Mini Turkey Pot Pies

5 from 18 votes

This mini turkey pot pie is delicious and easy to make. Chunks of honey-roasted turkey breast with crispy bacon are enveloped in an aromatic spice sauce combined with vegetables.

Prep Time15

Cook Time53

Total Time1 8

Course: Appetizer, Lunch, Side Dish

Cuisine: American

Servings:

Calories: 1667.21kcal

Author: Maureen Celestine

Equipment

Heavy bottom sauce pan
mini cake pan or deep dish

Ingredients

two 14.1 ounce pkg. (4 crusts) rolled refrigerated unbaked piecrust
3 tablespoons butter
1 small sweet onion, chopped
1 cup chopped delicata squash ( substitute with acorn, butternut, or carnival variety)
3 medium carrots, cubed
4 fresh thyme sprigs, stems removed
⅓ cup chopped celery
1 cup green peas
2 cups chopped roasted turkey breast
½ teaspoon ground black pepper
salt to taste
2 teaspoon Ras-el-hanout
3 cooked bacon strips, crumbled
1½ cup chicken broth
1 tablespoon corn starch
1 egg, beaten

Instructions

preheat oven to 425°F
Soften pie crust according to package instructions
Unroll piecrust. Using the bottom of a 4 or 6-inch pan, cut out pastry. Press pastry circles onto bottoms and up sides of a 4” pan. Prick the bottom of the pie crust with a fork. Pop in the freezer for 10 minutes.
Using a non-stick skillet, melt butter over medium heat. Add the onion, and cook for 3 minutes. Add the squash, carrot, and thyme. Stir to combine. Cook for 6 minutes.
Add the celery, peas, turkey, bacon, and broth. Season with salt, pepper, and ras-el-hanout. Combine the cornstarch with a tablespoon of water or broth, then add it into the turkey mixture and cook for 4 minutes on medium-low heat. Remove from heat and set aside.
Spoon the turkey mixture into each pastry shell. Cover with pastry rounds or cutouts. Seal the ends using a fork, prick the top again to release steam.
Brush the top with egg wash.
Bake for 36-40 minutes or until filling is puffed and pastry is golden. If the edges begin to burn, cover the top with aluminum foil. Allow cooling in the baking tin for 3 minutes. Release from pan, and serve warm.

Notes

Cook's tips:

For the pastry shells, you can use twenty-four 1 ¾ -inch muffin cups. Cut rounds using 2 ½ inch rounds.
if you can't find ras-el-hanout, use Equal parts paprika, coriander, ginger, and a pinch of saffron
Don't add a lot of liquid while making the filling.
To achieve a beautiful golden brown pie crust, make sure to brush the top of the dough with egg wash before baking. Brushing at 15 minutes intervals would yield an even golden crust.

Nutrition