Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe

Introduction

These Mini Thanksgiving Turkey & Cranberry Pot Pies are the perfect festive bite-sized comfort food. Filled with a savory turkey mixture and a hint of cranberry sweetness, they’re easy to make and sure to impress your guests.

Ingredients

• 2 cups all-purpose flour, plus additional for rolling out the dough
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 8 ounces (16 tablespoons) unsalted butter, chilled and cut into cubes
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 1 cup diced, peeled Russet potato
• 1 pound ground dark meat turkey
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup shredded Havarti cheese
• ½ cup canned chunky cranberry sauce
• 2 tablespoons diced chives
• 1 large egg

Instructions

1. Step 1: To make the dough, combine the flour, sugar, and salt in a food processor fitted with a blade attachment. Pulse briefly to mix. Chill 6 tablespoons of water with ice cubes, then remove the ice and add the cold water and butter cubes to the flour mixture. Pulse until a rough dough forms.
2. Step 2: Turn the dough out onto a lightly floured surface and knead it gently. Shape into a square, wrap in plastic wrap, and refrigerate for at least 10 minutes.
3. Step 3: For the filling, heat olive oil in a large pot over medium heat. Add diced onion, celery, and potato, sautéing until tender, about 6 minutes.
4. Step 4: Add ground turkey and cook until browned and potatoes are soft, about 6 to 8 minutes. Season with salt and pepper, then stir in 2 tablespoons of flour.
5. Step 5: Pour in chicken stock and simmer, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from heat and fold in shredded Havarti cheese, cranberry sauce, and diced chives.
6. Step 6: Preheat the oven to 400ºF (200ºC). Remove dough from the refrigerator, unwrap, and roll out on a lightly floured surface to about ¼ inch thickness.
7. Step 7: Cut the dough into 4-inch squares. Press each square into a lightly oiled standard muffin tin. Spoon about 2 rounded tablespoons of the turkey filling into each dough-lined cup.
8. Step 8: Cover each filling with another dough square and seal edges with a fork. Beat the egg and brush it over the tops of the pot pies.
9. Step 9: Bake for 20 to 25 minutes or until the crust is golden brown. Serve hot or at room temperature.

Tips & Variations

• For a flakier crust, use cold butter straight from the freezer and handle the dough as little as possible.
• Substitute ground chicken or leftover roasted turkey for a different flavor.
• Add chopped mushrooms or carrots to the filling for extra texture and nutrients.
• Swap Havarti cheese for sharp cheddar or Gruyère to change the cheese profile.
• Use fresh cranberries cooked down with sugar if you prefer a less sweet, tangier cranberry sauce.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350ºF (175ºC) oven for about 10-15 minutes until heated through and the crust is crisp. These pot pies can also be frozen before baking; thaw in the refrigerator overnight and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for up to a month. Just thaw in the refrigerator before rolling out.

Can I use a different type of poultry?

Absolutely. Ground chicken or leftover shredded turkey work well and can be used interchangeably based on your preference or what you have on hand.

Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe

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Mini Thanksgiving Turkey & Cranberry Pot Pies are a delightful savory treat combining tender ground turkey, savory vegetables, creamy cheese, and a burst of tangy cranberry sauce all encased in a flaky homemade pastry. Perfect for festive gatherings or a comforting snack, these handheld pies deliver all the classic flavors of Thanksgiving in a convenient mini portion.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 mini pot pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour, plus additional for rolling
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 8 ounces (16 tablespoons) unsalted butter, chilled and cut into cubes
• 6 tablespoons cold water, chilled over ice

Filling

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 1 cup diced peeled Russet potato
• 1 pound ground dark meat turkey
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup shredded Havarti cheese
• ½ cup canned chunky cranberry sauce
• 2 tablespoons diced chives

Assembly

• 1 large egg, beaten (for egg wash)

Instructions

1. Make the dough: In a food processor fitted with a blade attachment, combine the flour, sugar, and salt by pulsing a few times. Chill 6 tablespoons of water over ice, then remove the ice cubes and add the cold water along with the chilled butter cubes to the flour mixture. Pulse until the mixture forms a rough dough.
2. Knead and chill dough: Turn the rough dough onto a lightly floured surface and knead briefly until it comes together. Shape into a square, wrap tightly in plastic wrap, and refrigerate for at least 10 minutes to firm up.
3. Prepare the filling: Heat a large pot over medium heat and warm the olive oil. Add the diced onion, celery, and potato, sautéing until tender and translucent, about 6 minutes.
4. Cook the turkey: Add the ground turkey to the pot and cook until browned thoroughly and potatoes are softened, about 6 to 8 minutes. Season with kosher salt and freshly ground pepper to taste.
5. Thicken the filling: Stir in 2 tablespoons of flour and cook briefly. Pour in the chicken stock and simmer for about 4 minutes until the sauce thickens. Remove from heat and fold in the shredded Havarti cheese, cranberry sauce, and diced chives until evenly combined.
6. Preheat oven and prepare dough: Preheat the oven to 400°F (200°C). Remove dough from refrigerator and roll out on a floured surface to about ¼-inch thickness. Cut dough into 4-inch squares.
7. Assemble pot pies: Lightly oil a standard size muffin tin. Press each dough square into the muffin cups. Spoon about 2 rounded tablespoons of the turkey filling into each dough cup.
8. Top and seal: Cover each filled cup with a second dough square. Seal the edges by pressing with a fork. Brush the tops with the beaten egg to create a golden crust.
9. Bake and serve: Bake in the preheated oven for 20 to 25 minutes until the crust is golden brown. Serve hot or at room temperature for a festive, flavorful bite.

Notes

• The dough can be made ahead and refrigerated overnight to save time.
• Substitute Havarti cheese with mild cheddar or gouda for a different flavor profile.
• Cranberry sauce adds a touch of sweetness and tartness, balancing the savory filling perfectly.
• For a crispier crust, brush tops with an additional egg wash halfway through baking.
• These mini pot pies can be frozen after assembly and baked directly from frozen, adding extra 10 minutes to baking time.

Keywords: Mini pot pies, Thanksgiving recipe, turkey pot pie, cranberry pot pie, savory pies, holiday appetizers, homemade pastry