Turkey Hand Pies
I grew up with a mountain of Thanksgiving leftovers and a tight deadline to feed hungry family members — these turkey hand pies became my go-to rescue plan. Think flaky, golden pastry pockets stuffed with shredded turkey, mixed veg, and a spoonful of gravy: portable comfort that turns last night’s dinner into something new and exciting. If you like handheld pies and tiny, satisfying bites, this recipe is right in that sweet spot between practical and delicious. For another playful portable dessert idea I use for parties, see Baby Lemon Impossible Pies.
Why you’ll love this dish
Turkey hand pies are the perfect marriage of convenience and comfort. They use leftovers, so they’re budget-friendly and reduce food waste. They’re also individually portioned — great for kids, lunches, potlucks, or a casual holiday buffet. The savory filling echoes classic turkey pot pie flavors but in a tidy, handheld package, so they’re easier to serve and eat standing up.
“A little crisp pastry on the outside, rich turkey filling inside — the best way to make leftovers feel like a celebration.” — a quick Sunday-night review
These pies are especially handy when you want to:
- Stretch a Thanksgiving roast across multiple meals.
- Make a crowd-pleasing appetizer or snack.
- Pack lunches that reheat well and travel cleanly.
Step-by-step overview
Before you dig into the ingredients and the oven, here’s what to expect: shred your turkey, mix it with veggies and gravy to a thick but moist consistency, cut rounds from store-bought pie crust, spoon filling on half of each circle, fold, crimp, egg-wash, and bake until golden. Total hands-on time is about 20–30 minutes depending on how fast you cut and fill; baking is 25–30 minutes.
Gather these items
- 2 cups leftover turkey, shredded (breast or dark meat both work)
- 1 cup mixed vegetables (peas, carrots, corn — frozen and thawed or fresh)
- 1/4 cup onion, finely diced
- 1/4 cup celery, finely diced
- 1 cup turkey gravy (use leftover gravy or a quick gravy made from pan drippings)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (usually two crusts per package)
- 1 egg, beaten (for egg wash; for a dairy-free option use a little milk or oil)
Substitutions/notes:
- No pie crust? Puff pastry works for an even flakier result.
- Want more binder? Mix 1–2 tablespoons of cream cheese or a spoonful of sour cream into the filling.
- For extra flavor, add a splash of Worcestershire or a teaspoon of Dijon mustard.
How to prepare it
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded turkey, mixed vegetables, diced onion, diced celery, turkey gravy, dried thyme, garlic powder, and a good pinch of salt and pepper. Stir until the filling is moist but not soupy — it should hold together when scooped.
- Lightly flour your surface and roll out each pie crust just a touch to smooth seams. Use a large cookie cutter or bowl to cut out circles roughly 4–5 inches across.
- Spoon a generous tablespoon or two of filling onto one half of each circle, leaving a 1/4-inch border. Don’t overfill; too much filling makes sealing difficult.
- Fold the other half of the pastry over the filling to make a half-moon. Press the edge together and crimp with a fork to seal. Poke a tiny vent or two on top with the fork to let steam escape.
- Transfer the hand pies to your prepared baking sheet. Brush each top with the beaten egg for a glossy, deep-golden finish.
- Bake for 25–30 minutes, or until the crust is puffed and golden and filling is piping hot. Let rest 5 minutes before serving.
Best ways to enjoy it
These hand pies are versatile. Serve them hot from the oven alongside a crisp green salad for a light dinner, offer them as appetizers with a tangy mustard or cranberry-dijon dip, or pack one in a lunchbox with carrot sticks. For a sweet-and-savory contrast at a casual brunch, pair them with a fruity side and a small sweet bite like Blueberry Rice Krispies Treats with Vanilla Glaze.
Pairing tips:
- Dipping sauces: cranberry sauce, grainy mustard, or leftover turkey gravy thinned slightly.
- Sides: mixed-green salad, roasted root vegetables, or a warm soup for colder nights.
Storage and reheating tips
- Refrigerator: Store cooled hand pies in an airtight container for 3–4 days.
- Freezer: Flash-freeze on a sheet tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 25–30 minutes.
- Reheating from chilled: Warm in a 350°F oven for 10–15 minutes until heated through; microwave will work for speed but can make the crust soggy.
Food safety: cool pies to room temperature no longer than two hours before refrigerating. Reheat until the center reaches 165°F to ensure safety.
Pro chef tips
- Keep the filling slightly thicker than gravy — it prevents soggy bottoms. If your leftover gravy is very thin, stir in a teaspoon of cornstarch dissolved in cold water and simmer briefly.
- Chill the cut pastry rounds for 10 minutes if they get soft while you work; colder dough seals cleaner and puffs better.
- Use an egg wash for color; for a vegan option brush with olive oil and sprinkle a pinch of flaky salt.
- To speed up assembly, set up an assembly line: crusts, filling scoop, crimping fork, baking sheet.
For a fun dessert pairing idea I sometimes use when I’m hosting casual potlucks, I lean on simple sweet bars — try this recipe for a portable finish: Blueberry Rice Krispies Treats with Vanilla Glaze.
Creative twists
- BBQ Turkey Hand Pies: swap gravy for BBQ sauce, add a little cheddar, and use red onion.
- Cheesy Pot Pie Pockets: stir in shredded Gruyère and a splash of cream for a richer filling.
- Vegetarian version: replace turkey with shredded roasted mushrooms and white beans; use vegetable gravy.
- Spicy Southwest: add black beans, corn, chopped jalapeño, cumin, and pepper jack cheese.
Your questions answered
Q: How long does it take to make these?
A: Hands-on prep is about 20–30 minutes depending on how quickly you shred and assemble; baking adds 25–30 minutes.
Q: Can I assemble these ahead and bake later?
A: Yes. Assemble and refrigerate up to 24 hours before baking. For longer storage, freeze assembled pies on a tray, then bag them; bake from frozen, adding 10–15 minutes to the baking time.
Q: My filling is watery — how do I fix it?
A: Cook it down briefly in a skillet to evaporate excess liquid, or stir in 1 teaspoon of cornstarch dissolved in 1 tablespoon cold water and heat until thickened.
Q: Are these freezer-friendly?
A: Absolutely. Freeze baked or unbaked pies. Unbaked pies keep best up to 3 months; bake from frozen at 375°F until golden and heated through.
Conclusion
If you want other takes on using Thanksgiving leftovers, this roundup from Leftover Turkey Hand Pies – Everyday Pie offers a similar handheld approach with slightly different fillings, and this post on Thanksgiving Hand Pies — Hungry Enough To Eat Six has more inspiration for holiday-sized batches.
Turkey Hand Pies
Ingredients
Filling Ingredients
- 2 cups leftover turkey, shredded breast or dark meat both work
- 1 cup mixed vegetables peas, carrots, corn — frozen and thawed or fresh
- 1/4 cup onion, finely diced
- 1/4 cup celery, finely diced
- 1 cup turkey gravy use leftover gravy or a quick gravy made from pan drippings
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste salt and pepper
Crust Ingredients
- 1 package refrigerated pie crusts usually two crusts per package
- 1 egg beaten for egg wash; for a dairy-free option use a little milk or oil
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded turkey, mixed vegetables, diced onion, diced celery, turkey gravy, dried thyme, garlic powder, and a good pinch of salt and pepper. Stir until the filling is moist but not soupy — it should hold together when scooped.
- Lightly flour your surface and roll out each pie crust just a touch to smooth seams. Use a large cookie cutter or bowl to cut out circles roughly 4–5 inches across.
- Spoon a generous tablespoon or two of filling onto one half of each circle, leaving a 1/4-inch border. Don’t overfill; too much filling makes sealing difficult.
- Fold the other half of the pastry over the filling to make a half-moon. Press the edge together and crimp with a fork to seal. Poke a tiny vent or two on top with the fork to let steam escape.
- Transfer the hand pies to your prepared baking sheet. Brush each top with the beaten egg for a glossy, deep-golden finish.
Baking
- Bake for 25–30 minutes, or until the crust is puffed and golden and filling is piping hot.
- Let rest 5 minutes before serving.
