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Mini turkey pot pie recipe with leftover turkey, corn, and green bean casserole. Quick, easy, and perfect for a comforting meal.

Leftover Turkey Pot Pie

Leah Beyer
Mini turkey pot pie recipe with leftover turkey, corn, and green bean casserole. Quick, easy, and perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree, Main Course
Cuisine American
Servings 4 mini pies
Calories 502 kcal

Equipment

Ingredients
  

  • 2 cups turkey leftover roasted turkey or chicken
  • 1 onion diced
  • 2 stalks celery
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup corn
  • 1 cup green bean casserole
  • 1 cup mashed potatoes
  • 1/2 cup chicken broth
  • 1 pie crust
  • salt and black pepper

Instructions
 

  • Preheat oven to 375℉.
  • Sauté the aromatics: In a skillet over medium heat, melt the butter. Add the onion and celery, cooking until softened, about 5 minutes.
    Sauté the aromatics: In a skillet over medium heat, melt the butter. Add the onion and celery, cooking until softened, about 5 minutes.
  • Prepare the sauce: Sprinkle the flour over the sautéed vegetables and stir well. Gradually pour in the chicken broth, whisking to form a thick, creamy sauce.
    Prepare the sauce: Sprinkle the flour over the sautéed vegetables and stir well. Gradually pour in the chicken broth, whisking to form a thick, creamy sauce.
  • Mix the filling: Combine the turkey, corn, green bean casserole, mashed potatoes, and the sauce in the pan on the stove. Stir gently until everything is well incorporated.
    Mix the filling: Combine the turkey, corn, green bean casserole, mashed potatoes, and the sauce in the pan on the stove. Stir gently until everything is well incorporated.
  • Roll out the crust: Roll out the pie crust and cut circles slightly larger than your muffin tin wells or ramekin tops. Line each well with a crust, leaving enough to fold over the top. I didn't use bottom pie crusts just topped them for quicker assembly.
    Roll out the crust: Roll out the pie crust and cut circles slightly larger than your muffin tin wells or ramekin tops. Line each well with a crust, leaving enough to fold over the top. I didn't use bottom pie crusts just topped them for quicker assembly.
  • Fill the pies: Spoon the turkey mixture into each crust-lined well. If desired, cut smaller circles of dough for tops and seal the edges with a fork. Use a knife to cut small vents in the tops for steam to escape.
    Fill the pies: Spoon the turkey mixture into each crust-lined well. If desired, cut smaller circles of dough for tops and seal the edges with a fork. Use a knife to cut small vents in the tops for steam to escape.
  • Bake: Place the pot pies in the oven and bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
    Bake: Place the pot pies in the oven and bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.

Nutrition

Calories: 502kcalCarbohydrates: 46gProtein: 29gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 92mgSodium: 426mgPotassium: 713mgFiber: 4gSugar: 4gVitamin A: 285IUVitamin C: 17mgCalcium: 50mgIron: 4mg
Keyword comfort, leftover casserole, Leftover Turkey, refrigerator pie crust
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