Web add in the carrot, celery, onion, thyme, oregano, salt and pepper and bring to a boil.

Turkey pot pie mini. Add stock, whisking constantly until smooth. Press larger circles into muffin cups with edge sticking out. Whether you made a classic roast turkey or tried your hand at a spatchcock turkey for the first time this year, pot pie is an exciting way to repurpose all of that fantastic leftover turkey in your fridge!

Web instructions preheat oven to 425°f soften pie crust according to package instructions unroll piecrust. Web add in your onions, celery, and carrots and allow to cook for 10 minutes, stirring on occasion. Roll out to fit your individual pie plates, or one large pie crust, your choice.

Add the onion, and cook for 3. Roll out the crust to fit the size of your pie plate. Web how to make mini pot pies.

A great way to use leftover turkey; Here is a super simple version that we use each and every year. 2 pie crusts (storebought or our recipe is below if you have time to make it the night prior) pot pie filling (give our recipe a whirl) egg wash.

Turn down the heat and let simmer for 20 minutes or until thickened. Each mini pie is loaded with turkey, vegetables and a creamy sauce for about 2 net carbs each! Spray a 12 cup muffin tin with cooking spray.

Web preheat oven to 375ºf (190ºc). Cut 3 small slits into the tops of your pie crust. Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie!