Golden, flaky crust and savory wild turkey filling make these mini pot pies the ultimate comfort food.
Jeremiah Doughty•October 19, 20261 min read
Photo Credit: Jeremiah Doughty
Makes: 12 mini pot pies
Prep Time: 15 minutes
Cook Time: 18 to 20 minutes
Ingredients
2 cups cooked wild turkey breast, chopped into small pieces
1 cup frozen mixed vegetables (peas, carrots, corn), thawed
1 can (10.5 oz.) cream of chicken soup
¼ cup milk
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup shredded cheddar cheese (optional)
2 refrigerated pie crusts
1 egg
1 tablespoon water
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
Instructions
Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
In a large bowl, mix together your wild turkey, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, pepper and cheese (if using.)
Using a 4-inch round cookie cutter (or a large drinking glass), cut 12 circles from the pie crusts. Gently press one circle into each muffin cup.
Let the kids scoop about 2 tablespoons of filling into each crust.
Cut smaller circles, stars, hearts, or turkey shapes from the remaining pie crust and place them on top. Press the edges lightly with a fork.
Whisk together the egg and water, then brush the tops for a beautiful golden finish.
Bake for 18 to 20 minutes, or until the crust is golden brown and the filling is bubbling.
