It’s easy to make mini pot pies in mini pie pans. Everyone loves this traditional dish and if you have leftovers, it’s easier than you think. This is comfort food at its best.
For this casserole recipe, you will need leftover chicken or turkey meat, leftover or frozen mixed vegetables, and gravy. For pans, you will need a set of four mini pie pans. These typically hold about one-fourth of nine inch pie pan. You will also need pie pastry, either refrigerated or homemade.
- If you are making a pastry pot pie, you will need enough pastry for two double crust pies. Roll out and line your pie pans with unbaked pastry. You will need additional pastry dough to cover the top of the pies.
- Cut chicken or turkey meat into chunks. Mix the chicken or turkey, vegetables, and gravy in a bowl. Pour the mixture into the baking dish or pie shell.
- Cover your pies with pie pastry as you would for a double-crust fruit pie. Crimp the edges together with the tines of a fork. Put slits in the top crust to allow for steam to escape. Bake at 400 degrees for 20 minutes or until the crust begins to brown.
