Mini Pot Pies

It was not too long ago when I was talking about a deal I encountered at my local grocery store. It was one of those deals that was just hard to pass up. Basically, pay for a ham, and get a bunch of other stuff for free. This included a decent sized turkey breast. When I came home with the bag of goods, I quickly informed my wife of this great deal. I was excited to say the least, and my wife probably laughs at me as I get really excited when I come across these types of deals. I mean, come on, buy a ham, and get breakfast sausage (which one of my kids love), a carton of eggs, and a whole turkey breast!

Recipe for making mini pot pies

The real deal came down to how I was going to cook this turkey breast. Smoked or oven roast? I decided to go with oven roasting the turkey, and using it for lunches throughout the week. This only lasted a couple of days in lunches, so I knew what was bound to happen if I did not do something with the turkey, and that my wife would probably just let it sit in the deli drawer in the refrigerator, and it would go bad. So, this is where I came into action and decided to do some turkey pot pies, however, make them much smaller, and much more presentable.


  • 4 cups of cooked turkey breast, cut into cubes
  • 2 sheets of pie crust
  • 4 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 celery stalks, cleaned, and thinly diced
  • 2 carrots, cleaned, skinned, and thinly diced
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup of chicken stock
  • 1 tsp of dried thyme
  • 1/4 cup dry sherry
  • 1/2 cup frozen green peas
  • 1 tbsp fresh flat leaf parsley, finely chopped
  • salt and pepper to taste
  • 1 egg, beaten, for brushing on top of the pie crust
  • Ramekins

Now don’t get me wrong here, but I typically like to make my own pie crust, however I was in a rush, and needed to provide something quick for dinner for the family, and hence why I resorted to store bought pie crust.

Preheat your oven to 400 degrees.

Recipe for making mini pot pies

Gently roll out the pie crust and lightly flour them. Take a ramekin, and press into the dough, gently cutting into it. Repeat this process with both sheets of dough until you have 12 dough circles for your 6 ramekins. Lightly butter the inside of each ramekin, and take a dough circle, and place inside of each ramekin, pressing inside to form the shape of the ramekin.Reserve the remaining 6 dough circles.

Mini Turkey Pot Pies

Place the ramekins on a baking sheet, and place in the oven for 8 minutes. Remove them after the eight minutes.  Let them cool.

Now for the filling. To a large pot, add the butter, and slowly melt. Next, add in your onions, celery, and carrot and cook for about 10 minutes, stirring on occasion. Add in your flour, and stir, cooking for another couple of minutes. Whisk in your milk and continue to whisk until smooth. Stir in the chicken stock, and sherry. Bring the heat to low, and cook down for another 10 minutes. You will notice the sauce begin to thicken. This is what you are going after. Next, stir in the thyme, parsley, peas, turkey, and season with salt and pepper. You will want to taste this a couple of times, getting your salt and pepper right on point before adding the mixture into the ramekins.

Fill each ramekin to the top with the mixture. Top each ramekin with a dough circle, making sure it is just a bit longer than the top of each ramekin. Seal the top of each ramekin by gently pinching around the edges. Brush the beaten egg onto the top of each ramekin, and sprinkle with kosher salt.

Place these back in the oven for 25-30 minutes, or until they are a nice golden brown.

Plate and serve. These are such a better way to present turkey pot pie. The end result is still super comforting, and you don’t feel as guilty having another serving. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts to “Mini Pot Pies”

  1. This is such an easy recipe.
    Looks and taste great. I made it with chicken.

    I recently bought 8 ramekins to make your creme brulee recipe which by the way turned out so fabulous.
    The mini pot pies are a perfect comfort food…. and a great heatup for left overs!

    Keep the recipes coming!
    Do you have one for mushy peas ?
    Fish and chips and a side of mushy peas! Another great comfort food!


  2. I have attempted to make pot pies but don’t seem to be able to make one that I would enjoy eating. So I searched for a place where I can purchase great pies already made. I found an article on a poultry farm that makes an awesome pot pie. Luckily they were within driving distance but they also ship. The name of the farm is Griggstown Quail Farm Market

  3. I used your recipe for the filling and used some pie crust
    I had frozen. I chose to put them in a muffin pan. Looks yummy,
    can’t wait to dig in! 🙂

  4. Hi Dax,
    You know I love this recipe , I decided to use this recipe and incorporate it as a gift for Christmas , I gave a number of my family members a box of ramikins and a copy of the recipe on Christmas holiday stationary. I”ts all about comfort”
    To you and your family please take care and enjoy the holidays.
    Carmen and Brian

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