Best 5 Individual Turkey Potpies Recipes

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**Savor the Comforting Goodness of Individual Turkey Potpies: A Culinary Journey of Flavors**

Indulge in the delightful experience of homemade Individual Turkey Potpies, where tender pieces of turkey, savory vegetables, and a rich, flavorful gravy come together in a flaky, golden-brown crust. These individual potpies are not only a feast for the taste buds but also a visual masterpiece, perfect for a cozy dinner with loved ones or as a special treat for yourself. Embark on a culinary journey through this collection of carefully curated recipes, each offering a unique twist on the classic potpie while maintaining its comforting essence. Whether you prefer a traditional version or crave something more adventurous, these recipes will guide you through the process of creating a hearty and satisfying meal that will warm your soul.

Here are our top 5 tried and tested recipes!

MINI TURKEY POT PIES



Mini Turkey Pot Pies image

Succulent chunks of turkey and a medley of colorful vegetables in a creamy white sauce, all wrapped up in a flaky pastry crust, make these individual turkey pot pies a perfect comfort food.

Provided by Lily Ernst

Categories     dinner

Time 45m

Yield 6

Number Of Ingredients 5

3 pie crusts (homemade or store-bought)
1 can (284ml) cream of chicken condensed soup
1 cup milk
2 cups cooked turkey
2 cups frozen mixed vegetables (thawed)

Steps:

  • Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
  • Cut six 4″ and six 6″ circles out of your pie crusts. Fit the larger circles into the muffin cups.
  • Mix the rest of the ingredients together and divide the filling amongst the 6 cups.
  • Place the 4″ pie crust on top and press to seal the edges together. Cut a few slits for ventilation.
  • Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.

Nutrition Facts : ServingSize 1 pot pie, Calories 250 calories, Sugar 2.4 g, Sodium 649 mg, Fat 9.5 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 4.4 g, Protein 16.7 g, Cholesterol 45.8 mg

CATHA'S INDIVIDUAL TURKEY POT PIES



Catha's Individual Turkey Pot Pies image

A solid turkey pot pie recipe. It's a great way to use up leftover veggies or meat in your fridge at the end of the week or from big holiday meals. Don't have one of the vegetables listed? Just swap the equivalent of another veggie you do have in there! Have leftover cooked rice? Throw it in with the peas! Have chicken, ham, ground beef, pork roast, beef steak, etc. rather than turkey? Great, use what you have! One of our favorites is rotisserie chicken shredded up and stock that I make from those bones. Do what works for you. They freeze well and are a legit way to send a frozen care package meal to someone.

Provided by Catha

Time 2h5m

Yield 8

Number Of Ingredients 16

1 pound cubed cooked turkey
½ cup salted butter
1 cup chopped onion
1 ½ cups diced potatoes
1 ½ cups diced carrots
¾ cup diced celery
¾ cup diced fresh mushrooms
2 teaspoons minced garlic
½ cup all-purpose flour
1 tablespoon chopped fresh thyme
½ teaspoon ground sage
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups turkey broth
1 cup frozen peas
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
  • Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
  • Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
  • Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 40.3 g, Cholesterol 77.3 mg, Fat 30 g, Fiber 4.7 g, Protein 23.5 g, SaturatedFat 12 g, Sodium 1263.8 mg, Sugar 4.5 g

INDIVIDUAL TURKEY POTPIES



Individual Turkey Potpies image

Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.-Victoria Bond, Tempe, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 33

2-1/2 cups cubed peeled potatoes
1 cup chopped onion
3/4 cup sliced fresh carrots
1/2 cup chopped celery
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cubed cooked turkey
1/2 cup fresh peas
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
1 cup chicken broth
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1 tablespoon capers, drained
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
CRUST:
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins., On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese., Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 620 calories, Fat 34g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 864mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.

TURKEY POTPIES



Turkey Potpies image

With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 pies (6 servings each).

Number Of Ingredients 16

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
2 sheets refrigerated pie crust
1 large egg

Steps:

  • Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

INDIVIDUAL TURKEY POT PIES



Individual Turkey Pot Pies image

These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 55m

Yield 4

Number Of Ingredients 14

3 tablespoons butter
½ cup diced onion
½ cup sliced celery
¼ cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
2 cups College Inn® Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1 ½ cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
  • Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
  • Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
  • Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
  • Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.

Nutrition Facts : Calories 994.4 calories, Carbohydrate 70.3 g, Cholesterol 126.8 mg, Fat 64.3 g, Fiber 5.2 g, Protein 33.8 g, SaturatedFat 19.8 g, Sodium 1072.3 mg, Sugar 2.5 g

Tips:

  • Use a variety of vegetables to add flavor and texture to your potpie. Some good choices include carrots, celery, onions, and peas.
  • If you don't have time to make your own crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
  • If you're using fresh turkey, be sure to cook it thoroughly before adding it to the potpie. This will help to prevent any foodborne illnesses.
  • Season your potpie to taste with salt, pepper, and other herbs and spices. Some good choices include thyme, rosemary, and sage.
  • For a richer flavor, add a tablespoon of butter or olive oil to the potpie filling before baking.
  • Bake the potpie until the crust is golden brown and the filling is bubbling.

Conclusion:

Turkey potpie is a classic comfort food that's perfect for a cold winter day. With its creamy filling, flaky crust, and tender turkey, it's sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this recipe a try.

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