Mini Thanksgiving Pot Pie: A Unique Holiday Dish!

Last updated on December 3rd, 2024

While the traditional turkey often takes center stage, why not surprise your guests with something a little different this year? Enter the Thanksgiving Pot Pie. It’s a great way to incorporate turkey into your meal without the pressure of roasting a whole bird, making it perfect for smaller gatherings, or as a potluck addition to a larger spread. Let’s get into the recipe!

Mini Thanksgiving Pot Pie Recipe

Packed with tender turkey, seasonal vegetables, and rich gravy, all nestled in a flaky crust, it offers a perfect balance of flavors and textures.

Here’s how you can make delightful Mini Thanksgiving Pot Pie at home:

Ingredients

• 2 cups diced uncooked turkey breast
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 cup diced onions
• 2 cups turkey or chicken gravy
• 1 package pre-made pie crust (2 crusts)
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 egg (for egg wash, optional)

How to Make

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
3. Add the diced turkey to the skillet. Stir to combine and cook for another 5-7 minutes, until the turkey is nearly cooked through.
4. Add the frozen peas, thyme, and rosemary to the skillet. Stir to combine.
5. Pour in the gravy and stir well. Season with salt and pepper to taste. Simmer for 5 minutes until the mixture is heated through and slightly thickened.
6. Grease a 12-cup muffin tin.
7. Roll out the pie crusts and use a round cutter (about 4 inches in diameter) to cut out 12 circles for the tops of your pot pies. Use the remaining dough to line the muffin cups, pressing gently into the bottoms and up the sides.
8. Spoon the turkey and vegetable mixture into each muffin cup, filling almost to the top.
9. Place a pie crust circle on top of each filled muffin cup, gently pressing the edges to seal.
10. Optional: Beat an egg and brush the tops of the pot pies for a golden finish.
11. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
12. Let cool for 5 minutes before carefully removing from the muffin tin. Serve and enjoy!

Extra Tips

• For a flakier crust, chill your pie dough circles in the refrigerator while you prepare the filling.
• Don’t overfill the muffin cups – leave a little space to prevent overflow during baking.
• Feel free to customize the vegetables based on your preferences or what you have on hand.

This Thanksgiving Pot Pie has You Covered

This dish takes the best elements of a traditional Thanksgiving meal – succulent turkey, savory vegetables, and rich gravy – and envelops them in a golden, flaky crust. This recipe simplifies the cooking process without sacrificing the festive feel. The result is a show-stopping savory dish that captures the essence of the holiday in every slice.

So this Thanksgiving, why not give your feast a delicious twist?

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