|Mini Turkey Pot Pie|
|Stack of Mini Turkey Pot Pies|
What do you do with all of that leftover Thanksgiving turkey (besides making turkey sandwiches and soup)? Here’s a recipe that kids and adults will love! It’s so yummy, fun and comfort foodie.
Mini Turkey Pot Pies
1 potato, peeled and diced
1 cup of diced carrots
1 cup of diced turkey (or chicken)
1 can of cream of mushroom soup
1 can/package of biscuit dough (i.e. Pillsbury Grands)
Nonstick cooking spray
1 tablespoon butter
Heat oven to 375. Steam potato and carrot cubes until tender. Spray muffin pan compartments/cups with cooking spray. Split biscuit dough into halves. Place ½ of each biscuit dough into each muffin pan cup, and press it to cover the cup. Spoon about ½ tablespoon of cream of mushroom soup into each dough cup. Then, spoon carrots, potatoes and turkey into dough cups up to the top. Place remaining dough halves on top of each biscuit cup and seal onto the bottom half of the dough. Spread butter on top of each little pot pie. Bake at 375 for about 15 minutes (or until golden brown).
|Ingredients for Mini Turkey Pot Pies: diced turkey, diced and cooked potatoes and carrots, cream of mushroom soup)|
|Mini Turkey Pot Pies ready to go into the oven|
|Mini Turkey Pot Pies all nice and browned and ready to eat!|