cooked turkey, diced
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, diced (about 150g)
  • 2 medium carrots, diced (about 150g)
  • 2 medium celery stalks, diced (about 100g)
  • ½ cup (75g) frozen peas
  • ⅓ cup (42g) all-purpose flour
  • 1½ cups (355ml) low-sodium chicken broth
  • ½ cup (120ml) whole milk
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon salt (6g), plus more to taste
  • ½ teaspoon freshly ground black pepper (2g)
  • 1 package (2 crusts, about 14 ounces or 400g) refrigerated pie crusts (e.g., Pillsbury)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat along with the oven.
  2. In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  3. Sprinkle the ⅓ cup of flour over the cooked vegetables. Stir constantly for about 2 minutes, until the flour turns a light golden color and smells nutty.
  4. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then pour in the milk and whisk again. The sauce should be thick enough to coat the back of a spoon.
  5. Stir in the fresh thyme, salt, and pepper. Add the diced turkey and frozen peas. Stir everything together and let it simmer for 2 minutes. Taste and adjust seasoning if needed. Let the filling cool for about 10 minutes.
  6. While the filling cools, roll out the pie crusts on a lightly floured surface to about ⅛-inch thick. Using a ramekin as a guide, cut out circles that are about 1 inch larger than the top of your ramekins. You’ll need 4 top crusts.
  7. Divide the filling evenly among 4 (8-ounce) ramekins. Place a crust circle on top of each ramekin, pressing the edges down around the rim. Trim any excess dough, leaving about ½ inch overhang. Crimp the edges with a fork or your fingers to seal. Cut 3 small slits in the top of each crust to let steam escape.
  8. Brush the beaten egg mixture over the top of each crust.
  9. Place the ramekins on the preheated baking sheet. Bake for 20-25 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. Let them cool on a wire rack for 5-10 minutes before serving.

Notes

For the best texture, use turkey that hasn’t been dried out from reheating. If your leftover turkey is a bit dry, chop it into smaller pieces so it absorbs more of the creamy gravy. For the vegetables, fresh carrots and celery are non-negotiable—frozen ones get too mushy. But frozen peas are actually better than fresh here because they hold their shape and sweetness. Don’t skip the roux cooking time—it cooks out the raw flour taste and deepens the flavor. Cool the filling before adding the crust to prevent sogginess. Use a baking sheet to catch any drips. Let the pot pies rest for 5-10 minutes before serving to allow the filling to set.

Nutrition

Keywords: mini turkey pot pie, Friendsgiving, individual pot pie, leftover turkey, comfort food, Thanksgiving leftovers, easy pot pie

Find it online: https://zorbmeal.com/friendsgiving-mini-turkey-pot-pies-easy-individual-servings/