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Easy Mini-Turkey Pot Pies with Sage Pie Crust from Thanksgiving Leftovers

Using Thanksgiving turkey leftovers I made mini turkey pot pies, with a sage crust.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Entree
Cuisine: American
Servings: 6
Author: Angela Roberts

Ingredients

  • 1/2 recipe of pie crust add 1 tablespoon chopped fresh sage to flour first
  • 1 teaspoon oil or butter
  • 1 onion finely chopped
  • 2 celery stalks chopped (microwaved for 3 minutes)
  • 2 carrots cut into coins microwaved for 3 minutes
  • 2 cups chopped turkey
  • 2 cups turkey gravy
  • 1/2 cup frozen peas
  • 2 teaspoons freshly cut sage
  • milk for brushing on pie crust

Instructions

  • Preheat oven to 400 degrees.
  • Add butter or oil to small pan. Add onion, celery, carrots, and saute until all vegetables are softened.
  • Add sage. Add turkey, gravy. Heat through.
  • Cut pie crust into circles that fit your ramekins. Add in optional decorative pie crust additions if you choose to.
  • You can always add in optional vegetables or more if you want to.
  • Pour into ramekins. Top with pie crust. Brush with milk.
  • Bake at 400 for twenty minutes or until crust is golden brown.