Try these Mini Turkey Pot Pies for a fun twist on classic comfort food. Single-serving sizes make them fun for kids and adults!
Mini Turkey Pot Pies
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Our pre-schooler loves to eat. Luckily, we haven’t had to deal with a picky eater (yet). Although, he is definitely opinionated on what he wants to eat when! (Ice cream for breakfast, anyone? But, really, who doesn’t love ice cream for breakfast?)
He thinks that anything that is sized “just for him” is pretty cool right now. These Mini Turkey Pot Pies are the perfect thing – and it’s an easy way I can get some veggies into a meal, too.
**PRO TIP – Don’t call them “cupcakes.” Our kiddo knows that cupcakes are supposed to be, well, cake. He flat out refused these “turkey cupcakes.” But the next day, “turkey muffins” were pretty tasty!)
Hey, who doesn’t love a dinner they can pick up in their hands? This recipe is in Gooseberry Patch’s cookbook, “Autumn in a Jiffy.”
It’s not quite a one-dish meal because you do need one saucepan and a muffin pan. But really, it’s pretty darn close! And in the 15 minutes your Mini Turkey Pot Pies are in the oven, you can have that saucepan cleaned up lickety-split!
I make these Mini Turkey Pot Pies every year with leftover Thanksgiving turkey!
If you are looking for more kid-friendly recipes, you’ll want to check these out. I collected 15 Kid-Friendly Recipes from some of my favorite bloggers and some of our own favorite recipes!
Enjoy!
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Mini Turkey Pot Pies
Ingredients
- 1-1/2 cup cooked turkey cubed (or substitute chicken or ground beef)
- 10-3/4 ounce can cream of chicken soup
- 1-1/2 cup frozen mixed vegetables thawed
- 1/2 cup cooked potato diced
- 12- ounce tube refrigerated biscuits
- 1/2 cup shredded Cheddar cheese
Instructions
- Combine turkey, soup, vegetables, and potatoes in a saucepan. Simmer over medium-low heat for 5 minutes.
- Spray muffin cups with non-stick vegetable spray. Flatten biscuits slightly, press one biscuit into the bottom and up the sides of each muffin cup.
- Divide turkey mixture among muffin cups, pressing down gently. Top with cheese.
- Bake at 350 degrees for 15 minutes, or until golden and cheese is melted.
- Cool muffin tin on a wire rack for 5 minutes before removing pot pies.
Nutrition
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