Easy Leftover Turkey Mini Pot Pie

Looking for a new twist on making good use of Thanksgiving leftovers? The turkey mini pot pie is so easy and so darn yummy! These are not the traditional pot pies, but turkey galettes!

Galettes are a free form pie that can be made in any size and do not require any precision. In fact the less precision the better which is why I love this dish for Thanksgiving and turkey leftovers. Enjoy turkey leftovers with this quick and easy recipe for Thanksgiving leftovers.

A Galette

How To Make Turkey Mini Pot Pie (Galettes)

Ingredients

Pie crust store bought or homemade (for a 10 inch pie minimum)

1 1/2 cups diced leftover turkey 

1 cup mashed potatoes

1 cup leftover stuffing

1 cup shredded cheese split into 1/2

1/2 cup cranberry sauce or chutney

1 egg for egg wash

Directions

Remember this is not a traditional pot pie form!  Who has the time and energy after making Thanksgiving dinner to make more pies! Which is part of the charm of this easy mini turkey pot pies. These mini pot pies are actually galettes? A free form crust that is made in a circular shape with free form edges. Yay!

1. Preheat oven to 375 degrees.
2. Roll out the pie crust. One store bought pie crust will make 4 mini pies.
3. Cut out circles with a knife. The circles do not have to be perfect at all. In fact I prefer a wavy edge circle.
4. Line a baking sheet with parchment paper.
5. Place the 4 pie crusts on the paper.
6. Do not layer the ingredients to the edge of the dough. Leave 1-2 inch space between the foundation layer of potatoes to the edge of the dough. More about this later!
7. Thanksgiving leftovers are placed in this order from the bottom of the pie crust up. 
8.  Layer Order

• Crust
• Mashed Potato
• Turkey
• Stuffing
• Cheese 1/2 cup
• Second layer (added after pie is baked)
• 1/2 cup of shredded cheese

• Cranberry Sauce/Chutney

And don’t step away from the assembly table… a sneaky uninvited furball ate one!

1. The quantities of each ingredient are not exact which is again part of the charm of a leftover recipe. I have included the approximate amount but a little more or a little less will absolutely work.
2. Leftover vegetables can also be added if desired. Leftover corn or squash work well! The vegetables should be added after the mashed potato layer.
3. After completing the layering gently pull up and over the edges of the pie. Again this is free form and a prefect pie/circle is not the goal. This is the reason the 1-2″ space is left between the potatoes and the edge of the dough.
4. However! The stretchiness of the dough varies per dough and even varies each time a homemade dough is made. Very stretchy dough will pull up higher than a firmer dough. Leaving 2 inches is a good benchmark of space along the edge of the dough.
5. I pinch just like making the edge of a pie crust the seams. The top of each pie will have a hole in the middle and again this is not a perfect circle hole, it is an opening which will be filled later.
6. Mix 1 teaspoon water with egg and whip to make an egg wash.
7. Brush all areas of the dough including the seams of the pot pies.
8. Bake at 375 degrees for 20 minutes.
9. Remove pies and add the remaining cheese to the middle “the hole” of the top of the pie.
10. Add the cranberry sauce/chutney on top of the cheese. The amount depends upon the thickness of the cranberry and the size of the opening. 
11. Bake additional 7-8 minutes. 
12. Remove and enjoy! Garnish with your favorite greenery or herbs.
    

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Print Pin

Turkey Mini Pot Pie

Looking for a new twist on making good use of Thanksgiving leftovers? The mini turkey pot pie is so easy and so darn yummy! These are not the traditional pot pies, but turkey galettes!

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author The Savvy Age

Ingredients

• Pie crust store bought or homemade for a 10 inch pie minimum
• 1 1/2 cups diced leftover turkey
• 1 cup mashed potatoes
• 1 cup leftover stuffing
• 1 cup shredded cheese split into 1/2
• 1/2 cup cranberry sauce or chutney
• 1 egg for egg wash

Instructions

• Remember this is not a traditional pot pie form!  Who has the time and energy after making Thanksgiving dinner to make more pies! Which is part of the charm of this easy mini turkey pot pies. These mini pot pies are actually galettes? A free form crust that is made in a circular shape with free form edges. Yay!
• Preheat oven to 375 degrees.
• Roll out the pie crust. One store bought pie crust will make 4 mini pies.
• Cut out circles with a knife. The circles do not have to be perfect at all. In fact I prefer a wavy edge circle.
• Line a baking sheet with parchment paper.
• Place the 4 pie crusts on the paper.
• Do not layer the ingredients to the edge of the dough. Leave 1-2 inch space between the foundation layer of potatoes to the edge of the dough. More about this later!
• Thanksgiving leftovers are placed in this order from the bottom of the pie crust up.
• Layer Order
• Crust
• Mashed Potato
• Turkey
• Stuffing
• Cheese 1/2 cup
• Second layer (added after pie is baked)
• 1/2 cup of shredded cheese
• Cranberry Sauce/Chutney
• The quantities of each ingredient are not exact which is again part of the charm of a leftover recipe. I have included the approximate amount but a little more or a little less will absolutely work.
• Leftover vegetables can also be added if desired. Leftover corn or squash work well! The vegetables should be added after the mashed potato layer.
• After completing the layering gently pull up and over the edges of the pie. Again this is free form and a prefect pie/circle is not the goal. This is the reason the 1-2" space is left between the potatoes and the edge of the dough.
• However! The stretchiness of the dough varies per dough and even varies each time a homemade dough is made. Very stretchy dough will pull up higher than a firmer dough. Leaving 2 inches is a good benchmark of space along the edge of the dough.
• I pinch just like making the edge of a pie crust the seams. The top of each pie will have a hole in the middle and again this is not a perfect circle hole, it is an opening which will be filled later.
• Mix 1 teaspoon water with egg and whip to make an egg wash.
• Brush all areas of the dough including the seams of the pot pies.
• Bake at 375 degrees for 20 minutes.
• Remove pies and add the remaining cheese to the middle "the hole" of the top of the pie.
• Add the cranberry sauce/chutney on top of the cheese. The amount depends upon the thickness of the cranberry and the size of the opening.
• Bake additional 7-8 minutes.
• Remove and enjoy! Garnish with your favorite greenery or herbs.

Notes

Leftover vegetables can also be added if desired. Leftover corn or squash work well! The vegetables should be added after the mashed potato layer.

More Thanksgiving Recipes