The aroma of golden, flaky crust filling the kitchen is often enough to draw everyone to the table, but I’m betting you won’t just enjoy the smell; you’ll love what’s cooking inside—Mini Thanksgiving Turkey & Cranberry Pot Pies! This recipe transforms holiday favorites into bite-sized, comfort food gems that are perfect for both family gatherings and cozy weeknights. With a savory mix of ground turkey and tender vegetables kissed by the sweetness of cranberry sauce, every bite is a delightful warm hug. Plus, they’re a fantastic way to use up Thanksgiving leftovers, making them a practical choice that doesn’t skimp on fun. Are you ready to embrace those holiday flavors all year long?
Why are these pot pies irresistible?
Comforting, flavorful bites: These Mini Thanksgiving Turkey Pot Pies bring together the warmth of traditional Thanksgiving flavors in an easy-to-handle form, making them perfect for any gathering!
Quick and versatile: Ideal for using up Thanksgiving leftovers or a cozy weeknight dinner, the recipe adapts beautifully to personal preferences and pantry staples.
Crispy and flaky crust: The buttery pie crust provides a delightful crunch that complements the savory filling, ensuring each bite is a treat.
Crowd-pleaser: Whether served as appetizers at a holiday party or as a comforting main dish, everyone will find something to love!
Joyful aromas: The enticing smell of baking turkey pot pies fills your kitchen, creating a warm and inviting atmosphere that draws everyone in.
For more quick and delicious meals, check out our Crock Pot Crack or the flavorful Garlic Parmesan Crockpot.
Mini Thanksgiving Turkey Pot Pie Ingredients
• Perfect for holiday comfort food!
For the Crust
- All-Purpose Flour – Provides structure for the pie crust; substitute with a gluten-free flour blend for gluten-free.
- Granulated Sugar – Adds a hint of sweetness to the crust; omit for a savory-only flavor.
- Kosher Salt – Enhances flavor; sea salt can be used as an alternative.
- Unsalted Butter – Essential for a flaky crust; keep it chilled; use vegan butter for a dairy-free option.
For the Filling
- Extra-Virgin Olive Oil – Adds depth to the filling; swap with vegetable oil if preferred.
- Yellow Onion – Provides sweetness and aroma; replace with shallots for a milder flavor.
- Celery Stalk – Contributes crunch and flavor; feel free to omit if not your favorite.
- Russet Potato – Adds heartiness; substitute with sweet potatoes for a sweeter touch.
- Ground Dark Meat Turkey – Main protein source; shredded leftover turkey is a great alternative.
- Chicken Stock – Adds moisture and flavor; for a vegetarian version, choose vegetable stock.
- Shredded Havarti Cheese – Brings creaminess; substitute with mozzarella or omit for dairy-free.
- Canned Chunky Cranberry Sauce – Offers sweet-tart balance; fresh cranberry sauce can brighten the dish.
- Diced Chives – Adds a fresh onion flavor; green onions can work as a good substitute.
- Large Egg – For sealing and brushing the crust; use an egg wash alternative if vegan.
Step‑by‑Step Instructions for Mini Thanksgiving Turkey & Cranberry Pot Pies
Step 1: Make the Dough
In a food processor, combine 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt. Add ½ cup of chilled unsalted butter, cubed, and pulse the mixture until it resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, pulsing until the dough comes together. Wrap in plastic wrap and chill in the refrigerator for 10 minutes.
Step 2: Prepare the Filling
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 chopped yellow onion, 1 diced celery stalk, and 1 cup diced russet potato, cooking until tender, about 5-7 minutes. Stir in 1 pound of ground dark meat turkey, seasoning with salt and pepper, and cook until browned. Mix in 2 tablespoons of flour, then gradually add 1 cup of chicken stock while stirring until thickened, approximately 3-5 minutes. Finally, fold in 1 cup of shredded Havarti cheese, ½ cup of canned cranberry sauce, and 2 tablespoons of diced chives.
Step 3: Assemble the Pot Pies
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness. Cut the dough into 4-inch squares, fitting them into the cups of a greased muffin tin. Spoon the turkey and cranberry filling into each crust, then cover with another square of dough. Press the edges to seal, and use a fork to crimp the edges. Brush the tops with a beaten egg for a beautiful golden finish.
Step 4: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbling. The aroma of Mini Thanksgiving Turkey & Cranberry Pot Pies will fill your kitchen! Once done, remove from the oven and let them cool slightly for easier handling.
Step 5: Serve
Carefully lift the pot pies from the muffin tin and serve warm or at room temperature. They make for perfect appetizers at any gathering, bringing the comforting flavors of Thanksgiving to your table. Enjoy the delightful bite-sized treats that are sure to impress!
What to Serve with Mini Thanksgiving Turkey Pot Pies
Imagine a warm, inviting table filled with comforting sides that elevate your holiday feast to the next level!
- Crispy Green Salad: A light, fresh salad balances the rich flavors of the pot pies. Toss in some seasonal greens, cherry tomatoes, and a tangy vinaigrette for a vibrant touch.
- Roasted Brussels Sprouts: Their earthy crunch complements the hearty filling beautifully, adding depth to your meal. A little drizzle of balsamic glaze elevates their flavor even more.
- Garlic Mashed Potatoes: Creamy potatoes provide a velvety counterpart to the flaky crust, making each bite a delightful blend of textures.
- Sweet Potato Mash: The natural sweetness of mashed sweet potatoes pairs perfectly with the savory turkey and cranberry filling, enhancing the comforting essence.
- Cranberry Sauce: A scoop of extra cranberry sauce on the side deepens the flavor profile and adds a tart counterpoint to the richness of the pot pies.
- Warm Apple Crisp: A delightful dessert offers a comforting finish to your meal. The warm, spiced apples and crispy topping are the sweetest way to end your gathering!
- Sparkling Cider: For a festive drink, a chilled sparkling cider with hints of apple and cinnamon perfectly complements the flavors of Thanksgiving.
Mini Thanksgiving Turkey Pot Pies Variations
Welcome to the fun part—customizing your pot pies! Let your creativity shine while enjoying the delightful flavors of Thanksgiving anytime you like.
- Leftover Turkey: Use shredded leftover turkey instead of ground turkey for a quick meal after the holidays. It’s a fantastic way to savor every last bite of your feast!
- Vegetarian Option: Swap in a mix of mushrooms and lentils for a hearty vegetarian filling. This twist brings an earthy richness and a healthy dose of plant-based protein.
- Flavor Boost: Add spices like thyme or sage into the filling for an aromatic kick. These herbs will elevate the traditional taste, creating a memorable twist for new rituals!
- Cheesy Delight: Try mixing in cheddar cheese alongside Havarti for added flavor complexity. The sharpness of cheddar pairs beautifully with the sweetness of cranberry.
- Sweet Potato Substitute: Replace russet potatoes with sweet potatoes for a sweeter flavor that compliments the savory filling. That adds an extra layer of comfort!
- Texture Twist: Mix in some chopped walnuts for an unexpected crunch. These little bits add a delightful contrast to the tender filling and flaky crust.
- Heat it Up: Add some diced jalapeños or crushed red pepper flakes if you crave a little heat. That pops with flavor and adds a fun kick to your holiday favorites!
- Mini Versions: For bite-sized appetizers, make mini versions using a muffin tin with smaller squares of dough. Perfect for parties or cozy gatherings with friends!
If you’re in the mood for more delicious creations, our One Pot Garlic and Garlic Parmesan Crockpot recipes can inspire your culinary journey!
Expert Tips for Mini Thanksgiving Turkey Pot Pies
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Chill is Key: Ensure your butter remains chilled while making the dough; this vital step helps create that flaky texture we all crave in pie crusts.
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Thickness Matters: Roll your dough to about ¼-inch thickness for the best results. Too thin, and it may tear; too thick, and it won’t bake through.
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Don’t Overcrowd: Fill each muffin cup without crowding, allowing ample space for heat circulation. This ensures even baking and a crispy crust.
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Timing is Everything: Let the pot pies cool slightly before serving. This makes them easier to handle and keeps the filling from spilling out.
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Customize Fillings: Feel free to swap in roasted seasonal vegetables or shredded leftover turkey for a delightful twist on these Mini Thanksgiving Turkey Pot Pies.
Storage Tips for Mini Thanksgiving Turkey Pot Pies
Fridge: Store leftover mini Thanksgiving turkey pot pies in an airtight container for up to 3 days. This keeps them fresh and ready to enjoy at a moment’s notice.
Freezer: For longer storage, freeze unbaked mini pot pies by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag. They can be frozen for up to 1 month.
Reheating: To reheat, bake frozen mini pot pies directly from the freezer at 400°F (200°C) for 25-30 minutes or until heated through and golden brown.
Cooling: Allow baked pies to cool completely before storing to prevent moisture buildup, which can lead to soggy crusts. Thus, you can keep the delightful flaky texture of your mini Thanksgiving turkey pot pies intact.
Make Ahead Options
These Mini Thanksgiving Turkey Pot Pies are perfect for busy weeknights or meal prep enthusiasts! You can prepare the crust and filling up to 24 hours in advance; simply refrigerate both components separately to maintain their quality. To prep, make the dough and wrap it tightly in plastic wrap, while the filling can be stored in an airtight container. When ready to serve, just roll out the dough, assemble the pot pies as instructed, and bake them fresh for 20-25 minutes until golden brown. This way, you’ll have delightful, comforting bites without the last-minute rush, making your cooking experience stress-free and enjoyable!
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
How do I choose the best ingredients for my pot pies?
Absolutely! When selecting ingredients, opt for fresh produce. Look for firm potatoes without dark spots for the filling, and choose a butter that is well-chilled to ensure a flaky crust. If using ground turkey, check for freshness and consider dark meat for more flavor—it’s perfect for these Mini Thanksgiving Turkey & Cranberry Pot Pies. For the cranberry sauce, either canned or homemade works, but fresh adds a delightful twist!
How should I store leftovers?
You’ll want to store your leftover mini Thanksgiving turkey pot pies in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to warm them up for a quick meal. Just be sure to let them cool completely before sealing to avoid moisture buildup.
Can I freeze these pot pies?
Yes, the more the merrier! To freeze unbaked mini pot pies, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 1 month. When you’re ready to enjoy them, simply bake them directly from the freezer at 400°F (200°C) for about 25-30 minutes until they are golden brown and heated through.
What if my pot pie crust isn’t flaky?
If your crust doesn’t come out as flaky as you hoped, it could be due to warm butter or overworking the dough. Remember, keeping your butter chilled and handling your dough gently is key! If needed, try chilling the dough again before rolling it out. This will help retain that desirable flakiness in your Mini Thanksgiving Turkey & Cranberry Pot Pies.
Are there any dietary considerations for this recipe?
Very! For those with dairy or gluten restrictions, consider substituting unsalted butter with vegan butter and using a gluten-free flour blend for the crust. If you need a vegetarian option, simply replace the turkey with a variety of sautéed mushrooms and lentils. Always check labels for any allergies, especially with pre-packaged ingredients like chicken stock. Enjoy customizing to suit everyone at your table!
How do I know when the pot pies are done?
To check if your pot pies are done, look for a golden-brown crust and bubbling filling. They typically take about 20-25 minutes at 400°F (200°C). If you’re unsure, insert a toothpick into the center; if it comes out clean, they’re ready to serve! Enjoy those delightful bites!
Mini Thanksgiving Turkey & Cranberry Pot Pies That Wow
Ingredients
Equipment
Method
- In a food processor, combine all-purpose flour, granulated sugar, and kosher salt. Add cubed chilled unsalted butter and pulse until it resembles coarse crumbs. Gradually add ice water, pulsing until the dough comes together. Wrap in plastic wrap and chill in the refrigerator for 10 minutes.
- In a large skillet, heat extra-virgin olive oil over medium heat. Add chopped yellow onion, diced celery stalk, and diced russet potato, cooking until tender, about 5-7 minutes. Stir in ground dark meat turkey, seasoning with salt and pepper, and cook until browned. Mix in flour, then gradually add chicken stock while stirring until thickened, approximately 3-5 minutes. Fold in shredded Havarti cheese, canned cranberry sauce, and diced chives.
- Preheat oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness. Cut into 4-inch squares, fitting them into a greased muffin tin. Spoon turkey and cranberry filling into each crust, then cover with another square of dough. Press edges to seal, and crimp with a fork. Brush tops with a beaten egg.
- Place muffin tin in the preheated oven and bake for 20-25 minutes, or until tops are golden brown and filling is bubbling. Remove from oven and let cool slightly.
- Carefully lift pot pies from muffin tin and serve warm or at room temperature.
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