As the cozy scent of Thanksgiving begins to fill the air, I can’t help but think about how traditional meals can be reimagined into something just as delightful yet effortlessly approachable. Enter my Mini Thanksgiving Turkey & Cranberry Pot Pies—these scrumptious bites combine savory ground turkey, aromatic veggies, and a hint of cranberry sauce, all wrapped in a flaky, buttery crust. Not only are they a fun, make-ahead option for gathering with friends and family, but they also make for perfect hand-held appetizers, eliminating the need for extra plates and forks. Whether served warm or at room temperature, these little pies promise to be the star of your holiday spread. Are you ready to whip up a culinary masterpiece that’s sure to impress your guests?
Why are these pot pies a crowd-pleaser?
Irresistible flavors: Each bite bursts with a perfect blend of savory turkey and tangy cranberry, creating a delightful holiday taste.
Miniature perfection: These hand-held appetizers cater to both small and large gatherings, making them a hit for Friendsgiving or any festive occasion.
Make-ahead convenience: Prep them in advance and freeze for easy baking later—ideal for busy cooks!
Versatility at its finest: Use leftover turkey or switch up the protein for a customized treat. Plus, try pairing with an Apple Cranberry Coleslaw for a refreshing side!
Easy to impress: The flaky, buttery crust wraps savory fillings, ensuring these pot pies look as amazing as they taste!
Mini Thanksgiving Turkey & Cranberry Pot Pie Ingredients
For the Pie Crust
• All-Purpose Flour – The main base for the crust; keep additional flour on hand for rolling.
• Granulated Sugar – A touch of sweetness to balance the savory flavors.
• Kosher Salt – Elevates the taste of both the crust and filling.
• Unsalted Butter (8 oz) – Essential for a flaky crust; use chilled and cubed.
For the Filling
• Extra-Virgin Olive Oil – Ideal for sautéing the veggies; can be substituted with butter for extra richness.
• Yellow Onion (1 medium) – Adds aromatic depth; substitute with shallots for a sweeter flavor.
• Celery Stalk (1) – Offers a satisfying crunch; optional if you prefer heartier vegetables.
• Russet Potato (1 cup diced, peeled) – Provides heartiness to the filling; swap for sweet potatoes for a twist!
• Ground Dark Meat Turkey (1 lb) – The star protein that keeps the filling moist and flavorful; use cooked, diced turkey for leftovers.
• Freshly Ground Black Pepper – Adds a lovely warmth; adjust to your personal taste.
• All-Purpose Flour (2 tbsp) – Thickens the filling beautifully and gives it structure.
• Chicken Stock (1 cup) – Infuses moisture and richness; vegetable broth works for a lighter option.
• Havarti Cheese (1 cup shredded) – Gives creamy texture and flavor; replace with cheddar or mozzarella if preferred.
• Canned Chunky Cranberry Sauce (½ cup) – Adds that signature Thanksgiving flavor with sweetness and tartness.
• Diced Chives (2 tbsp) – Brings a fresh, mild onion flavor; green onions are a great alternative.
• Large Egg (1) – For egg washing, helping the crust achieve that golden-brown finish.
These Mini Thanksgiving Turkey & Cranberry Pot Pies are a delightful hand-held treat sure to wow your guests!
Step‑by‑Step Instructions for Mini Thanksgiving Turkey & Cranberry Pot Pies
Step 1: Prepare the Dough
In a food processor, combine all-purpose flour, granulated sugar, and kosher salt; pulse briefly to mix. Next, add chilled, cubed unsalted butter along with cold water, pulsing until a rough dough forms. Knead the dough gently on a floured surface, wrap in plastic, and refrigerate for at least 10 minutes to let it firm up before rolling out.
Step 2: Make the Filling
Heat extra-virgin olive oil in a large pot over medium heat. Add diced yellow onion, chopped celery, and peeled, diced russet potato, sautéing for about 6 minutes until the vegetables soften. Stir in the ground dark meat turkey and cook for 6-8 minutes until browned; season well with freshly ground black pepper and salt, then add flour to thicken.
Step 3: Combine and Simmer
Pour in chicken stock into the pot with your turkey mixture, stirring continuously until thickened, which should take about 4 minutes. Remove from heat and fold in shredded Havarti cheese, canned chunky cranberry sauce, and diced chives for an added flavor kick. Make sure everything is well blended before moving on to assembly.
Step 4: Assemble the Pies
Preheat your oven to 400ºF (200ºC). Roll out the chilled dough on a floured surface to about ¼ inch thick. Cut the dough into 4-inch squares, then press these squares into the cups of a muffin tin. Fill each cup with the delicious turkey and cranberry filling, then cover with another square of dough, pinching the edges to seal them tightly.
Step 5: Bake the Pies
Brush the tops of the mini Thanksgiving turkey pot pies with a beaten egg to achieve a golden-brown finish. Bake in the preheated oven for 20-25 minutes, or until the crust turns beautifully golden and flaky. Once done, allow them to cool slightly before serving warm or letting them come to room temperature.
Mini Thanksgiving Turkey Pot Pie Variations
Feel free to customize these delightful mini pot pies to meet your taste or dietary needs!
- Dairy-Free: Replace Havarti cheese with a vegan cheese alternative for a creamy bite without dairy.
- Protein Swap: Use shredded rotisserie chicken or leftover turkey instead of ground turkey for a quick, delicious fix.
- Veggie Boost: Toss in seasonal veggies like carrots or peas for added color and nutrition—each bite becomes an exciting mix!
- Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes to the filling for those who enjoy a little heat—spice things up!
- Sweet Potato Twist: Substitute russet potatoes with sweet potatoes for a naturally sweeter filling that pairs beautifully with turkey.
- Herbed Delights: Experiment by adding fresh herbs like thyme or rosemary for a fragrant flavor boost that will transport you to a cozy kitchen.
- Gluten-Free: Opt for a gluten-free flour blend to make the pie crust, creating a delicious alternative that everyone can enjoy.
- Savory Surprise: Incorporate crispy bacon bits into the filling for an added dimension of flavor—who can say no to bacon?
These Mini Thanksgiving Turkey Pot Pies are adaptable, and each variation can lead to a delicious discovery. While you’re at it, consider pairing them with an Apple Cranberry Coleslaw for a refreshing contrast. Enjoy experimenting in your kitchen!
Expert Tips for Mini Thanksgiving Turkey & Cranberry Pot Pies
• Chill Your Butter: Ensure all butter is chilled to achieve a perfectly flaky crust. This crucial step makes all the difference!
• Don’t Overmix Dough: Mix until just combined. Overworking the dough can lead to tough crusts; a gentle touch is key!
• Use Cold Ingredients: Keep all ingredients cold, especially when making the crust. This technique guarantees a tender texture in your Mini Thanksgiving Turkey & Cranberry Pot Pies.
• Check Filling Temperature: If using leftovers, ensure they are heated through before filling the pies. This prevents uneven cooking and enhances flavor.
• Freezer-Friendly: Assemble the pot pies ahead of time and freeze before baking. Just pop them in the oven frozen, adding a bit of extra baking time!
Make Ahead Options
These Mini Thanksgiving Turkey & Cranberry Pot Pies are perfect for busy home cooks seeking to streamline their holiday meal prep! You can prepare the filling up to 3 days in advance by cooking all the ingredients and storing them in an airtight container in the refrigerator. For the pie crust, you can make the dough the night before and keep it wrapped in plastic in the fridge for up to 24 hours. When you’re ready to serve, simply roll out the chilled dough, assemble the pies with the prepped filling, and bake them until golden brown, ensuring that your holiday entertaining is as stress-free as it is delicious. Trust me, these pot pies will be just as scrumptious, and the extra time saved will make all the difference during your festivities!
What to Serve with Mini Thanksgiving Turkey & Cranberry Pot Pies
As the aroma of the holidays fills your kitchen, it’s time to create the perfect meal that pairs beautifully with your savory pies.
- Crispy Green Salad: A light, refreshing salad with mixed greens and a tangy vinaigrette complements the richness of the pot pies perfectly.
- Savory Mashed Potatoes: Creamy mashed potatoes provide an elegant contrast, adding a comforting feel to your holiday spread.
- Roasted Brussels Sprouts: Their slightly bitter char balances the sweetness of the cranberry sauce, creating a well-rounded plate.
- Homemade Gravy: Serving a warm, flavorful gravy allows guests to drizzle over their pot pies for an extra touch of Thanksgiving indulgence.
- Sweet Potato Casserole: The sweetness from the casserole pairs delightfully with the tanginess of the cranberry sauce in your pot pies.
- Cranberry Sauce: Extra cranberry sauce on the side enhances the flavors of the filling and offers a refreshing burst of sweetness.
- Pumpkin Soup: This creamy, spiced soup can be served as an elegant starter, setting a welcoming tone for your holiday feast.
- Apple Cider: A warm, spiced apple cider acts as the perfect drink to complement the savory flavors while keeping the festive spirit alive.
- Chocolate Pumpkin Pie: End your meal on a sweet note with this decadent dessert that echoes the autumn flavors of your main dish.
How to Store and Freeze Mini Thanksgiving Turkey & Cranberry Pot Pies
Fridge: Store the baked pot pies in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through.
Freezer: These mini pot pies can be frozen before baking. Assemble them completely, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 5-10 extra minutes to the cooking time for perfectly cooked pies.
Reheating: If reheating baked pot pies, place them in a preheated oven at 350°F (175°C) until warmed through, about 15 minutes. This restores the flaky crust while keeping the filling delicious.
Make-Ahead Tip: Preparing Mini Thanksgiving Turkey & Cranberry Pot Pies ahead of time saves you effort for busy days. Simply bake them from frozen for a convenient, ready-to-eat treat!
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
What kind of turkey should I use?
Absolutely! For these Mini Thanksgiving Turkey & Cranberry Pot Pies, ground dark meat turkey works best due to its moisture and flavor. However, if you’re looking to use leftovers, cooked, diced turkey is perfect. You could also mix it up by using ground chicken or even a combination of meats like beef and pork.
How should I store the mini pot pies?
After baking, you can store the Mini Thanksgiving Turkey & Cranberry Pot Pies in an airtight container in the fridge for up to 3 days. When ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 10–15 minutes or until warmed through.
Can I freeze these pot pies?
Very much! You can freeze the Mini Thanksgiving Turkey & Cranberry Pot Pies before baking. Just assemble them completely, wrap tightly in plastic wrap, and store in the freezer for up to 3 months. When you’re ready to serve, bake them straight from the freezer, adding about 5-10 extra minutes to the cooking time for deliciously cooked pies.
What should I do if my pot pie filling is too loose?
If your filling turns out too loose, don’t worry! You can fix it by simmering it a bit longer on the stove to allow excess moisture to evaporate. Alternatively, if you find yourself in a pinch, you can mix about 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry—stir this into your mixture and cook until thickened. This ensures a perfect filling that holds up beautifully in the crust.
Are there any dietary considerations for this recipe?
Definitely! These Mini Thanksgiving Turkey & Cranberry Pot Pies can be adjusted to accommodate various dietary needs. If you have guests with gluten sensitivities, you can use a gluten-free all-purpose flour for the crust. For those who are dairy-free, try using a dairy-free butter substitute and skip the cheese or substitute with a dairy-free cheese alternative. Just ensure that all ingredients, like the stock and sauces, are also gluten-free or dairy-free as required.
Can I use other vegetables in the filling?
The more the merrier! You can definitely customize the filling based on your preferences. Seasonal vegetables like carrots, peas, or even green beans can be great additions for texture and color. Just dice them small and sauté them along with the other vegetables until tender.
Mini Thanksgiving Turkey & Cranberry Pot Pies You’ll Love
Ingredients
Equipment
Method
- In a food processor, combine all-purpose flour, granulated sugar, and kosher salt; pulse briefly to mix. Add chilled butter and cold water, pulsating until a rough dough forms. Knead gently on a floured surface, wrap in plastic, and refrigerate for at least 10 minutes.
- Heat extra-virgin olive oil in a large pot over medium heat. Add diced onion, chopped celery, and diced potato, sauté for about 6 minutes. Stir in turkey, cook for 6-8 minutes until browned; season with pepper and salt, add flour to thicken.
- Pour in chicken stock, stirring continuously until thickened, about 4 minutes. Remove from heat; fold in cheese, cranberry sauce, and chives.
- Preheat oven to 400ºF (200ºC). Roll out dough to about ¼ inch thick. Cut into 4-inch squares and press into muffin tin cups. Fill them with the turkey mixture, cover with another square of dough, sealing edges tightly.
- Brush tops with beaten egg and bake for 20-25 minutes until golden brown. Allow to cool slightly before serving warm or at room temperature.
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