As the leaves begin to turn and the scents of autumn waft through the air, my thoughts drift to the comforting flavors that define the season—especially these Mini Thanksgiving Turkey & Cranberry Pot Pies. Combining savory dark meat turkey, tender veggies, and rich Havarti cheese, all sealed within a flaky crust, these hand-held delights transform holiday leftovers into something extraordinary. They are not only a delicious way to utilize those turkey scraps; they also serve as a crowd-pleasing addition to any festive gathering. Perfectly warm or served at room temperature, these little gems are sure to bring smiles to every table. Are you ready to elevate your leftover game?
Why Are These Pot Pies Irresistible?
Comforting Taste: Each bite offers a warm, savory blend of turkey and creamy Havarti, making it a quintessential comfort dish for chilly autumn days.
Perfect for Leftovers: Transform your Thanksgiving turkey remnants into a delightful meal that’s far from ordinary!
Versatile & Customizable: Mix in seasonal veggies or switch up the cheese for unique flavor combinations that suit your family’s taste.
Easy to Prepare: With just a few steps, you can whip up these mini pot pies, making them a fantastic option for busy weeknight dinners or holiday gatherings.
Crowd-Pleasing Appeal: Whether at Thanksgiving or a “Friendsgiving,” these pot pies are sure to impress guests and family alike, ensuring every plate is clean!
Want to explore more delightful recipes? Check out my Savory Turkey Egg or try the refreshing Cranberry Pecan Chicken for a burst of flavor!
Mini Thanksgiving Turkey & Cranberry Pot Pie Ingredients
For the Dough
• All-Purpose Flour – Forms the crust’s structure; use extra for rolling it out.
• Granulated Sugar – Adds a touch of sweetness to the dough; optional based on your taste.
• Kosher Salt – Enhances flavor; adjust according to your preference.
• Unsalted Butter – Provides richness; chill and cube for easier incorporation.
For the Filling
• Extra-Virgin Olive Oil – A great cooking medium for sautéing; can be substituted with butter for richer flavor.
• Yellow Onion – Acts as the flavor base; you may use shallots for a milder taste.
• Celery – Adds aroma and crunch; leeks make a sweeter alternative.
• Russet Potato – Gives the filling texture; Yukon Gold potatoes can bring more creaminess.
• Ground Dark Meat Turkey – The protein base; use leftover cooked turkey for resourcefulness.
• Black Pepper – A seasoning that enhances flavor; freshly ground is ideal.
• All-Purpose Flour (for filling) – Thickens the sauce; cornstarch is a gluten-free option.
• Chicken Stock – Adds moisture and flavor to the filling; switch to vegetable stock for a vegetarian option.
• Havarti Cheese – Brings creaminess to the mixture; cheddar or Gruyère can change the flavor.
• Canned Chunky Cranberry Sauce – Provides sweet-tart depth; homemade can elevate it further.
• Diced Chives – Freshens the dish; green onions can be a similar alternative.
• Large Egg – Binds the dough when sealing; a flax egg serves as a vegan alternative.
These delicious ingredients perfectly meld together to create Mini Thanksgiving Turkey & Cranberry Pot Pies that will make your gatherings memorable!
Step‑by‑Step Instructions for Mini Thanksgiving Turkey & Cranberry Pot Pies
Step 1: Prepare the Dough
In a food processor, blend 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 and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until a dough forms. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
Step 2: Make the Filling
Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add 1 diced yellow onion, 1 cup of diced celery, and 1 cup of diced russet potato, cooking for about 5-7 minutes until tender. Stir in 1 pound of ground dark meat turkey and cook until browned. Then, mix in 2 tablespoons of all-purpose flour, 1 cup of chicken stock, and season with salt and black pepper; let it simmer until thickened.
Step 3: Add Creaminess and Flavor
Once the filling has thickened, reduce the heat to low and fold in 1 cup of grated Havarti cheese, 1 cup of canned chunky cranberry sauce, and ¼ cup of diced chives. Stir gently until the cheese is melted and the mixture is well-combined. Allow the filling to cool slightly while you prepare the dough for the Mini Thanksgiving Turkey & Cranberry Pot Pies.
Step 4: Assemble the Pies
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness. Cut into squares large enough to line the cups of a greased muffin tin. Press the dough into the bottom and sides of the muffins cups, ensuring there are no gaps, then fill each with the turkey and cranberry filling, leaving a little space on top for sealing.
Step 5: Seal and Brush the Pies
To create lids for the pies, roll out additional dough and cut it into squares to place on top of each filled muffin cup. Pinch the edges together to seal tightly, ensuring they are secure to prevent leaks during baking. Brush the tops of the pies with a beaten large egg to achieve a beautiful golden color.
Step 6: Bake the Pies
Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on them, as oven temperatures can vary. Once done, remove from the oven and let the mini pot pies cool in the tin for a few minutes before transferring them to a wire rack.
Step 7: Serve and Savor
These Mini Thanksgiving Turkey & Cranberry Pot Pies are now ready to be enjoyed! Serve them warm or allow them to cool to room temperature. They make a perfect appetizer for any gathering, and each bite delivers a delightful mix of flavors and textures that celebrate the essence of Thanksgiving.
Expert Tips for Mini Thanksgiving Turkey & Cranberry Pot Pies
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Chill Your Ingredients: Make sure the butter is very cold before incorporating it into the dough for a flaky texture. Warm butter can lead to a tough crust.
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Don’t Overmix the Dough: Stop mixing as soon as the dough comes together. Overmixing can create a dense texture instead of a light, flaky pastry.
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Cool the Filling: Allow the turkey filling to cool slightly before adding it to the dough. This helps prevent the crust from becoming soggy during baking.
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Seal Tightly: Use a fork to crimp the edges of the mini pies securely. This helps hold in the delicious filling and prevents any leaks while baking.
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Experiment with Flavors: Feel free to customize your mini Thanksgiving turkey & cranberry pot pies with seasonal vegetables or different cheeses for a personal touch.
What to Serve with Mini Thanksgiving Turkey & Cranberry Pot Pies
Imagine a cozy gathering where friends and family share laughter and warm memories over delicious bites of comfort food.
- Crisp Side Salad: A fresh green salad with a tangy vinaigrette brightens the meal while contrasting the rich flavors of the pot pies. Add nuts and cranberries for a seasonal touch.
- Roasted Vegetables: Seasoned with herbs, roasted carrots and Brussels sprouts provide a satisfying crunch and earthy sweetness that pairs beautifully with savory turkey.
- Creamy Mashed Potatoes: The buttery, creamy goodness of mashed potatoes makes for a classic complement, adding a smooth texture that balances the crispy crust of the pies.
- Garlic Bread: Soft, warm garlic bread is great for soaking up any savory sauce left on your plate. It’s a hearty addition that can easily please any crowd.
- Pumpkin Soup: A warm bowl of pumpkin soup with a hint of spice adds a comforting touch, echoing the flavors of Thanksgiving and enhancing the seasonal experience.
- Mulled Cider: A warm glass of spiced apple cider brings cozy aromas and flavors to your meal, perfectly capturing the essence of fall gatherings.
- Homemade Cranberry Sauce: Enhance the flavors of your pot pies with a side of homemade cranberry sauce to add an extra layer of tartness and sweetness. It’s a nostalgic flavor that rounds out the dish.
- Apple Crisp: To finish off the meal, a slice of warm apple crisp, with its buttery crumb topping and sweet-tart apples, provides a delightful and comforting dessert that’s perfect for the fall season.
Make Ahead Options
These Mini Thanksgiving Turkey & Cranberry Pot Pies are ideal for meal prep enthusiasts looking to save time on busy days! You can prepare the filling (minus the cheese and cranberry sauce) up to 3 days in advance; simply refrigerate it in an airtight container to maintain freshness. You can also make the dough and store it in the fridge for up to 24 hours. When you’re ready to serve, mix in the cheese and cranberry sauce before filling the dough and baking. This way, you’ll have delicious, homemade pot pies ready with minimal effort, ensuring every bite is just as delightful as if made fresh!
How to Store and Freeze Mini Thanksgiving Turkey & Cranberry Pot Pies
Fridge: Store cooked mini pot pies in an airtight container for up to 3 days. Allow them to cool completely before sealing to maintain texture.
Freezer: For longer storage, freeze unbaked pies wrapped tightly in plastic wrap for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the cooking time.
Reheating: Reheat baked pies in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. This keeps the crust flaky and delicious.
Make-Ahead Tip: Assemble mini turkey pot pies and refrigerate before baking. Enjoy optimal crust texture when baked within a day!
Mini Thanksgiving Turkey & Cranberry Pot Pies Variations
Feel free to explore these creative twists and substitutions to make this recipe your own!
- Chicken Swap: Replace the ground turkey with shredded chicken for a delicious alternative that still captures that comforting flavor.
- Vegetarian Delight: Use a plant-based meat alternative or a hearty mixture of lentils and mushrooms to create a satisfying veggie version.
- Seasonal Veggies: Add diced carrots or peas for extra nutrition and a pop of color that’ll brighten each tasty bite.
- Spicy Kick: Experiment with pepper jack cheese for a zesty flavor boost that’ll delight those who enjoy a little heat.
- Crust Shortcuts: For a quicker option, feel free to use a store-bought pie crust—perfect when you’re short on time!
- Herb Infusion: Mix fresh herbs like thyme or rosemary into the filling for a fragrant twist that’s sure to impress your guests.
- Cream Sauce Boost: Swap in cream or sour cream for the chicken stock to make the filling extra rich and velvety.
- Sweeten the Deal: Consider adding a hint of maple syrup or brown sugar to the filling to elevate the sweetness of the cranberry sauce, creating a mouthwatering blend.
Looking for more ideas? You can whip up a delicious Savory Turkey Egg or enjoy a fresh take with Cranberry Pecan Chicken to keep everyone satisfied!
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
How do I select the best turkey for the filling?
Absolutely! When choosing turkey, opt for dark meat for a richer flavor, especially if using leftovers. Ensure the meat is fresh with no dark spots or off smells. If using pre-cooked turkey, look for lean pieces to avoid greasiness.
How should I store leftover mini turkey pot pies?
To maintain their delightful texture, store cooked mini pot pies in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before sealing to avoid moisture buildup, which can lead to a soggy crust.
Can I freeze these mini pot pies?
Yes! For freezing, wrap unbaked mini turkey pot pies tightly in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to bake, simply remove the wrapping and bake directly from frozen, adding an additional 5-10 minutes to the cooking time.
What should I do if my pie crust is too tough?
Very! If your pie crust turns out tough, it might be due to overmixing or using warm butter. Make sure to incorporate the butter until just combined and keep your ingredients as cold as possible. If you’ve already baked them, serve with a generous drizzle of gravy or a side of creamy sauce for added moisture.
Are there any dietary considerations for these mini pot pies?
Indeed! If you’re making these for someone with allergies, swap ingredients as necessary. For a gluten-free version, use a gluten-free all-purpose flour for the crust and filling. You can also replace the Havarti cheese with a plant-based alternative for dairy-free options. Always check the labels on your stocks and sauces for potential allergens.
Mini Thanksgiving Turkey & Cranberry Pot Pies to Savor!
Ingredients
Equipment
Method
- In a food processor, blend 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 and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until a dough forms. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
- Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add 1 diced yellow onion, 1 cup of diced celery, and 1 cup of diced russet potato, cooking for about 5-7 minutes until tender. Stir in 1 pound of ground dark meat turkey and cook until browned. Then, mix in 2 tablespoons of all-purpose flour, 1 cup of chicken stock, and season with salt and black pepper; let it simmer until thickened.
- Once the filling has thickened, reduce the heat to low and fold in 1 cup of grated Havarti cheese, 1 cup of canned chunky cranberry sauce, and ¼ cup of diced chives. Stir gently until the cheese is melted and the mixture is well-combined. Allow the filling to cool slightly while you prepare the dough for the Mini Thanksgiving Turkey & Cranberry Pot Pies.
- Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness. Cut into squares large enough to line the cups of a greased muffin tin. Press the dough into the bottom and sides of the muffins cups, ensuring there are no gaps, then fill each with the turkey and cranberry filling, leaving a little space on top for sealing.
- To create lids for the pies, roll out additional dough and cut it into squares to place on top of each filled muffin cup. Pinch the edges together to seal tightly, ensuring they are secure to prevent leaks during baking. Brush the tops of the pies with a beaten large egg to achieve a beautiful golden color.
- Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on them, as oven temperatures can vary. Once done, remove from the oven and let the mini pot pies cool in the tin for a few minutes before transferring them to a wire rack.
- These Mini Thanksgiving Turkey & Cranberry Pot Pies are now ready to be enjoyed! Serve them warm or allow them to cool to room temperature. They make a perfect appetizer for any gathering, and each bite delivers a delightful mix of flavors and textures that celebrate the essence of Thanksgiving.