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seven mini turkey pot pies with cheese
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Mini Turkey Pot Pies

If you have Thanksgiving leftovers that you desperately don't want to toss, try these kid-sized Mini Turkey Pot Pies and save your turkey & mashed potatoes!
Course Dinner
Cuisine American
Total Time 28 minutes
Servings 6
Calories 813kcal

Ingredients

  • cooking spray
  • 2 packages Pillsbury Pie Crusts (or use leftover dough from Thanksgiving)
  • 1 10 ½ ounce can cream of chicken soup
  • 5 ounce water (just fill half the empty soup can with water)
  • 3-4 ounce frozen veggie mix
  • 1 ¼ cups roasted turkey meat (chopped)
  • 1 Teaspoon salt
  • Teaspoon black pepper (ground)
  • ¾ - 1 cup mashed potatoes
  • ½ cup cheddar cheese (shredded)

Instructions

  • Preheat oven to 450 degrees. Spray a muffin tin with cooking spray. Roll out dough and cut out 12 circles with radius of around 4 ½ - 5". Put each dough circle in a muffin tin well. Push the dough into the well, gently pushing it against the sides. Make sure the dough comes above the top, and spread that dough along the top of the tin. [See photo above recipe]. Spray the dough with cooking spray. Place muffin tin in oven and bake for 10 mins.
  • While dough is baking, heat a medium pan on medium. Add chicken soup, water, frozen veggies, turkey, salt & pepper to the pan. Stir until combined. Stir occasionally until dough is done baking.
  • Microwave your mashed potatoes for a minute or two. In each dough well, place 1 T of mashed potatoes, a hefty spoonful of the pan mix, and a sprinkle of cheese.

Notes

Serve pot pies with a side salad or whatever you like!
 

Nutrition

Calories: 813kcal | Carbohydrates: 88g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 25mg | Sodium: 1097mg | Potassium: 421mg | Fiber: 5g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 4mg