Mini Turkey & Chestnut Pot Pies

Difficulty: Easy | Makes: 12 Servings

Repurpose your leftover holiday turkey with this delicious pot pie recipe!




  1. Preheat oven to 350 degrees F
  2. Place a sauce pot over medium high heat, add broth, mushrooms and the whole chestnuts to the pot. Bring the contents to a simmer for 3 minutes
  3. Puree the contents of the pot using an immersion blender until a smooth slightly thickened appearance is achieved
  4. Add the onion and kale to the pot, and return to a simmer for 3 minutes stirring occasionally
  5. Season with salt and remove the pan from the heat and set aside
  6. Locate a standard 12 count muffin tin; Spray each compartment with cooking spray and dust with flour
  7. Use a 5 inch round cutter to cut out 12 circles from the pie crust, setup each mini crust into the muffin tin compartments
  8. Evenly distributed the turkey into the muffin tins. Sprinkle the chopped chestnuts evenly on top of the turkey
  9. Next, distribute the kale sauce mixture into each of the tins, care not to overfill the compartments
  10. Sprinkle the tops with parmesan cheese, then place into the oven to bake for 20-25 minutes- until the cheese is melted and the crusts are lightly golden brown
  11. Take the muffin tin out of the oven and allow to cool for 3-4 minutes, pop each mini pie out using and offset spatula
  12. Serve with Roland® Wild Swedish Lingonberries