These mini pot pies with leftover stuffing are made in minutes with Thanksgiving favorites. Serve with cranberry sauce and gravy, and transform leftovers into a fabulous meal!

Pair these mini pies with a salad, green peas and leftover sweet potato casserole. Have some melomakarona cookies for dessert!

Two mini pot pies a fork and knife and a bowl with cranberry sauce and a gravy boat at the back in a holiday environment.

Why this recipe sings

There are many leftover stuffing recipes but this one is my favorite.

It is great to enjoy the delicious goodies of Thanksgiving or Christmas for a few more days. But it can get repetitive, and sometimes we would like some variety. That’s where these pot pies come in. They are a creative way to enjoy a mini Thanksgiving meal again without much effort!

They are ready in twenty five minutes tops.

This is what you need

Ingredients for making leftover stuffing mini pot pies.

Leftover stuffing. Our Greek stuffing is the biggest hit on our holiday table and the first top run out. I always make extra because I know how much we love it.
Leftover mashed potatoes. Sweet potato casserole would also work for these mini pies.
Leftover gravy. To add moisture to the pies.
Puff pastry. I love a buttery, flaky crust on these pies. I always get the puff pastry made with real butter like Dufour.
One egg. For making an egg wash to brush the crust before baking.

Step by step

A mini cocotte with some gravy at the bottom. — Add a tablespoon of gravy to the pot of the cocotte.

A mini cocotte with smashed potatoes. — Fill up half of the cocotte with mashed potatoes. Add a teaspoon of gravy on top.

A mini cocotte with stuffing. — Fill up the rest with stuffing. If your stuffing is too dry add a teaspoon of gravy on top.

A mini pie with puff pastry on a cutting board. — 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. Brush 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.

A mini pot pie with a fork inside, breaking the pastry and revealing stuffing gravy and some cranberry sauce.

Mini Pot Pies With Leftover Stuffing

Name: Mini Pot Pies With Leftover Stuffing
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 cup leftover mashed potatoes; 1 cup leftover greek turkey stuffing; ½ cup turkey gravy; 1 sheet puff pastry

by Jenny | The Greek Foodie

These mini pot pies are ready in minutes with thanksgiving favorites.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Appetizer, Main Course

Cuisine Greek, International

Servings 4

Calories 491 kcal

Equipment

Four mini round cocotte

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

This recipe is just an example of how to do these mini pies. The specified amounts can change depending on your leftovers. You can also make it in a regular pie dish. Just follow the general rule of filling it in equal amounts of mashed potatoes and stuffing with a couple of tablespoons of gravy between layers. Cover with the puff pastry and bake until it is golden and all puffed up on top.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 491kcalCarbohydrates: 52gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 543mgPotassium: 239mgFiber: 3gSugar: 3gVitamin A: 159IUVitamin C: 12mgCalcium: 26mgIron: 2mg

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