Mini Leftover Turkey Pot Pies
These cozy Mini Leftover Turkey Pot Pies combine tender turkey, fresh herbs, and vegetables in a savory creamy sauce under a flaky puff pastry shell. Perfect for using up turkey in a comforting, delicious way!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 cups Red potatoes cut into 1-inch chunks
- 4 cups Leftover turkey chopped chunky
- 1 ½ cups Carrots sliced
- 1 cup Celery sliced
- 1 heaping cup Leeks thinly sliced
- 3-5 cloves Garlic finely chopped
- Fresh herbs like thyme, rosemary, parsley, plus lemon zest
- Sherry wine for creamy sauce
- Chicken stock for creamy sauce
- Half and half for creamy sauce
- Puff pastry to top each pie
- Gruyere cheese to top each pie
Instructions
Instructions
- Preheat oven to 400°F.
- Boil red potatoes in a large pot for about 10 minutes until fork tender. Drain well.
- In a skillet over medium heat, sauté carrots, celery, leeks, and garlic in olive oil for about 8 minutes until softened.
- Add fresh herbs and lemon zest to the cooked vegetables and stir well.
- Add turkey and cooked potatoes to the skillet. Mix everything to combine.
- Season mixture with salt and pepper. Remove herb stems (like thyme sprigs).
- Divide mixture into small ramekins or baking dishes.
- Top each ramekin with puff pastry round, pressing edges to seal. Cut slits in the top for steam to escape.
- Bake in oven for about 20 minutes until pastry is golden and puffed.
- Remove from oven and let cool slightly before serving.
- Prepare the sauce and filling in pressure cooker earlier, using natural release (10-15 minutes) to keep everything tender.
Notes
Store leftovers in airtight containers up to 3 days in fridge or freeze tightly wrapped pies for up to 2 months. Reheat in oven for crisp crust.