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open box of chicken pot pies

Mini Turkey Pot Pies

This is a great way to repurpose leftover turkey and only 4 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


  1. Preheat oven to 400F and line a 6-cup muffin tin with non-stick cooking spray.
  2. Start by combining the mixed vegetables, Campbells Cream of Chicken and cubed turkey breast in a mixing bowl. Set aside.
  3. 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.)
  4. Fill each pie cavity comfortably to the top with the turkey mixture. Do not over fill.
  5. With the remaining pie crust, cut four 4 1/2“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.
  6. Brush the tops with the egg wash, making sure all pieces have been sealed.
  7. 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!

Recipe Notes

Can be refrigerated for up to 3-4 days
Can be frozen up to three months. Reheat by baking for 15 min at 350F or microwave.