Name: Mini Thanksgiving Turkey & Cranberry Pot Pies for Cozy Feasts
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Ingredients: 2 cups All-Purpose Flour (Additional flour may be needed for rolling.); 2 tablespoons Granulated Sugar (Adds sweetness to balance flavors.); 1 teaspoon Kosher Salt (Enhances flavor in both dough and filling.); 1 cup Unsalted Butter (Chilled and cubed before use.); 2 tablespoons Extra-Virgin Olive Oil (For sautéing vegetables.); 1 medium Yellow Onion (Base flavor in the filling.); 1 stalk Celery (Adds crunch and freshness.); 1 large Russet Potato (Peeled and diced.); 1 pound Ground Dark Meat Turkey (Main protein source.); 1 teaspoon Black Pepper (For seasoning.); 2 tablespoons All-Purpose Flour (Used to thicken the filling.); 1 cup Chicken Stock (Low sodium recommended.); 1 cup Shredded Havarti Cheese (Can substitute with melty cheeses.); 1 cup Canned Chunky Cranberry Sauce (Sweet and tart highlight.); ¼ cup Diced Chives (May substitute with green onions.); 1 large Egg (Used for egg wash.)

As I pulled that golden-brown tray of Mini Thanksgiving Turkey & Cranberry Pot Pies from the oven, the delightful aroma whisked me away to a cozy kitchen filled with laughter and family chatter. These charming little pot pies are the perfect festive comfort food, combining savory ground turkey, vibrant vegetables, and that unexpected sweet touch of cranberry sauce, all wrapped in a flaky, buttery crust. Not only are they an excellent way to make the most of Thanksgiving leftovers, but their bite-sized charm makes them a crowd-pleaser for any gathering. Whether you’re hosting an intimate Friendsgiving or just craving a warm meal, these mini pies promise to deliver both nostalgia and satisfaction. Curious how to recreate this cozy dish in your own kitchen? Let’s dive in!

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Why Are Mini Pot Pies a Must-Try?

Cozy Comfort: The essence of Thanksgiving is captured in each bite, making them perfect for gatherings and solo indulgence.

Easily Adaptable: Whether you have leftover turkey from your feast or need a quick dinner option, this recipe is versatile enough to accommodate your needs.

Vibrant Flavor Profile: The combination of rich turkey, sautéed vegetables, and sweet cranberry sauce create a delightful contrast that will tantalize your taste buds.

Crowd-Pleasing Size: These mini pot pies are just the right portion for appetizers or side dishes, sure to impress your guests during festive get-togethers or cozy family dinners.

Quick Preparation: Save time in the kitchen by using store-bought crust or leftover turkey, allowing you to focus on enjoying the moment.

If you’re looking to serve these alongside something light, consider pairing them with a fresh salad or a side of roasted veggies for a well-rounded meal. You might also like to explore the delightful flavors in my White Chocolate Cranberry Cookies for a sweet touch after the savory!

Mini Thanksgiving Turkey & Cranberry Pot Pie Ingredients

• Perfect for cozy celebrations, these ingredients make your mini pot pies irresistible!

For the Crust

All-Purpose Flour – Structure the pie crust; additional flour may be needed for rolling.
Granulated Sugar – Adds sweetness to balance flavors in the crust.
Kosher Salt – Enhances flavor in both dough and filling; use to taste.
Unsalted Butter – Provides flakiness and richness; ensure it’s chilled and cubed before use.

For the Filling

Extra-Virgin Olive Oil – Sauté vegetables and adds flavor to the filling.
Medium Yellow Onion – Base flavor in the filling; can substitute with white or red onion.
Celery Stalk – Adds crunch and freshness; can omit if not preferred.
Russet Potato – Adds heartiness to the filling; use peeled and diced. Substitute with Yukon gold if desired.
Ground Dark Meat Turkey – Main protein; if unavailable, use cooked diced turkey for leftovers.
Black Pepper – For seasoning; use freshly ground for the best flavor.

To Thicken the Filling

All-Purpose Flour (for filling) – Used to thicken the filling; can be replaced with cornstarch for gluten-free.
Chicken Stock – Adds moisture and depth; use low sodium for controlled salt.

For Creaminess and Sweetness

Shredded Havarti Cheese – Provides creaminess in the filling; can substitute with melty cheeses like Monterey Jack.
Canned Chunky Cranberry Sauce – Sweet and tart highlight; replace with homemade cranberry sauce if desired.
Diced Chives – Fresh garnish in filling; may substitute with green onions.

For Assembly

Large Egg – Used as an egg wash to create a golden crust.

With these ingredients at your fingertips, you’re ready to create batches of delicious Mini Thanksgiving Turkey & Cranberry Pot Pies that will warm hearts and bellies alike!

Step‑by‑Step Instructions for Mini Thanksgiving Turkey & Cranberry Pot Pies

Step 1: Prepare the Dough
In a food processor, blend 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of kosher salt until combined. Add 1 cup of chilled and cubed unsalted butter, pulsing until the mixture resembles coarse crumbs. Gradually mix in 4-6 tablespoons of cold water, just until a dough forms. Press into a disk, wrap in plastic, and refrigerate for at least 10 minutes.

Step 2: Cook the Filling
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Sauté 1 medium yellow onion, 1 chopped celery stalk, and 1 peeled and diced russet potato for about 6 minutes, or until softened. Stir in 1 pound of ground dark meat turkey, season with black pepper, and cook until browned (approximately 6-8 minutes). Sprinkle in 2 tablespoons of all-purpose flour, then slowly pour in 1 cup of chicken stock, stirring constantly to thicken for another 4 minutes.

Step 3: Add Cheese and Cranberry Sauce
Once the turkey filling is thickened, reduce the heat and mix in 1 cup of shredded Havarti cheese, 1 cup of canned chunky cranberry sauce, and ¼ cup of diced chives. Stir until the cheese is melted and the mixture is well combined. Remove from the heat and set aside to cool slightly as you assemble the Mini Thanksgiving Turkey & Cranberry Pot Pies.

Step 4: Assemble the Pot Pies
Preheat your oven to 400ºF (200ºC). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut square pieces to fit into a greased muffin tin, ensuring they hang slightly over the edges. Fill each square with the turkey and cranberry filling, then cover with another dough square. Seal the edges with a fork and brush the tops with a beaten large egg for a golden finish.

Step 5: Bake the Pot Pies
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on them toward the end of baking to prevent over-browning. Once done, remove from the oven and allow to cool for a few minutes before transferring to a wire rack.

Step 6: Serve and Enjoy
Your Mini Thanksgiving Turkey & Cranberry Pot Pies are now ready to serve! They can be enjoyed warm or at room temperature for a delightful appetizer or main dish. Pair them with a fresh salad or roasted vegetables for a festive meal!

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Expert Tips for Mini Thanksgiving Turkey & Cranberry Pot Pies

• Chill Your Ingredients: Ensure butter and water are cold; this helps create a flaky crust that melts in your mouth.

• Don’t Overfill: Avoid spillage by filling muffin tins just below the rim. This keeps your pot pies intact and picture-perfect!

• Egg Wash Essentials: Brush the tops with an egg wash for a beautifully golden crust. One egg is perfect for multiple pies!

• Pre-Bake Wisely: If using frozen pie crust, allow it to thaw completely before rolling out to avoid cracks.

• Cool Before Serving: Allow the pot pies to rest for a few minutes after baking; this helps set the filling inside for perfect bites.

These tips will ensure your Mini Thanksgiving Turkey & Cranberry Pot Pies come out looking and tasting fantastic, a feast fit for any cozy gathering!

Mini Thanksgiving Turkey & Cranberry Pot Pie Variations

Feel free to mix things up and make these delightful pot pies your own masterpiece!

Leftover Turkey: Use shredded cooked turkey from your Thanksgiving feast instead of ground turkey for a quick and delicious twist.
Veggie Boost: Toss in extra veggies like peas or carrots for added nutrition and a colorful filling. Just sauté them alongside the onion for a lovely texture!
Cheesier Version: Swap Havarti for a bold cheddar or creamy Monterey Jack to enhance the flavor profile and indulge your cheesy cravings.
Gluten-Free: Replace all-purpose flour in the crust with a gluten-free flour blend. It’s an easy way to make this dish accessible for gluten-sensitive guests.
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the filling for those who love a little heat! It gives the pot pies a delightful unexpected punch.
Herb Infusion: Stir in fresh or dried herbs like thyme or rosemary into the turkey mixture for a fragrant, earthy aroma that elevates every bite.
Sweet Twist: Incorporate dried cranberries or a sprinkle of cinnamon in the filling for a hint of sweetness that pairs beautifully with the savory turkey.
Homemade Crust: If you’re feeling adventurous, try making your own pie crust from scratch. It adds a personal touch and an incredible homemade taste!

With these variations, you can create a unique experience for your friends and family with each batch of Mini Thanksgiving Turkey & Cranberry Pot Pies. For more delightful sweet treats, consider making my White Chocolate Cranberry Cookies or indulge in a slice of Lime Pie Mini. The possibilities are endless!

Make Ahead Options

These Mini Thanksgiving Turkey & Cranberry Pot Pies are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the pie dough up to 24 hours in advance and store it tightly wrapped in the refrigerator. The filling can also be made ahead of time—just refrigerate it for up to 3 days before assembly. To maintain the quality, let the filling cool completely before refrigerating, which prevents sogginess. When you’re ready to serve, simply roll out the dough, fill the muffin tins, and bake as instructed. You’ll enjoy warm, comforting pot pies with minimal effort on the day of your gathering!

What to Serve with Mini Thanksgiving Turkey & Cranberry Pot Pies

These delightful mini pot pies are a feast for the senses and deserving of some perfect companions to round out your meal.

Fresh Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing contrast to the rich pot pies.
Roasted Seasonal Vegetables: Sweet potatoes, Brussels sprouts, and carrots tossed with olive oil and herbs elevate the earthy flavors of your meal.
Garlic Mashed Potatoes: Creamy and fragrant, mashed potatoes add a comforting element that pairs beautifully with the savory filling.
Herbed Quinoa: Light and fluffy, this grain salad adds a nutty texture and a sprinkle of herbs that complements the flavor of the pot pies.
Cranberry Compote: A side dish of homemade cranberry compote will enhance the sweet notes in the filling, creating harmony with each bite.
Warm Dinner Rolls: Soft and buttery rolls are perfect for soaking up any delicious juices, completing your hearty feast in style.
Mulled Apple Cider: Warm up with a cup of spicy mulled cider, which will add a cozy touch and bring a seasonal warmth to your table.
Pumpkin Pie: For dessert, a slice of classic pumpkin pie ends the meal on a sweet and festive note that resonates with the Thanksgiving spirit.
Cheese Platter: A selection of sharp cheeses alongside crackers and fruits creates a perfect pre-meal snack that balances out the heavier flavors.
Sparkling Water with Lime: Refreshing and effervescent, sparkling water with a hint of lime keeps the palate clean between each rich morsel.

Storage Tips for Mini Thanksgiving Turkey & Cranberry Pot Pies

Fridge: Store leftover mini pot pies in an airtight container for up to 3 days to maintain their delicious flavor and texture.

Freezer: For longer storage, freeze unbaked pot pies in a plastic freezer bag or airtight container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Reheating: Reheat baked pot pies in the oven at 350ºF (175ºC) for about 15-20 minutes, or until warmed through. This will help restore the crispy crust while keeping the filling tasty.

Tip: If you find yourself with extra filling, feel free to store it in the fridge for up to 2 days and whip up another batch of mini Thanksgiving turkey & cranberry pot pies whenever you crave comfort food!

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Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs

What is the best way to select fresh vegetables for my pot pies?
Absolutely! When choosing fresh vegetables, look for vibrant colors and firm textures. For onions, opt for firm bulbs without blemishes; select celery that’s crisp and not limp. Potatoes should be smooth without dark spots or sprouting. These fresh ingredients enhance flavor and texture in your Mini Thanksgiving Turkey & Cranberry Pot Pies.

How should I store leftovers of mini pot pies?
You can store leftover mini pot pies in an airtight container in the fridge for up to 3 days. Just make sure they are completely cool before sealing to maintain their taste. If you want to enjoy them later, consider freezing unbaked pot pies laid flat in a plastic freezer bag or airtight container for up to 3 months. This keeps them fresh for your next comfort food craving.

Can I freeze the mini pot pies before baking?
Yes, you can! To freeze Mini Thanksgiving Turkey & Cranberry Pot Pies, prepare them as directed but do not bake. After assembling, place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. This method prevents them from sticking together. When you’re ready to bake, cook directly from frozen, adding an extra 5-10 minutes to the baking time.

What should I do if the filling is too runny?
If your filling turns out too runny, don’t worry! You can fix this by simmering it on low heat, allowing excess liquid to evaporate. If you want to thicken it further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the hot filling, cooking until it thickens. This step ensures a perfectly hearty filling for your pot pies.

Is this recipe suitable for anyone with dairy allergies?
For those with dairy allergies, you can easily modify the recipe! Substitute unsalted butter with a dairy-free margarine or coconut oil for the pie crust. For the filling, replace Havarti cheese with a vegan cheese alternative that melts well. You can also use a dairy-free chicken stock to ensure the dish stays friendly for everyone at your table.

How long can I keep the filling in the fridge?
You can store any leftover filling in the fridge for up to 2 days. Just be sure to keep it in an airtight container! When you’re ready to use it, you can whip up another batch of Mini Thanksgiving Turkey & Cranberry Pot Pies, making them a delightful and quick meal option anytime!