How to Make
Turkey Pot Pie
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This Turkey Pot Pie recipe is undeniably exceptional, setting a new standard in pot pie perfection. Whether you're using leftover chicken, turkey, or even succulent rotisserie chicken, it delivers a superbly flaky exterior. Inside, it's a harmonious blend of tenderness, juiciness, hearty vegetables, and savory turkey that truly captivates the taste buds.
Prepare to make this Turkey Pot Pie a cherished household favorite; it's remarkably delightful and surprisingly uncomplicated. Even if pot pies weren't previously on your radar, this recipe will make you a convert. In fact, my husband and I were never truly enthusiasts of pot pies until I created this extraordinary dish. The flavors are so remarkable that my husband couldn't resist spreading the word to our grown kids, urging them to give this recipe a try.
What's more, it's a quick and straightforward recipe that's guaranteed to prompt weekly requests from your family. The convenience extends to freezing any surplus turkey filling for your next batch, making it not just the best but also the most convenient turkey pot pie I've ever encountered. (My husband seconds that sentiment!) Whether you opt for chicken or leftover Thanksgiving turkey, this recipe stands as an absolute triumph in the world of pot pies.
You Will Need
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1 package of refrigerated pie crusts (2 crusts)
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2 cups cooked turkey, diced
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1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
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1/2 cup diced onion
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1/2 cup diced celery
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1/4 cup butter
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1/4 cup all-purpose flour
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1 1/2 cups chicken or turkey broth
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1/2 cup milk
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon onion powder
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Heart-shaped pie crust decorations (optional)
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How to Make Turkey Pot Pie
Are you looking for a creative way to use up your Thanksgiving leftovers? Try making Mini Turkey Pot Pies in Muffin Tins! These individual turkey pot pies are not only easy to prepare but also incredibly delicious. Picture bite-sized comfort food, perfect for any time of year. Using this simple turkey pot pie recipe, you can transform your leftover turkey into tiny, savory treasures that are family approved. These miniature turkey pies are kid-friendly and make for a wonderful addition to your Thanksgiving finger foods spread. With our step-by-step guide, you can enjoy homemade, single-serving turkey pot pies that are both quick and creative. It's the ultimate solution for those looking to turn their leftover turkey and veggies into a delightful meal. Don't miss out on this opportunity to savor the taste of Thanksgiving in a whole new way—tiny turkey pot pies that will leave you and your family craving more!
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Preheat your oven to 350°F (175°C).
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In a large saucepan, melt the butter over medium heat. Add the diced onion and celery, sauté until they become tender and translucent, about 5 minutes.
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Stir in the all-purpose flour and cook for an additional 2 minutes, stirring constantly, to create a roux.
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Gradually whisk in the chicken or turkey broth and milk. Continue to cook and stir until the mixture thickens and begins to simmer. This will make a creamy sauce for your pot pie filling. Season with salt, pepper, and onion powder.
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Add the cooked diced turkey and frozen mixed vegetables to the creamy sauce. Stir to combine all the ingredients. Allow this mixture to simmer for a few minutes until everything is heated through. Remove the saucepan from the heat and set it aside.
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Take your large muffin tin with 6 cups. Unroll one of the pie crusts and use a large circle cookie cutter to cut out 6 circles for the bottom crusts. Press each circle into the bottom of a muffin cup.
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Use the remaining pie crust to cut out 6 smaller circles for the tops and then cut each smaller circle in half. These will be the sides of your pot pie muffins. Press the semi-circles against the edges of the crusts in the muffin tin, sealing them well to create a cup.
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Fill each muffin cup almost to the top with the turkey and vegetable filling, leaving just a little space for the top crust.
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Place the smaller circle crusts on top of each muffin cup, covering the filling. If you have any leftover filling, you can fill a small dish with it and place slices of pie crust on top.
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Optionally, you can use small heart-shaped cookie cutters to cut out decorative shapes from any remaining pie crust and place them on top of the pot pie muffins.
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Sprinkle a pinch of pepper and onion powder over the top of the crusts for added flavor.
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Cover the muffin tin with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes or until the crust turns a beautiful golden brown.
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Once done, remove the muffin tin from the oven and let the pot pie muffins cool for about 10 minutes before attempting to remove them from the tin. This helps them set and makes them easier to handle.
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Serve your delicious Turkey and Vegetable Pot Pie Muffins and enjoy the made-with-love feeling they bring!
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Creating a delicious and convenient meal like Turkey Pot Pie with store-bought pie crust is the perfect solution for busy weeknights. This easy and quick Turkey Pot Pie recipe combines the convenience of store-bought pie crust with the savory goodness of leftover turkey. With flaky store-bought pie crust and a rich, creamy filling, this semi-homemade dish is a family-friendly favorite. Whether you're looking to use up Thanksgiving leftovers or simply craving a comforting dinner, our shortcut Turkey Pot Pie is the ultimate solution. Plus, it's a fantastic way to enjoy a delicious, homemade-style meal without spending hours in the kitchen. Try these variations for a fast and delicious weeknight dinner!
Here are some variations for the Turkey and Vegetable Pot Pie recipe
to suit different tastes and dietary preferences:
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Chicken Pot Pie Muffins: You can easily substitute chicken for turkey in this recipe. Use cooked chicken breast or rotisserie chicken for a classic chicken pot pie flavor.
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Vegetarian Pot Pie: Skip the meat altogether and make these pot pie vegetarian-friendly. You can increase the quantity of vegetables or add diced tofu or meat substitutes for protein.
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Seafood Pot Pie: Swap out the poultry for seafood. Use cooked shrimp, crab meat, or chunks of fish for a delightful seafood pot pie. Pair it with a creamy seafood sauce.
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Spicy Pot Pie: Add a kick to your pot pies by incorporating some diced jalapeños or red pepper flakes into the filling. You can also use a spicy cheese, like pepper jack, in the crust for extra heat.
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Cheesy Pot Pie: Mix shredded cheese, such as cheddar or Swiss, into the filling for a cheesy twist. You can also sprinkle some on top of the crust before baking for a gooey, golden finish.
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Herb-Infused Pot Pie: Experiment with fresh herbs like thyme, rosemary, or tarragon to infuse the filling with aromatic flavors. These herbs pair wonderfully with poultry or vegetables.
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Mushroom and Spinach Pot Pie: Add sautéed mushrooms and fresh spinach to the filling for a earthy and nutritious twist. You can also use a mushroom or spinach-infused pie crust for an extra burst of flavor.
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Curry Pot Pie: For an exotic touch, incorporate curry powder or paste into the filling for a spiced pot pie. Add coconut milk for creaminess and use puff pastry instead of pie crust for a different texture.
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Mini Pot Pie: Make bite-sized versions of these pot pies by using a mini muffin tin. These are great for appetizers or as party snacks.
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Gluten-Free Pot Pie: Use gluten-free pie crust or a gluten-free flour blend to make these suitable for those with gluten sensitivities.
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Vegan Pot Pie: Replace dairy with plant-based milk and butter substitutes. You can also use vegetable broth and tofu or tempeh for the filling.
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Customized Fillings: Get creative with your fillings. Consider using leftovers like roasted vegetables, pulled pork, or even breakfast ingredients like scrambled eggs and bacon.
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Remember to adjust cooking times and seasonings accordingly when making these variations to ensure the flavors come together harmoniously. Enjoy experimenting with different flavors and ingredients to suit your taste and dietary preferences!
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Prepare for busy days with our Make-Ahead Mini Pot Pie Recipe, a freezer-friendly solution that brings comfort food to your fingertips when you need it most. This easy, mini pot pie is perfect for advance prep, allowing you to plan ahead and enjoy a homemade meal without the fuss. Simply whip up a batch, freeze, and when life gets hectic, pop these individual-sized pot pies in the oven for a delicious and time-saving dinner. Whether you're making hearty chicken pot pies or using leftover turkey, our make-ahead mini pot pies will satisfy your craving for a comforting, homemade meal without the last-minute rush.
Preparing in Advance:
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Make the Filling Ahead: You can prepare the turkey and vegetable filling a day or two in advance and store it in an airtight container in the refrigerator. This will save you time when assembling the muffins.
Storage:
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Refrigeration: Once your pot pie muffins have cooled completely, store them in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for up to 3-4 days.
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Freezing: Pot pies freeze well. To freeze, wrap each muffin individually in plastic wrap, and then place them in a resealable freezer bag or airtight container. They can be stored in the freezer for up to 3 months.
Reheating:
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From the Refrigerator: To reheat from the refrigerator, you can use a microwave or oven. For the microwave, place one muffin on a microwave-safe plate and heat for 1-2 minutes, or until heated through. For the oven, preheat it to 350°F (175°C) and warm the muffins for about 10-15 minutes.
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From the Freezer: When reheating from the freezer, it's best to let them thaw in the refrigerator overnight. Then, follow the same reheating instructions as if they were stored in the refrigerator. You may need to add a few extra minutes in the oven to ensure they are heated all the way through.
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Additional Tips:
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Avoid Moisture: To prevent the crust from becoming soggy when storing, place a paper towel in the container with the muffins to absorb any excess moisture.
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Label and Date: If you're freezing the muffins, be sure to label the container or bag with the date so you can keep track of how long they've been in the freezer.
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Individually Wrap: If you wrap the muffins individually before freezing, it's easier to take out just what you need, reducing the need to thaw and reheat all of them at once.
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Sauce Separation: When reheating creamy fillings, you might notice some separation. This is normal. Just stir or whisk the filling to bring it back together.
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By following these tips, you can enjoy your Turkey and Vegetable Pot Pies with minimal hassle and ensure they stay fresh and delicious whether you're serving them immediately or storing them for later.
