As the temperatures begin to dip and the leaves turn vibrant shades of orange and red, I can’t help but feel a warm rush of nostalgia for the holidays. There’s something so comforting about the aroma of turkey and cranberry wafting through the kitchen, evoking memories of family gatherings and laughter. This year, I wanted to capture that festive spirit while adding a fun twist, and that’s when I decided to whip up these delightful Mini Thanksgiving Turkey & Cranberry Pot Pies.
Perfectly portioned and incredibly satisfying, these handheld treats are a wonderful way to make use of Thanksgiving leftovers or simply indulge in the flavors of the season. With a flaky, golden crust enveloping a savory mixture of ground turkey, fresh vegetables, and sweet-tart cranberry sauce, each bite is a comforting hug on a plate. Whether you’re hosting a “Friendsgiving” or looking for a cozy weeknight meal, these mini pies promise to bring joy to any table. Plus, they’re easy to prepare, allowing you to savor the magic without the stress. Let’s get cooking!
Why You’ll Love Mini Thanksgiving Turkey Pot Pies
Comforting and warming, these Mini Thanksgiving Turkey Pot Pies capture the essence of holiday meals in a delightful handheld treat. Simple to make, you’ll whip up these pies with just a handful of ingredients, making them perfect even for novice cooks. Deliciously unique, a blend of savory turkey and tangy cranberry creates an irresistible filling that defines comfort food. Versatile enough to use with leftovers or fresh ingredients, you might find yourself making them year-round. Crowd-pleasing at gatherings, these mini pies will impress your guests and family alike!
Mini Thanksgiving Turkey & Cranberry Pot Pie Ingredients
Get ready to create a festive culinary experience with these delightful mini pot pies!
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For the Crust
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All-Purpose Flour – Essential for a flaky base; reserve extra for rolling.
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Granulated Sugar – Adds a hint of sweetness to the dough.
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Kosher Salt – Enhances overall flavor; adjust to your taste.
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Unsalted Butter (chilled) – Keeps the crust rich and flaky; ensure it’s chilled and cubed.
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Egg – Provides a golden-brown finish when brushed on the crust.
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For the Filling
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Extra-Virgin Olive Oil – Ideal for sautéing your aromatic vegetables.
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Yellow Onion – Forms the aromatic base; dice for even cooking.
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Celery Stalk – Adds a delightful crunch; must be diced.
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Russet Potato – Hearty component; peel and dice for the filling.
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Ground Dark Meat Turkey – The main protein source; perfect for using up Thanksgiving leftovers.
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Black Pepper – Adds warmth and depth; season to your liking.
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All-Purpose Flour (for filling) – Thickens the filling for a satisfying texture.
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Chicken Stock – Adds moisture and brings all flavors together.
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Shredded Havarti Cheese – Contributes creaminess; melts beautifully into the mixture.
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Canned Chunky Cranberry Sauce – Introduces sweetness and a tangy edge; use canned or homemade.
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Diced Chives – Freshens up the dish; use for garnish.
Embrace the tradition of Thanksgiving with these Mini Thanksgiving Turkey & Cranberry Pot Pies that encompass comfort, flavor, and creativity in every bite!
How to Make Mini Thanksgiving Turkey Pot Pies
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Prepare the Dough: In a food processor, combine all-purpose flour, granulated sugar, and kosher salt. Pulse in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water until a rough dough forms, then refrigerate for at least 10 minutes. This resting period helps the dough become flaky!
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Make the Filling: In a pot over medium heat, heat extra-virgin olive oil. Add diced yellow onion, celery, and russet potato, sautéing until tender (about 6 minutes). Then, add the ground dark meat turkey and cook until browned. Season with black pepper, then sprinkle in all-purpose flour and chicken stock to thicken the mixture. Finally, fold in shredded Havarti cheese, cranberry sauce, and diced chives for a flavorful filling!
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Assemble the Pies: Preheat your oven to 400ºF. On a floured surface, roll out the dough to ¼” thick. Cut into 4” squares for your pie bases. Line a muffin tin with the squares, then spoon the turkey filling into each. Cover with another square of dough, seal the edges using a fork, and brush the tops with beaten egg for that golden finish!
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Bake: Bake the pot pies in your preheated oven until the crust is golden brown (20-25 minutes). These little delights can be served warm or at room temperature, making them a versatile addition to your holiday spread!
Optional: Garnish with additional diced chives for a fresh touch.
Exact quantities are listed in the recipe card below.
Storage Tips for Mini Thanksgiving Turkey Pot Pies
Fridge: Store these mini pot pies in an airtight container for up to 3 days. They’ll stay fresh, allowing you to enjoy them as a cozy leftover meal!
Freezer: For longer storage, freeze the unbaked pot pies. Wrap each pie tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to 2 months—perfect for preparing ahead of time!
Reheating: When ready to enjoy, bake from frozen at 400ºF for about 30-35 minutes, or until they are golden brown and heated through. Enjoy the comforting flavors of your Mini Thanksgiving Turkey & Cranberry Pot Pies without the hassle of cooking from scratch again!
Mini Thanksgiving Turkey & Cranberry Pot Pie Variations
Feel free to get creative with your Mini Thanksgiving Turkey & Cranberry Pot Pies—these variations will allow you to tailor them to your taste and dietary needs!
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Dairy-Free: Use a dairy-free butter substitute and skip the cheese. Instead, try a plant-based cream or coconut cream to maintain creaminess in the filling.
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Vegetarian: Replace ground turkey with diced mushrooms, lentils, or a mix of your favorite veggies, like zucchini and bell peppers, for a hearty filling that still packs a flavor punch.
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Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the filling for a zesty twist that will excite your taste buds!
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Herbed Twist: Incorporate fresh herbs like rosemary or thyme into the filling for an earthy flavor, adding warmth and aroma that resonates with Thanksgiving vibes.
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Different Cheeses: Swap Havarti for cheddar or gouda to give your pot pies a distinctive flavor profile. Each cheese lends its own creamy texture and taste.
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Sweet Potato Option: For a sweeter filling, substitute russet potatoes with cubed sweet potatoes, offering a delightful sweetness that pairs beautifully with the cranberry sauce.
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Miniature Taverns: Use phyllo pastry instead of traditional dough for a crispy, flaky version! The light texture and layers add an interesting crunch while keeping the filling intact.
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Gravy Addition: Mix a bit of homemade or store-bought gravy into your turkey filling for extra moisture and flavor. It enhances the overall experience, making every bite irresistible!
What to Serve with Mini Thanksgiving Turkey Pot Pies?
Creating a cozy, heartwarming meal doesn’t stop at the pot pies!
- Cranberry Sauce: A spoonful of tart cranberry sauce on the side amplifies flavors, beautifully contrasting the savory filling. That familiar sweetness brings back holiday memories!
- Garlic Mashed Potatoes: Creamy mashed potatoes add a rich, buttery texture and pair perfectly with the flaky crust and savory turkey filling. Plus, who can resist a little gravy on top?
- Maple Roasted Brussels Sprouts: These crispy, caramelized sprouts bring earthy flavors and a touch of sweetness that balance nicely with the richness of the pot pies.
- Mixed Green Salad: A fresh salad with a light vinaigrette introduces a bright, crunchy element, offering a refreshing contrast to the mini pies’ warmth.
- Butternut Squash Soup: This creamy soup enhances the comforting vibe, bringing a cozy meal feel that’s perfect for chilly evenings. Its slight sweetness complements the savory fillings.
- Hot Apple Cider: A warm mug of spiced apple cider offers a touch of fall nostalgia, completing your meal with a sweet, aromatic drink that’s so inviting.
- Pumpkin Pie: For dessert, slice into a classic pumpkin pie to satisfy your sweet tooth, embodying everything delicious about Thanksgiving!
Tips for the Best Mini Thanksgiving Turkey Pot Pies
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Use Cold Ingredients: Ensure your butter is very cold. This is key for achieving a flaky crust. Room temperature butter can lead to a dense texture.
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Don’t Overmix: Mix the dough just until combined to prevent toughness. Overworking the dough can produce a chewy crust instead of a delicate one.
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Season Generously: Adjust seasoning in the filling beyond just black pepper. The sweetness from the cranberry sauce needs balancing to create depth in flavor for your Mini Thanksgiving Turkey & Cranberry Pot Pies.
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Check for Doneness: Keep an eye on the baking time. Ovens vary, so watch for a golden brown crust—this indicates they’re ready to be loved!
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Make Ahead: Prepare and assemble the pot pies in advance. Just cover them tightly and refrigerate before baking. This allows flavors to meld beautifully!
Make Ahead Options
These Mini Thanksgiving Turkey & Cranberry Pot Pies are perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance by cooking it and then refrigerating it in an airtight container to maintain its flavors. The dough can also be made 24 hours ahead; just wrap it tightly in plastic wrap and refrigerate to ensure it stays fresh. When you’re ready to assemble and bake, simply roll out the chilled dough, fill with the prepared turkey mixture, seal, and brush with egg wash before baking. This way, you save precious time on busy weeknights while enjoying delicious, homemade comfort food just as delightful as if you made it fresh!
Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe FAQs
How do I choose the right turkey for the filling?
Absolutely! For the best flavor, aim for ground dark meat turkey. It lends a richer taste compared to white meat. If you have leftover roast turkey, feel free to dice it up for this recipe. Just ensure it’s fully cooked and well-seasoned for optimal flavor!
What’s the best way to store leftover Mini Thanksgiving Turkey & Cranberry Pot Pies?
For effective storage, place the 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 build-up that can make the crust soggy. I often enjoy them as leftovers—they’re just as delicious as when they were fresh!
Can I freeze Mini Thanksgiving Turkey & Cranberry Pot Pies?
Definitely! To freeze, wrap each unbaked pie tightly in plastic wrap and then place them in a resealable freezer bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy them, bake them from frozen at 400ºF for about 30-35 minutes until golden and bubbly. It’s such a quick meal solution!
What should I do if my pie crust is too sticky?
Very commonly, a sticky crust can happen if too much moisture gets added or if the dough hasn’t had enough chilling time. If you find your dough sticky, simply add a little more flour while rolling it out or working with it. And, don’t skip the refrigeration step—it’s crucial for easy handling!
Are there any dietary considerations for my Mini Thanksgiving Turkey & Cranberry Pot Pies?
Absolutely! If you’re cooking for guests with dietary restrictions, there are options. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. You can also swap out the turkey for a plant-based protein or additional vegetables for a vegetarian option. Just be sure to adjust the seasoning accordingly!
How long will my Mini Thanksgiving Turkey Pot Pies stay fresh in the fridge?
These mini delights will remain delicious in the fridge for up to 3 days. Just make sure you store them in an airtight container to maintain their flavor and texture. Enjoy every last bite of comfort over the next few days!
Mini Thanksgiving Turkey & Cranberry Pot Pies to Wow Your Guests
Ingredients
Equipment
Method
- In a food processor, combine flour, sugar, and salt. Pulse in the chilled butter until it resembles coarse crumbs. Gradually add cold water until a rough dough forms, then refrigerate for at least 10 minutes.
- Heat olive oil in a pot over medium heat. Add onion, celery, and potato, sautéing until tender (about 6 minutes). Add turkey and cook until browned. Season with black pepper, sprinkle in flour and chicken stock to thicken, then fold in cheese, cranberry sauce, and chives.
- Preheat oven to 400ºF. Roll out dough to ¼” thick. Cut into 4” squares and line a muffin tin. Spoon turkey filling into each, cover with another square, seal edges, and brush tops with beaten egg.
- Bake pies in the preheated oven until the crust is golden brown (20-25 minutes). Serve warm or at room temperature.