Catha's Individual Turkey Pot Pies


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.

Prep Time:
1 hrs
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
2 hrs 5 mins
8 individual pot pies


  • 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


  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Notes:

You can use shredded cooked turkey instead of cubed.

To freeze them just skip baking, cover with foil, and put in the freezer. Be sure to write the contents and baking directions on the foil: 425 degrees F (220 degrees C) for 45 minutes if thawed and 75 minutes if frozen.

Nutrition Facts (per serving)

526 Calories
30g Fat
40g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 526
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 77mg 26%
Sodium 1264mg 55%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 24g
Vitamin C 13mg 67%
Calcium 52mg 4%
Iron 3mg 19%
Potassium 535mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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