Ingredients
- 1/4 cup green onions chopped
- 1/2 cup celery finely chopped
- 1 cup carrots shredded or grated
- 1 can 10.5oz cream of chicken soup
- 1/4 teaspoon pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 2 cups cooked turkey diced into small pieces
- 4-6 tortillas 8 to 10-inch keto or low carb tortillas cut into 3-4 inch circles or 4 triangles per tortilla
- 1 cup cheese shredded OPTIONAL
Method
- Preparation: Preheat your air fryer to 330°F. For those baking, preheat the oven to 350°F.
- Tortilla Cups: Use silicone baking cups for the air fryer. If using the oven, prepare a muffin tin with light greasing. Press your tortilla circles or triangles into each cup, creating a pocket for the filling.
- Filling Preparation: In a large mixing bowl, combine the green onions, celery, carrots, cream of chicken soup, pepper, sage, thyme, and diced turkey. Ensure all ingredients are well-mixed.
- Assembling: Using a size #30 portion scoop (roughly 2 1/2 tablespoons), scoop your prepared filling into each tortilla-lined cup.
- Air Frying: Cook in the air fryer at 330°F for about 15 minutes or until the filling reaches an internal temperature of 165°F. For an added touch, sprinkle cheese on top and air fry for an additional minute.
- Cooling: Allow your pot pies to cool for about 5 minutes.
- Serve & Enjoy: Dive in and relish the flavor-packed goodness!
Nutrition
Notes
Oven Baking: If using an oven, bake your mini pies at 350°F for about 15-20 minutes, ensuring the filling reaches an internal temperature of 165°F. Optionally, top with cheese for the last few minutes.