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  • 12 Servings


Preheat oven to 400 degrees. Spray a muffin tin with non-stick spray.

Combine turkey, soup and vegetables in a bowl, stir well.

Using a cookie cutter, cut twelve – 3” circles and twelve 2.5” circles out of the pie crusts. Place larger pie crust circles into muffin tin. Molding if necessary to cover the sides of the tin.

Spoon turkey mixture evenly into muffin tins. Top with the smaller pie crust circles and press to seal with bottom crust.

Brush tops with beaten egg and transfer to oven. Bake for 25-30 minutes or until golden brown.

Cool slightly before removing from tin.

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