top of page

Mini Pot Pies

Yields 6 servings

2 tablespoons oil or butter

1 medium onion, medium dice

2 stalks celery, diced

1/4 teaspoon thyme

½ cup flour

2 cups broth

1/4 cup white wine, optional

2 medium carrots, diced

2 cloves garlic, minced

2 teaspoons chopped fresh thyme

2 ½ cups cooked turkey or chicken, shredded

2½ cups mixed cooked vegetables cut into ½-inch pieces

Kosher salt and black pepper

1 tablespoon breadcrumbs

1 sheet puff pastry, thawed

1 egg, lightly beaten for egg wash


  1. Pre-heat oven to 375°. In a large pot, melt oil or butter over medium heat.

  2. Add onion and celery and sauté until onion is translucent, about 5 minutes. Add thyme and cook another minute until fragrant.

  3. Add flour and cook, stirring constantly, until light golden, about 2 minutes. Pour in half the broth, stirring constantly, until the mixture is smooth. Add the remaining broth and wine. Stir until mixture comes to a simmer and thickens, about 5 minutes.

  4. Stir in vegetables and poultry. Season with salt and pepper.

  5. Sprinkle breadcrumbs on the bottom of the oven proof-baking dish to absorb extra liquid. Spoon poultry and vegetables into baking dish.

  6. To prevent dripping, place baking dish on a parchment paper lined baking sheet. Unfold puff pastry on parchment paper that is cut larger than crust will be. Roll to a ⅛-inch thickness.

  7. Trim pastry with a 1-inch edge over the edge. With a sharp knife, cut a few steam vents in the pastry. Brush the pastry with an egg wash.

  8. Place in oven and bake until the pastry is golden and the filling bubbles, about 20-25 minutes. Cool a few minutes before serving.  

Adapted from Real Simple

Use up leftover meats

Use leftover chicken, beef, lamb, etc.

Make it Vegan/Vegetarian

Use vegetarian stock. Omit meat and use 2 1/2 cups of cooked vegetables of choice, such as chopped zucchini, turnips, white or sweet potatoes, mushrooms, bell peppers, cauliflower, leeks, fennel, and thawed frozen peas, broccoli florets. Leftovers are great here!

Serve Family Style

Fill pie pan with vegetable-meat mixture up to 1/2” from top. Cut puff pastry dough or home made crust to 1” larger than top. Crimp edges with a fork to seal. Cut slits in the middle and brush with egg wash. Cook for about 40 minutes.

Make it a mini

Make the pot pie in a 3" pyrex dish, perfect for the start of a meal, for kids and for older seniors who may prefer smaller portions. Bake for 15 minutes.

Keep it gluten free

Use potato starch in place of flour for thickening. Make your own crust with gluten free flour.

  • Facebook
  • Facebook Social Icon
  • X
  • Pinterest Social Icon
  • Instagram Social Icon
bottom of page