Mini Thanksgiving Pot Pies
Mini Thanksgiving pot pies are one of those recipes that feel extra cozy without being difficult to serve. Each little pie has flaky pastry on top and a creamy filling made with turkey, vegetables, herbs, and gravy.
I like this recipe because it works especially well after Thanksgiving dinner when there is leftover turkey in the refrigerator. Instead of reheating the same plate again, you can turn the leftovers into individual pot pies that feel like a completely different meal.
The first time I made mini pot pies, I filled the cups too much. The filling bubbled over and made the pastry edges soggy. Since then, I leave a little space at the top and use a thicker filling. The pies bake much more neatly that way.
These mini pot pies are good for Thanksgiving dinner, Friendsgiving, holiday lunches, leftover turkey meals, and cozy fall gatherings.
Why You Will Love These Mini Thanksgiving Pot Pies
These pot pies are warm, creamy, savory, and easy to serve.
The filling has tender turkey, carrots, peas, onion, celery, and herbs in a simple creamy gravy. The pastry bakes golden on top and gives every bite a little crispness.
I also like that everyone gets an individual portion.
There is no need to cut a large pie, and they look neat on the table.
These mini pot pies are:
- Cozy and comforting
- Good for leftover turkey
- Easy to portion
- Great for making ahead
- Full of Thanksgiving flavor
- Simple to reheat
- Perfect for a holiday lunch or dinner
What Do Mini Thanksgiving Pot Pies Taste Like?
They taste like Thanksgiving dinner baked under a flaky pastry crust.
The turkey is mild and savory. The vegetables add sweetness and texture. Thyme and sage give the filling a familiar holiday flavor.
The sauce is creamy but not too heavy.
The pastry on top becomes golden and crisp, while the inside stays soft and warm.
I think they are especially good when served with cranberry sauce on the side.
Ingredients You Will Need
This recipe has two main parts:
- Turkey filling
- Pastry topping
For the Filling
You will need:
- 2 cups cooked turkey, chopped or shredded
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1/2 cup milk or half-and-half
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
If your broth and turkey are already salty, use less added salt.
For the Pastry
You can use:
- 1 sheet puff pastry
or - 1 refrigerated pie crust
Puff pastry gives the pies a lighter, flakier top.
Pie crust gives them a more traditional pot pie texture.
I usually use puff pastry because it looks especially good on individual pies.
For the Egg Wash
You will need:
- 1 egg
- 1 tablespoon water
This helps the pastry turn golden and shiny.
Optional Additions
You can also add:
- Leftover green beans
- Corn
- Mushrooms
- Chopped roasted carrots
- Small pieces of stuffing
- Fresh parsley
- Rosemary
- A spoonful of leftover gravy
Keep the filling balanced.
Too many leftovers can make the mixture thick and heavy.
Choosing the Right Turkey
Cooked Thanksgiving turkey works perfectly.
You can use white meat, dark meat, or a mix of both.
Dark meat usually stays a little more tender when reheated.
If your leftover turkey is already seasoned strongly, taste the filling before adding extra salt.
Rotisserie chicken can also be used if you want to make the recipe without leftover turkey.
Before You Begin
Heat the oven to 400°F or 200°C.
Lightly grease:
- 6 large ramekins
or - 8 smaller oven-safe cups
Place the ramekins on a baking sheet.
This makes them easier to move and catches any filling that bubbles over.
If you are using frozen puff pastry, let it thaw until it is soft enough to unfold but still cold.
How to Make Mini Thanksgiving Pot Pies
Step 1: Cook the Vegetables
Melt the butter in a large skillet over medium heat.
Add the onion, celery, and carrot.
Cook for 6 to 8 minutes.
Stir often.
The vegetables should soften but should not become dark brown.
Add the garlic.
Cook for another 30 seconds.
Step 2: Add the Flour
Sprinkle the flour over the vegetables.
Stir until everything is coated.
Cook for about 1 minute.
The mixture may look dry and slightly pasty.
This is normal.
Cooking the flour briefly helps remove the raw flour taste.
Step 3: Add the Broth
Pour in the broth slowly while stirring.
Do not add it all at once.
The mixture will begin to thicken.
Keep stirring so you do not get large lumps.
Once the broth is combined, add the milk or half-and-half.
Step 4: Season the Filling
Add the thyme, sage, black pepper, and salt.
Stir well.
Let the sauce simmer gently for 3 to 5 minutes.
It should become thick enough to coat the back of a spoon.
Do not leave it watery.
A thicker filling works better in mini pot pies.
Step 5: Add the Turkey and Peas
Add the chopped turkey and frozen peas.
Stir gently.
Cook for another 2 to 3 minutes.
You only need to warm the turkey slightly because it will continue cooking in the oven.
Taste the filling.
Add more salt, pepper, or herbs if needed.
Step 6: Fill the Ramekins
Divide the turkey mixture between the prepared ramekins.
Leave about 1/2 inch of space at the top.
Do not fill them all the way.
The filling will bubble as it bakes.
Step 7: Prepare the Pastry
Place the puff pastry or pie crust on a lightly floured surface.
Cut circles slightly larger than the tops of the ramekins.
You can use a bowl or glass as a guide.
Lay one piece of pastry over each ramekin.
Press the pastry gently around the edge.
You do not need a perfect seal.
A slightly loose edge looks natural and allows steam to escape.
Step 8: Cut Steam Vents
Use a small sharp knife to cut 2 or 3 small slits in the center of each pastry top.
This lets steam escape while the pies bake.
Do not skip this step.
Without vents, the pastry can puff too much or tear.
Step 9: Add Egg Wash
Beat the egg with one tablespoon of water.
Brush a thin layer over the pastry.
Do not let too much egg wash run down the sides.
A light coating is enough.
Step 10: Bake
Place the baking sheet in the oven.
Bake for 20 to 25 minutes.
The pastry should be puffed and golden.
You may also see a little filling bubbling around the edges.
If the pastry becomes dark before the filling is hot, cover the tops loosely with foil.
Step 11: Rest Before Serving
Remove the pies from the oven.
Let them rest for about 10 minutes.
The filling will be very hot.
This short resting time also helps the sauce thicken slightly.
Serve warm.
My Best Tips
Make the Filling Thick
Thin filling can make the pastry soggy.
Let the sauce simmer until it becomes creamy and thick.
Do Not Overfill
Leave some room at the top.
This helps prevent bubbling over.
Keep Puff Pastry Cold
Cold pastry rises better.
If it becomes very soft while you are working, place it in the refrigerator for 10 minutes.
Cut Steam Vents
A few small cuts help the pastry bake properly.
Use Cooked Turkey
Do not use raw turkey in this recipe.
The filling only needs to be heated through.
Let the Pies Rest
The filling is extremely hot when it first comes out of the oven.
Wait a few minutes before serving.
Can You Make Mini Pot Pies Ahead?
Yes.
You can prepare the filling one day before.
Let it cool completely.
Store it in an airtight container in the refrigerator.
The next day, divide it into the ramekins and add the pastry.
You can also assemble the full pies a few hours before baking.
Keep them covered in the refrigerator.
Add the egg wash just before baking.
If the pies are very cold, they may need a few extra minutes in the oven.
Can You Use Leftover Thanksgiving Gravy?
Yes.
Leftover gravy can make the filling even more flavorful.
Replace part of the broth with gravy.
For example, use:
- 1 cup broth
- 1 cup leftover gravy
If the gravy is very thick, add a little more broth or milk.
Taste before adding salt because gravy can already be salty.
Can You Add Stuffing?
Yes, but use a small amount.
You can add about 1/2 cup leftover stuffing to the filling.
Break it into small pieces first.
Do not add too much because the filling can become very thick.
You can also sprinkle a little stuffing under the pastry for extra Thanksgiving flavor.
How to Store Leftovers
Let the pot pies cool.
Cover the ramekins or transfer the leftovers to airtight containers.
Store in the refrigerator for up to 3 days.
The pastry will soften slightly after chilling, but it can become crisp again when reheated in the oven.
How to Reheat Mini Pot Pies
In the Oven
Heat at 350°F for 15 to 20 minutes.
Cover loosely with foil if the pastry starts getting too dark.
In the Air Fryer
If your ramekin is air-fryer safe, reheat at 325°F until hot.
In the Microwave
You can microwave the filling, but the pastry will become soft.
The oven gives the best texture.
Can You Freeze Mini Pot Pies?
Yes.
They freeze well.
For the best result, freeze them before baking.
Assemble the pot pies but do not add egg wash.
Wrap each ramekin tightly.
Freeze for up to 2 months.
When ready to bake, remove the wrapping and brush with egg wash.
Bake from frozen at 400°F.
Add about 15 to 20 extra minutes.
Check that the filling is hot in the center.
Recipe Variations
Turkey and Cranberry Pot Pies
Add 1 or 2 teaspoons cranberry sauce to each ramekin before adding the pastry.
Do not use too much.
Turkey Stuffing Pot Pies
Add a small amount of leftover stuffing to the filling.
Turkey and Mushroom Pot Pies
Cook 1 cup sliced mushrooms with the onion and celery.
Creamy Turkey Pot Pies
Use half-and-half instead of milk for a richer sauce.
Chicken Pot Pies
Replace the turkey with cooked chicken.
Vegetarian Thanksgiving Pot Pies
Leave out the turkey.
Use mushrooms, sweet potatoes, peas, carrots, and vegetable broth.
What to Serve with Mini Thanksgiving Pot Pies
These little pies are filling enough to serve as a small meal.
Serve them with:
- Cranberry sauce
- Green salad
- Roasted vegetables
- Green beans
- Mashed potatoes
- Thanksgiving punch
- Apple cider
For a leftover Thanksgiving lunch, I usually serve one pot pie with cranberry sauce and a simple salad.
How Many Mini Pot Pies Does This Recipe Make?
This recipe makes:
- About 6 larger individual pot pies
or - About 8 smaller pot pies
For a main meal, one large pie per person is usually enough.
If you are serving them as part of a larger Thanksgiving spread, use smaller ramekins.
Common Problems
The Pastry Is Soggy
The filling may have been too thin or too hot when the pastry was added.
Let the filling thicken and cool slightly before assembling.
The Filling Bubbled Over
The ramekins were probably overfilled.
Leave some space at the top.
The Pastry Did Not Puff
The puff pastry may have become too warm.
Keep it cold before baking.
The Filling Is Too Thick
Add a little broth or milk.
The Filling Is Too Thin
Let it simmer longer before filling the ramekins.
The Vegetables Are Hard
Cut them small and cook them until mostly tender before adding the flour.
Frequently Asked Questions
Can I Use Pie Crust Instead of Puff Pastry?
Yes.
Pie crust gives the pot pies a more traditional texture.
Can I Use Biscuits on Top?
Yes.
Place refrigerated biscuit dough over the filling and bake until golden and cooked through.
Can I Make These in a Muffin Pan?
Yes.
Use a large muffin pan and smaller pastry pieces.
The baking time may be shorter.
Can I Use Frozen Vegetables?
Yes.
A frozen peas-and-carrots mix works well.
Add it after the sauce has thickened.
Can I Make Them Without Milk?
Yes.
Use more broth or an unsweetened dairy-free milk.
Can I Use Leftover Chicken?
Yes.
Cooked chicken works exactly the same way.
Mini Thanksgiving Pot Pies Recipe
Prep time: 25 minutes
Bake time: 20 to 25 minutes
Total time: About 55 minutes
Yield: 6 to 8 mini pot pies
Ingredients
- 2 cups cooked turkey, chopped
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1/2 cup milk or half-and-half
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 sheet puff pastry or 1 refrigerated pie crust
- 1 egg
- 1 tablespoon water
Instructions
- Heat the oven to 400°F.
- Lightly grease 6 to 8 ramekins.
- Melt the butter in a skillet.
- Cook the onion, celery, and carrot for 6 to 8 minutes.
- Add garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute.
- Slowly add the broth.
- Add the milk and stir until thick.
- Add thyme, sage, salt, and pepper.
- Stir in the turkey and peas.
- Divide the filling between the ramekins.
- Cut pastry pieces slightly larger than each ramekin.
- Place pastry over the filling.
- Cut small steam vents.
- Brush with egg wash.
- Bake for 20 to 25 minutes.
- Rest for 10 minutes.
- Serve warm.
Final Thoughts
Mini Thanksgiving pot pies are warm, creamy, and a great way to use leftover turkey.
I like them because they turn familiar Thanksgiving ingredients into something that feels new. The filling is rich and savory, while the pastry gives each individual pie a crisp golden top.
The biggest things to remember are keeping the filling thick, leaving some space in the ramekins, and keeping the pastry cold.
Serve them warm with cranberry sauce, and they make an easy Thanksgiving lunch, dinner, or leftover meal.
