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Prep Time: 15 mins
Cook Time: 50 mins
Servings: 12

Mini Turkey Pot Pies

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Mini Turkey Pot Pies made with Dempster’s® 100% Whole Wheat Bread are a delicious way to give leftover turkey new life. Individually portioned in muffin cups for an easy afternoon snack or appetizer, these pot pies are a fun take on a comfort-food classic. 

Snacks and Apps
Apps and Sides
Sliced Bread


  • 12 slices Dempster's® 100% Whole Wheat Bread
  • 1 tbsp (15 mL) butter
  • 1/2 small onion, chopped
  • 1 small carrot, chopped
  • 1 small stalk celery, chopped
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • Pinch dried sage
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 1 1/2 cups (375 mL) shredded leftover turkey
  • 1/3 cup (75 mL) frozen peas
  • 2 tsp (10 mL) Dijon mustard
  • 1/4 cup (60 mL) shredded aged white Cheddar cheese
  • 1 tbsp (15 mL) chopped fresh chive


Making the Pie:

  1. Preheat oven to 375°F (190°C). Remove crusts from bread; roll slices with a rolling pin to 1/8-inch (3 mm) thickness. Fit slices into a lightly greased 12-cup muffin tin. Bake for about 10 minutes or lightly golden and crisp.
  2. Meanwhile, melt butter in a large saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, pepper and sage for about 5 minutes or until vegetables are softened.
  3. Add flour; cook, stirring, for 1 minute. Whisk in milk; bring to boil. Reduce to simmer; cook, stirring occasionally, for 2 to 3 minutes or until saucy and thickened.
  4. Stir in turkey, peas and mustard; cook for about 2 minutes or until heated through. Spoon turkey mixture evenly into toast cups and sprinkle with cheese. Return to oven; bake for about 5 minutes or until cheese has melted. Sprinkle with chives.

To speed up preparation, you can replace the onion, carrot and celery with an equivalent amount of frozen diced mixed vegetables. (If the mixture includes peas, eliminate adding frozen peas in the method.)