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Mini Turkey Pot Pie’s

 


 

“Mini Turkey Pot Pie’s”

~Trim Healthy Mama Style~ 

The day after Thanksgiving when the leftovers are piled high in the fridge…is the day we all need something simple to please the lingering crowd. If  there could use one word to describe this recipe, it would be “simple”, and that’s perfect after slaving away preparing all the dishes on Thanksgiving Day.

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Mini Turkey Pot Pie’s

 

Filling:

 (*Note: You may use any leftover veggies and spices you have on hand. This recipe is only suggestive).

  • Desired amount of leftover turkey or chicken cut into small cubes
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon dried Thyme
  • 2 cloves garlic, chopped
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 3 medium carrots, peeled and diced
  • 4 ribs celery, diced
  • 1/2 cup chopped onion
  • 2 cups chicken stock
  • 1/2-1 tsp guar gum
  • 3 Tablespoons heavy whipping cream
  • a shake of garlic

 

Pie dough: 

  • 1 cup almond meal
  • 1/4 cup oat fiber
  • 1/3 cup heavy cream (or almond milk)

Filling Directions: 

  1. Place the cubes of turkey, olive oil, thyme, garlic and pepper in a medium bowl.
  2. Boil 2 cups of water in a medium saucepan.
  3. Add the diced carrots, celery and onion.
  4. Boil for 5 minutes.
  5. Add turkey and spice mix and 2 more cups of water.
  6. Simmer.
  7. Once it comes to a simmer, mix the guar gum with 2 tablespoons of water and pour it into the sauce pan.
  8. Add the heavy cream.
  9. Simmer until vegetables are soft.
  10. While mixture is simmering, make your pie dough.

Assembly Directions: 

  1. Place each flattened pie dough ball into greased muffin tins.(Or press all dough into pie pan) and bake for 8 minutes.
  2. Once done, ladle 1/3 cup of turkey/veggie filling into the center of each tin.(Or into pie pan).
  3. Seal and wrap the dough over the filling.
  4. Repeat until there is no more dough remaining.
  5. Bake on 350 for 15 minutes or until pie dough is golden brown.
  6. Let stand 5 minutes before serving.

Enjoy ♥

*Created Exclusively for The Laundry Moms by Annalise Bonin

*NOTE: This recipe would be considered an ‘S’ on the Trim Healthy Mama plan!

Happy Thanksgiving!

the laundry moms

 


Disclaimer:
We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.

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11 comments on “Mini Turkey Pot Pie’s

  1. Kelli says:

    Great Idea! In the ingredients you say to use 2 cups of chicken stock but in the directions you say to use water. Is it optional to use the stock or do you recommend it? Also, would glucamannan work in place of the guar gum?

    • Hi Kelli! When I made the recipe, I used water, but I would suggest chicken stock because it’s more savory. For the thickener, you can use glucomannan, xanthan gum, or guar gum. 🙂

  2. Claire says:

    Looking forward to making this on Sunday.

  3. Anonymous says:

    You say to put all dough in pie pan or muffin to and bake. How would one then put the dough over the top? I’m confused. Thanks

    • For a thick crust, make a second batch of pie dough and place them individually on top. Otherwise, press the dough until very thin and it folds out of the muffin cup making a flute on the outside of the muffin cup (just like dough does in a pie pan), then ladle filling in and fold the flute over the filling.

  4. Mandi says:

    You say to put all dough in pie pan or muffin to and bake. How would one then put the dough over the top? I’m confused. Thanks.

  5. Katrina says:

    Are the pie dough directions missing? I’m a little confused about that part. It talks about using pie dough balls, but I don’t see where it says how to make them? Thanks

    • Step 1 for pie dough directions should actually be step 2. 🙂

      These are the steps:

      1. After making pie dough, take individual pieces of dough and roll into balls. It should make 8-10 balls.
      2.Place each flattened pie dough ball into greased muffin tins.(Or press all dough into pie pan) and bake for 8 minutes.
      3.Once done, ladle 1/3 cup of turkey/veggie filling into the center of each tin.(Or into pie pan).
      4.Seal and wrap the dough over the filling.
      5.Repeat until there is no more dough remaining.

      Bake on 350 for 15 minutes or until pie dough is golden brown.
      Let stand 5 minutes before serving.

  6. Debi says:

    I pinned this recipe the day it was posted; Chicken pot pie has always been my downfall, I love the creamy and crispy all in one bite thing 🙂 Well, I finally decided to try this recipe tonight for my dinner, using left over turkey and home made turkey stock. When I made the “dough” I was shocked to find out that the consistency was so soupy, it resembled nothing like the picture or any crust I’ve ever worked with. So I came and double checked the recipe again, and I had the right proportions, so I decided rather than throw it out and give up, to add 1 tsp more of each flour until I got a stiff enough dough to work with… even after 3 tsp. more of each, I was barely able to get a soft dough which was more like a dumpling than a pie crust dough. I tried it, and it was so dry and tasteless, I ended up having to put it in the critter bucket for our pigs. I am very disappointed and am hoping someone can help me figure out what I did wrong???? Thanks!

    • Victoria M says:

      Did you use almond milk or heavy cream? I haven’t made this, but I think that it would make quite a difference.

    • Hi Debi! I’ve made this dough many times, and it has never been soupy. Did you use oat fiber? If it was tasteless, you may want to add sea salt, and stevia surprisingly adds a nice touch. IF dough is too dry, add 2 tsps of butter. If too wet, add 1/4 cup more of oat fiber. I’m sorry you did not have good results.

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