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Mini Leftover Turkey Pot Pies

  • Author: Chef Resha
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings


Leftover Thanksgiving turkey gets bathed in a thick creamy broth, flavored beautifully and baked with a savory


For the filling

  • 3 cups red potatoes, cut into 1-inch chunks (SEE NOTE)
  • 4 cups leftover turkey, chopped into 1-inch chunks
  • 1 1/2 cups carrots, sliced into 1/2-inch pieces
  • 1 cup celery, sliced into 1/2-inch pieces
  • 1 heaping cup leeks, sliced thin
  • 35 cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • 1/2 tablespoon fresh rosemary, finely chopped
  • 1/3 cup fresh parsley
  • Zest of one lemon
  • 1 teaspoon herbs de provence
  • 1/2 teaspoon crushed red pepper flakes
  • 1 stick butter
  • 1/2 cup sherry wine (SEE NOTE)
  • 3/4 cup all-purpose flour
  • 2 cups chicken stock or broth
  • 2 cups half and half
  • 1 bay leaf
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • Pinch of cayenne pepper
  • 1 tablespoon worcestershire
  • 1 cup frozen peas
  • 1 cup gruyere cheese, shredded (divided)

For the savory pie dough

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons herbs de provence
  • 16 tablespoons (2 sticks) cold unsalted butter, cubed
  • 1/2 cup cold whole buttermilk, plus more if needed
  • 1 egg, beaten
  • Coarse or flaky salt for garnish


For the filling

  1. Melt the butter in a large pot or dutch oven over medium heat. Add in the herbs de provence and crushed red pepper flakes. When the butter starts to sizzle, add the leeks, carrots, and celery. Season with kosher salt and black pepper. Sauté the veggies for about 6 minutes, or until slightly softened. 
  2. Add the potatoes and season once more with kosher salt and black pepper. Cook this mixture until the potatoes are slightly softened, and a toothpick inserted can only go halfway through — about 8-12 minutes.
  3. Toss in the rosemary and thyme and continue to cook for 30 seconds. Next, stir in the garlic and cook for 30 seconds. By now, you should have a little color at the bottom of your pot. Pour in the sherry wine to deglaze, scraping up the bits with a wooden spoon. Let the sherry wine reduce for about a minute, then dump in the flour. Stir the flour around to make sure all of the veggies are coated. Cook for 1-2 minutes. 
  4. Pour in the chicken stock and continue stirring to prevent lumps. Stir in the half and half. Throw in the bay leaf, and season with onion powder, granulated garlic, cayenne pepper, and worcestershire. Stir and bring this mixture to a hard simmer over medium-high heat. 
  5. Once large bubbles start to break at the surface, and the mixture is noticeably thickening up, reduce the heat to medium again. When the mixture has thickened up, add in the turkey and frozen peas. Give it a taste and adjust seasoning as needed. When it tastes good to you, turn off the heat, add in the lemon zest and 1/4 cup of the gruyere cheese. Give it another taste and adjust once more if you need to. Make sure the potatoes are fork tender. Lastly, fold in the fresh parsley. Remove the bay leaf. 
  6. Pour the filling into oven-proof soup bowls, making sure the mixture is 1/2-inch below the rim — this gives the filling room to bubble and boil in the oven without making too much of a mess. 
  7. Let the filling cool in the soup bowls for at least a half hour while you make the pie dough.

For the savory pie dough

  1. Make sure your butter and buttermilk is super cold. Process the flour, baking powder, black pepper, herbs de provence, and salt in the food processor until combined.
  2. Add 1/4 cup of gruyere cheese to the flour mixture and pulse 5 times.
  3. Add the cold butter, coat butter with flour mixture and spread out into an even layer. This helps the butter process more evenly. Pulse until butter breaks down into pea-sized pieces, about 7 pulses. Some pieces will be smaller or larger, that’s fine. Don’t over-pulse it.
  4. Add 1/2 cup of cold buttermilk, and pulse for about 5 seconds or until dough is visibly moistened. It will be crumbly! Test it out — dough is ready when you’re able to clump it together and it stays together. If it’s not quite there yet, add an additional 1-2 tablespoons of buttermilk until it holds together when you clump it in your fist.
  5. Turn out onto lightly floured surface and gently knead/press into 1 large dough ball. Refrigerate for at least 30 minutes. Dough can be made 48 hours in advance and frozen until ready to use. 
  6. When ready to roll, remove from fridge or freezer and let come to room temperature for 10 minutes just so it’s easier to roll. Lightly flour surface and rolling pin and roll out into desired thickness. I suggest a quarter of an inch thick, but it’s totally up to you. 
  7. Cut out circles large enough to fit the top of your soup bowls with a 1-inch overhang. Create a smaller circle or slit in the middle of each pie dough top.


  1. Brush the outer top edge of your soup bowls with the beaten egg — this will act as the glue to hold the dough overhang in place. Sprinkle the tops of each bowl evenly with the remaining 1/2 cup of gruyere cheese. Place a piece of the cut out dough directly over the soup, gently pressing the edges down where the eggwash is. Be careful not to tear it. 
  2. Repeat with all the soup bowls. Brush the tops and edges of the dough with the remaining eggwash, and sprinkle with coarse sea salt.
  3. Bake in a hot 400 degree oven until the filling is bubbly, and the dough is golden brown, about 25-30 minutes. Remove from oven and cool for at least 10 minutes before serving — this filling is lava hot!
  4. Enjoy.


You can use any neutral colored wine or potato for this recipe.

  • Prep Time: 20
  • Cook Time: 50
  • Category: soups and stews, thanksgiving
  • Cuisine: American

Keywords: turkey pot pie, soups, stews, thanksgiving

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