Individual pot pies are a beautiful and elegant way to turn your turkey and gravy into another standout meal for yourself or those holiday guests that are staying the weekend. Serve it with a little dollop of leftover cranberry sauce.
The best thing about all the Thanksgiving turkey and gravy and traditional holiday fare is the leftovers. Who doesn’t look forward to coming back for seconds the next day or even the weeks after?
At our house, we purposely buy a turkey that’s way too big just so we have enough for later. What can’t be finished in a day or two in sandwiches is packed up in ziplock freezer bags so we can continue to enjoy them in soup, tacos and turkey salad weeks later.
Making pot pies in single servings is such a throwback to the frozen pot pies some of us used to enjoy growing up. I know I’m dating myself now, but those of us who were raised in the ’70s might remember how much of a treat TV dinners were (and eating them off of TV trays!), and single-serving pot pies were at the top of the list.
Although I’ve now become enough of a food snob to shun frozen dinners, I have to admit there are times I’m tempted to walk down that freezer aisle for a grab-and-go treat. I know I’ll be disappointed.
These little pies bring back wonderful memories with family, but they aren’t exactly gourmet dining. So I think it’s worth the extra bit of time it takes to put these together, although I do take a shortcut and use premade pie crusts.
But don’t let the ingredients list scare you away. This actually comes together pretty quickly, and you’ll be rewarded with amazingly decadent, homemade comfort food that’s elegant enough to serve to your out-of-town family or guests staying through the holidays. Or in my case, this is tonight’s elegant dinner for the hubs and me to enjoy all to ourselves. And we may or may not be cozying up on the couch tonight, eating these in front of the TV, just like we did when we were kids.
Single-serving leftover turkey pot pie recipe
Yields 2 double servings (shown), 4 single servings or 8-12 mini snack-size servings
Prep time: 20 minutes | Cook time: 30 minutes | Inactive time: 20 minutes | Total time: 1 hour 10 minutes
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1 tablespoon minced garlic
- 1 cup chicken broth (or water)
- 1 tablespoon poultry seasoning (or use mixture thyme, sage, basil and oregano)
- Salt and pepper, to taste
- 3 cups cubed carrots, celery and potato mixture
- 1/2 cup frozen peas
- 2 cups leftover turkey meat
- 1 cup leftover turkey gravy
- 1/4 cup cream or milk
- 1 tablespoon arrowroot powder (or cornstarch) mixed with 1/2 cup water
- 1 (2 count) package premade pastry crusts (or your favorite pastry crust recipe)
- Set the oven to 400 degrees F.
- Prepare your pie crusts, and line your pie pans, muffin tins, bread pan or ramekins with a bottom crust, or if you prefer, this can be made without a bottom crust.
- In a medium saucepan, melt the butter, add the onions, mushrooms and garlic, and cook until the garlic softens. Add the vegetables and chicken broth, and cook until slightly undercooked, about 5 minutes. Remove from the heat. Stir in the leftover turkey, gravy and cream.
- In a small bowl, stir together the arrowroot powder and water mixture. Once smooth, add to the saucepan, and stir in the seasonings and vegetables. Test, and adjust the seasonings.
- Pour into the prepared bottom crusts, cover with a top crust, seal the edges, and create vent holes with a fork or knife. Bake for 30 minutes, then let the pies rest about 20 minutes so the filling sets slightly and the pies cool to a good eating temperature.