The ultimate in comfort food! These Mini Turkey Pot Pies are a wonderful way to use up leftover Thanksgiving or Christmas turkey meat. The creamy turkey filling is packed with vegetables and wrapped in nice flaky puff pastry.
In this turkey pot pie recipe, I use one package of store-bought puff pastry and bake them in 6-cup large Texas muffins tins. Each pie is brushed lightly with an egg wash to give it a nice golden colour and crispy finish.
For these turkey pies, I have used onion, celery, carrots, mushrooms and peas, but you can add or use whatever veg you prefer. Once baked these are also great to freeze for easy reheating for future meals.
Do you like to make savoury pies with puff pastry? Check out these Beef puff pastries.
Mini Turkey Pot Pie with Puff Pastry
- 1 package Puff Pastry
- 3 tbsp unsalted butter
- 1 medium onion diced
- 2 stalks celery diced
- 1 medium-sized carrot peeled and diced
- 1/2 cup sliced mushrooms optional
- 1 tsp chopped garlic
- 1/2 cup white wine
- 3 tbsp flour
- 1/2 cup chicken broth
- 1 cup light cream
- 2 cups chopped white and dark meat turkey
- 1/2 cup frozen peas
- 2 tsp chopped parsley
- 2 or 3 sprigs thyme
- salt and pepper to taste
- Melt butter in a large saucepan on medium heat. Add diced onions and cook until softened and slightly transparent.
- Add celery, carrots, mushrooms and garlic and stir into onions. Cook on medium heat for about 5 or 6 minutes or until mushrooms are softened and slightly browned.
- Add flour and mix thoroughly. Whisk in wine and let simmer for about 3 minutes continuing to stir.
- Stir in broth and continue whisking. Gradually add in cream and bring to a light boil until mixture is smooth and creamy.
- Fold in turkey, thyme, parsley and salt and pepper to taste. Remove from heat, cover and set aside.
Preparing muffin pans with puff pastry
- Lightly grease each muffin cup with either butter or oil cooking spray. Preheat oven to 400 degrees.
- Roll out the puff pastry until about 1/4" thick. You will need to cut out 6 circles that are slightly larger than each tin. Save enough dough to create a topping for each pie.
- Place each circle into the tins and shape into a little cup with enough dough overlapping each tin. Crimp around the edges with a fork.
- Spoon in filling into each tin filling about 3/4 full.
- Roll out remaining puff pastry dough and cut out six circular tops that are a little bit large than each pie tin. Place the top on each pie and crimp with form to the overlapping sides.
- Beat egg until well blended. Brush each pie top lightly with the egg wash.
- Place in oven and back for about 45 minutes or until pastry is nicely browned. Let sit for about 5 minutes before serving.