Leftover stuffing pies are the easiest and most delicious way to turn holiday leftovers into a brand-new meal. When Thanksgiving or Christmas is over, I always have a little stuffing, mashed potatoes, and turkey waiting in the fridge. Instead of reheating the same plate, I wrap everything in flaky puff pastry and bake these cozy mini pies.
They’re golden, comforting, and exactly what you want the next day — simple, warm, and incredibly satisfying.
Serve these mini pies with a simple green salad, a side of peas, or even leftover sweet potato casserole. And for dessert? A few melomakarona cookies are perfect.
Why you will love these mini pot pies
This is what you need
- Leftover stuffing. Our Greek turkey stuffing is always the star of the holiday table — and the first thing to disappear. I make extra every year because we love it so much.
- Leftover mashed potatoes. Classic mashed potatoes are perfect here, but sweet potato casserole works beautifully too.
- Leftover gravy. Adds moisture and brings all the flavors together inside the pies.
- Puff pastry. A buttery, flaky crust makes these mini pies irresistible. I prefer puff pastry made with real butter, like Dufour.
- One egg. For the egg wash that gives the pastry its golden, glossy finish.
- Individual portion baking pans or cocottes. You’ll need small oven-safe dishes to assemble and bake each mini pie.
Step by step
Step 1: Preheat your oven to 385°F (195°C).
Spoon 1 tablespoon of gravy into the bottom of each cocotte.
Step 2: Fill half of the cocotte with mashed potatoes.
Add 1 teaspoon of gravy on top to keep everything moist.
Step 3: Spoon stuffing into the remaining space, gently pressing it down.
If the stuffing feels dry, add another teaspoon of gravy on top.
Step 4: Cut a round of puff pastry slightly larger than the opening of the cocotte.
Place the pastry on top and press the edges firmly with a fork to seal.
Use a sharp knife to make one small cut in the center to allow steam to escape.
Brush with egg wash.
Beat one egg with 1 tablespoon of water and brush the pastry lid generously.
Bake the mini pies for 20 minutes, or until the pastry has puffed beautifully and is golden and is golden and crisp.
Serving suggestions
- A simple salad with vinaigrette.
- Roasted Brussels sprouts or carrots.
- Cranberry sauce on the side.
- A cup of leftover gravy for dipping.
- Or pair with a bowl of Greek lemon chicken soup (Avgolemono) or Greek lentil soup.
Storage and reheating
- To Make Ahead: Assemble the pies, place them on a tray, cover tightly, and refrigerate for up to 24 hours. Bake when ready.
- To Freeze: Freeze unbaked pies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
- To Store: Baked pies keep well in the refrigerator for 3–4 days.
- To Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes until crisp again.
More holiday recipes
Mini Pot Pies With Leftover Stuffing
Equipment
- 4 Individual portion baking pans or cocottes.
Ingredients
- 1 cup leftover mashed potatoes
- 1 cup leftover greek turkey stuffing
- ½ cup turkey gravy
- 1 sheet puff pastry
Instructions
- Add a tablespoon of gravy to the pot of the cocotte.
- Fill up half of the cocotte with mashed potatoes. Add a teaspoon of gravy on top.
- Fill up the rest of the cocotte with stuffing. If stuffing is too dry, add a teaspoon of gravy on top.
- Cut a round piece a little bigger than the pot and cover it. Press with a fork on the edges to seal it. Make a cut with a sharp knife in the middle to let steam escape.
- Beat the egg with one tablespoon of water. Brush top with egg wash.
- Bake mini pies in a 385°F oven for 20 minutes or until the pastry has puffed up and has developed a nice golden color.
Notes
Nutrition
