turkey cups

★★★★★ 3 Reviews
jedi_gert avatar
By Nicole Szonye Rhodes
from Livonia, MI

Leftovers this week? Here's how to use up a few of them. Little turkey pot pies. This is a modification of a very VERY old recipe I found among my mom's things. It's been a family favorite ever since I gave it a shot.

Blue Ribbon Recipe

These mini pot pies made from turkey leftovers are yummy. They are easy to make and a great way to use leftover turkey and gravy. The biscuit part bakes perfectly - crunchy on the outside and soft inside. The filling of these turkey cups has just the right amount of gravy, turkey, and veggies. Melting cheese on top is a delicious final touch.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 6 (2-3 muffins per person)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For turkey cups

  • 2 can
    (8 ea) Flaky Grands biscuits
  • 6 oz
    cooked turkey, diced small
  • 3 1/2 c
    turkey gravy
  • 2 c
    frozen mixed vegetables
  • 1 dash
    poultry seasoning, if needed
  • 1 pkg
    shredded cheddar cheese, 8 oz.

How To Make turkey cups

Test Kitchen Tips
We had filling leftover, probably enough to make an additional 4 turkey cups. We'd recommend buying another package of biscuits and make more turkey cups. These are going to be a big hit with the family.
  • Spraying muffin tins with non-stick spray.
    1
    Spray three 6 cup muffin pans with cooking oil (or one 12 and one 6 cup pan). You'll make a total of 16 turkey cups.
  • Pressing biscuits into the muffin tins.
    2
    Gently pull each biscuit to about double it's original size. Gently press each one into a cup being sure to completely fill the cup and the top edge is at or above the top of the cups.
  • Combining gravy, turkey, and vegetables.
    3
    Mix leftover turkey, gravy, and vegetables. Add seasoning if the gravy was not previously seasoned. A pinch of sage and marjoram can be used if you do not have poultry seasoning.
  • Adding filling to the biscuit cups.
    4
    Put a heaping tablespoon of the mix into each cup until there is a small mound above the edge of the pastry.
  • Topping the cups with cheese.
    5
    Sprinkle a generous amount of cheese on top.
  • Turkey cups hot out of the oven.
    6
    Bake in a 350-degree oven for 22 minutes or until the cups are golden brown.
  • 7
    If you prefer to make a small pot pie, split biscuit tops in half. Place one half in the muffin tin, add chicken mixture and top the muffin with the other half of the biscuit. Be sure to prick with a fork or toothpick.
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