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Individual Turkey Pot Pies with Leftover Turkey

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

Individual Turkey Pot Pies with different crust toppings.

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!

Why it works

  1. Vegetables and turkey simmered in saucy goodness, then loaded into buttery pastry and baked until golden? Dinner doesn’t get a whole lot tastier than that!
  2. These little pies are such a great way to use up leftover turkey!
  3. Do you only need 1 or 2? These beauties store excellent in the freezer, making them an excellent option for an even easier leftover dinner.
Single turkey pot pie with a ring of braided turkey around the top.

Ingredients

  • pie dough
  • onion
  • celery
  • garlic
  • thyme
  • rosemary
  • carrots
  • green beans
  • corn
  • peas
  • leftover turkey
  • salt
  • flour
  • milk
  • can of cream of chicken soup

Pie Dough – 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. This, in my opinion, is a much better option than buying pie dough!

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. 

Four pie crust disks.

Once the dough has set for an hour, roll each disk out so it’s nice and thin, then place 1 rolled out disk inside each ramekin.

Rolled out dough.

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. 

Ramekin filled with pastry dough.

Repeat for all four ramekins, collect all the extra dough and form into a disk. Refrigerate the excess dough 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, leftover turkey and mince 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 soup until fully combined, then the milk. Bring to a simmer and cook until thick, about five minutes. Stir in the turkey, then fill up those ramekins!

Four ramekins filled with turkey pot pie filling. They are ready to be topped with extra pastry!

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.

Topping ideas.

Bake 

Brush the dough with egg wash, then bake in the preheated oven for 25-35 minutes, until the tops of the Individual Turkey Pot Pies are golden.

Serve hot and enjoy!

Expert Tips

  1. The recipe for homemade pie dough is absolutely delicious and super easy to make! I highly recommend you choose this rather than buy it from the grocery store.
  2. 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. 
  3. See the post above for how to make the different crust tops!
Line of Individual Turkey Pot Pies.

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.

Individual Turkey Pot Pies with four different crust toppings.

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°.

Here are some other recipes you might like:

Chicken Alfredo with Roasted Vegetables

Prosciutto, Pesto and Feta Stuffed Flank Steak

Classic Cheesecake with Strawberry Sauce

Easy Leftover Turkey Chili

Spinach, Feta and Chicken Cannelloni with Rosé Sauce

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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

These delicious Individual Turkey Pot Pies are the best way to use up leftover turkey from Christmas, Easter or Thanksgiving. 
5 from 2 votes
Print Pin Rate
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. 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 the extra dough 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, leftover turkey and press the garlic with a garlic press or mince.
    • 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 soup 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

    • Heat the oven to 350°. Roll out the extra dough and shape your crust topping(s). 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 and enjoy!

    Notes

    Expert Tips

    1. The recipe for homemade pie dough is absolutely delicious and super easy to make! I highly recommend you choose this rather than buy it from the grocery store.
    2. 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. 
    3. See the post above for how to make the different crust tops!

    4 Comments

    1. 5 stars
      Great way to use up leftovers. I love all the beautiful crust work!

    2. 5 stars
      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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