Leftover Mashed Potato & Turkey Pot Pie Muffins

35 min | easy

Close-up of turkey pot pie muffins on a white platter—golden biscuit cups filled with shredded turkey and mixed vegetables (peas, carrots, corn) in creamy gravy, topped with browned melted cheese.

Published Oct 4, 2025

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

Rate/Review

Introduction

These leftover mashed potato and turkey pot pie muffins turn holiday scraps into a cozy, hand-held comfort food treat.

They bake up with a flaky biscuit crust, creamy mashed potato layer, and a cheesy turkey and veggie filling in every bite.

Perfect for an easy weeknight dinner or next-day lunch, they’re kid-friendly, freezer-friendly, and ready in no time.

Close-up of a baked biscuit-cup pot pie muffin split open, showing shredded turkey with peas, corn, and carrots inside a mashed-potato filling; the crust is golden and flaky on a white plate.

How to Make Leftover Mashed Potato & Turkey Pot Pie Muffins

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Preheat and prepare the pan

Preheat your oven to 375°F and lightly grease a 12-cup muffin pan or line with paper liners.
Press biscuits into muffin cups

Separate the biscuit dough and press one biscuit into each muffin cup, creating a little cup up the sides.

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Mix the turkey filling

In a bowl, stir together turkey, mixed vegetables, ½ cup mashed potatoes, gravy, garlic powder, onion powder, salt, and pepper.
Mix until everything is evenly coated and the vegetables are distributed throughout.
Fill the biscuit cups

Spoon the turkey mixture evenly into the biscuit cups, dividing it among all the cups and pressing gently to pack.
Top with mashed potatoes and cheese

Dollop the remaining ½ cup mashed potatoes over each muffin, spreading gently to cover the filling.
Sprinkle the shredded cheddar cheese evenly over the tops.

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Bake the muffins

Bake for 18 to 22 minutes, until the biscuits are golden brown and the filling is hot and bubbly.
Cool and serve

Let the muffins rest in the pan for 5 minutes, then loosen the edges and lift them out to serve.

Close-up of a baked turkey pot pie muffin on a white plate, with a golden biscuit crust and mashed potato topping dotted with peas, carrots, and corn; more muffins are blurred in the background.

Substitutions

Use leftover chicken instead of turkey: Leftover roast chicken works just like turkey and keeps the same cozy pot pie flavor. Dark meat adds extra richness and stays very tender in the creamy filling.
Swap refrigerated biscuit dough with crescent roll dough: Press crescent roll triangles into the muffin cups, sealing seams well so the filling does not leak. The texture turns a little flakier and slightly buttery, which tastes amazing with the savory gravy.
Use mozzarella or Monterey Jack instead of cheddar: Both cheeses melt beautifully and give a milder, creamier topping than sharp cheddar. Pepper Jack is fun if you like a gentle kick of heat.

Close-up of baked turkey pot pie muffins on a white square plate, each biscuit cup filled with creamy turkey and mixed vegetables like peas, carrots, and corn, with lightly browned, cheesy tops.

Tips

Warm the mashed potatoes slightly: Cold mashed potatoes are hard to spread and can cool the filling. Warm them briefly in the microwave so they loosen and spread smoothly.
Chop the turkey small: Small shreds or cubes of turkey fit better in the muffin cups and heat more evenly.
Avoid soggy bottoms: Make sure the vegetable mixture is not too wet; extra gravy can soak the biscuit dough. If it looks very loose, stir in a spoonful of extra mashed potatoes.
Let them cool before removing: The filling sets as it cools, which helps the muffins hold their shape. If you pull them too hot, they may tear or spill.
Grease the pan even when using nonstick: A quick spray of oil or swipe of butter prevents any cheesy bits from sticking. This makes cleanup fast and keeps the muffin edges neat.

Nutrition Facts ^*

Energy	593	kcal
Protein	22	g
Total Fat	27	g
Carbohydrates	66	g
Dietary Fiber	6	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make these ahead of time?: Yes, you can assemble the muffins, cover the pan, and refrigerate for up to 24 hours before baking. Add a couple extra minutes of baking time since the filling starts cold.
Can I freeze leftover pot pie muffins?: Baked muffins freeze well once completely cooled. Wrap each in foil or plastic, then freeze in a zip-top bag for up to two months. Reheat in the oven until hot throughout so the biscuit texture stays pleasant.
What if my biscuit dough is larger than my muffin cups?: You can pinch off a little dough from each biscuit and bake the scraps as tiny dippers. Or press the dough higher up the sides to create deeper cups.
How do I know when the muffins are done?: The biscuits should look deep golden around the edges and feel firm on top. You should also see the filling bubbling a bit around the edges.

Serving Suggestions

These little pot pie muffins make such a fun way to stretch holiday leftovers into another cozy meal.

For an extra treat, serve them with a crisp green salad or a side of cranberry sauce for contrast.

You can also play with different veggie blends or cheeses to match whatever you already have in the fridge.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Michelle Ricci, Madison, WI: This is a GREAT little pot pie muffin recipe. It was super easy and really good! I did add a bit more garlic powder and a little extra gravy. So good! — 5 ★

Eunice: Love that, Michelle!