Easy Individual Turkey Pot Pies

 photo TheOkieHomeMaker_zpsd701b0ad.jpg

A Make-Ahead Meal

It isn’t Fall yet and it’s still hot here in Oklahoma but if the weatherman knows what he is talking about, cool weather is on its way. Shortening days and coming holidays mean lots of full days with not much time to cook on many of them. Planning ahead and making your own, simple freezer meals saves time and money!

And what screams, “Simple – Easy – Fast” like pot pies? Pot pies were a treat when I was growing up. We knew that if my parents were going to go out and a babysitter was coming to corral us four girls, it meant pot pies for supper. My favorite has always been turkey. And so, when I finally figured out, “Heh. I can do this myself”, making the buttery meat pies ahead of time for freezing has provided a quick meal in a pinch.

So, I am going to share my recipe with you. This is totally my own, original recipe and you can add to it anything you like – carrots, spices, whatever. But I like just plain, ol’ pot pie rather like the simple, English meat pies. If I were going to add anything, it would be a little fresh thyme. But even that is gilding the lily for me. Oh, and you can find the foil pie tins with lids at your grocery store with the other foil baking pans. So here you go:

Individual Turkey Pot Pies

  • 7 – 8 foil pot pie tins with plastic lids
  • 3 1/2 cups Our Pie Crust Mix Recipe
  • 2 cups diced turkey
  • 2 cups diced, parboiled potatoes
  • 1 cup frozen peas
  • 1 can cream of mushroom soup (low fat can be used)
  • 1 can cream of chicken soup (low fat can be used)
  • 2 – .75 oz packages dry turkey gravy mix
  • 3-4 cups water

    Printable Recipe


    First, make sure that the pie crust mix is cool but not frozen. Mix 3 1/2 cups of Our Pie Crust Mix Recipe with 12-14 Tablespoons of ice water. Using tablespoons, you can add and stir and add and stir to keep from adding too much water. The dough should be a little sticky. Set aside.

    In a sauce pan, mix two packages of turkey gravy mix with two cups of water. Stir with a whisk and bring to a boil, stirring every so often to keep from lumping. When gravy has thickened, remove from heat and cool. Set aside.

    Parboil diced potatoes in salted, boiling water for about 8 minutes. Drain of all water.

    In a large mixing bowl add turkey, potatoes and frozen peas and toss. Add both cans of soup concentrate. Add 1 cup of water and stir. Add gravy and stir. If you want a little soupier broth, add water 1/4 cup at a time and stir.

     photo 1 Roll Out Dough_zpsudryyvz6.jpg

    Pinch off a ball of dough about 2 1/2″ in diameter and on a floured Oklahoma Pastry Cloth found at Oklahomapastrycloth.com/shop roll the dough into a circle about 9″ in diameter.

     photo 13 press dough into tin_zpszi1xuchh.jpg

    Place the rolled crust into one of the aluminum pie tins and gently press it down to fit to the shape of the tin. Press the edges down around the edge of the tin and fill in any spots that are missing dough by cutting off extra and putting a little ice water on the area and then pressing the piece into place.

     photo 2 add 1 cup mix_zpszabhbdkh.jpg

    Fill pie shell with 1 cup of turkey mixture. Pinch off a smaller ball of dough and roll it into about a 6″ circle. Wet the top edge of the bottom crust with ice water and place the second crust over the first crust . Press the edges down gently.

     photo 4 Trim Crust_zpsvn8xwdlf.jpg

    Using a sharp knife, trim edges by cutting against the outside edge of the tin.

     photo 5 flute crust_zps2l05oubt.jpg

    You can flute the edges of the crust by taking the end of a knife, pushing it against the outside edge of the crust toward your pinched index finger and thumb, pushing the dough into your fingers. Do this all the way around the pie.

     photo 11 pierce top_zpsnjoakswy.jpg

    Cut four vent slits in the top crust

     photo 6 pierce top_zpsnkq9aoe5.jpg

    Voila. A finished pot pie!

     photo 8 Top to go in freezer_zpsvuwdzytb.jpg

    Cover with the plastic lid that comes with the foil pie tin.

     photo 9 Stacked for the freezer_zpsfrukdj0o.jpg

    Repeat this process to make 7 – 8 pies. Freeze or bake immediately.

     photo 7 Ready to Go in the Oven_zpsczwiujjr.jpg

    To bake, preheat oven to 400º. Bake pies for 45 – 50 minutes if fresh and 60-65 minutes if frozen until golden brown and bubbly.

     photo 10 eaten pie_zps1rxgz6yk.jpg

    Allow to cool about 5 minutes before serving. The crust is flaky and the filling is yummy!!

    Happy Baking!

     photo DoughlightfullyYours_zps6d6bcd4d.jpg


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    4 Responses to “

    Easy Individual Turkey Pot Pies

    1. marilyn says:

      just found your site… this sounds delicious and easy to make… will try soon. Thanks

    2. Thank you for reading the blog, Marilyn!! And thanks for commenting. My family does love a pot pie! :-)

    3. Dee says:

      This looks sooo yummy, and the idea of making several of the individual potpies and freezing them…genius!

    4. So glad that you enjoyed the post! Hope that you get a chance to try the pies. They really ARE good. Ha Ha.

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