Single Serving Pot Pies

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Here’s a recipe you can whip up using your leftover Thanksgiving turkey or even rotisserie chicken, for a quick and super tasty meal! It’s not only comforting but also kid-friendly, earning you a big parent win! You’ll enjoy all the goodness of a flaky homemade pot pie, but in mini form, without the fuss of making everything from scratch. I’m using store-bought biscuits for the topping, but you can also opt for puff pastry cut into circles—both options work great!

Let’s make 6 mini pies:

Single Serving Pot Pies


  • You’ll need either 3 refrigerated store-bought biscuits cut each in half to make them thinner or puff pastry (cut out 6 rounds, each about 4 inches wide with a cookie cutter).
  • 2 tablespoons of olive oil
  • 3 cloves of garlic mashed
  • 1/2 cup of diced onion
  • 1/2 cup of diced carrots peeled
  • 1/2 cup of diced celery
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of dried sage
  • 1 teaspoon of kosher salt
  • 2 tablespoons of arrowroot or cornstarch
  • 1 cup of leftover gravy or 3/4 cup of chicken broth
  • 1/2 cup of full-fat coconut milk or heavy cream
  • 1 1/2 cups of chopped turkey or shredded rotisserie chicken
  • 1/2 cup of frozen peas


  • Preheat your oven to 400 degrees Fahrenheit. Place 6 small ramekins (each about 4 ounces) on a baking sheet, grease them, and set them aside.
  • Cut three of the biscuits in half to make them thinner, and set them aside.
  • Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, garlic, thyme, and sage. Season generously with salt and pepper. Cook until the veggies have softened, about 6-7 minutes.
  • Add the arrowroot or cornstarch, gravy or broth, and coconut milk or heavy cream to the skillet, and stir well. Cook uncovered until the mixture thickens and becomes creamy, about 5 minutes.
  • Add the turkey or chicken and the peas to the skillet, and remove it from the heat.
  • Divide the mixture evenly among the prepared ramekins. Top each with a biscuit half.
  • Bake for 10 minutes, or until the biscuits are golden on top.
  • Let them cool for a bit, then serve and enjoy!

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