Mini Turkey Pot Pies

By Kelly Bogard

It’s the weekend after Thanksgiving, and all you want to do is relax with the family. You’ve already fussed over the big meal, and now it’s a “leftovers will do” kind of weekend. And, lucky you, leftover turkey is everywhere! You could make sandwiches or just reheat another plate of turkey and dressing, but why not completely transform that leftover turkey into something new—with minimal effort?

If this is you, Mini Turkey Pot Pies may be the answer to your post-Thanksgiving meal.

For Mini Turkey Pot Pies, you will need…
2 cups diced turkey
1 can (10.75 oz.) cream of chicken soup
1/2 cup milk
8 oz. mixed vegetables, frozen
2 packages crescent rolls
Salt and pepper to taste

Pot pies are one of my all-time favorite comfort foods. Warm and creamy filing topped with a flaky crust… What could be better? Plus these are mini, so they are good for lunch or dinner. You also can switch the turkey out for chicken and enjoy it any time of year.

First things first, preheat your oven to 375 degrees Fahrenheit. Mix together the cream of chicken soup with the milk until smooth.

Next, add in the turkey, stirring well to coat.

Mix in the frozen vegetables and season with salt and pepper to your liking.

Spoon your mixture into small ramekins until each one is two-thirds full.

Finally, roll each crescent into a pinwheel shape. (Or, you can flatten each one out to cover a ramekin.) Top each ramekin with the crescent rolls and place them on a baking sheet. Bake for 15 to 18 minutes or until bubbly.

These little pies will come out golden brown and will warm you to the core. As an added bonus, they are ready in no time, so you won’t miss any football or time with the kids.

I hope you have a wonderful and relaxing Thanksgiving weekend. From all of us a Texas Table Top, enjoy!

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Recipe: Mini Turkey Pot Pies

Summary: Comfort food ala leftovers

Ingredients