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Easy Individual Turkey Pot Pies

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  • Prep 10 min
  • Total 50 min
  • Ingredients 8
  • Servings 4
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Turkey Day is quickly approaching! I don’t know about you, but after preparing for this special occasion, I have little desire to cook post-Thanksgiving Day. That’s why I’m such a fan of Turkey Day leftovers, and I make an extra point to make good use of them. This recipe is perfect for leftover turkey. Ready in the blink of an eye, these pot pies are super delicious. Enjoy!
by Oriana Romero
Updated May 4, 2021
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  • 4 tablespoons butter
  • 1/2 cup onion, diced
  • 4 tablespoons Gold Medal™ All-Purpose flour
  • 1/3 cup milk + 2 tablespoons
  • 1 1/2 cup Progresso™ Chicken broth
  • 2 cups cooked turkey, cut in strips or cubes
  • 2 cups frozen Cascadian Farm™ premium organic mixed vegetables
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)


  • 1
    Preheat oven to 425° F.
  • 2
    In a medium-sized pot over medium heat, melt the butter. Add the onion and cook until translucent, about 3 minutes. Add the flour and cook for 2-3 minutes, stirring constantly. Add 1/3 cup of milk and the chicken broth, and mix until completely incorporated and there are no lumps. Add the turkey and mixed veggies and stir to combine.
  • 3
    Check the seasoning and adjust to taste. Remove from heat and set aside.
  • 4
    Using 4 individual baking dishes for 4 pot pies, distribute the turkey and vegetable mix. Unroll the pie crust and carefully cut in 4 circles (the same size as the mold or baking pans you are using).
  • 5
    Place on top of the molds and seal the edges closed. Brush the top of each pie with the remaining milk.
  • 6
    Bake 30-35 minutes, or until the dough is golden brown. Let rest 5 minutes before serving.
  • 7

Expert Tips

  • tip 1
    To keep the crust from browning too quickly, cover with aluminum foil.

Nutrition Information

No nutrition information available for this recipe
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