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Ramekin of baked mini turkey pot pie with a spoon breaking into the crust, revealing the rich turkey and vegetable filling inside.
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Turkey, Butternut Squash and Bacon Pot Pies

Flaky, buttery crust, hearty turkey, smoky bacon, caramelized onions, and tender butternut squash come together in these turkey pot pies. Cozy, savory, and satisfying, they’re perfect for a chilly fall evening or for reinventing Thanksgiving leftovers in the most comforting way.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 611kcal
Author: Nicole Gaffney

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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories: 611kcal | Carbohydrates: 38g | Protein: 35g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1191mg | Potassium: 546mg | Fiber: 4g | Sugar: 5g | Vitamin A: 711IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg
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