Mini Turkey Pot Pies with Butternut Squash and Bacon
These individual turkey pot pies combine tender turkey, smoky bacon, caramelized onions and sweet butternut squash tucked inside a golden, buttery crust. It's a warming fall dinner and a festive alternative to serve in place of the usual Thanksgiving turkey!
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These pot pies are a fun alternative for Thanksgiving or Friendsgiving if you're hosting a smaller group and don't want to commit to roasting a whole turkey.
They're also a clever way to use leftover turkey the weekend after the holiday, or really just anytime you want a cozy, homemade fall dinner.
The mix of earthy shiitake mushrooms, sweet squash, and smoky bacon adds rich flavor and texture to the filling, and the homemade crust makes it extra special.
Want more great turkey recipes? Try my Italian Style Roasted Turkey, this rich Homemade Turkey Stock or my classic Homemade Turkey Gravy for Thanksgiving.
Why This Recipe Works
- A delicious way to repurpose leftover Thanksgiving turkey.
- Flexible filling works with both white and dark meat, and homemade or store-bought crust.
- Butternut squash can be swapped for pumpkin, sweet potatoes, or other winter squash.
- A little whole wheat flour in the crust adds a subtle nutty flavor.
- Freezer-friendly, so you can prepare them in advance and bake when needed.
Ingredient Notes
Pie crust - Homemade crust gives the best flavor and texture, but unsweetened store-bought pie dough or frozen puff pastry also works in a pinch. I always try to keep one or two homemade pie crusts in my freezer so I can make meals like this a bit easier to prepare.
Turkey - This recipe is designed for leftover Thanksgiving turkey, but you can roast turkey breast or thighs just for this. Both white and dark meat work equally well.
Bacon - Use thick-cut bacon for the most flavor and texture. You can also try pancetta, a classic Italian cured meat.
Butternut squash - Choose squash that feels heavy for its size and has matte, unblemished skin. You can swap in pumpkin or sweet potatoes if desired.
Mushrooms - Shiitakes add earthy depth of flavor. Cremini or portobello mushrooms can substitute if needed, or if you don't like mushrooms, just leave them out.
Onions - Slowly caramelizing the onions builds richness and sweetness, an essential base for the filling.
Seasonings - Fresh sage, garlic, salt and pepper bring the flavors together. I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Slotted spoon
- Pastry cutter or fork
- Mixing bowls
- Rubber spatula
- Rolling pin
- Parchment paper
- Sheet pan
- Ramekins
Step by Step Instructions
Make the Crust
- Combine both flours and salt in a medium bowl. Add butter and shortening, then use a pastry cutter or fork to break down the fat until it resembles pea-sized bits.
- Pour in ¼ cup water and mix gently with a rubber spatula until the dough just comes together. Add more water, 1 tablespoon at a time, if needed. Press together with your hands to form a shaggy dough - do not overmix.
- Form into a rectangle, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days. Dough can be frozen for up to 6 months.
Pro Tip: For the flakiest crust, keep all ingredients as cold as possible and avoid overworking the dough.
Make the Filling
- Cook bacon in a large pot over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon, leaving fat behind.
- Add onions and increase heat to high. Cover and cook until wilted, about 5 minutes. Continue cooking, stirring every 5 minutes and adding a splash of water if needed, until deeply caramelized.
- Once the onions are very soft, add mushrooms, season with salt and pepper, and reduce the heat to medium and cook until the onions and mushrooms are deeply caramelized, about 15 minutes.Stir in garlic and sage, cooking 1-2 minutes.
- Sprinkle flour over the mixture, stir to combine, then add stock. Increase heat to high and cook until thickened, about 5 minutes.
- Stir in bacon, turkey, and cream. Gently fold in butternut squash without mashing. Taste and adjust seasoning. Let cool completely.
Assemble and Bake
- Preheat oven to 375°F. Roll crust out on parchment to an 11"x16" rectangle, then cut into 6 squares. Score an X in the middle of each, then chill until ready to use.
- Divide filling into six 4-oz ramekins on a sheet pan. Brush edges with egg wash. Place a dough square on top, centering the X. Gently press to seal. Brush tops with egg wash and sprinkle with flaky sea salt and pepper.
- Bake for 30-45 minutes, until the crust is deep golden brown. Cool 5-10 minutes before serving.
Tips for Success
- Make sure the filling cools completely before topping with crust to prevent sogginess.
- Keep dough cold for a flaky result. If it softens, chill again before rolling.
- Use small, oven-safe ramekins for individual servings.
- If freezing, wrap unbaked pies tightly and bake straight from frozen, adding 10-15 minutes to the cook time.
Variations
- Add leftover corn, peas, green beans, carrots, potatoes or Brussels sprouts for extra vegetables.
- Swap butternut squash for pumpkin, sweet potatoes or another hard squash.
- Use pancetta instead of bacon for a different salty flavor.
- Try frozen puff pastry instead of pie dough for a lighter, flakier crust.
- Add a pinch of nutmeg or thyme for a slightly different flavor profile.
- Bake in a single baking dish covered with crust for a family-style version.
Serving Suggestions
Serve these mini turkey pot pies with something fresh and green to balance the richness.
A crisp Arugula Salad with parmesan and pine nuts with a tangy Balsamic Vinaigrette makes a great pairing.
For something heartier, try this Brussels Sprout Kale and Apple Salad with sharp cheddar and bacon or this delicious Fall Harvest Salad.
How to Store and Reheat
Leftover pot pies can be covered and refrigerated for up to 3 days. Reheat in a 350°F oven until warmed through, about 15-20 minutes.
To freeze, wrap unbaked pies tightly in plastic and foil, then bake straight from frozen, adding extra time until the crust is golden and the filling is bubbling.
FAQs
Yes. Assemble them completely, wrap well, and refrigerate up to 24 hours or freeze up to 6 months before baking.
Absolutely. Leftover roasted chicken makes a great substitute.
No. Cremini or portobello mushrooms work fine, though shiitakes add more depth.
You can bake the filling in a single baking dish and cover with crust for a family-style version.
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Turkey, Butternut Squash and Bacon Pot Pies
Ingredients
For the Crust:
- ¾ cup all purpose flour
- ¾ cup whole wheat flour you can sub all-purpose
- ½ teaspoon salt
- 6 tablespoons butter very cold, cut into small cubes
- 3 tablespoons vegetable shortening I prefer organic non-hydrogenated shortening
- ¼ cup ice water or more as needed
- 1 egg beaten with 1 teaspoon water, for brushing the tops
- flaky sea salt such as Maldon and freshly cracked black pepper, for sprinkling
For the Filling:
- 4 thick slices bacon diced
- 2 onions large, thinly sliced
- 8 ounces shiitake mushrooms finely chopped
- salt and pepper to taste
- 1 clove garlic minced
- 2 tablespoons fresh sage minced
- ⅓ cup all purpose flour
- 1 ½ cups turkey or chicken stock
- 3 cups shredded cooked turkey meat
- ½ cup heavy cream
- 2 ½ cups roasted butternut squash diced
Instructions
Make the Crust
- In a medium bowl, combine both flours and salt. Add the butter and shortening, then use a pastry cutter or fork to cut the fat into the flour until the pieces are about the size of peas.
- Pour in ¼ cup cold water and gently mix with a rubber spatula until the dough starts to come together in a shaggy mass. If it looks too dry, add more water one tablespoon at a time. Use your hands to press the dough together just until it forms, do not overmix.
- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days. (The dough can also be frozen for up to 6 months.)
Make the Filling
- In a large pot, cook the bacon over medium heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving most of the fat in the pot.
- Add the onions, turn the heat to high, and stir. Cover and cook until the onions wilt, about 5 minutes. Continue cooking, covered, stirring every 5 minutes or so. If the pan gets dry, add a splash of water to prevent sticking.
- Once the onions are very soft and beginning to darken, add the mushrooms and season with salt and pepper. Cook uncovered, stirring occasionally, and deglazing with a little water if needed. Reduce the heat to medium and cook until the onions and mushrooms are deeply caramelized, about 15 minutes. Add the garlic and sage, then cook for 1-2 minutes.
- Sprinkle the flour over the mixture and stir to combine. Add the stock, increase the heat to high, and stir until the mixture thickens. Simmer for 5 minutes, then remove from the heat.
- Stir in the reserved bacon, turkey, and heavy cream. Gently fold in the butternut squash, being careful not to mash it. Taste and adjust the seasoning with more salt and pepper as needed. Let the mixture cool completely before assembling.
Assemble
- Preheat the oven to 375°F. Roll out the chilled crust on a piece of parchment paper into a rectangle about 11 x 16 inches. Transfer to a sheet pan and cut into 6 equal squares. Use the tip of a knife to score a small X in the center of each square. Cover loosely with plastic wrap and keep chilled until ready to use.
- Divide the filling evenly into six 4-ounce ramekins and place them on a sheet pan. Brush the rims of each ramekin with egg wash. Place a dough square on top, centering the X, and gently press the edges to seal. Be careful not to press too hard or the dough may tear. Brush the tops with egg wash and sprinkle lightly with flaky sea salt and black pepper.
- Bake for 30-45 minutes, or until the crust is a deep golden brown. Let the pot pies rest for 5-10 minutes before serving.
Notes
- You can skip making the crust and use store bought.
- Make sure the filling cools completely before topping with crust to prevent sogginess.
- Keep dough cold for a flaky result. If it softens, chill again before rolling.
- Use small, oven-safe ramekins for individual servings.
- If freezing, wrap unbaked pies tightly and bake straight from frozen, adding 10-15 minutes.
These pot pies are perfect! Has to be my favorite leftover turkey recipe of the year!
thanks Sabrina!! They're SO good! 🙂
These look incredibly delicious and cozy. The filling is a little unexpected from what I feel like i usually see in pot pies but this is a great thing! Love the addition of mushrooms in particular.
Thanks, love! The mushrooms add such a nice savory flavor. I was on the fence about putting them in, but was so glad I did.
These look absolutely amazing! Always good to have recipes to use up leftover turkey at this time of year.
Thank you!