Mini Turkey Pot Pies Muffin

Mini turkey pot pies baked in muffin tins deliver all the comfort of classic pot pie in perfectly portioned form These golden little pies are just right for using up leftover holiday turkey or making any weeknight feel special The creamy filling and flaky crust make them irresistible for kids and adults alike not to mention how great they look on a party platter

My kids cheer whenever these hit the table They always sneak an extra one when I am not looking and the muffin tin shape makes pot pie night feel like something from a bakery

Ingredients

• Cooked turkey breast: diced for tender lean protein and easy mixing Look for moist white meat or a mix of dark and white
• Frozen mixed vegetables: thawed for ease and vibrant color Opt for organic blends if possible for fresh taste
• Small onion: finely chopped for savory depth Pick a firm onion that feels heavy for its size
• Unsalted butter: for a rich smooth roux Choose high-quality butter for flavor
• All-purpose flour: thickens the filling Sift before using for lump free results
• Low sodium chicken broth: keeps everything moist but not too salty Look for clear broth with minimal additives
• Whole milk: makes the sauce creamy and full Choose whole instead of skim for best texture
• Salt black pepper and dried thyme: for classic seasoning Use freshly ground pepper and check that thyme is bright and fragrant
• Refrigerated pie crusts: for crisp flaky layers Choose a trusted brand without too many additives or make your own for extra points
• Egg: beaten for a glossy finish on top Use a fresh egg with a deep yellow yolk

Instructions

Prep the Muffin Tin:

Grease a standard 12 cup muffin tin well to prevent any sticking so the pies release easily after baking

Shape the Pie Crust:

Roll out your pie crusts on a lightly floured surface Use a round cutter or glass to cut 12 circles about 4 inches in diameter for the bases and then cut 12 smaller rounds about 2 and a half inches for the tops Press the larger rounds firmly into the bottom and up the sides of each muffin cup to form a shell

Sauté the Aromatics:

In a skillet over medium heat melt the butter and add the chopped onion Stir and cook gently for around 3 minutes until the onions become translucent This step builds sweetness and depth for your filling

Create the Creamy Sauce:

Sprinkle the flour over the onions and butter Stir and cook for 1 minute to remove the raw flour taste Slowly pour in the chicken broth while whisking to avoid lumps Add the milk gradually and keep stirring Let this mixture bubble for about 3 minutes until it becomes thick and smooth which creates the luscious sauce

Finish the Filling:

Stir in the diced turkey thawed mixed vegetables salt black pepper and thyme Cook everything together for another 2 minutes just to warm the mixture through and let the flavors blend Remove the pan from heat

Fill the Pie Shells:

Spoon the turkey mixture evenly into the prepared muffin tin shells pressing down lightly to pack them generously

Top and Seal:

Lay the smaller pastry rounds gently over the filling Lightly press the edges of each mini pie to seal Cut a tiny slit in the top of each one with a knife to let the steam escape during baking

Egg Wash:

Brush the tops of each pie generously with the beaten egg for a shiny golden finish

Bake:

Place the muffin tin in your preheated oven and bake for 20 to 25 minutes until the tops are deeply golden and the edges crisp

Cool and Serve:

Let the pot pies cool in the tin for about 5 minutes then carefully loosen each one with a butter knife and lift out Serve warm while the crust is at its flakiest

Save

My favorite part is the creamy sauce laced with thyme It reminds me of Thanksgiving leftovers on cozy rainy nights and my daughter always volunteers to crimp the edges making it a true family event

Storage Tips

Allow the mini pot pies to cool completely before storing Place in an airtight container and refrigerate for up to four days For reheating the oven keeps the crust crispy Simply bake at 350 degrees until hot or air fry for extra crunch These freeze well too Wrap each pie individually with plastic wrap then place in a freezer bag for up to two months

Ingredient Substitutions

Swap rotisserie chicken for turkey when needed for an equally tasty result You can change up the vegetables based on what you have Potatoes or sautéed mushrooms work well For a dairy free version use olive oil instead of butter and unsweetened non dairy milk for the sauce Just make sure to use a crust that fits your dietary needs

Serving Suggestions

These mini pot pies shine as a main dish for lunch or dinner Try pairing them with a bright green salad or roasted brussels sprouts For parties stack them on a platter with fresh herbs for a festive look You can tuck in extra herbs before baking for a burst of color and freshness

Cultural Context

Pot pie is a classic comfort food in American cuisine Most families have fond memories of steaming chicken or turkey pot pies bubbling from the oven This mini version makes it both practical and fun for gatherings Picnics and kid friendly dinners have never been easier

Seasonal Adaptations

Use leftover roast turkey or chicken from any holiday swap in spring veggies like asparagus or baby spinach as available Switch up herbs with fresh dill or parsley in summer Try root vegetables for extra heartiness in the colder months

Save

Mini turkey pot pies freeze and reheat beautifully ensuring your delicious comfort food is always on hand Serve warm and enjoy every flaky bite

Recipe FAQ

→ Can I use chicken instead of turkey?

Yes, rotisserie or cooked chicken works well as a substitute for turkey in this dish.

→ What vegetables can I add?

Frozen mixed vegetables are convenient, but you can use fresh carrots, peas, corn, or green beans.

→ Can I prepare these ahead of time?

You can assemble the pot pies a day in advance and bake them when ready to serve for best results.

→ How do I prevent soggy bottoms?

Use thoroughly cooked filling and preheat the oven to achieve golden, crisp crusts in muffin tins.

→ Are they freezer-friendly?

Yes, baked pot pies freeze well. Cool completely, wrap individually, and reheat straight from the freezer.