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These super-easy individual pot pies are a great way to use up leftover turkey. Pair them with a green salad for a quick weeknight dinner.

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  • 12 slices Bens® Holsum 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 chives


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 lightly greased 12-cup muffin tin. Bake for about 10 minutes or lightly golden and crisp.

Meanwhile, melt butter in large saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, pepper and sage for about 5 minutes or until vegetables are softened.

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.

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.

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

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