So this past Thanksgiving, my family went back to Minnesota to visit our parents, grandparents, and enjoy the holidays there. The trip was a blast and we had a great time but that meant that we did not get to indulge ourselves in Thanksgiving leftovers.
I don’t know what it is about Thanksgiving leftovers but both Matt and I agree that it is both one of our favorite things. So because we didn’t get that for Thanksgiving this year we decided we were basically going to recreate a Thanksgiving meal for Christmas dinner this year and it was magnificent.
We had a 14 pound turkey, gravy, mashed potatoes, green bean casserole, fresh baked dinner roles, stuffing, brussel sprouts au gratin, roasted carrots, and pumpkin pie… and 2 adults and a 15 month old boy to eat it all. We finished our dinner and it literally looked like the dishes weren’t even touched, which que angels singing is exactly what we wanted. So with all of our leftovers I was able to create some pretty gnarly meals, delicious sandwiches, bone broth turkey soup, and our favorite, Leftover Turkey Mini Pot Pies.
These Leftover Turkey Mini Pot Pies are so much fun and if you have made yourself the average Thanksgiving meal you basically have all the ingredients needed to make them.
I had leftover pie crust that needed to be used, a ton of turkey, and gravy the only other things I really needed was some veggies. So I ran to the store and got a bag of frozen classic mixed veggies, easy! I rolled out the dough placed them in a muffin tin. On the stove I warmed the vegetable mixture with some butter, added the turkey, some gravy and a little salt & pepper, boom done. I filled the mini pie and then topped them, baked for 35 minutes and we had the best dinner.
Ironically this recipe makes 12, which the 3 of us could not eat in one sitting so we had leftovers, from our leftovers. These were great reheated for lunch, and I can even imagine them being frozen to make a quick dinner later. Needless to say these Leftover Turkey Mini Pot Pies were the triumph of the leftovers this holiday season and I hope next time you make a turkey you remember to make these little pie babies because they are delicious 😉
- 3 to 4 9-inch pie crusts
- 2 tablespoons butter
- 2 cups frozen classic mixed vegetables
- 2 cups chopped cooked turkey
- 1 cup turkey gravy
- salt and pepper to taste
- Preheat oven to 375º F
- If using homemade dough, roll out dough thin. Make 12 circles 4 1/2-5 inches in diameter. Place circles into a muffin tin, creating little cups with the dough, you want the dough to overlap onto the pan so you will be able to seal the pies after they are filled. Re-roll crust if necessary and cut out 12 3 1/2 inch circles for mini pie tops (a pint glass worked perfect for this).
- In a large skillet melt butter over medium heat, add frozen vegetables. Cook vegetables 4-5 minutes until soft.
- Add turkey and gravy to skillet. Cook until warm 2-4 minutes. Add salt and pepper to taste.
- Fill each of the pies with the vegetable turkey mixture.
- Add the 12 pie tops to the top of each pie, using a fork or your thumb seal the crust together. Trim any crust that is overlapping onto a neighboring pie. Use a fork or knife to make little slits on the top of each pie.
- Bake for 35-40 minutes until crust is golden brown.
- Let pies rest for 5 minutes before gently sliding the pot pies out. Serve immediately. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 2 mini pot pies
Amount Per Serving: Calories: 676 Total Fat: 38g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 60mg Sodium: 849mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 21g
If you enjoyed this recipe or any of my others let me know by using #theschmidtywife on social media!
Peace & Love
Lauren, The Schmidty Wife
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