Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
