Mini Turkey Pot Pies

Mini Turkey Pot Pies

Prep: 20 Minutes Cook: 15 Minutes Serves: 12 Submitted by: Donatella Arpaia


2 1/2 tablespoons unsalted butter
3 tablespoons butter
1/2 large Shallot, chopped finely
2 garlic cloves minced
2 cups Cooked turkey, cubed
8 ounces Canned corn, peas and carrots (or leftover veggies from Thanksgiving)
3 tablespoons flour
1 cup whole milk
1/4 teaspoon nutmeg
2 teaspoons Fresh thyme leaves
4 tablespoons Melted Butter
Salt & Pepper to Taste


Step 1
Preheat the oven to 400°.

Step 2
Lightly butter a muffin tin with 12 muffin cups.

Step 3
In a large skillet, melt 2 ½ tbs. butter over medium-high heat. Add the chopped shallot and garlic and cook for 2 minutes, or until softened.

Step 4
Add the turkey and veggies and cook for another 2 minutes.

Step 5
In a small saucepan melt the 3 tbs. butter then add flour and cook for 1 minute.

Step 6
Whisk in the milk and cook, stirring constantly, until thick. Add salt, pepper, and nutmeg.

Step 7
Add the milk mixture to the turkey mixture. Mix well and set aside.

Step 8
Remove ¼ of each dinner roll and reserve.

Step 9
For each remaining ¾ piece of roll using a rolling pin flatten into a dough and then mold into each muffin cup, filling all 12 cups.

Step 10
Fill each muffin tin evenly with turkey mixture.

Step 11
Using a rolling pin, roll the remaining ¼ piece of each roll into a dough and cover the turkey mixture with the dough.

Step 12
Brush tops of bread with melted butter and bake until rolls are crispy, about 15 minutes.