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Turkey Hand Pies

Delicious flaky pockets filled with shredded turkey, garden vegetables, and a silky gravy-like filling, perfect for utilizing holiday leftovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups leftover turkey, shredded dark or white meat both work
  • 1 cup mixed vegetables (peas, carrots, corn — frozen or canned, drained)
  • 1/2 cup onion, diced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth (use low-sodium if preferred)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the crust and wash
  • 1 package pie crusts (2 crusts) — store-bought for speed, or use homemade for extra flakiness
  • 1 egg for egg wash beat with 1 tablespoon water

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Heat a saucepan over medium heat and add a little oil or butter. Sauté the diced onion until translucent, about 4–5 minutes.
  3. Add mixed vegetables, shredded turkey, thyme, salt, and pepper. Stir to combine and warm through.
  4. Sprinkle the flour evenly over the pan and stir for 1 minute to cook the raw edge of the flour.
  5. Gradually pour in the chicken broth while stirring. Simmer until the mixture thickens to a gravy-like consistency, about 2–3 minutes.
  6. Remove from heat and let the filling cool for 10–15 minutes; cooling prevents steam from making the crust soggy.
Assembly
  1. Roll out pie crusts on a lightly floured surface and cut into circles (about 4–5 inches).
  2. Spoon about 2 tablespoons of filling onto one half of each circle, leaving a border.
  3. Fold the other half over the filling and crimp the edges firmly with a fork to seal. Make a small vent on top to release steam.
  4. Brush each hand pie with the beaten egg for a golden finish. Place on the prepared baking sheet.
Baking
  1. Bake for 25–30 minutes, rotating the pan halfway through, until the crust is deep golden and flaky.
  2. Let cool slightly before serving or freezing.

Notes

These hand pies are versatile and can be served with cranberry sauce or mustard for dipping. Optionally, you can freeze unbaked pies for later. Follow food safety guidelines for storing leftover turkey.