Individual Turkey Pot Pies

So Turkey Day is officially over. Thanksgiving at my mom’s house is filled with tons of turkey, plenty of sides, and a whole bunch of family. This year, Liz and I took over the cooking in an attempt to give our mom a break (naturally, this resulted in her spending the day cleaning. We fail). I wound up on turkey duty, recreating the Lemony Brined Turkey that has become a staple at the annual law school Friendsgiving, and the two of us split the sides.

Needless to say, like most people, we always wind up with too much leftover turkey. So what’s a girl, who doesn’t really like turkey, to do? After Friendsgiving this year, I decided to give my leftover turkey some new life in the form of mini pot pies that I froze to make a quick meal during the impending exam season.

The recipe for the filling is inspired by the one used by my friend Sarah. If you have time, you should definitely make your own crust. If not, however, the pre-made refrigerated variety works just fine. Hope you all had a great holiday. Happy eating!

Individual Pot Pies
Adapted from my friend Sarah. I’ve included her pastry recipe below that for the pot pie.


  • 2 recipe of your favorite pastry for a 10-inch double crust pie, divided in four OR 2 boxes pre-made pie dough, defrosted/brought to room temperature (basically enough dough for two large pies)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 3 stalks celery, chopped
  • 3 carrots, diced
  • 2 tablespoons dried parsley
  • 2 teaspoons dried oregano
  • 2 cups low sodium chicken stock + ½ cup water
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 2 large potatoes, peeled and cubed
  • 2 cups finely diced cooked turkey
  • 3 tablespoons AP flour
  • ½ cup milk
  • PAM or more butter to grease muffin tins


  • Preheat oven to 375 degrees Fahrenheit.
  • In a large pot over medium heat, melt 1 tablespoon butter and heat your olive oil. Once the butter has melted and combined with the oil, add in your onions, carrots and celery.
  • Once the vegetables have started to sweat and to soften, add the oregano and parsley and a generous pinch of salt and pepper. Stir to combine until the vegetables are soft.
  • Add the chicken stock and water. Bring to a boil, then add the potatoes and frozen vegetables. Keep cooking until the potatoes are tender, but still firm.
  • While your potatoes are cooking, Melt the remaining 2 tablespoons of butter in a medium saucepan over medium heat. Stir in the turkey. Cook for one minute, then add the flour. Stir to combine. Add your milk to the turkey and heat through.
  • Once the potatoes have cooked, stir the turkey mixture into the vegetables. Cook until thickened (about 7-10 minutes). Remove from heat and cool slightly, adding more salt and pepper if necessary.
  • While the filling cools, roll out ¼ of the pie dough (a bottom crust’s amount) into an 1/8-inch thick rectangle. Using a large glass, cut out 12 circles. You may have to re-roll out the dough in order to do this.
  • Spray your muffin tins. Line a muffin tin with the circles, using your fingers if necessary to make sure they reach up the sides. Repeat with another ¼ of the pie dough in another pan.
  • Bake the lined muffin tins for 5 minutes–just so that the bottom crust gets a little crusty on top and won’t leak once filled. If you want, you can place a piece of parchment in each shell and fill with dry beans or pie weights to prevent the dough from sinking. I, however, was lazy and opted not to do so. If the dough does sink down, simply use your fingers or the handle of a wooden spoon to press the slightly baked dough back up the sides.
  • Raise the oven temperature to 425 degrees Fahrenheit.
  • Fill each crust with 3 to 4 tablespoons of filling. Set aside.

  • Roll out the remaining dough and repeat the circle-making process.
  • Top each filled crust with a circle of pie dough, pressing down and crimping the sides to seal the two pieces of crust together.

  • Make three small slits in the top crust of each pie.

  • Bake in your preheated oven for 15 minutes. Then, lower the temperature to 350 degrees Fahrenheit and continue baking for about 15 minutes–until the crust is golden brown.
  • Cool in pan for 5 to ten minutes, then, using a knife, carefully lift each pie from the pan onto a cooling rack or plate.
  • At this point, you can either eat some pot pie or cool the pies completely at room temp.
  • Once the pies have cooled, you can either transfer them to the fridge or place on a parchment-covered plate and transfer to the freezer. Once frozen, remove the pies and stack in freezer bags for later consumption.

Ready for the freezer!

  • To reheat, simply place in a 375 degree oven for 15 minutes or microwave on high for 3 to 5 minutes (more or less depending on the strength of your oven).

Makes 24 individual pot pies.

Sarah’s Pie Crust
Makes enough dough for 1 single-crust pie (so quadruple it for this recipe).


  • 1/2 cup of vegetable shortening
  • 1 cup of flour
  • 1/2 teaspoon of salt
  • 1 Tablespoon of milk
  • 3 Tablespoons of water


  • Cut the flour and salt into the shortening.
  •  Add the milk and water. Stir until dough starts to come together.
  • Knead once if necessary; then, roll out.



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