Leftover Turkey Pot Pie (the mini version!)

mini turkey pot pies made with phyllo - thanksgiving leftovers!

These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.

turkey pot pie - thanksgiving leftovers!

I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.

For other leftovers ideas, check out the great recipes from Day 3 of #blogsgivingdinner.

turkey pot pie - thanksgiving leftovers!

Leftover Turkey Pot Pie (the mini version!)
 
Prep time
Cook time
Total time
 
Use that leftover Thanksgiving turkey in these turkey pot pies wrapped in golden, flaky phyllo dough.
Author:
Serves: 6
Ingredients
  • 2 cups shredded cooked turkey
  • 8 sheets phyllo dough
  • ¼ cup fresh or frozen peas, carrots, beans
  • ¼ onion, chopped
  • 1 rib celery, chopped
  • ½ cup sliced mushrooms
  • 1 cup shredded kale
  • 3 cups broth
  • ¼ cup olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 F
  2. Heat a small amount of oil in a large pan over medium high heat
  3. Add celery and onions and cook until translucent
  4. Add remaining vegetables and cook for a few minutes
  5. Add 3 cups broth and flour, stir to combine well, and gently simmer to thicken before adding cooked turkey and season to taste
  6. Meanwhile, lightly grease a jumbo muffin tin or pie pan
  7. Gently brush oil onto one sheet of phyllo dough and layer with another sheet. Repeat until 4 sheets are layered
  8. Do the same with the remaining 4 sheets and (if making mini pies) cut each stack into 6 (you should have 12 squares of phyllo, each 4 sheets thick)
  9. Line muffin tin with phyllo sheet squares, and fill with turkey and vegetable mixture
  10. Bake for 10 minutes
  11. Remove from oven and top pies with remaining phyllo sheet squares and gently tuck edges
  12. Cut slits to allow steam to escape and return to oven and bake for another 10 minutes, or until tops are golden (watch carefully so they don't burn)
  13. Allow to cool slightly before removing from tins and serving

turkey pot pie - thanksgiving leftovers!

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