Recipes For Grandkids

Mini Pies, Oh My!

Cooking with your Grandkids can be fun!

Fun with leftovers! With potlucks, family gatherings and holidays coming up there is always something leftover, let’s reimagine it as pie.

Mini Pies

Yield: 6 pies


  • 1/2 medium onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chicken stock ~ or turkey, beef or veggie stock
  • 1 tsp finely chopped fresh thyme, sage or rosemary ~ or use a ½ tsp dried
  • 1 pressed garlic clove
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup frozen veggies, thawed ~ or leftover veggies
  • 1-1/2 cups diced cooked turkey ~ or cooked beef, chicken or pork
  • 1/2 cup milk
  • 1 pkg refrigerated pie crusts (2 crusts), softened according to package



  1. Preheat oven to 375ºF.
  2. On stovetop in a sauce pan add butter and flour; whisk until smooth using Silicone-Coated Sauce Whisk.
  3. Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally.
  4. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper.
  5. Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat.
  6. Stir in chopped onion, frozen vegetables, turkey and milk. Set aside.
  7. Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using biscuit cutter. With remaining dough, cut out six designs using small cookie cutters.
  8. Repeat with remaining crust.
  9. In Mini Pie Pan place crust circles and press up sides and over edges.
  10. Place 6 designs onto a sheet pan.
  11. Bake pie shells plus sheet pan with designs for 16-18 minutes until light golden brown.
  12. Divide filling evenly into baked pie shells. ~ Optional – pipe mashed potatoes on top
  13. Bake an additional 10-12 minutes or until filling is heated through.
  14. Top with designs and serve warm.


COOK’S TIP: Add a decorative touch on top using a decorating bag to pipe mashed potatoes. Pretty and tasty!

Reimagining leftovers with the Grandkids is fun: pick out cookie cutters, decorate and experience using leftovers rather than tossing them. For additional visuals and nutrients visit



Jaimie Johnson, Pampered Chef

Jaimie Johnson, “Chef Jaimie”, shares the art of cooking, baking, and entertaining with friends and families everywhere. She has 18 years in the food industry. Johnson enjoys teaching baking and decorating techniques. She also enjoys teaching about making healthy meals in a hurry, assembling time-saving meal prep in her workshops, and creating the perfect party and bridal shower experiences with her Pampered Chef business. When she is not cooking, Johnson has a full-time marketing career with a well-known travel company and enjoys spending time with her family, including her new puppy, Ace. For more fun recipes, check out her blog at:

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