Description
Flaky, golden pastry filled with tender turkey, vegetables, and creamy gravy. These bite-sized pot pies are perfect for holiday leftovers, dinner parties, or a comforting make-ahead meal.
Ingredients
2 cups cooked turkey (or chicken), diced
1 cup mixed vegetables (peas, carrots, corn, green beans)
2 tbsp butter
2 tbsp flour
1 cup chicken or turkey broth
½ cup milk or cream
½ tsp thyme
½ tsp salt
¼ tsp black pepper
1 sheet puff pastry or 8–10 phyllo sheets, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
Make filling: In a skillet, melt butter. Stir in flour and cook 1 minute. Whisk in broth and milk, simmer until thickened. Stir in turkey, vegetables, thyme, salt, and pepper. Cool slightly.
Assemble: Cut puff pastry into squares or layer phyllo sheets (brushed with butter) and press into muffin tin wells. Fill each with turkey mixture.
Top: Add a pastry lid (optional) or fold dough edges over filling. Brush with egg wash.
Bake 20–25 minutes, until golden brown and crisp.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 200 / mini pie
- Sugar: 1g / mini pie
- Fat: 11g / mini pie
- Carbohydrates: 18g / mini pie
- Fiber: 1g / mini pie
- Protein: 8g / mini pie