There’s something magical about the holiday season, especially when it comes to sharing meals with those we love. This year, let’s take a twist on tradition with my Mini Thanksgiving Turkey & Cranberry Pot Pies. These bite-sized wonders combine tender turkey, vibrant veggies, and a playful hint of sweet cranberry, all nestled inside a buttery, flaky crust. Not only are they a fun and creative way to enjoy Thanksgiving leftovers, but they’re also perfect for cozy gatherings or festive Friendsgiving celebrations. With their comforting flavors and easy prep, these delightful little pies ensure everyone gets a taste of the holiday spirit. Are you ready to roll up your sleeves and discover how to make these scrumptious treats?
Why Are These Pot Pies So Irresistible?
Comforting Flavors: Each bite of these mini pies combines savory turkey and veggies with a sweet touch of cranberry, creating a nostalgic flavor profile perfect for the holidays.
Versatile Filling: You can easily adjust the recipe, using either ground turkey or leftover dark turkey meat, ensuring nothing goes to waste after your Thanksgiving feast.
Quick and Easy: With simple steps and only a few ingredients, you can whip these delightful pies up in no time, making them a perfect last-minute addition to your holiday spread.
Crowd-Pleaser: These hand-held delights are great for sharing among friends and family, as everyone loves a mini treat that packs a flavorful punch. Pair with a refreshing salad or serve alongside homemade gravy for dipping!
For more delicious recipes that are just as easy and satisfying, check out my Crock Pot Crack Potato Soup or Garlic Parmesan Crockpot Chicken and Potatoes for cozy meals.
Mini Thanksgiving Turkey & Cranberry Pot Pie Ingredients
For the Crust
• All-purpose flour – Provides structure for the pie crust; substitute with gluten-free flour if needed.
• Granulated sugar – Balances the savory flavors in the crust; reduce for a less sweet option.
• Kosher salt – Enhances flavor in both dough and filling; sea salt works well too.
• Unsalted butter (chilled) – Creates a rich, flaky texture; ensure it’s well-chilled for best results.
For the Filling
• Extra-virgin olive oil – Adds moisture to the filling and prevents sticking; can use butter for a richer flavor.
• Yellow onion (diced) – Adds depth of flavor; shallots can be a good substitute.
• Celery (diced) – Contributes crunch and flavor; can be replaced with leeks or omitted for fewer veggies.
• Russet potato (diced, peeled) – Provides heartiness to the filling; substitute with Yukon Gold potatoes if desired.
• Ground dark meat turkey – The primary protein offering rich flavor; can substitute with cooked, diced turkey leftovers.
• Freshly ground black pepper – Enhances flavor; substitute with white pepper for a different take.
• All-purpose flour (for thickening) – Helps thicken the filling; can be substituted with cornstarch for a gluten-free option.
• Chicken stock – Adds moisture and flavor; vegetable stock can be used for a vegetarian version.
• Shredded Havarti cheese – Adds creaminess; substitute with mozzarella or cheddar cheese for a different cheese profile.
• Canned chunky cranberry sauce – Adds sweetness and a festive touch; replace with homemade cranberry relish for freshness.
• Diced chives – Adds a fresh, mild onion flavor; green onions can also be used.
• Large egg – Used for egg wash to achieve a golden crust; omit for a vegan option.
Step‑by‑Step Instructions for Mini Thanksgiving Turkey & Cranberry Pot Pies
Step 1: Prepare 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 1 cup of chilled, diced unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for at least 10 minutes to ensure a flaky crust for your Mini Thanksgiving Turkey & Cranberry Pot Pies.
Step 2: Make the Filling
In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Sauté 1 diced yellow onion, 1 diced celery stalk, and 1 diced russet potato for about 6 minutes, or until the vegetables are tender and fragrant. Stir in 1 pound of ground dark meat turkey, seasoning with salt and freshly ground black pepper; cook until browned, approximately 6-8 minutes for a savory filling that complements the pies.
Step 3: Thicken the Mixture
Once the turkey is browned, sprinkle in 2 tablespoons of all-purpose flour, stirring well to prevent lumps. Gradually pour in 1 cup of chicken stock, mixing until smooth, and simmer for about 4 minutes, or until the filling thickens. Remove from heat and fold in 1 cup of shredded Havarti cheese, 1/2 cup of canned chunky cranberry sauce, and 2 tablespoons of diced chives, creating a delicious, creamy filling.
Step 4: Assemble Pies
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to a thickness of 1/4 inch. Cut the dough into 4-inch squares and gently press them into the cups of a greased muffin tin. Spoon the turkey and cranberry filling into each dough shell, then cover with another square of dough. Seal the edges with a fork for a perfect finish on your Mini Thanksgiving Turkey & Cranberry Pot Pies.
Step 5: Bake to Perfection
Brush the tops of your filled pies with a beaten egg for a golden sheen. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on them as they bake, and let the warm aroma fill your kitchen, signaling that your Mini Thanksgiving Turkey & Cranberry Pot Pies are almost ready to be enjoyed.
Expert Tips for Mini Thanksgiving Turkey Pot Pies
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Chill the Butter: Ensure your butter is well-chilled before mixing into the dough. This step is crucial for achieving a flaky crust.
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Don’t Over-Mix: When forming your dough, mix until just combined. Over-mixing can lead to tough crusts, which we want to avoid for these mini pot pies.
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Adjust Filling Thickness: Vary the amount of chicken stock or flour to fine-tune your filling’s consistency. A thicker filling keeps the pot pies from getting soggy.
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Use Leftover Turkey: Make the most of your Thanksgiving leftovers! Substitute any leftover dark turkey meat in this recipe for a delicious twist.
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Watch the Bake Time: Keep an eye on the mini pot pies while baking. Depending on your oven, you might need to adjust the bake time for that perfect golden crust.
Make Ahead Options
These Mini Thanksgiving Turkey & Cranberry Pot Pies are a fantastic choice for meal prep, allowing you to enjoy the flavors of Thanksgiving without the last-minute rush. You can prepare the filling up to 3 days in advance; simply allow it to cool and store it in an airtight container in the refrigerator. For even longer storage, assemble the unbaked pot pies and freeze them for up to 3 months. Just remember to wrap them tightly to maintain freshness. When you’re ready to serve, bake them straight from frozen, adding an additional 5-10 minutes to the baking time for perfect, golden results. This convenient approach ensures you’ll have delicious, homemade comfort food at your fingertips!
What to Serve with Mini Thanksgiving Turkey Pot Pies
Pairing your flavorful mini pot pies with complementary sides enhances the entire meal experience, inviting warmth and delight into your holiday gatherings.
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Crispy Side Salad: A fresh, crunchy salad with tangy vinaigrette balances the rich flavors of the pot pies, adding a refreshing crunch.
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Garlic Mashed Potatoes: Creamy and buttery mashed potatoes are the ultimate comfort food, perfect for mopping up leftover gravy and filling your cozy plate.
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Roasted Brussels Sprouts: Nutty, roasted Brussels sprouts add depth and a slight bitterness that harmonizes with the sweetness of the cranberry sauce in the pot pies.
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Savory Stuffing Balls: Mini stuffing bites with herbs and spices bring a nostalgic touch, echoing classic Thanksgiving flavors and offering delightful bites.
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Honey-Glazed Carrots: Sweet, tender carrots glazed with honey provide a pop of color and natural sweetness to contrast with the savory pie filling.
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Warm Cranberry Sauce: A side of homemade cranberry sauce amplifies the festive flavors, giving a tangy lift that beautifully complements the turkey filling.
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Spiced Apple Cider: Sipping on warm apple cider enhances the cozy atmosphere, while the spices echo the comforting flavors of fall.
These suggestions create a joyful feast, ensuring that every bite feels like a celebration of the season!
How to Store and Freeze Mini Thanksgiving Turkey & Cranberry Pot Pies
Fridge: Keep cooked mini pot pies in an airtight container for up to 3 days. This helps maintain their flaky crust and delicious filling.
Freezer: For unbaked mini pot pies, wrap each one tightly in plastic wrap and foil. Freeze for up to 3 months for a convenient holiday treat.
Reheating: Reheat baked mini pot pies in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring the crust stays crispy.
Defrosting: When ready to bake frozen mini pot pies, thaw in the fridge overnight before cooking for best results.
Mini Thanksgiving Turkey Pot Pie Variations
Feel free to personalize these pot pies for your taste and dietary preferences!
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Ground Turkey or Leftovers: Use ground turkey for fresh pies, or transform your Thanksgiving leftovers with cooked, diced dark turkey. These mini pies truly shine when you utilize what you already have!
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Vegetarian Option: Swap the turkey for a hearty mixture of mushrooms, lentils, or your favorite plant-based meat for a delicious vegetarian twist. You won’t miss the meat with this flavorful filling!
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Cheese Alternatives: If you’re looking to reduce dairy, try cashew cheese or nutritional yeast instead of Havarti for a nutty flavor that keeps things creamy.
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Herb Infusion: Enhance the aroma by adding fresh herbs like rosemary or thyme to your filling. These herbs bring a delightful scent and elevate the dish to new heights.
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Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the filling for a fun heat that complements the sweetness of the cranberry sauce. Perfect for those who love a bit of spice!
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Mixed Veggies: Get creative by mixing in your favorite vegetables like carrots, peas, or bell peppers for added nutrition and color. It’s a great way to make these pies even more wholesome!
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Dough Variety: For a fun texture twist, try using puff pastry or biscuit dough instead of the traditional pie crust. These options can make your pot pies even more flaky and tender!
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Sweetness Adjustments: You can replace canned cranberry sauce with homemade cranberry relish if you prefer a fresher, tart flavor for a gourmet touch.
For more warming recipes, consider making a delightful One Pot Garlic Butter Shrimp Pasta or enjoy a creamy bowl of Crock Pot Crack Potato Soup.
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
How ripe should my vegetables be for this recipe?
Absolutely! Select fresh vegetables with vibrant colors. For the best flavor, choose firm, unblemished onions, celery with crisp stalks, and potatoes without any dark spots. Overly soft or sprouting vegetables might lead to a mushy filling.
What is the best way to store leftover mini pot pies?
Store your cooked mini pot pies in an airtight container in the fridge for up to 3 days. This ensures they maintain their flaky crust and delicious filling. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Can I freeze the mini pot pies before baking?
Yes! If you want to prep ahead, wrap each unbaked mini pot pie tightly in plastic wrap, then foil. They can be frozen for up to 3 months. When you’re ready to bake, thaw them overnight in the fridge before following the standard baking instructions.
What should I do if my filling is too runny?
If you find your filling runny, don’t worry! Try adding a bit more all-purpose flour or cornstarch. Mix 1 tablespoon of flour with a little water to create a slurry and stir it gently into the thickening filling. Simmer for a few more minutes until it thickens to your liking.
Are these pot pies suitable for gluten-free diets?
Yes! Just substitute the all-purpose flour in the crust and filling with a gluten-free flour blend. Many blends work well, and I often recommend measuring according to package directions for best results. Don’t forget to confirm your other ingredients are gluten-free too!
Can my pets enjoy any leftovers from this recipe?
It’s best to avoid sharing these mini pot pies with pets. Ingredients like onions are toxic to pets, and the seasoning may not be suitable for their digestive systems. Instead, share plain turkey or vegetables as a special treat!
Mini Thanksgiving Turkey & Cranberry Pot Pies for Cozy Feasts
Ingredients
Equipment
Method
- In a food processor, combine 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt. Add 1 cup of chilled, diced unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for at least 10 minutes.
- In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Sauté 1 diced yellow onion, 1 diced celery stalk, and 1 diced russet potato for about 6 minutes, or until the vegetables are tender. Stir in 1 pound of ground dark meat turkey, seasoning with salt and freshly ground black pepper; cook until browned, approximately 6-8 minutes.
- Once the turkey is browned, sprinkle in 2 tablespoons of all-purpose flour, stirring well to prevent lumps. Gradually pour in 1 cup of chicken stock, mixing until smooth, and simmer for about 4 minutes, or until the filling thickens. Fold in 1 cup of shredded Havarti cheese, 1/2 cup of canned chunky cranberry sauce, and 2 tablespoons of diced chives.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to a thickness of 1/4 inch. Cut the dough into 4-inch squares and gently press them into the cups of a greased muffin tin. Spoon the turkey and cranberry filling into each dough shell, then cover with another square of dough. Seal the edges with a fork.
- Brush the tops of your filled pies with a beaten egg. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
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