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Easy Mini Turkey Pot Pies: Perfect Weeknight Dinner

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These mini turkey pot pies are the ultimate weeknight comfort food, featuring a creamy, tangy filling and flaky puff pastry crust. Ready in under 40 minutes, they’re perfect for busy evenings when you crave a hearty, homemade meal without the fuss.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk (or half-and-half for extra richness)
  • 2 ounces cream cheese, softened and cut into small cubes
  • 2 1/2 cups cooked, shredded chicken (rotisserie chicken is perfect here)
  • 1 cup frozen peas (no need to thaw)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 sheet frozen puff pastry (from a 17.3-ounce box, like Pepperidge Farm), thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 6-cup jumbo muffin tin with non-stick spray or butter. Set aside.
  2. In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the 1/3 cup of flour over the cooked vegetables. Stir constantly for about 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously. Then add the milk. Keep whisking until the sauce is smooth and starts to thicken, about 2-3 minutes.
  5. Reduce the heat to low. Add the cubes of cream cheese and stir until completely melted and incorporated. Season with the dried thyme, rosemary, and a generous pinch of salt and pepper.
  6. Stir in the shredded chicken and frozen peas. Cook for another 2 minutes, just to heat everything through. Taste and adjust seasoning. Remove from heat and let it cool slightly while you prepare the pastry.
  7. On a lightly floured surface, unfold the thawed puff pastry sheet. Use a rolling pin to gently roll it out to a 12×12-inch square. Using a 3 1/2 to 4-inch round cutter, cut out 6 rounds. Gather the scraps, re-roll them, and cut out 6 more smaller rounds (about 2 1/2 inches) for the tops.
  8. Divide the filling evenly among the 6 greased muffin cups, filling them almost to the top. Place one of the larger pastry rounds over each cup, pressing the edges gently against the rim. If you want a double crust, place a smaller round on top of the filling first, then the larger one on top.
  9. Brush the top of each pastry round with the beaten egg wash. Sprinkle with a pinch of flaky sea salt, if using. Use a sharp knife to cut 2-3 small slits in the top of each pie to let steam escape.
  10. Place the muffin tin on a baking sheet and bake for 18-22 minutes, until the pastry is puffed and deep golden brown. Let them cool in the pan for 5 minutes before carefully removing them with a fork or small spatula.

Notes

Let the filling cool for 5-10 minutes before assembling to prevent a soggy bottom crust. If your puff pastry is too cold, it will crack; let it sit at room temperature for about 15 minutes after thawing. For a dairy-free version, use olive oil instead of butter, plant-based milk, and skip the cream cheese. Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-12 minutes.

Nutrition

Keywords: mini pot pies, turkey pot pie, weeknight dinner, easy pot pie, puff pastry pot pie, comfort food, quick dinner

Find it online: https://freshforkful.com/easy-mini-turkey-pot-pies-perfect-weeknight-dinner/