Leftover Mashed Potato & Turkey Pot Pie Muffins
33 min
|
easy
Recipe by Eunice
Introduction
These leftover mashed potato and turkey pot pie muffins turn your post-Thanksgiving haul into buttery, cheesy, handheld comfort with a crisp biscuit crust and a creamy mash crown.
They are perfect for game day, lunchboxes, or a no-fuss weeknight when you want real flavor fast, seasoned right with garlic, onion, and gravy-soaked veggies.
I love that nothing gets wasted, and the muffin tin keeps portions tight and tidy so you can freeze a few and reheat like a champ.
Ingredients (8 servings)
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Ingredients
- 1 can refrigerated biscuit dough refrigerated biscuit dough 16.67 oz
- 1 cup leftover cooked turkey, shredded leftover cooked turkey
- 1 cup leftover mashed potatoes leftover mashed potatoes
- 1 cup frozen mixed vegetables (peas, carrots, corn) frozen mixed vegetables 5.68 oz
- ½ cup leftover turkey gravy leftover turkey gravy
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Leftover Mashed Potato & Turkey Pot Pie Muffins
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Preheat and prep the pan
Heat oven to 375 F and lightly grease a standard 12-cup muffin tin so nothing sticks and you get clean, proud edges.
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Mix the filling
In a bowl, combine the shredded turkey, frozen mixed vegetables, 1/2 cup mashed potatoes, turkey gravy, garlic powder, onion powder, salt, and black pepper until everything is glossy and evenly coated.
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Warm the filling (optional but smart)
Microwave the filling for 60 to 90 seconds until just warm to jump-start the bake and keep the biscuits from overbrowning while the center heats through.
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Form the biscuit cups
Separate the biscuit dough and press each biscuit into a muffin cup, pushing up the sides to make a deep little bowl with a thin, even base.
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Fill and top
Spoon the warm filling into each biscuit cup to just below the rim, then dollop the remaining 1/2 cup mashed potatoes over the tops in rustic little swirls and finish with a shower of shredded cheddar.
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Bake until golden and bubbling
Bake 16 to 20 minutes until the biscuits are deep golden, the cheese is melted, and the centers are visibly bubbling, and if you want to be by-the-book the filling should read 165 F in the middle.
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Rest and release
Let the muffins rest 5 minutes to set, then run a thin knife around the edges and lift them out like a pro without tearing that crisp crust.
Substitutions
- Swap biscuit dough with leftover stuffing
- Press well-seasoned leftover stuffing into greased muffin cups to form the shells, which bakes up extra crisp on the edges and brings big Thanksgiving energy with toasty, herby flavor.
- Swap turkey with rotisserie chicken
- Use equal amounts of shredded rotisserie chicken for the same hearty texture and juicy bite while adding a slightly richer, roast-chicken vibe that loves cheddar.
- Swap turkey gravy with cream of chicken soup plus stock
- Use 1/2 cup cream of chicken soup loosened with 1 to 2 tablespoons chicken or turkey stock for a silky, savory sauce that clings beautifully without being runny.
Tips
- Season like you mean it
- Leftovers can taste muted, so taste the filling and add a pinch more salt and pepper if needed because the biscuit dough is mild and will dull timid seasoning.
- Avoid soggy bottoms
- Warm the filling and keep it on the thicker side so moisture does not pool under the biscuit, and if your mashed potatoes are very loose stir in a tablespoon of instant potato flakes to tighten them up.
- Parbake for extra-crisp shells
- If you love crunch, bake the pressed biscuit cups empty for 4 minutes before filling to set the base and keep the edges snappy.
- Portion cleanly
- Use a medium cookie scoop for the filling and a small scoop or piping bag for the mashed potato topper so each cup gets the same love and bakes evenly.
- Cheese placement matters
- Keep most cheese on top so it browns and bubbles, and sprinkle a pinch around the rim to glue the mashed potato to the biscuit for a neat cap.
- Release without drama
- Loosen each muffin by twisting gently before lifting and if anything resists slide a flexible offset spatula down one side and rotate under the base to pop it cleanly.
Nutrition Facts *
| Energy | 202 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 8 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My biscuit centers look doughy, what went wrong?
- The filling was likely too cold or too wet, so extend the bake 3 to 5 minutes, tent lightly with foil if browning too fast, and next time warm the filling first and keep it thick.
- How do I keep the veggie mix from watering out the cups?
- Thaw the frozen vegetables briefly in the microwave and pat dry, then mix with the warm gravy so steam escapes before baking instead of inside the biscuit.
- Can I make these ahead?
- Assemble fully and refrigerate up to 24 hours, then bake straight from the fridge at 375 F adding 3 to 5 extra minutes, or bake and cool them, then reheat at 350 F for 10 minutes to crisp back up.
- Do they freeze well?
- Yes, freeze baked muffins on a sheet until solid, then bag up to 2 months and reheat from frozen at 325 F for 20 to 25 minutes until hot and crisp.
- Can I use fresh vegetables instead of frozen?
- Absolutely, dice small and sauté in a slick of butter or oil with a pinch of salt until just tender so they release moisture in the pan, not in the biscuit.
Serving Suggestions
Serve these with a sharp arugula salad dressed in lemon and olive oil or a spoon of cranberry relish if you like that sweet-savory flirt.
If you are feeling extra, brush the biscuit rims with melted butter and a pinch of garlic powder right out of the oven or crown each muffin with crispy fried onions for crunch you can hear.
More pairings:
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