Leftover Turkey Mini Pot Pies
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Eating up leftover holiday turkey is easy and exciting with these Mini Turkey Pot Pies!
This recipe utilizes leftover turkey and gravy to minimize food waste and create something delicious out of the remnants of your Thanksgiving feast!
With only a few additional everyday ingredients, including Heinen’s frozen vegetables, which I always recommend keeping in your freezer, these mini pot pies come together in no time, making them perfect for the weekend after Thanksgiving when you’re tired of being in the kitchen.
This new spin on comfort food will make you wish you had Thanksgiving leftovers in your fridge every day!
Leftover Turkey Mini Pot Pies
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 6 Large Pot Pies or 12 Mini Pot Pies
Ingredients
- 2 packages crescent rolls
- 2 Tbsp. Heinen’s unsalted butter
- 1 package Heinen’s frozen vegetable medley
- 1 cup leftover turkey gravy
- 2 cups leftover turkey
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Grease a muffin tin. If using a jumbo muffin tin, place one crescent roll in each cup and press to cover the entire bottom. If using a standard muffin tin, cut the crescent rolls in half and press around each muffin cup.
- Melt 2 Tbsp. of butter in a large skillet. Add the frozen vegetables and sauté until thawed, about 5 minutes.
- Add the leftover gravy and turkey to the skillet. Sauté for 4-5 minutes until warm. Divide the mixture evenly among the muffin cups.
- Unroll the second package of crescent rolls. Repeat the process from step 2, creating a top crust.
- Cover with foil and bake for 30 minutes. After 25 minutes, remove the foil.
- Let cool for 5-10 minutes and serve.
