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Mini Cheesy Turkey Pot Pies

Total Time: 30 MIN Makes: 30 Appetizers
Prep Time: 15 MIN Cook Time: 15 MIN

Mini turkey pot pies, so easy, so delicious! Recipe by Kellie B.

  • ¼ cup carrot, finely diced
  • ¼ cup celery, finely diced
  • ¼ cup shallot, finely diced
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1/8 teaspoon dried thyme
  • 1 tablespoon flour
  • ¼ cup turkey or chicken stock
  • ¼ cup heavy cream
  • ¼ cup cooked turkey, diced
  • 2 tablespoons frozen peas
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste
  • 2 packages (15 count, each) Athens® Phyllo Shells
  • ¼ cup sharp cheddar, shredded


Preheat oven to 350⁰F. Heat butter in a medium sauté pan. Add carrots, celery and shallots, cooking on medium high heat until softened. Lower heat and add garlic and thyme; cook for one minute. Add flour, stir and cook for 2 minutes. Add stock, cooking until combined. Stir in heavy cream, cooking until thickened. Mix in turkey, peas and 1 tablespoon parsley. Remove from heat and season with salt and pepper to taste.

Spoon filling into phyllo shells and sprinkle with cheese. Bake 1” apart on baking pan for 5 minutes or until cheese melts. Garnish with additional parsley and serve.


Serving size: 1 shell (20g), Amount per serving: Calories 50, Total Fat –2.5g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5 mg, Sodium – 35mg, Dietary Fiber – 0g,Total carbohydrate – 4g Sugars – 0g, Protein – 1g, Calcium 2%