Mini Turkey Pot Pies Muffin (Print Version)

Savory turkey-filled pot pies baked in muffin tins, perfect for sharing or using up leftovers.

# Components:

→ Poultry

01 - 2 cups cooked turkey breast, diced

→ Vegetables

02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
03 - 1 small onion, finely chopped

→ Sauce

04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup low-sodium chicken broth
07 - 1/2 cup whole milk
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon dried thyme

→ Pastry

11 - 2 refrigerated pie crusts (enough for two 9-inch crusts)

→ Topping

12 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a standard 12-cup muffin tin to prevent sticking.
02 - Roll out pie crusts on a lightly floured surface. Cut out 12 rounds approximately 4 inches in diameter for the bases and 12 smaller rounds about 2.5 inches for the tops.
03 - Gently press the larger pastry rounds into the bottom and up the sides of each muffin cup, ensuring full coverage.
04 - In a skillet over medium heat, melt unsalted butter. Add chopped onion and sauté until translucent, approximately 3 minutes.
05 - Add flour to onions and stir, cooking for 1 minute to form a roux.
06 - Gradually whisk in chicken broth and whole milk. Stir continuously and cook until sauce thickens, about 3 minutes.
07 - Add diced turkey, thawed mixed vegetables, salt, pepper, and thyme to the sauce. Stir well and cook for an additional 2 minutes, then remove from heat.
08 - Evenly spoon turkey and vegetable mixture into each prepared pastry-lined muffin cup.
09 - Cover pies with smaller pastry rounds, pressing edges gently to seal. Cut a small slit in the top for steam to escape.
10 - Brush tops of each pie lightly with beaten egg for gloss and even browning.
11 - Place muffin tin in oven and bake for 20 to 25 minutes, or until crust is golden brown.
12 - Allow pies to cool in the tin for 5 minutes. Carefully remove and serve warm.

# Expert Advice:

01 -
  • Uses cooked turkey for a quick and satisfying meal
  • Bakes up fast with no slicing required for serving
  • Great way to use up leftover turkey or chicken
  • Handheld and easy to serve at gatherings or potlucks
02 -
  • Packed with protein and fiber from turkey and veggies
  • Perfect finger food for parties and holiday leftovers
  • Freezes beautifully for later when wrapped individually
03 -
  • Do not skip greasing the muffin tin The smallest bit of sticking makes removing the pies so much harder
  • Make sure your filling is not too hot when spooning into the crust or the butter in the dough may melt before baking And if you roll your own dough aim for a slightly thicker edge which will hold together better after baking

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