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When Thanksgiving Day leaves behind a ton of leftovers, my mini pot pies are the answer! These mini pot pies are loaded with all your favorite Thanksgiving flavors and surrounded by an intensely flavored, creamy sauce. And with flavors this deep no one will ever know this delicious meal only took 30 minutes.

Thanksgiving Leftovers Pot Pies

  • Author: Mila Furman
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


  • 2 tbsp of butter
  • 2 cups leftover Turkey (Meatless Roast Turkey or Chicken, diced into bite size cubes)
  • 2 Large shallots (finely chopped)
  • 2 Carrots (cut into cubes)
  • 2 Celery stalks (cut into small dice)
  • 3 stems of thyme
  • 3 garlic cloves
  • 1 cup of white wine
  • 2 tbsp of flour
  • 1 cup of heavy whipping cream
  • 1/3 cup of frozen peas
  • 2 tbsp of finely chopped parsley
  • 1 egg+1 tbsp of water
  • 1 box of puff pastry
  • salt and pepper to taste
  • 6 six ounce ramekins


  1. About an hour prior to starting the recipe, remove the puff pastry from the freezer.
  2. Preheat the oven to 400 degrees F.
  3. Add butter to a pan set of medium heat.
  4. Add shallots, carrots, celery and thyme. Season with salt and pepper and cover with a lid.
  5. Watch to make sure that no browning occurs. If it does begin to brown, turn heat down. Allow to sweat for 5 minutes.
  6. While the filling cooks, cut the puff pastry sheets into thirds. Set aside.
  7. Add garlic and combine.
  8. Sprinkled the flour and mix well to combine with the veggies.
  9. Allow to cook for 2 minutes.
  10. While stirring in, pour in the white wine. Stirring well to ensure that there are no lumps. Reduce by half.
  11. Add in protein of choice and stir everything to combine. Taste and season as necessary.
  12. Add in the heavy whipping cream and allow to simmer for 3 minutes.
  13. Remove the thyme stems.
  14. Turn off the heat and add in the chopped parsley and the peas. Stir to combine.
  15. Fill each ramekin to the top.
  16. Gently cover with puff pastry, ensuring to stretch the rectangles carefully over the ramekins so that they overlap slightly.
  17. Slice a small slit in the center of the top of the dough so steam can escape while it bakes.
  18. Combine the egg and the water and brush the puff pastry with the egg wash.
  19. Place into the oven on a foil pan (in case there is spillage) for 15 minutes or until golden brown.
  20. Let rest for 5 minutes and then serve.


1. This recipe is enough for 6 (6 inch) ramekins. It will also freeze beautifully if you happen to make extra.
2. I have always used Pepperidge Farm for my puff pastry recipes. They are perfect to have in freezer so you can create quick and easy recipes quick!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Cuisine: American