Handheld Meat Pies with Leftover Turkey
These handheld meat pies wrap a savory turkey pot pie filling in a flaky, golden crust for a satisfying meal you can pick up and eat with your hands. They’re a delicious way to turn leftover turkey into old fashioned comfort food, and they freeze beautifully for easy meals later.
Savory meat pie you can hold in your hand
I’ve always had a soft spot for the humble, practical handheld meat pie. These hearty little pies have a long history as portable meals for coal miners, field hands, and other hardworking people who needed something filling and easy to eat during a short break. I come from coal mining country, so foods like these feel right at home here, where practical recipes and food traditions have been passed down through generations.
One of the things I love most about meat pies is how many different fillings you can tuck inside that flaky crust. But my all time favorite is this savory turkey version. It has all the comforting flavors of turkey pot pie in a convenient individual pie, making it a great way to give Thanksgiving leftovers a completely different life.
They also freeze exceptionally well, so I can make a batch while I have plenty of leftover turkey on hand and keep some tucked away in the freezer to enjoy for months to come.
If you’re looking for more ways to turn holiday dinner leftovers into something worth looking forward to, try my pulled turkey BBQ for sandwiches and mashed potato patties from scratch too.
Recipe ingredients
- All purpose flour: The best choice for the pastry because its moderate protein content provides enough structure to hold a hearty filling while still allowing the crust to be tender and flaky.
- Lard: Gives the pastry exceptional flakiness and a tender bite. Its higher melting point also makes it particularly well suited to sturdy handheld pies that need a crust capable of supporting the filling.
- Butter: Adds richness and a fuller savory flavor to the vegetables and finished filling. From scratch farmhouse butter is an excellent choice for its fresh, clean dairy flavor.
- Potatoes: Give the filling body and make the meat pies more substantial. Choose a waxy or all purpose potato, such as Yukon Gold, for a creamy texture that still holds its shape well.
- Peas: Add sweetness, color, and a tender pop of texture that balances the richer turkey and gravy. Fresh or frozen peas are preferable to canned, which have a much softer texture and less vibrant flavor.
- Turkey: Leftover roasted turkey is ideal for these meat pies because it brings plenty of developed savory flavor to the filling. White meat, dark meat, or a combination of both works well, and turkey can also be prepared specifically for the recipe when leftovers aren’t available.
- Chicken broth: Provides the savory foundation for the gravy and contributes considerably to the overall flavor of the filling. Choose a full flavored, good quality broth; homemade chicken broth is particularly well suited because of its rich poultry flavor.
See the recipe card for full information on ingredients and quantities.
Variations for this recipe
- Use chicken instead of turkey: Cooked chicken is an easy substitute when you don’t have leftover turkey. Use a combination of white and dark meat for a richer filling, or use whichever you have available.
- Make the crust with butter: Lard gives these handheld meat pies an exceptionally tender, flaky crust, but butter is a good substitute if you prefer not to use lard. Butter gives the pastry a richer dairy flavor and produces a slightly different texture while still making a flavorful, flaky crust that works well for a handheld pie.
- Add mushrooms or lentils: Mushrooms add savory depth and a meatier texture to the filling, while cooked lentils can stretch the turkey without taking the filling in an entirely different direction. Keep the overall amount of filling similar so the pies remain easy to fill and seal.
- Use sweet potatoes instead of white potatoes: Sweet potatoes pair particularly well with turkey and bring a subtle sweetness to the savory filling. Choose firm sweet potatoes so they retain some texture rather than disappearing into the gravy.
- Change the herbs: Thyme is a natural match for turkey, but the herbs can easily be changed to create a different flavor profile. Rosemary works especially well for a fall inspired meat pie, while parsley and dill give the filling a fresher herbal character.
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How to Make Handheld Meat Pies
Make the crust
Step 1: Whisk the flour and salt together in a large bowl. Cut in the cold lard until the mixture is crumbly with pea sized pieces of lard remaining throughout. Those small pieces of fat are important because they help create the flaky layers in the baked crust.
Step 2: Add the ice water gradually, mixing just until the dough holds together when pressed. Avoid working the dough more than necessary, as overworking it can make the finished pastry tough. Shape the dough into a disk, wrap it, and refrigerate for 3 hours.
Make the filling
Step 1: Melt the butter in a large skillet and add the carrots, onions, celery, potatoes, and seasonings. Sauté until the onions are soft and translucent and the carrots, celery, and potatoes have begun to soften but still retain some firmness. The vegetables will continue cooking as the filling simmers and again as the meat pies bake.
Step 2: Sprinkle the flour over the vegetables in several additions, stirring well after each one so it coats the vegetables evenly without forming lumps. Gradually stir in the chicken broth, then bring the mixture to a boil. Reduce the heat and simmer until the broth thickens into a gravy that will hold the filling together rather than run out of the pies.
Step 3: Remove the filling from the heat and stir in the cooked turkey and peas until they are evenly distributed and coated with the gravy. There is no need to cook them at this stage; the turkey will heat through and the peas will cook as the handheld meat pies bake. Allow the filling to cool completely, then refrigerate it for 3 hours before assembling the pies. Chilling the filling makes it easier to portion and helps prevent the pastry from softening during assembly.
Assemble and bake the pies
Step 1: Roll the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut the dough into 6-inch rounds, then roll each round slightly thinner and larger as needed. Keep the remaining dough cool while you work so the lard stays firm.
Step 2: Spoon the chilled turkey filling onto one half of each dough round, leaving enough uncovered pastry around the edge to form a secure seal. Avoid overfilling the pies, which can make them difficult to close and cause the filling to escape during baking.
Step 3: Lightly moisten the edges of the dough, fold the unfilled half over the filling, and press out any excess air around the filling. Press the edges together firmly, then crimp them to seal each pie completely.
Step 4: Arrange the meat pies on a silicone lined baking sheet, leaving space between them. Cut a small vent in the top of each pie with a sharp knife so steam can escape, then brush the pastry with the beaten eggs for a glossy, golden finish.
Step 5: Bake the handheld meat pies at 400°F (205°C) for 25–30 minutes, until the pastry is deep golden brown and crisp. Allow the pies to rest for about 10 minutes before serving so the filling can settle and cool slightly.
Top tips
- Keep the filling thick: A handheld pie needs a thicker filling than a traditional pot pie. If the gravy is too loose, it can seep toward the edges, prevent a good seal, and leak during baking.
- Cut the vegetables small: Keep the carrots, celery, onions, and potatoes small enough to fit comfortably inside the pies. Large pieces make the pies harder to fill and can put pressure on the pastry.
- Keep the edges clean: Avoid getting filling or gravy on the outer edge of the pastry. Clean dough edges seal together much more securely.
- Don’t stretch the dough: The pastry should fold comfortably over the filling. Stretching the dough to accommodate too much filling creates thin spots that are more likely to split during baking.
- Store baked meat pies properly: Allow leftover pies to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freeze baked meat pies: Cool the baked pies completely before freezing them in a freezer safe container. For best quality, use them within 2 to 3 months.
- Reheat baked meat pies in the oven: Place refrigerated or thawed meat pies on a baking sheet and warm them in a 350°F (175°C) oven until the filling is hot and the crust has crisped again.
- Freeze unbaked meat pies: Arrange the assembled pies in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer safe container. Freeze for up to 3 months.
- Bake unbaked pies from frozen: There is no need to thaw the pies first. Place the frozen meat pies on a prepared baking sheet and bake at 400°F (205°C), adding approximately 10 to 15 minutes to the regular baking time. Bake until the crust is deeply golden and the filling is hot throughout.
Serving ideas
These handheld meat pies already bring turkey, vegetables, potatoes, and flaky pastry to the plate, so lighter vegetable sides and tangy accompaniments make particularly good pairings. Traditional cabbage coleslaw or a simple dressed green salad adds a fresh, crisp contrast, while cucumber salad is another refreshing choice for a lighter meal.
For something warmer, serve them with homemade braised red cabbage, classic stewed green beans, roasted carrots with honey balsamic glaze, or roasted Brussels sprouts. These vegetable sides complement the savory turkey filling without competing with the rich pastry.
A spoonful of homemade cranberry sauce is especially fitting when you’re making the pies with leftover Thanksgiving turkey. For a sharper contrast, serve Polish-style pickled mushrooms, quick pickled spicy garlic, other pickled vegetables, or homemade beet sauerkraut alongside the pies. Their acidity provides a welcome counterpoint to the rich crust and gravy filled center.
This recipe is part of my Thanksgiving recipe collection — a cozy roundup of dishes that make the holiday feel extra special.
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Handheld Meat Pies
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1 cup lard cold
- 1/2 cup icy cold water
For the Filling:
- 2 tablespoons butter
- 1 cup carrots peeled & diced
- 1 cup celery diced
- 1 cup onion diced
- 1 cup potatoes peeled & diced
- 1 teaspoon dried thyme
- 1 1/2 teaspoon diced garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cup cooked turkey chopped small
- 1 cup frozen peas
- 2 eggs beaten
Instructions
Make the crust:
- Whisk the flour and salt together. Cut in the cold lard until the mixture is crumbly with pea sized pieces of lard remaining.
- Gradually add the ice water, mixing just until the dough holds together when pressed. Shape into a disk, wrap, and refrigerate for 3 hours.
Make the filling:
- Melt the butter in a large skillet. Add the carrots, onions, celery, potatoes, and seasonings. Sauté until the onions are soft and translucent and the remaining vegetables have begun to soften but are still firm.
- Add the flour in several additions, stirring well after each one. Gradually stir in the chicken broth. Bring to a boil, reduce the heat, and simmer until thickened into a gravy.
- Remove from the heat and stir in the cooked turkey and peas until evenly distributed and coated with the gravy. Cool completely, then refrigerate for 3 hours.
Assemble and bake:
- Preheat the oven to 400°F (205°C). Roll the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut into 6 inch rounds, then roll each round slightly thinner and larger as needed.
- Spoon the chilled turkey filling onto one half of each dough round, leaving a clean border around the edge.
- Lightly moisten the edges of the dough. Fold the unfilled half over the filling, press out excess air, then press and crimp the edges securely closed.
- Place the pies on a silicone lined baking sheet. Cut a small vent in the top of each pie and brush with beaten egg.
- Bake for 25–30 minutes, until the crust is deep golden brown and crisp. Rest for 10 minutes before serving.
Notes
- Keep the filling thick enough to hold its shape. A loose gravy can make the pies difficult to seal and may leak during baking.
- Cut the vegetables into small pieces so the filling fits comfortably inside the pies and is easy to portion.
- Keep the edges of the pastry free of filling and gravy so they seal securely.
- Do not stretch the dough over the filling. If a pie is difficult to close, remove some filling rather than pulling the pastry.
- Store baked handheld meat pies in an airtight container in the refrigerator for up to 4 days.
- Reheat refrigerated or thawed pies in a 350°F (175°C) oven until heated through and the crust is crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look yummy! Can’t wait to try them
Hope you love them as much as I do Angie 😉
Love this! It is so important to make sure we are using up all we have instead of letting those Thanksgiving leftovers go to waste. Excellent recipe.
Agreed. I’m a leftover lover. It’s like a second chance to make something delicious 😉
Great timing in finding this recipe, as we have a ton of leftover Thanksgiving turkey to use up. Excited to try this recipe!
It’s really a great way to use up that turkey. Hope you enjoy it 😉
These look so good, I wish had some turkey left to try them!
You can use chicken Rose. They’ll still be delicious 😉
Hi. Do you freeze before cooking?
Thanks,
I’m not certain what you mean, the turkey or the meat pie itself. But neither is frozen before cooking. Although you could use leftover turkey from your freezer to make the meat pies. You would just want to thaw it first so that it doesn’t make the filling runny. And you could also freeze the whole meat pie and heat it up for a quick meal on the go when you want it.
These handheld meat pies are the perfect way to turn leftover turkey into something delicious! They’re easy to make, savory, and perfect for on-the-go meals. If you try this recipe, I’d love to hear what you think — please leave a review or share your experience in the comments below! And if you have any questions or need help while making them, don’t hesitate to ask — I’m happy to help. Enjoy these tasty, handheld bites!