Thank you for Campbell’s® sponsoring this post.
If you are looking for a delicious, warm and comforting meal to satisfy your craving for Thanksgiving time flavors, you will absolutely love these filling these Mini Turkey Pot Pies! This recipe is incredibly easy and inexpensive to make so it is surely going to become a staple in your household. This yummy pot pie recipe will be a huge hit in your home that the entire family is sure to love! Plus, below I've added how you can package them for an easy thanksgiving gift.
Why You’ll Love This Mini Turkey Pot Pies Recipe
Kid-Friendly – this meal is packed full of flavor that your kids are sure to love. Plus it contains veggies that they won't even notice.
Cost-Effective – each ingredient used in this meal is very inexpensive. You can find the cream of chicken soup for under $2 and the pie crust for just about $3 or less at most grocery stores for example.
Very Filling – with the combination of protein from the turkey, carbs, from the crust, fat from the soup, and fiber from the veggies, this warm and hearty meal with leave you completely satisfied.
How to Make Mini Pot Pies
Preheat oven to 400F and line a 6-cup muffin tin with non-stick cooking spray.
Start by combining the mixed frozen vegetables, Campbell’s® Cream of Chicken Soup, and cubed turkey breast in a mixing bowl. You may also add a little salt and pepper to taste at this time if desired. Set aside.
Using a 4” biscuit/cookie cutter, cut 6 large circles from the pie dough. This will be the base crust of the pot pie. Line them in the pan pressing gently. (Tip: if your tin’s cups are a bit bigger, use a bigger cutter, and if smaller cut off the excess after lining the cavity.)
Fill each pie cavity comfortably to the top with the turkey mixture. Do not overfill.
With the remaining pie crust, cut four 4 ½“strips for the lattice. It’s important to make straight lines so the finished pie is neat. Arrange pie strips by placing once strip down on the left then lacing the remaining pieces together to form the lattice. Trim the excess dough from the edges and make sure the crust is not overlapping onto the muffin tin.
Brush the tops with the egg wash, making sure all pieces have been sealed.
Bake for 15-17 minutes covered with foil, then bake an additional 5-7 minutes uncovered to let the lattice brown. Tops should be golden and inside bubbly. Let cool before un-panning. Gently swirl a knife around the edges and slowly turn from the pan. Allow it to cool down for 30 minutes for kiddos or enjoy warm!
If you want to leave a little homemade care package for friends. It's one of our favorite comfort foods and this version is so easy to share. Try putting these in a cupcake box and add a little homemade with love sticker on top. It makes for the perfect "thinking of you" gift.
Cook’s Tips:
- This would be a great quick meal to repurpose leftover turkey.
- Not craving turkey? You can easily swap out the turkey for chicken or another meat of your choice.
- You can serve this during Thanksgiving too with your favorite sides like mashed potatoes and gravy or green beans.
- Are you a vegetarian? You can use any crumbled meat substitute or extra veggies in place of the turkey in this recipe. You will also want to swap the cream of chicken for cream of celery.
FAQ:
- Can you freeze these?
- Yes! Your pot pies can be frozen for up to three months. Easily reheat when you’re ready to eat by baking for 15 minutes at 350F or microwave.
- How long will it keep in the fridge?
- Your pot pies can be refrigerated for up to 3-4 days.
Looking for more dinner ideas that the whole family will love? Try this Baked Ravioli With Hidden Veggies or this Sheet Pan Pineapple Chicken
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Mini Turkey Pot Pies
Ingredients
- 1 can Campbell's®Cream of Chicken
- ½ cup mixed vegetables
- 1 cup turkey breast cooked & cubed
- 1 2 count pie crust
- 1 egg whisked
Instructions
- Preheat oven to 400F and line a 6-cup muffin tin with non-stick cooking spray.
- Start by combining the mixed vegetables, Campbells Cream of Chicken and cubed turkey breast in a mixing bowl. Set aside.
- Using a 4” biscuit/cookie cutter, cut 6 large circles from the pie dough. This will be the base crust of the pot pie. Line them in the pan pressing gently. (Tip: if your tins cups are a bit bigger, use a bigger cutter and if smaller cut off the excess after lining the cavity.)
- Fill each pie cavity comfortably to the top with the turkey mixture. Do not over fill.
- With the remaining pie crust, cut four 4 ½“strips for the lattice. It’s imporant to make straight lines so the finished pie is neat. Arrange pie strips by placing once strip down on the left then lacing the remaining pieces together to form the lattice. Trim the excess dough from the edges and make sure the crust is not overlapping onto the muffin tin.
- Brush the tops with the egg wash, making sure all pieces have been sealed.
- Bake for 15-17 minutes covered with foil, then bake an additional 5-7 minutes uncovered to let the lattice brown. Tops should be golden and inside bubbly. Let cool before unpanning. Gently swirl a knife around the edges and slowly turn from pan. Enjoy warm!
Notes
Can be frozen up to three months. Reheat by baking for 15 min at 350F or microwave.
Made these tonight with leftover Turkey and they were amazing! Easy and fun for kids to make. They tasted great and kid approved too! Will be making more tomorrow to freeze. Thank you!