Mini Turkey Pot Pies with Puff Pastry

Puff pastry helps you make the most of your holiday leftovers with these easy bite-sized turkey pot pies. Perfect for Thanksgiving, Christmas or Easter!

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My father-in-law can cook up a storm, especially when it comes to the holidays. Easter, St. Patrick’s Day, Thanksgiving, Christmas Eve, or New Year’s Day – he’s always down to cook up a big ol’ feast.

And one of my favorite parts of a big holiday feast is leftovers!

I first made these mini turkey pot pies after Easter a few years back.

I was looking at some leftover turkey and roasted potatoes and figured I could turn them into something more exciting.

Not that I have any trouble enjoying a straight-up plate of holiday leftovers in their original form.

So I headed to the store for some puff pastry with pot pie on my mind.

But bite-sized food is always more fun, isn’t it? Almost anything gets exponentially cuter once you shrink it down – and food is no different!

These mini pot pies are actually more like savory tarts, since there’s no top layer of pastry sealing all that heat in.

And the great part about that is that they cool off way faster than a typical pot pie, which is good for those of us who are a little impatient when it comes to letting our food cool before we devour it dig in (and consequently end up with a burnt roof of the mouth).

Let me tell you… These. Are. Wonderful. Bite-sized comfort food may just be my new favorite thing.

Not only is this a great way to use up leftover turkey but it would also be great with rotisserie chicken. It would even be great with just veggies (substituting vegetable broth if you want to keep it vegetarian).

That actually reminds me… I meant to put some frozen peas in here. Dang! But these were so good that I didn’t even miss them.

I had a little bit of leftover filling, which I stirred into some pasta for my son and he absolutely loved it!

Dino and I each ate 3 for dinner, which was the perfect amount. And we still have some leftover for lunches during the weekend. Yessss!

This would be great as a party appetizer, too! Who says leftovers have to be boring?!

Looking for more bite-sized favorites? Check out these 5-star recipes:

• French-Inspired Deviled Eggs
• Patatas Bravas with Chipotle Aioli
• Killer Shrimp Cocktail
• Cheesy Bacon + Apple Croissants
• Tuna Tostada with Avocado Dressing + Chipotle Sour Cream
• Marcona Almond + Dried Cherry Popcorn with Crispy Rosemary
• Veggie Cream Cheese Roll-ups
• No Mayo Deviled Eggs

📖 Recipe

Mini Turkey Pot Pies with Puff Pastry

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• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 Mini Pot Pies 1x
• Category: Appetizer
• Method: Oven
• Cuisine: American

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Description

Puff pastry helps you make the most of your holiday leftovers with these easy bite-sized turkey pot pies. Perfect for Thanksgiving, Christmas or Easter!

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 package puff pastry (2 sheets), thawed
• 1 shallot, diced
• 2 carrots, trimmed, scrubbed, and diced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 4 ounces baby bella mushrooms, diced
• 2-4 sprigs fresh thyme, leaves removed and finely chopped
• 1-2 sprigs fresh rosemary, leaves removed and finely chopped
• kosher salt & freshly ground black pepper, to taste
• 2 tablespoons flour
• 1 tablespoon butter
• 2 cups chicken stock
• 2 cups leftover roast turkey or chicken, diced
• 1 cup leftover cooked potatoes, diced

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Instructions

1. Preheat oven to 350°F.
2. Heat oil in a large, nonstick pan over moderate heat. Sauté the shallot, carrots, celery, garlic and mushrooms, seasoned with salt and pepper, until soft. Add herbs, flour and butter and let cook, stirring occasionally, until the butter has melted and the flour has cooked a little bit (about 2 minutes). Add stock and let it cook for a few minutes to thicken, stirring occasionally.
3. Stir in meat and potatoes, season again with salt and pepper, and remove from heat.
4. Cut each sheet of puff pastry into 6 equal rectangles (this will give you 12 total). Press each piece of pastry into one cup of a muffin tin, making sure to flatten the bottom and leave the edges hanging out. Portion the pot pie filling into each of the prepared muffin cups. (I found that using an ice cream scoop gave me perfect portions for each cup).
5. Bake until the pastry has puffed and the edges are golden, around 20 minutes.

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Nutrition

• Serving Size:
• Calories: 98
• Sugar: 1.6 g
• Sodium: 108.7 mg
• Fat: 3.6 g
• Saturated Fat: 1.2 g
• Carbohydrates: 8.8 g
• Fiber: 1 g
• Protein: 7.6 g
• Cholesterol: 22.8 mg

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