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These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.

Individual Turkey Pot Pies with Leftover Turkey

Use up that leftover turkey with these delicious Individual Turkey Pot Pies

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It’s turkey season! Between Thanksgiving, Christmas and random turkey dinners in between, there is a lot of leftover turkey to use up! Wait, you want to know what I mean about random turkey dinners in between? 

Yup, I’m one of those weirdos that make turkey dinners just because. Well, more than just because… this time of year turkeys go on sale all the time and I just can’t help myself when I see turkeys at 99 cents a pound. I can feed my family 6 meals for $13, whereas a lot of other meals are $13 in meat each. Plus there are many different meals you can make with leftover turkey.

These Individual Turkey Pot Pies are one of my favourite ways to use up leftover turkey. Do you have leftover mashed potatoes or vegetables? Go ahead and toss those in too! 

I hope you love these Individual Turkey Pot Pies are much as my family and I do!

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.

What ingredients are needed for these Individual Turkey Pot Pies?

Here is a list of the ingredients I use in my Individual Turkey Pot Pies, but you can easily add your own or swap any ingredients you like. 

Besides the crust these Individual Turkey Pot Pies have onion, celery, garlic, thyme, rosemary, carrots, green beans, corn, peas, turkey, salt, leftover turkey, flour, milk and a can of cream of chicken soup.

How to make Individual Turkey Pot Pies

Crust

If making a homemade crust, first start by following the dough instructions. The pie dough has to sit in the fridge for an hour before it can be rolled out. Pack the dough into four separate disks before refrigerating. 

Once the dough has set for an hour, roll each disk out so it’s nice and thin then place inside a ramekin. I find placing the dough on top of my fist and sliding the ramekin over top the easiest and quickest way to fit the dough inside. 

The dough will fold over itself in a few spots inside the ramekin. Just remove the fold and pinch the sides back together. Remove the extra dough from the upper edge and place the entire ramekin in the refrigerator until the filling is ready. 

Repeat for all four ramekins, collect all the extra dough and form into a disk. Refrigerate with the ramekins. 

Filling

Heat a medium saucepan on medium heat and add a touch of oil. Dice up some onion and celery and add to the saucepan once the oil is hot. Cook until the onion is translucent and in the meantime dice up carrots, green beans, turkey and press the garlic.

Once the onions are cooked add in the carrots, green beans, garlic, thyme, rosemary, salt, corn and peas. Cook for a couple of minutes then mix in the flour. Cook, while stirring for a minute or two then mix in the cream of chicken until fully combined, then the milk. Bring to a simmer and cook until thicken, about five minutes. Stir in the turkey.

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.

Top Crust

While the filling is simmering pull out the extra dough to prepare the pie topping and heat the oven to 350°. This is where you can get creative! 

I’ve shown four different ways to top your pies with the leftover pie dough. Either way you choose you will need to roll out dough until it’s nice and thin.

To make the braid or twists, cut long thin strips from the dough. Either braid or twist them, then put on the pies accordingly. Shapes can be cut from the rolled out dough like on the leaf and flower pie. To make the leaves green I just whisked some green food colouring into the egg before brushing. To cover the whole pie, large circles can be cut from the rolled out dough with a little circle cut out in the center.

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.

Another way to top these Individual Turkey Pot Pies would be to cut out circles of puff pastry and plop them on top.

If you use the homemade pie dough, brush the dough with egg before baking.

Bake 

Bake in the preheated oven for 25-35 minutes, until the tops of the Individual Turkey Pot Pies are golden.

Serve hot.

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.

All about the crust

Finding the right pastry is essential for these Individual Turkey Pot Pies. 

I found a pie crust recipe a little while ago that is still my favourite for most things ‘pie’. I use it for any sweet pie as well as anything savoury. The recipe is from Inspired Taste and is called an Easy All-Butter Flaky Pie Crust. True to it’s name, it’s super easy to make and turns out perfect every time.

Are you in a hurry? You can easily grab a ready-to-use dough from the store for this recipe.

Do you like puff pastry? Me too! Puff pastry is a great option to top these Individual Turkey Pot Pies with.

Can these Individual Turkey Pot Pies be frozen?

Oh you bet they can be! This recipe makes 4 Individual Turkey Pot Pies which is twice as much as my family can eat for dinner. Sometimes I refrigerate the leftover 2 and reheat them the next day; otherwise I freeze them! 

Simply wrap these beauties in tin foil and toss them in the freezer. They will last about 4-6 months.

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.

How to reheat Individual Turkey Pot Pies

To reheat these Individual Turkey Pot Pies from the refrigerator, Heat oven to 350°. Once the oven is hot, cover the pies with tin foil and bake until the internal temperature reaches 165°, about 45 minutes.

To reheat from frozen, thaw the pies then bake at 350° for about 45 minutes, until the internal temperature reaches 165°.

What goes with Individual Turkey Pot Pies

These little beauties are super filling, but sometimes I like to pair them with a soup or salad. Here are my favourites:

Love this recipe? Try these next:

Easy Leftover Turkey Chili

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Spinach, Feta and Chicken Cannelloni with Rosé Sauce. Better than lasagne, this delicious pasta is stuffed with chicken, feta and spinach, baked in a rosé sauce and smothered in freshly grated parmesan cheese. 

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These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving.
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5 from 2 votes

Individual Turkey Pot Pies with Leftover Turkey

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving. 
Course Main Course
Cuisine Canadian
Keyword individual turkey pot pies, leftover turkey
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 50 minutes
Servings 4 pot pies
Author Aleta

Ingredients

  • 1 double pie crust recipe
  • 1 tbsp vegetable oil
  • 1/2 medium onion
  • 2 celery stalks
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt
  • 1 medium carrot
  • 1/2 cup green beans
  • 1/4 cup green peas
  • 1/4 cup corn kernels
  • 1/4 cup flour
  • 1 can cream of chicken
  • 1.5 cups milk
  • 1 egg

Instructions

Equipment Needed

Directions

    Crust

    • If making a homemade crust like this one from Inspired Taste (my favourite), first start by following the dough instructions. The pie dough has to sit in the fridge for an hour before it can be rolled out. Pack the dough into four separate disks before refrigerating.
    • Once the dough has set for an hour, roll each disk out so it’s nice and thin, then place inside a ramekin. I find placing the dough on top of my fist and sliding the ramekin over top the easiest and quickest way to fit the dough inside.
    • The dough will fold over itself in a few spots inside the ramekin. Just remove the fold and pinch the sides back together. Remove the extra dough from the upper edge and place the entire ramekin in the refrigerator until the filling is ready.
    • Repeat for all four ramekins, collect all the extra dough and form into a disk. Refrigerate with the ramekins.

    Filling

    • Heat a medium saucepan on medium heat and the oil. Dice up the onion and celery and add them to the saucepan once the oil is hot. Cook until the onion is translucent and in the meantime dice up the carrots, green beans, turkey and press the garlic.
    • Once the onions are cooked add in the carrots, green beans, garlic, thyme, rosemary, salt, corn and peas. Cook for a couple of minutes then mix in the flour. Cook while stirring for a minute or two then mix in the cream of chicken until fully combined, then the milk. Bring to a simmer and cook until thick, about five minutes, then stir in the turkey.

    Top Crust and Bake

    • While the filling is simmering pull out the extra dough to prepare the pie topping and heat the oven to 350°. 
    • Roll out the extra dough and shape your top whichever way you like; see post above for different options. 
    • Whisk an egg and brush the top of each pie, then bake in the preheated oven for 25-35 minutes, until the tops of the Individual Turkey Pot Pies are golden. Serve hot.

    4 Comments


    1. Great way to use up leftovers. I love all the beautiful crust work!


    2. These pot pies are almost too pretty to eat… almost! I love pot pie and this is a great way to use up turkey leftovers!

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