Mini Turkey Pot Pies- Thanksgiving in a Muffin

I’m sure by now you’ve grown tired of eating your leftovers as they are. I know I am. This morning I was rummaging through my fridge to see if I could make anything out of what I already had. The main reason for this lack of wanting to go to the grocery store was my empty pockets thanks to an impulse Black Friday buy. Yes, I bought a PS3 bundle… and then like three more games after that. I couldn’t help it! Me plus Best Buy plus Black Friday means bad news bears.

After checking my stock, I found that I could make pot pie. However, most of my baking pans were already filled up with leftovers and I had no tupperware to spare. The only pan I had left was a muffin pan. Well, I’m not one to shy away from a challenge, so I decided to miniaturize my pot pies.

It was the best idea I had yet.

 

When I make my pot pie, I usually like to use crescent roll dough for my crust. It worked absolutely perfectly here because it yielded soft pockets with which my turkey pot pie filling was neatly nestled in. You can make homemade crust for this, but I feel like the buttery crescent rolls worked the best. This recipe makes about 12 muffins

 

Mini Turkey Pot Pies

Prep Time: 20 minutes   Cook Time: 15-20 minutes

 

Ingredients

  • 1/2 stick of butter
  • 4 tablespoons flour
  • 1/4 cup sherry
  • 1/4 cup tablespoons leftover turkey juices (or chicken broth)
  • 1/2 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon white pepper (optional)
  • 2 tubes crescent rolls
  • 2 cups leftover turkey, shredded
  • 1 can of corn, drained
  • 1 can of peas, drained
  • 1 can of carrots, drained
  • Milk

Directions

  1. Preheat oven to 350 degrees F
  2. Grease a 12 cup muffin pan
  3. In a saucepan, melt butter
  4. Whisk in flour, until smooth
  5. Cook 5 minutes
  6. Pour in sherry, turkey juices, and half and half
  7. Stir until combined
  8. Bring to a boil, allow to thicken 10 minutes
  9. Remove from heat
  10. Add salt and peppers, stir
  11. Mix in shredded turkey, peas, corn, and carrots
  12. Stir until well combined
  13. Roll out crescent roll dough on a floured surface
  14. Cut out rounds to fit into muffin pan
  15. Place crescent rounds into pan
  16. Spoon in turkey filling
  17. Top with another crescent round, pressing down the sides
  18. Brush tops of crescent rounds with milk
  19. Bake for 15-20 minutes, until tops are golden brown
  20. Enjoy!

Like all pot pies, this recipe is entirely customizable. If you like, you can use mushrooms, celery, onion, or any other of your favorite vegetable to satisfy your cravings.