The perfect way to use up those Thanksgiving leftovers for future meals, Leftover Mini Turkey Pot Pies! Filled with vegetables, leftover turkey, and gravy. These little pies are not only adorable but they are perfect for freezing to keep for meals in the future!
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This post originally published 01/03/2017 was updated 11/19/2021 with updated writing and new photos.
Mini Turkey Pot Pie
I love how Thanksgiving leftovers have become just as sought after as the meal itself. It truly is the OG of ‘Cook once, eat all week’. I know i personally love it. I also like to take the leftovers and make meals to freeze to save for the future. This is one of those meals.
Little mini turkey pot pies made in muffins tins, then frozen so that at any time an individual in my family can reheat them up for a comforting meal!
These are a little extra work compared to just a regular size pot pie but if you have a busy family schedule the mini pies I find are a better option so that individually they can be a meal when life gets crazy and only one or two people need to eat. (Or when you are too lazy to cook!)
I tried to keep these as simple as possible and even though I have an awesome All-Butter Pie Dough Recipe, I fully give everyone permission to use store bought crust because likely you just made a ton of food and want to keep it simple.
- Pie Crusts – I suggest grabbing these from the store for ease but if you love a good homemade pie crust use that! I will go into more depth in the instructions but I found if you are using a store bought crust you will need to roll it out just a tad more so the circles can fit easier.
- Unsalted Butter – For cooking the vegetables in and helping create a good base for the filling. I suggest using unsalted butter for this (and you will notice I don’t add salt) because it is highly likely that the leftover turkey and the gravy is already seasoned with salt.
- Frozen Classic Mixed Vegetables – I always grab a bag of the “Classic” variety of vegetables, feel free to also use other varieties like “Peas & Carrots” or similar mixtures.
- Leftover Turkey – White meat or Dark meat will work for this recipe, as long as you have the right amount it doesn’t matter too much!
- Leftover (or store bought) Turkey Gravy – If you make your own gravy you should save and definitely use that for this recipe! If you don’t have enough left or any at all you may just grab a jar of turkey gravy at the store for this recipe!
For a complete detailed list of the ingredients continue towards the bottom of the page.
Instructions for How to Make Mini Turkey Pot Pies in Muffin Tins
Preheat the oven to 375º F.
If using homemade dough, roll out the dough thin.
If using store bought dough, roll the dough out and give a light roll to make just slightly bigger, only 2 to 4 rolls, just enough to fit the size circles we need.
Cut out 12 circles that are 5 inches in diameter and 12 circles that are 4 inches in diameter. I found that if using store bought dough you can fit 3 of each size on one pie crust after a slight roll out.
Place the larger circles into a muffin tin, creating little cups with the dough. Set aside the small tops while you make the filling.
To make the filling add a large skillet over medium heat and melt the butter. Add the frozen vegetables. Cook vegetables for 4 to 5 minutes until soft.
Add the turkey and the gravy to the skillet. Cook until everything is warm 2 to 4 minutes. Add salt and pepper to taste if needed, make sure you take a little bite to see!
Scoop the turkey mixture evenly into each of the pies.
Add the pie tops to each of the mini pies. Using a fork or your finger seal the top and bottom crusts together. If you have any excess crust that is overlapping onto another mini pie you can trim it with a knife so they don’t stick together. Use a knife to make three little slits on the top of each pie.
Transfer to the oven and bake for 35-40 minutes until the crust is golden brown.
Let the mini pies rest for 5 minutes before gently sliding the pot pies out. Serve immediately or cool before freezing.
Tips, Tricks, & Questions
To freeze these mini turkey pot pies you simply let them cool completely after baking. Once cooled, store in a freezer ziplock bag, stasher bag, or freeze proof container.
To reheat, cook from frozen in the oven at 350º F for 20 to 30 minutes until the center is hot.
*If you are making these with the sole purpose to freeze all of them and not eat any right away I would suggest slightly undercooking them, I would take about 10 minutes off the cook time. This way the crust won’t get too dark when going back to reheat them.
- This mini pot pie recipes can also be made with leftover chicken.
- For finding 4 & 5 inch circles for cutting the dough I just went through my cabinets and measured different glasses and small containers until I found the two I thought would work best, for me they both happened to be glass pyrex store containers.
If you like these Leftover Turkey Mini Pot Pies you might also like:
- Leftover Lamb Curry
- Leftover Chicken Enchiladas
- Leftover Healthy Turkey Soup
- Leftover Pork Carnitas Quesadillas
- Leftover Mashed Potato Cakes
- Leftover Ham Split Pea Soup
- 4 9-inch pie crusts
- 2 tablespoons butter, unsalted
- 2 cups frozen classic mixed vegetables
- 2 cups chopped leftover turkey
- 1 cup turkey gravy
- salt and pepper to taste
- Preheat oven to 375º F.
- If using homemade dough, roll out the dough thin. If using store bought dough, roll the dough out and give a light roll to make just slightly bigger, only 2 to 4 rolls, just enough to fit the size circles we need. Cut out 12 circles that are 5 inches in diameter and 12 circles that are 4 inches in diameter. I found that if using store bought dough you can fit 3 of each size on one pie crust. Place the larger circles into a muffin tin, creating little cups with the dough. Set aside the smaller tops while you make the filling.
- In a large skillet, melt the butter over medium heat. Add the frozen vegetables. Cook vegetables for 4 to 5 minutes until soft.
- Add the turkey and the gravy to the skillet. Cook until everything is warm 2 to 4 minutes. Add salt and pepper to taste.
- Scoop the turkey mixture evenly into each of the pies.
- Add the pie tops to each of the mini pies. Using a fork or your finger seal the top and bottom crusts together. If you have any excess crust that is overlapping onto another mini pie you can trim it with a knife so they don’t stick together. Use a knife to make three little slits on the top of each pie.
- Transfer to the oven and bake for 35-40 minutes until the crust is golden brown.
- Let the mini pies rest for 5 minutes before gently sliding the pot pies out. Serve immediately or cool before freezing.
If your intention is to freeze the entire batch and not eat any immediately I recommend undercooking the pies by about 10 minutes, this will help keep them from browning too much during reheating.
To reheat the frozen mini turkey pot pies. Preheat the oven to 350ºF place on a sheet pan and cook 20 to 30 minutes until the inside is hot.
Nutrition Information:Yield: 6 Serving Size: 2 mini pot pies
Amount Per Serving: Calories: 676Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 60mgSodium: 849mgCarbohydrates: 63gFiber: 5gSugar: 6gProtein: 21g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Peace & Love
Lauren, The Schmidty Wife
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!