Hey fellow food lovers! Nyla here, ready to take your taste buds on a wild ride! Today, we’re diving headfirst into a dish that’s pure comfort food magic: Creamy Turkey Pot Mini Pies. Imagine flaky, golden crusts bursting with a creamy, flavorful turkey filling that will make you do a happy dance. Trust me, these aren’t your grandma’s pot pies (unless your grandma is secretly a flavor genius!).
I first stumbled upon this Creamy Turkey Pot Mini Pies recipe during one of my late-night kitchen experiments. You know the drill – a little bit of this, a dash of that, and BAM! Pure deliciousness. I was determined to create a leftover turkey pot pie that wasn’t just good, but absolutely unforgettable. The result? These unbelievably Creamy Turkey Pot Mini Pies that have become a staple in my kitchen.
What makes these Creamy Turkey Pot Mini Pies so special? It’s the bold flavor combination! We’re talking savory turkey, perfectly cooked veggies, and a creamy sauce that ties it all together. Plus, the mini size makes them perfect for portion control (or, let’s be honest, for eating two!). Get ready to transform your next meal into something truly special with these Creamy Turkey Pot Mini Pies.
So, grab your aprons, preheat those ovens, and let’s get cooking! This Creamy Turkey Pot Mini Pies flavor adventure is about to begin, and I can’t wait to share all my tips and tricks with you. Get ready to impress your friends, family, and, most importantly, yourself with this amazing recipe! Trust me, once you try these Creamy Turkey Pot Mini Pies, you’ll never look at leftover turkey the same way again.
INGREDIENTS You Need
This Creamy Turkey Pot Mini Pies ingredient list is all about bold flavors that actually work together! No need to stress about fancy ingredients – you can grab everything you need during your normal shopping trip. Let’s dive in!
Here’s what you’ll need for about 6-8 Creamy Turkey Pot Mini Pies:
- 2 cups cooked turkey, shredded or diced: Leftover Thanksgiving turkey works perfectly, but you can also use roasted turkey breast.
- 1 cup mixed vegetables: I like using a frozen mix of peas, carrots, and corn, but feel free to use fresh veggies if you prefer.
- 1/2 cup chopped onion: Adds a savory base to the creamy turkey filling.
- 1/2 cup chopped celery: Adds a little crunch and brightness.
- 1/4 cup butter: For sautéing the veggies and making the roux.
- 1/4 cup all-purpose flour: To thicken the creamy sauce.
- 2 cups chicken broth: Adds flavor and moisture to the filling.
- 1/2 cup heavy cream: This is my Creamy Turkey Pot Mini Pies secret that takes it from good to incredible!
- 1 teaspoon dried thyme: Adds a warm, herbal note.
- 1/2 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon black pepper: Freshly ground is always best.
- 1 package (14.1 ounces) refrigerated pie crusts: You can use store-bought or homemade, whatever you prefer.
No worries if you don’t have heavy cream! I use half-and-half all the time in my Creamy Turkey Pot Mini Pies, and it still tastes amazing. For a little extra flavor, try adding a pinch of garlic powder or onion powder to the creamy turkey filling. I love adding extra thyme to my Creamy Turkey Pot Mini Pies for that extra kick! It just elevates the flavor to another level.
To keep your veggies fresh until you’re ready to cook, store them in an airtight container in the refrigerator. You can even chop the onions and celery ahead of time to save time on busy weeknights. This Creamy Turkey Pot Mini Pies ingredient list is designed to be flexible and adaptable to your taste preferences, so don’t be afraid to experiment!
Let’s Make Some!
Alright, fellow food lovers, let’s get our hands dirty and whip up some amazing Creamy Turkey Pot Mini Pies! This is my favorite part of cooking – watch the delicious magic happen! I’ve broken down the steps so that it is easy to follow!
- Preheat your oven to 375°F (190°C). Grab your muffin tin! This is where your mini pies are going to bake in.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. This is where the magic starts happening! Sautéing the veggies first really brings out their flavor.
- Stir in the flour and cook for 1 minute. This creates a roux, which will help thicken the creamy sauce. Make sure to stir constantly to prevent the flour from burning.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly. This is where the sauce starts to come together.
- Stir in the heavy cream, thyme, salt, and pepper. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly. Your Creamy Turkey Pot Mini Pies should smell absolutely incredible right now!
- Remove from heat and stir in the cooked turkey and mixed vegetables. Make sure everything is evenly distributed in the creamy sauce.
- Unroll the pie crusts and cut out circles using a 4-inch cookie cutter or a bowl. You should get about 12 circles from each crust.
- Gently press the pie crust circles into the muffin tin cups. Don’t worry if they aren’t perfect! We’re going for rustic charm here.
- Spoon the turkey mixture into the pie crust-lined muffin tin cups. Fill them to the top!
- Top with the remaining pie crust circles. Crimp the edges to seal. You can also cut a small slit in the top of each pie to allow steam to escape.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. In my kitchen, this Creamy Turkey Pot Mini Pies usually takes exactly 22 minutes, but oven times may vary.
- Let cool for a few minutes before removing from the muffin tin. Serve warm and enjoy your delicious Creamy Turkey Pot Mini Pies!
Don’t worry if your Creamy Turkey Pot Mini Pies looks a little messy coming out of the oven – that just means they’re packed with flavor! This is my favorite part of making this turkey pot pie recipe – watching the crust turn golden brown and the filling bubble. It’s so satisfying! This Creamy Turkey Pot Mini Pies recipe is perfect for busy weeknights, and the mini size makes them easy to eat.
How to Serve Up This!
These Creamy Turkey Pot Mini Pies are delicious on their own, but here are a few serving suggestions to take them to the next level! People literally do happy dances when this Creamy Turkey Pot Mini Pies hits the table with a side of creamy mashed potatoes.
- With a side salad: A simple green salad with a light vinaigrette is a great way to balance the richness of the Creamy Turkey Pot Mini Pies.
- With mashed potatoes: Creamy mashed potatoes are the perfect complement to the savory filling of the Creamy Turkey Pot Mini Pies.
- With cranberry sauce: A dollop of cranberry sauce adds a touch of sweetness and tartness that pairs perfectly with turkey.
- As appetizers: These Creamy Turkey Pot Mini Pies are also great as appetizers for parties or gatherings.
- For a cozy night in: This Creamy Turkey Pot Mini Pies is perfect for those weeknight dinners that need to be special! If your kids love this, they’ll go crazy for Ghost Mini Taco Pies!
For a bold flavor pairing, try serving these Creamy Turkey Pot Mini Pies with a side of roasted Brussels sprouts with balsamic glaze. The sweetness of the balsamic perfectly complements the savory filling. If you have any leftover filling, you can also use it to make turkey pot pie soup! Just add it to a pot with some extra chicken broth and simmer until heated through.
For presentation ideas that will wow your guests, try arranging the Creamy Turkey Pot Mini Pies on a platter with a sprig of fresh thyme. This adds a touch of elegance and makes them look even more appetizing. When I serve these Creamy Turkey Pot Mini Pies at game nights, I always get rave reviews. Everyone loves the individual size and the delicious flavor.
These Creamy Turkey Pot Mini Pies are perfect for Thanksgiving leftovers, but they’re also great any time of year. For a fusion variation, try adding a little bit of chili powder or cumin to the filling for a Southwestern twist. The possibilities are endless!
FAQs:
Got questions about making these amazing Creamy Turkey Pot Mini Pies? Don’t worry, I’ve got you covered! Here are some frequently asked questions to help you succeed in the kitchen. Will kitchen newbies succeed with this Creamy Turkey Pot Mini Pies? Absolutely! This recipe is designed to be easy and straightforward, even if you’re new to cooking.
Q: Can I use different vegetables in this recipe?
A: Of course! Feel free to use any vegetables you like in your Creamy Turkey Pot Mini Pies. Carrots, peas, corn, green beans, and potatoes all work well.
Q: Can I make these ahead of time?
A: Yes, you can assemble the Creamy Turkey Pot Mini Pies ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Q: What if I mess up my Creamy Turkey Pot Mini Pies?
A: (Spoiler: it’ll still taste incredible!) Don’t worry about making mistakes! Cooking is all about experimentation. Even if your Creamy Turkey Pot Mini Pies don’t turn out perfectly, they’ll still be delicious.
Q: Can I freeze these Creamy Turkey Pot Mini Pies?
A: Yes, you can freeze baked Creamy Turkey Pot Mini Pies for up to 2 months. Just wrap them tightly in plastic wrap and aluminum foil. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.
Q: How can I prep this Creamy Turkey Pot Mini Pies for busy weeknights?
A: To save time on busy weeknights, you can chop the vegetables and cook the turkey ahead of time. You can also make the creamy sauce ahead of time and store it in the refrigerator.
Q: Can I use a different type of crust?
A: Yes, you can use any type of crust you like for these Creamy Turkey Pot Mini Pies. Puff pastry, phyllo dough, or even biscuit dough all work well.
Q: What if I don’t have heavy cream?
A: No problem! You can substitute half-and-half or milk for the heavy cream. The sauce may not be quite as rich, but it will still be delicious. My family loves these Creamy Turkey Pot Mini Pies and they give me feedback about the taste to make sure I am sharing only the best!
CONCLUSION:
These Creamy Turkey Pot Mini Pies bring me so much joy because they’re the perfect combination of comfort food and bold flavor. They’re also a great way to use up leftover turkey and create something truly special. I hope you love them as much as I do! You should try An Easy Homemade Turkey Pot Pie Recipe made with leftover turkey.
My Creamy Turkey Pot Mini Pies Flavor Secrets:
- Don’t skimp on the thyme! It adds a warm, herbal note that really elevates the flavor.
- Use high-quality chicken broth! This makes a big difference in the flavor of the creamy sauce.
- Don’t be afraid to experiment! Add your favorite vegetables, spices, or herbs to customize the recipe to your taste.
Here are a few delicious Creamy Turkey Pot Mini Pies variations I’ve tested:
- Spicy Creamy Turkey Pot Mini Pies: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
- Mushroom Creamy Turkey Pot Mini Pies: Add sautéed mushrooms to the filling for a savory, earthy flavor.
- Cheesy Creamy Turkey Pot Mini Pies: Sprinkle shredded cheddar cheese or Gruyère cheese on top of the pies before baking for a cheesy twist.
The spicy version is perfect for game nights, the mushroom version is great for a cozy night in, and the cheesy version is always a crowd-pleaser. Also, here is a look at more Mini Leftover Turkey Pot Pies | CarnalDish. And if you are really looking for a great recipe, here is yet another option Mini Turkey Pot Pies (Thanksgiving leftovers) | Hilda’s Kitchen Blog.
Remember, cooking is all about trusting your taste buds and getting creative in the kitchen. Don’t be afraid to experiment and try new things! And most importantly, have fun! For another flavor adventure, check out this Creamy Butternut Squash Pasta. Or, if you want something that is a fusion favorite, try this Creamy Cajun Chicken Pasta. For more sanity-saving dinner ideas, check out the Ghost Mini Taco Pies.
I’m so excited for you to try these Creamy Turkey Pot Mini Pies and create your own delicious variations. Happy cooking, fellow food lovers! These mini turkey pies will make you so happy!
Creamy Turkey Pot Mini Pies
These Creamy Turkey Pot Mini Pies are the perfect way to use up leftover turkey! Flaky crusts filled with a rich and savory turkey and vegetable filling make for a comforting and easy meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked turkey, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 package (14.1 oz) refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in thyme, rosemary, salt, and pepper.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Stir in turkey, peas, and corn. Remove from heat.
- Unroll pie crusts and cut out circles using a 4-inch cookie cutter or bowl.
- Press circles into muffin tins.
- Fill each crust with the turkey mixture.
- Brush the top crusts with beaten egg.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve with a side salad for a complete meal. For extra flavor, add a splash of sherry or white wine to the filling while cooking.