Creamy Turkey Pot Mini Pies
These Creamy Turkey Pot Mini Pies are the perfect comfort food! Made with leftover turkey and flaky puff pastry, they’re easy to assemble and bake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 cup cooked turkey, cubed
- 1 cup frozen peas and carrots
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet (14.1 oz) frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
- Stir in turkey, peas and carrots, chicken broth, heavy cream, flour, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
- Cut puff pastry into 6 equal squares.
- Spoon turkey mixture into muffin tins (or ramekins).
- Top each muffin tin (or ramekin) with a puff pastry square, pressing the edges down to seal.
- Brush the tops with beaten egg.
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve these mini pies with a side salad for a complete meal. You can also substitute the turkey with chicken or ham.
Find it online: https://carmenwausa.com/creamy-turkey-pot-mini-pies/