My lovely daughter, Holly, has been tantalizing me with tales of these tiny pot pie concoctions for the past couple of weeks. It seems every time she made them, I would hear about it – how easy they are and how delicious they tasted. Finally, I couldn’t take it anymore. So, with a quick call to her for the list of ingredients … can of biscuits, cooked meat, frozen vegetables, cream of chicken soup … I set about making my own Mini Turkey Pot Pies.
Who doesn’t love pot pies? They are the epitome of home-cooking comfort food. Creamy turkey/chicken filling spotted with a few veggies all incased in a warm buttery pie crust. Delicious, warm and comforting. Like a hug for the tastebuds. Yummy.
But, these days, we don’t always have a couple of hours to invest into making a whole pot pie.
No wonder Holly was excited. With just four ingredients and minimal kitchen time, not only are these mini turkey pot pies easy to make, they are delightfully tasty too. Plus, they satisfy those comfort food requirements … in under 30 minutes.
Mini Turkey Pot Pies
I love how versatile these mini turkey pot pies can be. Replace the turkey with chicken, use mixed vegetables in place of the more traditional peas and carrots, change up the soup to add another flavor profile altogether. The possibilities are endless. I was honing in on a classic pot pie and came up with this version. Just four ingredients are needed: 2 cups frozen peas and carrots, 1 cup cooked and diced turkey, 1 can large flaky biscuits and 1 can cream of chicken soup. Let’s get cooking!
Thaw and drain 2 cups of frozen peas and carrots. Set aside.
Left over meat works really well for these pot pies and saves a little time. However, If you don’t have any left over turkey you will have to cook some up. Simply fry 1/2 pound of turkey in about a tablespoon of oil over medium-high heat until cooked through. Remove from the pan and dice them up. You will want about a cup of diced meat. Set aside.
Open a can of large, flaky buttermilk biscuits. I used Pillsbury Grands Flaky Layers Buttermilk Biscuits (8 Big Biscuits). Separate the biscuits and flatten each one out into a 5 to 6 inch circle. I find the ‘pizza pulling’ method works well … plus, it’s entertaining while singing lively Italian songs. Don’t judge.
Prepare a muffin tin by spraying with cooking spray. Fit each biscuit into its own muffin cup, carefully pulling the sides up over the top edge.
Now, it’s time to mix the filling all together. Pour the cream of chicken soup into a bowl and add the cooked, diced turkey, the peas and carrots (as usual, looks like we should’ve started with a bigger bowl) and mix it up.
Spoon the filling into the biscuit cups, dividing it equally. They will get incredibly full. So full, you may question whether or not this is going to work. Trust me, it will.
Carefully pull the sides of the biscuit cup up and over the top of the filling. It doesn’t need to cover the filling completely, just enough to help hold in the filling.
Pop them into a 375 degree oven for 18 to 24 minutes and just wait for the home cooking smells to permeate your house.
I cannot stand how cute these are. Pass me another.
Adapted from Pillsbury
- 2 cups frozen peas and carrots, thawed
- 1 cup cooked turkey, diced (about ½ pound))
- 1 can Pillsbury Grands Flaky Layers Buttermilk Biscuits (8 big biscuits)
- 1 can Cream of Chicken soup
- Thaw and drain vegetables in a colander.
- Cook turkey in 1 to 2 tablespoons oil until done. Dice and set aside.
- Open the biscuits, separate and flatten each one into a 5 to 6 inch circle. Fit each biscuit into a cup of a prepared muffin tin (sprayed with cooking spray) pulling the sides up and onto the top edge of the cup. Set aside.
- In a medium bowl, add the cream of chicken soup, turkey and vegetables. Mix.
- Spoon the filling into the biscuit cups, dividing equally. They will be very full. Pull the sides of the biscuits up and over the top of the filling. They do not need to cover the filling completely, just enough to hold it in.
- Bake at 375 degrees for 18 to 24 minutes.