Mini Turkey Pot Pies


(Makes 12)

  • 1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
  • 2 ½ tbs. unsalted butter plus 3 tbs. butter
  • ½ large shallot, chopped finely
  • 2 garlic cloves minced
  • 2 cups cooked turkey cubed
  • 8 oz. canned corn, peas and carrots (or leftover veggies from Thanksgiving)
  • 3 tbs. flour
  • 1 cup whole milk
  • ¼ tsp. nutmeg.
  • 2 tsps. Fresh thyme leaves
  • 4 tbs. melted butter
  • salt , to taste
  • ground pepper, to taste


  • Preheat the oven to 400°.
  • Lightly butter a muffin tin with 12 muffin cups.
  • In a large skillet, melt 2 ½ tbs. butter over medium-high heat. Add the chopped shallot and garlic and cook for 2 minutes, or until softened.
  • Add the turkey and veggies and cook for another 2 minutes.
  • In a small saucepan melt the 3 tbs. butter then add flour and cook for 1 minute.
  • Whisk in the milk and cook, stirring constantly, until thick. Add salt, pepper, and nutmeg.
  • Add the milk mixture to the turkey mixture. Mix well and set aside.
  • Remove ¼ of each dinner roll and reserve.
  • For each remaining ¾ piece of roll using a rolling pin flatten into a dough and then mold into each muffin cup, filling all 12 cups.
  • Fill each muffin tin evenly with turkey mixture.
  • Using a rolling pin, roll the remaining ¼ piece of each roll into a dough and cover the turkey mixture with the dough.
  • Brush tops of bread with melted butter and bake until rolls are crispy, about 15 minutes.

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