This mini turkey pot pie is a fresh take on a holiday classic: comforting, flaky, and an excellent way to use leftover roast turkey. These individual pies are easy to make, freezer-friendly, and can be prepared ahead of time for busy holiday entertaining.
Serve the mini pies as an appetizer, lunch, or main course alongside your favorite holiday sides. Turkey is a lean, nutrient-rich meat that works beautifully in many recipes beyond the roast—this pot pie is a particularly satisfying way to enjoy leftovers.
Why you’ll love this easy turkey pot pie dish:
- Perfectly spiced with warm aromatics.
- Loaded with vegetables; fresh or frozen both work well.
- Simple enough for cooks of any level.
- Uses cubed or shredded leftover turkey—or swap with chicken if preferred.
- Classic comfort food with a flaky, buttery puff pastry crust.
- Can be made ahead and baked just before serving.
Ingredients
Here are the main ingredients you’ll need for these deep-dish mini pot pies:
- Puff pastry or refrigerated pie crust: forms the shell or top for each ramekin.
- Vegetables: delicata squash (or substitute potatoes, acorn, or butternut), carrots, onion, green peas, and celery. Frozen vegetables can be used.
- Herbs: fresh thyme sprigs (or rosemary, sage, or parsley).
- Turkey: chopped roasted or honey-roasted turkey breast; leftover chicken works too.
- Spices: ras-el-hanout adds depth; if unavailable, use a blend of paprika, coriander, ginger and a pinch of saffron.
- Broth: chicken, vegetable, or beef broth.
- Cornstarch to thicken the filling.
- Egg beaten for egg wash to achieve a golden crust.
See the recipe card below for exact quantities.
How to make puff pastry pot pie
- Step 1: Unroll and soften the crust according to package instructions.
- Step 2: Cut pastry to fit small pans or ramekins. Press pastry gently into each pan, up the sides.
- Step 3: Trim excess pastry and chill the shells in the freezer for 10–20 minutes to firm them up.
- Step 4: In a large skillet, melt butter and sauté onion until translucent. Add squash, carrots, and thyme; cook until slightly tender.
- Step 5: Stir in celery, peas, turkey, crumbled bacon, and broth. Season with salt, pepper, and ras-el-hanout. Mix cornstarch with a little water or broth, add to the pan, and cook until the mixture thickens and the vegetables are soft.
- Step 6: Spoon the filling into each chilled pastry shell.
- Step 7: Cover with pastry cutouts or rounds, seal the edges, and prick the top to release steam. Brush with beaten egg for a glossy, golden finish.
- Step 8: Bake until the pastry is golden and the filling is bubbling. Let cool slightly before serving.
Please check the recipe card below for exact measurements, timings, and notes.
What to serve with turkey pot pies?
These mini pot pies pair well with many holiday sides. Try a simple green salad with tangy vinaigrette, roasted vegetables (potatoes, carrots, broccoli, Brussels sprouts), mashed sweet potatoes, honey-glazed carrots, or a make-ahead casserole. Buttery rolls or “butter horns” also complement the flaky crust beautifully.
Expert Tips
- Avoid adding too much liquid to the filling so the pastry bottoms don’t get soggy. If using ramekins, a touch more liquid is fine.
- Brush tops with egg wash before baking; repeating once during baking helps a deep golden finish.
- If the pastry starts to brown too quickly, loosely cover the pies with foil halfway through baking.
Storage & reheating
Refrigerator: Once cooled, wrap individual pies in foil and refrigerate up to 3 days.
Freezer: Wrap pies tightly in plastic wrap and foil, place in a sealable bag, and freeze. Reheat from frozen or thawed in a preheated oven until heated through and the crust is crisp.
Reheat: Warm in an oven or air fryer for best texture. Cover with foil if the crust browns too quickly.
Dietary adaptations
You can adapt these pies for gluten-free or low-carb diets:
- Gluten-free pastry: use a commercial gluten-free crust or make a crust with almond flour, eggs, cream cheese and shredded mozzarella for a low-carb option.
- Keto filling: swap starchy vegetables for lower-carb options like mushrooms, cauliflower, or spinach and thicken the sauce with cream instead of cornstarch.
Recipe FAQs
Which drink goes with turkey pot pies?
Rich, savory pot pies pair nicely with a medium-bodied red wine such as pinot noir or a more robust syrah. A crisp, dry white like chardonnay or sauvignon blanc can also balance the buttery crust. For a non-wine option, try a lightly sweet or fruity brandy-based drink.
Do you cook puff pastry before adding the filling?
Par-baking the bottom for 10–15 minutes helps prevent a soggy crust, but for individual pies with chilled shells, you can assemble and bake them fully assembled. Either approach works.
Can you freeze mini pot pies?
Yes. Wrap each finished pie in plastic wrap and foil, then freeze on a tray before transferring to a bag. Reheat in the oven from frozen or thawed until piping hot.
How do you reheat leftover pot pie?
Reheat in a preheated oven or air fryer until the crust is crisp and the filling is heated through. Shield the top with foil if it browns too quickly.
If you try this mini turkey pot pie, tag your photos with #worldlytreat—we’d love to see your creations.
PEACE & LOVE
Maureen
📖 Recipe
Mini Turkey Pot Pies
Chunks of honey-roasted turkey and crispy bacon in a warmly spiced sauce with vegetables, all enclosed in flaky pastry.
Equipment
- Heavy bottom saucepan
- Mini cake pan or deep-dish ramekins
Ingredients
- Two 14.1 oz packages (4 crusts) rolled refrigerated unbaked piecrust
- 3 tablespoons butter
- 1 small sweet onion, chopped
- 1 cup chopped delicata squash (or acorn/butternut)
- 3 medium carrots, cubed
- 4 fresh thyme sprigs, stems removed
- ⅓ cup chopped celery
- 1 cup green peas
- 2 cups chopped roasted turkey breast
- ½ teaspoon ground black pepper
- Salt to taste
- 2 teaspoons ras-el-hanout (or substitute blend)
- 3 cooked bacon strips, crumbled
- 1½ cups chicken broth
- 1 tablespoon corn starch
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- Soften pie crust per package directions. Unroll and cut pastry rounds using the bottom of a 4″ or 6″ pan. Press into bottoms and up sides of 4″ pans or ramekins. Prick the bottom with a fork and freeze for 10 minutes.
- In a non-stick skillet, melt butter over medium heat. Add onion and cook 3 minutes. Add squash, carrot, and thyme; cook 6 minutes.
- Add celery, peas, turkey, bacon, and broth. Season with salt, pepper, and ras-el-hanout. Mix cornstarch with a tablespoon of water or broth, add to the mixture, and cook 4 minutes on medium-low until slightly thickened. Remove from heat.
- Spoon the turkey filling into each pastry shell. Cover with pastry rounds or cutouts, seal edges with a fork, and prick the top to release steam.
- Brush the tops with beaten egg.
- Bake 36–40 minutes until the filling is puffed and the pastry is golden. If edges brown too quickly, cover loosely with foil. Allow pies to cool in the pan for 3 minutes before removing and serving warm.
Notes
- For pastry shells, you can use twenty-four 1¾-inch muffin cups and cut 2½-inch rounds from the dough.
- If you can’t find ras-el-hanout, use equal parts paprika and coriander with a pinch of ginger and saffron.
- Do not add excess liquid to the filling to avoid soggy bottoms.
- Brush with egg wash and check crust color; brush again during baking for an even golden finish.
Nutrition (per recipe)
Calories: 1667.21 kcal | Carbohydrates: 157.96 g | Protein: 40.5 g | Fat: 97.89 g