Just when you think the Thanksgiving feast is over, a delightful twist awaits to rekindle those flavors! These Mini Thanksgiving Turkey & Cranberry Pot Pies transform your holiday leftovers into a comforting dish that will have everyone reaching for seconds. With a savory mix of ground turkey, tender vegetables, and a touch of sweet-tart cranberry sauce, these handheld goodies are not only crowd-pleasers but also a fantastic way to embrace those festive flavors once more. Plus, they’re quick to whip up, making them a perfect choice for busy evenings or festive gatherings alike. Are you ready to elevate that leftover turkey into a meal that feels special each time?
Why Will You Love These Mini Pies?
Endless Versatility: These pot pies allow you to easily swap out ground turkey for leftover turkey or rotisserie chicken, making them perfect for using up holiday remnants.
Crowd-pleasing Delight: Their mini size makes them ideal for parties or cozy family dinners, ensuring everyone gets a bite of comfort food.
Rich, Savory Filling: The combination of savory turkey, fresh veggies, and sweet cranberry sauce creates a beautifully balanced flavor that shines in every mouthful.
Quick and Easy: Whipping up these pies is a breeze, perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, if you’re looking for more comforting dishes, you can also try out my Healthy Sweet Potato or Lemon Dill Potato recipes to round out your meal!
Flaky Perfection: The homemade pie crust provides a delectable flakiness that wraps all the goodness inside, making each pot pie an absolute treat.
Mini Thanksgiving Turkey & Cranberry Pot Pie Ingredients
For the Crust
- All-Purpose Flour – Forms the essential structure for a flaky crust; you might need extra for rolling.
- Granulated Sugar – Adds a hint of sweetness to complement the savory filling.
- Kosher Salt – Enhances the flavor, ensuring each bite is deliciously seasoned.
- Unsalted Butter – Key for achieving that perfect flakiness; keep it chilled for best results.
For the Filling
- Extra-Virgin Olive Oil – Ideal for sautéing the vegetables, imparting rich flavor.
- Yellow Onion – Provides sweetness and depth; dice finely for even cooking.
- Celery – Delivers a lovely crunch; diced to blend beautifully with other filling ingredients.
- Russet Potato – Adds heartiness to the filling; ensuring they’re diced and peeled will help with even cooking.
- Ground Dark Meat Turkey – The main protein; feel free to swap with leftover turkey for a Thanksgiving twist.
- Freshly Ground Black Pepper – Season to taste, it enhances the overall flavor experience.
- All-Purpose Flour (for filling) – Aids in thickening the mixture, creating a richer filling.
- Chicken Stock – Keeps your filling moist and flavorful, melding all the ingredients together.
- Shredded Havarti Cheese – Adds creamy richness, balancing the savory and sweet notes perfectly.
- Chunky Cranberry Sauce – This is the delightful surprise that embodies Thanksgiving flavors in every bite.
- Diced Chives – Introduces a fresh, herby note to brighten the filling.
- Egg – Used for the egg wash, giving your pot pies a beautiful golden finish.
Now you’re all set to create these comforting Mini Thanksgiving Turkey & Cranberry Pot Pies! Your family will love the contrast of flavors, and you’ll feel great using those holiday leftovers in such a delightful way. Happy cooking!
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 ½ cup of chilled, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until a rough dough forms. Once combined, knead gently, shape the dough into a square, wrap it in plastic, and chill in the fridge for at least 10 minutes.
Step 2: Make the Filling
While the dough chills, heat 1 tablespoon of extra-virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced celery stalk, sautéing for about 4 minutes until they start to soften. Stir in 1 peeled and diced russet potato, cooking for an additional 2 minutes, then add 1 pound of ground dark meat turkey. Cook until the turkey is browned, about 5-6 minutes, breaking it apart with a spoon.
Step 3: Thicken the Filling
Once the turkey is browned, sprinkle 2 tablespoons of all-purpose flour over the mixture and stir to combine, cooking for 1 minute. Gradually pour in 1 cup of chicken stock while stirring to prevent lumps. Simmer for about 4-5 minutes until the filling thickens slightly. Remove from heat and fold in 1 cup of shredded Havarti cheese, ½ cup of chunky cranberry sauce, and 2 tablespoons of diced chives until well mixed.
Step 4: Assemble the Pies
Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut out 4-inch squares and gently press them into a greased muffin tin, ensuring they cover the sides. Fill each crust with the savory turkey filling, then cut more squares for the tops. Place these over the filling, sealing the edges by crimping them, and brush the tops with a beaten 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 crusts are golden brown and flaky. Keep an eye on them to prevent over-browning, rotating the tin halfway through if needed. Once baked, remove the Mini Thanksgiving Turkey & Cranberry Pot Pies from the oven and allow them to cool slightly before serving warm or at room temperature.
What to Serve with Mini Thanksgiving Turkey Pot Pies
Cozy up to a comforting meal that captures the essence of the holidays while appealing to every palate around your table!
-
Cranberry Sauce:
A dollop of cranberry sauce brightens the savory flavors, adding a sweet-tart touch that echoes the pot pies’ filling. -
Mixed Greens Salad:
A fresh salad with a tangy vinaigrette offers a refreshing contrast to the richness of the pot pies, balancing the meal beautifully. -
Garlic Mashed Potatoes:
Creamy, buttery mashed potatoes provide a warm, satisfying accompaniment, making every bite a delightful experience. -
Roasted Brussels Sprouts:
These caramelized bites add a savory crunch and a touch of earthiness, enhancing the festive spirit of your meal. -
Stuffing Bites:
Mini stuffing muffins filled with herbs and spices bring a nostalgic flavor to the table, perfect for mingling with the pot pies. -
Pumpkin Soup:
A warm bowl of velvety pumpkin soup creates a comforting starter that embodies the flavors of the season, warming both heart and soul. -
Sparkling Apple Cider:
This refreshing drink complements the meal with its crispness, echoing the sweet notes of cranberry in the pot pies. -
Pecan Pie:
Serve this classic dessert as the sweet ending to your Thanksgiving-inspired meal, offering a delightful contrast to the savory pot pies.
Mini Thanksgiving Turkey Pot Pie Variations
Feel free to let your creativity shine and personalize these pot pies to match your taste buds!
-
Leftover Upgrade: Replace ground turkey with diced dark meat turkey or rotisserie chicken for a quick and delicious use of leftovers. It’s a wonderful way to keep the Thanksgiving spirit alive long after the feast is over!
-
Veggie Boost: Add seasonal vegetables like carrots, peas, or even kale to the filling for an extra crunch and nutrition. Each bite becomes a colorful celebration of flavors that bursts with freshness.
-
Cheese Choices: Switch out Havarti for other cheeses such as sharp cheddar, creamy gouda, or even pepper jack for a spicy twist. This simple swap can elevate the pot pies to a whole new flavor experience!
-
Herb Infusion: Incorporate fresh herbs like thyme or rosemary into the filling for an aromatic lift. The beauty of adding herbs lies in the warmth and comforting aroma they bring to the dish.
-
Gluten-Free Crust: If you’re looking for a gluten-free option, adapt the dough using a gluten-free all-purpose flour blend to achieve that flaky pie crust. This way, everyone can enjoy the magic of pot pies!
-
Heat It Up: For those who crave some spice, include diced jalapeños or crushed red pepper flakes into the filling. Just a touch can transform your pot pies into a flavorful adventure!
-
Cranberry Surprise: Use cranberry chutney or even a cranberry jalapeño sauce in the filling instead of standard cranberry sauce. This unconventional twist can give your pot pies a unique zing!
-
Mini Pot Pie Variations: Instead of muffin tins, consider using mini tart pans for an elegant presentation. They’ll be a stunning addition to your holiday table!
With these ideas, your pot pies will never be the same! For more hearty dishes, you might want to check my Thai Red Curry recipe that packs a punch, or try adding a side of Lemon Dill Potato salad for a refreshing pairing. Happy cooking!
Storage Tips for Mini Thanksgiving Turkey Pot Pies
Fridge: Store cooled pot pies in an airtight container for up to 3 days. If they’ve been baked, reheat in the oven for crispiness, or microwave gently until warmed through.
Freezer: Unbaked pot pies can be frozen for up to 2 months. Wrap each pie tightly in plastic wrap and aluminum foil. Bake from frozen, adding a few extra minutes to the cooking time.
Reheating: Baked pies can be reheated in a preheated oven to restore crispiness—about 15-20 minutes at 350°F (175°C). If microwaving, use a microwave-safe plate and cover to retain moisture.
Make-Ahead: These Mini Thanksgiving Turkey & Cranberry Pot Pies are perfect for preparing ahead. Assemble and freeze them uncooked, allowing for a delicious last-minute meal during busy holiday times.
Make Ahead Options
These Mini Thanksgiving Turkey & Cranberry Pot Pies are perfect for busy home cooks looking to save time! You can prepare the filling and dough up to 24 hours in advance. Simply make the filling as directed, let it cool, and store it in an airtight container in the fridge. The pie crust can also be made ahead and kept chilled; just be sure to wrap it tightly to prevent drying out. When you’re ready to bake, assemble the pot pies with the filling, roll out the dough, and follow the baking instructions. This way, you’ll enjoy a delicious, homemade meal with minimal effort during the festive season!
Tips for the Best Mini Thanksgiving Turkey Pot Pies
-
Keep Ingredients Cold: Use chilled butter and ice water in your dough for that perfect flaky texture. Warm ingredients will lead to tough crusts.
-
Don’t Over-Knead: Gently knead the dough just until it comes together. Over-kneading can make the crust tough, not tender.
-
Watch the Baking Time: Keep an eye on your pot pies as they bake. Ovens vary, and over-baking can lead to burnt crusts while missing that beautiful golden color.
-
Use Leftovers Wisely: If adapting with leftover turkey, make sure it’s diced uniformly to ensure even heating in your pot pies.
-
Quality Stock Matters: Use good-quality chicken stock to enhance the filling’s flavor. The more flavorful the stock, the richer the pot pie experience will be.
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
How do I select the best ingredients for the filling?
Absolutely! When selecting your ingredients, look for firm, unblemished vegetables; onions should be heavy and free from dark spots. For the turkey, choose ground dark meat for maximum flavor, or if using leftovers, ensure they are fresh and properly stored. Make sure your cheese is fresh and creamy for the best melting results.
What’s the best way to store leftover Mini Thanksgiving Turkey & Cranberry Pot Pies?
You can store cooled pot pies in an airtight container in the fridge for up to 3 days. If they’ve been baked, reheat them in the oven for that delightful crispiness—around 15-20 minutes at 350°F (175°C) should do the trick.
Can I freeze these pot pies? If so, how?
Absolutely! These pot pies can be frozen uncooked for up to 2 months. Wrap each pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to bake, simply place them right in the oven from frozen, adding about 5-10 extra minutes to the cooking time.
What should I do if my pie crust turns out tough?
The key to a tender crust is to ensure your ingredients are cold! Make sure your butter and water are chilled and knead your dough just until it comes together. If you over-knead, you risk making the crust tough, so handle it gently!
Are there any dietary considerations I should keep in mind?
Very! If you’re cooking for guests with allergies, consider substituting the Havarti cheese with a dairy-free option or omitting it altogether. Ensure that any leftover turkey used is from a source free of allergens. Always check ingredient labels if you have specific dietary restrictions.
How can I make these pot pies healthier without sacrificing flavor?
You can absolutely lighten up your pot pies! Substitute half of the butter with unsweetened applesauce or use whole wheat flour for the crust. You can also add more vegetables, such as carrots or peas, to boost the nutrition content while maintaining that delicious savory flavor.
Mini Thanksgiving Turkey & Cranberry Pot Pies for Cozy Comfort
Ingredients
Equipment
Method
- In a food processor, combine flour, sugar, and salt. Add chilled butter until mixture resembles coarse crumbs. Gradually add ice water until a rough dough forms. Knead gently, shape into a square, wrap in plastic, and chill for at least 10 minutes.
- Heat olive oil in a large pot over medium heat. Add diced onion and celery, sauté for 4 minutes. Stir in diced potato, cook for additional 2 minutes, then add ground turkey. Cook until browned, about 5-6 minutes.
- Sprinkle flour over mixture and stir to combine, cooking for 1 minute. Gradually pour in chicken stock while stirring until thickened, about 4-5 minutes. Remove from heat and fold in cheese, cranberry sauce, and chives.
- Preheat oven to 400°F (200°C). Roll out chilled dough to about ¼ inch thick. Cut out 4-inch squares and press into a greased muffin tin. Fill with turkey mixture, cut more squares for tops, seal edges, and brush with egg.
- Bake for 20-25 minutes, until crusts are golden brown. Allow to cool slightly before serving.
Leave a Reply