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Creamy Turkey Pot Mini Pies

Creamy Turkey Pot Mini Pies
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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in thyme, rosemary, salt, and pepper.
  4. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
  6. Stir in turkey, peas, and corn. Remove from heat.
  7. Unroll pie crusts and cut out circles using a 4-inch cookie cutter or bowl.
  8. Press circles into muffin tins.
  9. Fill each crust with the turkey mixture.
  10. Brush the top crusts with beaten egg.
  11. Bake for 20-25 minutes, or until golden brown.
  12. 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.

Find it online: https://grilldrip.com/creamy-turkey-pot-mini-pies/