Muffin Tin Mini Pumpkin Pot Pies
Take Thanksgiving leftovers to a whole new level with muffin tin mini pumpkin pot pies. They make the perfect brunch, lunch or even a late night snack.
Servings: 6 2 mini pot pies
- 2 regular Pie crust, refrigerated, unbaked
- 1/2 pound turkey, ground
- 1/2 cup pumpkin, canned
- 1/2 cup chicken broth, low-sodium
- 2 cup frozen vegetables, mixed
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon rosemary, dried
Heat the oven to 350° F. Line a muffin pan with paper or silicon liners.
Use a round cookie cutter or glass to cut circles out of the pie crusts (you should be able to cut 6 circles out of each crust). Press into the liners and up the sides. Prick the bottom of the crust with a fork.
Bake the mini crusts for 7 minutes.
Meanwhile, heat a large saute pan over medium. Add the ground turkey and cook through, stirring to crumble.
Add the rest of the filling ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes, until the liquid is reduced and the vegetables are tender.
Add the filling to the prepared crusts.
Return the pies to the oven and bake for another 8-10 minutes.
Calories: 489kcal | Carbohydrates: 60g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 539mg | Fiber: 6g | Sugar: 9g