Mini Turkey and Vegetable Pot Pies with Puff Pastry Recipe
These Mini Pot Pies are a comforting, savory dish featuring tender cooked turkey or chicken combined with mixed vegetables in a creamy thyme-infused sauce, all encased in flaky puff pastry or phyllo dough. Perfect as individual servings for a cozy meal, these pot pies bring classic flavors with an easy-to-make, elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 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
Pastry
- 1 sheet puff pastry or 8–10 phyllo sheets, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux, which will thicken the sauce.
- Add liquids and seasonings: Gradually whisk in the chicken or turkey broth and milk or cream. Continue stirring until the mixture thickens and is smooth. Stir in the thyme, salt, and black pepper.
- Combine turkey and vegetables: Add the diced cooked turkey or chicken and mixed vegetables to the sauce. Stir well and let it cook for a few minutes until heated through. Remove from heat and allow the filling to cool slightly.
- Prepare the pastry cups: Preheat your oven to 375°F (190°C). If using puff pastry, cut the sheet into 4-6 squares depending on size. If using phyllo sheets, layer several sheets (usually 2-3) brushed lightly with melted butter to create sturdier cups, then cut to size to fit your muffin tin or individual baking dishes.
- Assemble the pot pies: Gently press the pastry squares or layered phyllo sheets into muffin tin cups or small ramekins. Spoon the cooled filling into each pastry cup, filling almost to the top but leaving space for the pastry lid.
- Add pastry tops and egg wash: Cover each filled cup with another piece of puff pastry or phyllo sheet, trimming excess if necessary. Seal the edges by pressing them gently together. Brush the tops with the beaten egg to achieve a golden brown crust.
- Bake: Place the muffin tin or baking dishes in the preheated oven and bake for 20-25 minutes until the pastry is puffed and golden brown.
- Cool and serve: Remove from the oven and let the mini pot pies cool for a few minutes before carefully removing them from the tin. Serve warm for a comforting and delicious meal.
Notes
- You can substitute turkey or chicken with cooked leftover rotisserie chicken for convenience.
- Use fresh or frozen mixed vegetables according to your preference.
- Phyllo pastry is more delicate and requires careful handling; brushing layers with butter helps maintain crispiness.
- To make this recipe gluten-free, use gluten-free flour and puff pastry alternatives.
- Leftover pot pies can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.