Mini Turkey Pot Pies

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 186.7
  • Total Fat: 10.2 g
  • Cholesterol: 16.5 mg
  • Sodium: 240.3 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 5.6 g

View full nutritional breakdown of Mini Turkey Pot Pies calories by ingredient
Submitted by:


Great way to use up leftover turkey. (And leftover veggies!) Great way to use up leftover turkey. (And leftover veggies!)
Number of Servings: 24


    2 Tbsp butter
    1/4 c diced onion
    1/2 c diced celery
    1 c diced carrot
    1 c diced potatoes
    1/2 c frozen peas
    2 c cubed dark turkey meat
    1 c cubed light turkey meat
    1 jar Heinz roasted turkey gravy
    4 pillsbury pie crusts

    1 egg beaten


Using a drinking glass or cookie cutter, cut out 48 circles out of pie crust. Press 24 circles into greased muffin pans. Bake at 400 degrees for 5 min.

Melt butter in saute pan over medium heat. Add celery, onions, and carrots and cook until transparent. Add potatoes and gravy. Cook until potatoes are tender but firm. Add turkey and peas and mix well.

Spoon equally into baked cups and cover with remaining crust circles. Seal and cut slits for steam vents. Brush with beaten egg. Bake for an additional 20 to 25 min.

Serving Size: makes 24 mini pot pies

Number of Servings: 24

Recipe submitted by SparkPeople user LIMITEDGRACE.

TAGS:  Poultry |

Rate This Recipe