Leftover Turkey Mini Pot Pies – The Schmidty Wife: Leftover Turkey Mini Pot Pies Recipe

A Cozy Kitchen Memory

My grandson calls these “turkey treasure cups.” I still laugh at that. The idea came after a big holiday dinner. We had so much turkey left. It felt wrong to let it go to waste. So we got creative.

This matters because good food is a love letter to your family. It says, “I care about you and our home.” Turning leftovers into something new is part of that love. What’s your favorite leftover to transform? I’d love to hear your ideas.

Let’s Make the Little Pies

First, heat your oven to 375 degrees. Now, the crust. Store-bought is just fine. Give it a few gentle rolls with your pin. You just need it a tiny bit bigger.

Cut twelve big circles and twelve small ones. The big circles line a muffin tin. They make perfect little cups. The small circles will be the tops. Set them aside for now.

The Hearty Filling

Melt some butter in a pan. Add those frozen veggies. Doesn’t that smell amazing? Cook them until they’re soft. Then stir in your chopped turkey and gravy.

Let it all get warm and friendly together. Taste it! Add a little salt and pepper if it needs it. This is the cozy heart of your pot pie. Spoon it evenly into your dough cups.

Sealing in the Goodness

Place the small dough circles on top. Press the edges with a fork to seal them. This keeps all the steam and flavor inside. Make three little slits on each top. This lets the hot air out.

Fun fact: Those slits aren’t just for looks! They stop the top crust from puffing up like a balloon. Bake for 35-40 minutes. You’ll know they’re done when they’re golden brown. Let them rest for five minutes before you take them out.

Why This All Works

This recipe matters for two reasons. First, it fights food waste. That’s a big win. Second, it makes a busy night easier. You have a homemade meal, ready to heat.

These little pies freeze beautifully. Just cool them first. Then you can have a cozy dinner any night. Do you prefer to eat them right away or save some for later?

Your Turn in the Kitchen

Cooking is about joy, not perfection. If your circles are a little wonky, that’s okay. It means they were made by hand, with love. That’s the best ingredient of all.

I think every family needs a recipe like this. It’s practical and full of heart. What’s your go-to cozy meal for using up leftovers? Share your story with me.

Ingredients:

Ingredient	Amount	Notes
9-inch pie crusts	4
Butter, unsalted	2 tablespoons
Frozen classic mixed vegetables	2 cups
Chopped leftover turkey	2 cups
Turkey gravy	1 cup
Salt and pepper	to taste

My Cozy Turkey Pot Pies

Hello, my dear. Come sit at the table. I want to tell you about my mini pot pies. They are the best way to use leftover holiday turkey. I love how each person gets their own little pie. It feels so special, doesn’t it? The smell from the oven is pure comfort. It reminds me of my own grandma’s kitchen. Let’s make some together.

Step 1: First, heat your oven to 375º F. Get your pie crusts ready. If they are from the store, give them a few gentle rolls. This makes them just a bit bigger. We need to cut circles from them. You will need twelve big circles and twelve small ones. I use a bowl as a guide. It’s so easy.

Step 2: Press the big circles into a muffin tin. They will look like little dough cups. Set the small circles aside for the tops. Now, let’s make the filling. Melt some butter in a big pan. Add your frozen vegetables. I listen for that soft sizzle. It’s a happy sound. Cook them until they are warm and soft.

Step 3: Next, stir in your chopped turkey and gravy. Let it all get cozy and warm. Give it a tiny taste. Does it need a pinch of salt or pepper? Now, spoon the filling into your dough cups. Don’t overfill them. (My hard-learned tip: Too much filling makes a bubbly mess in the oven!).

Step 4: Place the small dough circles on top as lids. Use a fork to press the edges together. This seals in all the goodness. Make three little slits on each top with a knife. This lets the steam out. I still laugh at the time I forgot that step. What a puffy surprise we had!

Step 5: Bake them for 35 to 40 minutes. Wait until the crust is a perfect golden brown. Let them rest for five minutes after. This keeps them from falling apart. Then, gently lift them out. What’s your favorite cozy meal after a big holiday? Share below! Serve them warm. The flaky crust and creamy filling are just right.

Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings (2 mini pies each)
Category: Dinner, Leftovers

Three Tasty Twists to Try

This recipe is like a friendly base. You can change it up so easily. Here are three fun ideas I love. They make the pies new again. Cooking should be playful, don’t you think?

Chicken & Biscuit Style: Use leftover chicken and a can of creamy soup. Top them with biscuit dough instead of pie crust.

Everything Veggie: Skip the turkey. Use extra veggies and a creamy mushroom gravy. It’s so hearty and warm.

Thanksgiving Remix: Add a spoonful of leftover cranberry sauce inside each pie. It’s a sweet and savory surprise.

Which one would you try first? Comment below!

Serving Your Little Pies

These little pies are a full meal by themselves. But I love adding a simple side. A bright green salad with a tangy dressing is perfect. It balances the rich pie. A scoop of mashed potatoes is also wonderful. Sometimes, more is more. For a drink, I love cold apple cider. It tastes like autumn. For the grown-ups, a glass of Chardonnay pairs nicely. It’s crisp and clean. Which would you choose tonight? Just set them on a plate. Watch them disappear. That’s the best compliment.

Keeping Your Mini Pies Cozy for Later

Let’s talk about saving these little pies. They freeze beautifully. Cool them completely first. Then wrap each one tightly in plastic wrap.

Pop them into a freezer bag. They will keep for about three months. To reheat, just bake frozen at 375º F for 25 minutes. The crust will get crispy again.

I once forgot to wrap one well. It got freezer burn and tasted sad. A good wrap keeps the flavor happy. Batch cooking like this saves a future busy night.

It means a homemade meal is always ready. That matters on hectic days. Have you ever tried storing it this way? Share below!

Little Pie Troubles and Easy Fixes

First, a soggy bottom crust. No one likes that. Always preheat your oven fully. A hot oven makes the crust crisp.

Second, filling that’s too runny. Your gravy might be thin. Just cook it a bit longer in the skillet. Let it thicken before filling the pies.

I remember when my first filling was like soup. It was a mess! Third, pies sticking to the tin. Let them rest for five full minutes after baking.

Then they slide out easily. Fixing small problems builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?

Your Mini Pie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free pie crust from the store.

Q: Can I make them ahead? A: Assemble them a day before. Keep them covered in the fridge until baking.

Q: What can I swap for the veggies? A: Use any frozen mix you like. Peas and carrots work great too.

Q: Can I make one big pie? A: Sure! Use a standard pie dish. Just bake it a little longer.

Q: Any optional tips? A: Brush the tops with an egg wash. It makes them shiny and golden. Fun fact: This trick is called an “egg wash”! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little pot pies. They are full of cozy memories for me. I would love to see your creations.

Share a photo of your golden-brown pies. It makes my day to see your kitchen wins. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Remember, the best recipes are the ones you share.

Happy cooking!
—Anna Whitmore.