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Mini Puff Pastry Turkey Pot Pies

These Mini Puff Pastry Turkey Pot Pies take 40 minutes in total, or you can prepare them ahead of time, freeze and put them in the oven for an easy weeknight meal!

Course Appetizer, Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 3 cups turkey leftovers
  • 2 tbsp olive oil
  • 2 cups leeks finely chopped
  • 2 cups mushrooms cubed
  • 1 cup celery finely chopped
  • 1/2 cup white wine
  • 2 tbsp corn starch
  • 1 cup turkey broth
  • 5 sheets store bought puff pastry thawed according to package directions
  • salt and pepper to taste
  • non-stick cooking spray
  • 8-10 small ovenproof containers

Instructions

  1. Heat olive oil. Saute leeks in a non-stick frying pan until softened and lightly brown, 2-3 minutes.

  2. Add mushrooms and celery and saute until cooked through and browned, 6 - 8 minutes. Season with salt and pepper.

  3. Deglaze with white wine.

  4. Sprinkle corn starch over vegetable mixture.

  5. Mix in turkey broth thoroughly. Bring to a gentle simmer and continue to stir until broth thickens to a gravy. Remove from heat.

  6. Mix in the leftover turkey.

  7. Spray small ovenproof containers with non-stick cooking spray.

  8. Generously fill each container with turkey vegetable mixture.

  9. Top each container of turkey mixture with puff pastry.

  10. Bake according to package directions.

Recipe Notes

Make filling up to 3 days in advance and refrigerate until ready to use.