The aroma of Thanksgiving fills the air, but the hustle and bustle of the holiday can leave us yearning for something more manageable. Enter my Mini Thanksgiving Turkey & Cranberry Pot Pies, the perfect solution for bringing the season’s festive flavors into a hand-held delight. With a flaky, buttery crust enveloping savory ground turkey and tender vegetables, these pot pies aren’t just quick to whip up; they also make a cozy, crowd-pleasing snack that everyone will adore. Plus, they’re an ingenious way to use up those turkey leftovers! Ready to turn your Thanksgiving feast into something extra special? Let’s dive into the delicious world of mini pot pies that promise to elevate your holiday celebrations!
Why are these pot pies a must-try?
Crowd-Pleasing Delight: You’ll love how these Mini Thanksgiving Turkey Pot Pies can impress both friends and family, turning any gathering into a festive feast.
Effortless Cooking: With a simple, one-bowl filling and an easy homemade crust, preparation is a breeze!
Perfect for Leftovers: Don’t let that turkey go to waste; use shredded turkey from last night’s dinner for an amazing second act!
Savory and Sweet Harmony: The blend of savory turkey and sweet cranberry sauce creates a flavor explosion that brightens every bite.
Endless Variability: Feel free to get creative! Swap in seasonal veggies or different cheeses to make them uniquely yours.
Treat yourself and your guests with these mouthwatering bites; they’re sure to become a Thanksgiving staple!
Mini Thanksgiving Turkey Pot Pie Ingredients
• A delightful blend of flavors awaits!
For the Crust
- All-Purpose Flour – Gives structure to the pot pie crust; remember to have extra for dusting.
- Granulated Sugar – Balances savory flavors and can be omitted for a less sweet crust.
- Kosher Salt – Elevates flavor in both the crust and filling; tweak according to your taste.
- Unsalted Butter – A must for a rich, flaky crust; ensure it’s chilled and cubed.
For the Filling
- Extra-Virgin Olive Oil – Adds flavor and is perfect for sautéing those aromatic veggies.
- Yellow Onion – Lends a fragrant base flavor; swap for shallots if you prefer something milder.
- Celery – Provides crunch and a subtle earthy taste, easily omitted if desired.
- Russet Potato – Hearty and filling, offering texture; sweet potatoes can be a delicious alternative.
- Ground Dark Meat Turkey – The star ingredient of the filling; use shredded turkey for little leftovers magic.
- Black Pepper – Introduces warmth and depth; adjust to your spice preference.
- All-Purpose Flour (for filling) – Helps thicken the mixture; cornstarch can be a gluten-free substitute.
- Chicken Stock – A flavorful base for the filling; go low-sodium for better seasoning control.
- Havarti Cheese – Provides creaminess; cheddar or gouda work wonderfully as substitutes.
- Chunky Cranberry Sauce – Adds sweetness and acidity; homemade or store-bought can work beautifully.
- Chives – Offers a mild onion flavor for garnish; green onions can replace them if preferred.
- Large Egg – Gives your crust that golden sheen; omit for an egg-free version.
Craft your delightful Mini Thanksgiving Turkey Pot Pies with these ingredients, ensuring every bite is filled with the essence of holiday comfort!
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, cubed unsalted butter, pulsing until crumbly—about 10 seconds. Gradually drizzle in 6 tablespoons of ice-cold water, pulsing until the dough just comes together. Shape it into a disc, wrap in plastic, and refrigerate for at least 10 minutes, allowing the butter to solidify for a flaky crust.
Step 2: Make the Filling
Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add 1 chopped yellow onion, 1 diced celery stalk, and 1 peeled and diced russet potato, cooking until tender—about 6 minutes. Incorporate 1 pound of ground dark meat turkey and cook until browned for another 6 to 8 minutes. Season with salt and pepper, then sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for about a minute, before adding 1 cup of chicken stock and simmering until thickened, around 4 minutes.
Step 3: Add Cheese and Cranberry
Once the filling has thickened, remove it from the heat and stir in 1 cup of shredded Havarti cheese, ½ cup of chunky cranberry sauce, and a handful of chopped chives. The cheese should melt and make the filling creamy, while the cranberry adds a sweet contrast to the savory turkey mixture. Ensure everything is well combined, then let the filling cool slightly while you prepare the crust.
Step 4: Assemble the Pies
Preheat your oven to 400ºF (200ºC). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut the dough into 4-inch squares and line a muffin tin with the squares. Fill each cup with the turkey and cranberry filling, then cover with another dough square. Crimp the edges with a fork to seal the pies securely. Beat 1 large egg and brush the tops for a beautiful golden crust during baking.
Step 5: Bake the Pot Pies
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the crust is golden brown and flaky. Keep an eye on your mini Thanksgiving turkey and cranberry pot pies, as oven temperatures can vary. Once baked, remove them from the oven and let the pot pies cool for a few minutes, allowing the filling to set before serving.
Expert Tips for Mini Thanksgiving Turkey & Cranberry Pot Pies
• Chill the Butter: Ensure your butter is very cold before incorporating it into the dough. This helps create the perfect flaky crust.
• Don’t Overmix: Avoid overworking the dough when mixing; this helps maintain tenderness in your crust and keeps it light.
• Watch the Baking Time: Keep an eye on your mini pot pies while they bake to prevent over-browning. An extra minute could make a difference!
• Temperature Awareness: Allow the filling to cool slightly before assembling to prevent the dough from becoming soggy, which is a common mistake.
• Personalize the Filling: Feel free to add seasonal veggies or swap the cheese as desired. The beauty of these pot pies lies in their adaptability!
Enjoy creating the best Mini Thanksgiving Turkey & Cranberry Pot Pies that will wow your guests!
Make Ahead Options
These Mini Thanksgiving Turkey Pot Pies are perfect for meal prep and can save you time during the holiday rush! You can prepare the filling up to 3 days in advance; simply cook and cool it, then store it in an airtight container in the refrigerator. Additionally, the dough can be made and chilled for up to 24 hours. When you’re ready to assemble, roll out the dough, fill it with the chilled turkey mixture, and finish by sealing and brushing the tops with egg wash. Bake straight from the fridge, adjusting the baking time as needed, and enjoy your flavorful pot pies—just as delicious as if made fresh that day!
Storage Tips for Mini Thanksgiving Turkey & Cranberry Pot Pies
Room Temperature: Allow the pot pies to cool completely before storing. They can be left at room temperature for up to 2 hours, but for longer freshness, refrigerate.
Fridge: Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, maintaining that crispy crust.
Freezer: These mini pot pies can be frozen for up to 3 months. To freeze, place them in a single layer on a baking sheet until firm, then transfer to airtight freezer bags.
Reheating: To enjoy them straight from the freezer, bake directly from frozen at 375ºF (190ºC) for 30-35 minutes, or until heated through and golden. Remember, your comforting Mini Thanksgiving Turkey & Cranberry Pot Pies deserve the best treatment!
Mini Thanksgiving Turkey Pot Pies Variations
Feel free to tailor your pot pies to suit your taste and dietary needs with these fun twists!
- Leftover Shredded Turkey: Use shredded turkey from your Thanksgiving feast for an easy filling.
- Cheese Swap: Replace Havarti cheese with a sharp cheddar for a bolder, more intense flavor.
- Sweet Potato Filling: Substitute russet potatoes with sweet potatoes for a sweeter, festive touch.
- Seasonal Veggies: Add peas, carrots, or even mushrooms to the filling for added nutrition and texture.
- Herb Infusion: Toss in fresh herbs like thyme or rosemary for a fragrant flavor boost.
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the filling for a subtle heat.
- Dairy-Free Option: Use coconut oil and dairy-free cheese to make a deliciously creamy vegan version.
- Crust Alternatives: Experiment with puff pastry or even a cornbread topping for a unique twist.
However you choose to customize your Mini Thanksgiving Turkey Pot Pies, you can create a dish that bursts with your favorite flavors! For more comforting recipes, explore our One Pot Smoked Gouda Mac & Cheese or the heartwarming Mississippi Pot Roast. Enjoy!
What to Serve with Mini Thanksgiving Turkey Pot Pies
Set the stage for a memorable meal with delicious accompaniments that elevate these delightful hand-held pies.
Crispy Green Salad: Toss mixed greens with a tangy vinaigrette for a fresh, crunchy contrast to the warm, flaky pot pies.
Roasted Brussels Sprouts: Their nutty flavor and crispy texture complement the savory filling beautifully, adding a seasonally vibrant touch.
Savory Cornbread: Serve with a drizzle of honey butter; the slight sweetness balances the savory flavors of the turkey and cranberry filling.
Creamy Mashed Potatoes: A classic comfort food that pairs perfectly. Rich buttery potatoes against the savory filling create a cozy experience.
Sweet Potato Wedges: Baked until caramelized, their sweetness enhances the cranberry notes in the pot pies for a delightful flavor combination.
Mulled Apple Cider: Warm and spiced, this drink not only warms the heart but invites the flavors of fall into your dining experience.
Pumpkin Cheesecake Bars: End your meal on a sweet note with these creamy bars, bridging the elements of Thanksgiving dessert with a decadent twist.
Encourage your family and friends to savor each bite and sip, creating a warm, festive atmosphere that embodies the spirit of the holiday.
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
How do I select the right turkey for the filling?
Absolutely! For the best flavor, I recommend using ground dark meat turkey, as it provides richness to the filling. If you have leftover turkey from Thanksgiving, you can use shredded turkey as a fantastic alternative. Just make sure it’s not dried out; adding a bit of stock will help keep the filling moist.
How should I store leftover Mini Thanksgiving Turkey & Cranberry Pot Pies?
After enjoying your delicious pot pies, let them cool completely. Store them in an airtight container in the fridge for up to 3 days. For the crispiest experience, reheat them in the oven at 350ºF (175ºC) for about 15-20 minutes until heated through.
Can I freeze these pot pies?
Very! To freeze your Mini Thanksgiving Turkey & Cranberry Pot Pies, place them on a baking sheet in a single layer and freeze until solid. Then transfer them to airtight freezer bags, where they’ll stay fresh for up to 3 months. To bake from frozen, preheat your oven to 375ºF (190ºC) and cook for 30-35 minutes, ensuring they’re heated through and golden!
What if my filling looks too runny?
The more the merrier when it comes to troubleshooting! If your filling turns out runny, it’s likely due to excess liquid. Stir in a tablespoon or two of cornstarch mixed with a bit of water while simmering the filling; this will help thicken it up. Ensure you’re also simmering the filling long enough (around 4 minutes) for it to thicken properly before assembling your pies.
Are these pot pies suitable for people with allergies?
Be sure to check! If you’re cooking for someone with allergies, you can easily modify the recipe. For a gluten-free option, substitute all-purpose flour with a blend designed for baking. Additionally, the cheese can be excluded or replaced with a dairy-free alternative, making this a versatile recipe that can include everyone!
Savory Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe
Ingredients
Equipment
Method
- Prepare the Dough by combining flour, sugar, and salt in a food processor. Add butter and pulse until crumbly, then add ice water until dough comes together. Shape into a disc, wrap, and refrigerate for at least 10 minutes.
- Make the Filling by heating olive oil in a pot. Cook onion, celery, and potato until tender. Add turkey and cook until browned. Season with salt and pepper, then add flour followed by chicken stock, simmering until thick.
- Add Cheese and Cranberry to the filling, stirring in Havarti, cranberry sauce, and chives. Mix until well combined and let cool slightly.
- Assemble the Pies by preheating the oven. Roll out the dough, cut into squares, and line a muffin tin. Fill with turkey mixture, cover with dough, crimp edges, and brush with egg.
- Bake the Pot Pies in the oven for 20 to 25 minutes or until golden brown. Let cool slightly before serving.
