Name: Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked turkey or chicken, diced; 1 cup mixed vegetables (peas, carrots, corn, green beans); 2 tbsp butter; 2 tbsp flour; 1 cup chicken or turkey broth; ½ cup milk or cream; ½ tsp thyme; ½ tsp salt; ¼ tsp black pepper; 1 sheet puff pastry or 8–10 phyllo sheets, thawed; 1 egg, beaten (for egg wash)

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There’s something incredibly comforting about a warm, flaky pot pie, especially when it’s made little enough to pop right out of your hands. This Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe has quickly become one of my go-to dishes when I want a cozy meal without the fuss of a big dinner. The puff pastry crisps up perfectly, embracing a savory filling of tender turkey and vibrant veggies that’ll have you coming back for seconds — and maybe thirds!

What I really love about this recipe is how versatile and approachable it is. Whether you’re dealing with leftover turkey from a big family dinner or just craving a homemade treat, these mini pot pies feel special but don’t require tons of time or fancy skills. Plus, they’re perfect for weeknight dinners, casual get-togethers, or even lunchboxes that need a little extra warmth and comfort.

Ingredients You’ll Need

These ingredients work together like a charm, giving you that classic pot pie flavor with an easy puff pastry twist. Keep an eye out for quality puff pastry, and don’t hesitate to use leftover turkey for a quick shortcut.

Cooked turkey or chicken: Diced turkey from leftovers works wonderfully—it’s tender and absorbs flavors beautifully.
Mixed vegetables: I like a classic blend of peas, carrots, corn, and green beans for color, texture, and sweetness.
Butter: Adds richness and helps create a silky sauce base.
Flour: Used for thickening the sauce; make sure to cook it a minute to get rid of the raw taste.
Chicken or turkey broth: Provides depth to the filling; homemade or low-sodium store-bought both work well.
Milk or cream: I prefer cream for extra richness, but milk keeps things lighter and just as tasty.
Thyme: Fresh or dried thyme adds just the right touch of herbal warmth.
Salt and black pepper: Essential for seasoning to bring all the flavors together.
Puff pastry sheet or phyllo sheets: Puff pastry gives you that buttery, flaky crust I adore, while phyllo can be a lighter alternative.
Egg: Beaten for an egg wash, it helps the crust achieve that beautiful golden-brown finish.

Variations

I love making this Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe my own depending on what I have in the fridge. Feel free to swap veggies or add your favorite herbs – it’s your canvas!

Vegetarian version: Replace turkey with mushrooms and add a splash of soy sauce for umami. It’s just as satisfying, trust me.
Spicy twist: Toss in some red pepper flakes or a dash of smoked paprika for a bit of heat – perfect if you like a little kick.
Gluten-free: Use gluten-free flour for the filling and substitute with gluten-free puff pastry, which you can usually find in larger grocery stores.
Seasonal veggies: Swap the mixed veggies for whatever’s fresh—roasted pumpkin or sweet potatoes make a lovely autumn variation.

How to Make Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe

Step 1: Cook the Filling

Start by melting your butter over medium heat in a skillet. Sprinkle in the flour and whisk constantly for about 1–2 minutes, until it forms a smooth roux—that helps thicken your filling so it’s perfectly creamy. Slowly add the chicken broth, whisking to avoid lumps, then stir in the milk or cream. Add your diced turkey, mixed vegetables, thyme, salt, and pepper. Let everything simmer gently for 5–7 minutes until the filling thickens and becomes luscious. Keep an eye on the heat to avoid burning the sauce—medium to low is your best bet!

Step 2: Prepare the Puff Pastry

While the filling cools just a bit, roll out your puff pastry sheet on a lightly floured surface. Cut it into squares large enough to line your mini pie tins or muffin cups with some overhang. If you’re using phyllo, layer several sheets brushed lightly with melted butter for crispiness. Pro tip: Keep your puff pastry chilled until the last minute to ensure it puffs up beautifully in the oven.

Step 3: Assemble the Mini Pot Pies

Line each mini tin with a pastry square, gently pressing it down so there are no air pockets. Spoon the turkey and vegetable filling into each, filling them generously but not overflowing. Then, cut additional small pieces of pastry to place as tops—either vents or a full lid, depending on your style. Brush everything with the beaten egg wash for that gorgeous, shiny golden finish.

Step 4: Bake and Enjoy

Bake your mini pot pies in a preheated oven at 400°F (200°C) for about 20–25 minutes. You’ll know they’re done when the puff pastry has turned puffed up and golden brown. Let them rest for a few minutes before carefully removing them from the tins—this helps the filling set a bit so it doesn’t spill out.

How to Serve Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe

Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe - Recipe Image

Garnishes

I usually sprinkle a little fresh parsley or thyme on top just before serving. It adds a pop of color and a fresh herbal note that nicely balances the richness of the pot pies. Sometimes a tiny drizzle of hot sauce works wonders if you like it spicy.

Side Dishes

These mini pot pies pair beautifully with a crisp green salad or some roasted Brussels sprouts. On chillier days, I’ll serve them alongside creamy mashed potatoes or even a simple bowl of tomato soup for the ultimate cozy combo.

Creative Ways to Present

For special occasions, I love arranging the mini pot pies on a rustic wooden board with dipping sauces like cranberry chutney or grainy mustard on the side. Another time, I made a “pot pie bar” where everyone picked their own toppings to add before baking – so fun and interactive!

Make Ahead and Storage

Storing Leftovers

I store any leftover mini pot pies in an airtight container in the fridge, and they usually keep beautifully for up to 3 days. When reheating, I recommend using the oven or a toaster oven to keep the crust crisp instead of soggy—microwaving tends to soften the puff pastry.

Freezing

These mini pot pies freeze really well! I prepare and assemble them but don’t bake. Then I freeze them on a tray before transferring to a freezer-safe bag. When you want to eat them, bake straight from frozen, just add a few extra minutes to the baking time. This trick has saved me on busy weeknights more than once!

Reheating

To reheat, I preheat the oven to 350°F (175°C) and place the pot pies on a baking sheet for about 10–15 minutes. This helps the crust regain its crispness while warming the filling perfectly. Avoid using the microwave unless you’re in a rush, as it can make the pastry soggy.

FAQs

Can I use store-bought rotisserie chicken instead of turkey for this recipe?

Absolutely! Store-bought rotisserie chicken is a fantastic shortcut and works just as well in the Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe. Just dice it up and use it as you would turkey. The flavors blend nicely, and it cuts down prep time significantly.
Can I make these pot pies ahead of time?

Yes, you can assemble the mini pot pies a day in advance and keep them covered in the fridge. Bake them right before serving for the best puff pastry rise and flakiness. Alternatively, freeze them unbaked and bake from frozen when ready.
What if I don’t have puff pastry on hand?

You can use phyllo dough as a lighter alternative or even biscuit dough for a different texture. Phyllo needs to be layered and brushed with butter for flakiness, while biscuit dough will give a soft, bread-like topping.
How do I prevent the crust from getting soggy?

Make sure the filling isn’t too watery before filling the crust, and bake the pot pies on a wire rack or baking sheet without covering. Also, reheating in the oven keeps the crust crisp, unlike microwaving.
Can I add cheese to the filling?

Definitely! Adding a bit of shredded cheddar or Gruyère to the filling adds a lovely creamy, cheesy element to the pot pies. Stir it in with the filling just before spooning into the pastry.

Final Thoughts

These Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe have a special place in my recipe rotation because they balance comfort with elegance so beautifully. Every time I serve them, whether for an easy weekday dinner or guests, they get compliments and happy smiles. I hope you’ll give them a try and enjoy the flaky crusts and cozy filling just as much as I do—it’s like a little hug in every bite.