Description
Mini Thanksgiving Turkey & Cranberry Pot Pies
These mini pot pies are a perfect way to capture all the flavors of Thanksgiving in one bite! Made with flaky, buttery pie crust, they are filled with ground turkey, potatoes, onions, celery, Havarti cheese, and a tangy cranberry sauce. Ideal for a cozy “Friendsgiving” or to use up Thanksgiving leftovers, these little pies are delicious served warm or at room temperature.
2 cups all-purpose flour
2 tsp granulated sugar
1 tsp kosher salt
16 tbsp unsalted butter, chilled
2 tbsp extra-virgin olive oil
1 medium yellow onion, diced
1 celery stalk, diced
1 cup diced Russet potato
1 lb ground dark turkey meat
Kosher salt and black pepper
2 tbsp all-purpose flour
1 cup chicken stock
1 cup shredded Havarti cheese
½ cup chunky cranberry sauce
2 tbsp diced chives
1 large egg
Directions:
1. Make and chill dough.
2. Cook filling.
3. Roll dough, fill muffin tin, cover, and bake at 400°F for 20-25 mins.
Prep Time: 30 mins
Kcal: 350 per pie
Step-by-Step Guide
1. Make the Dough: In a food processor, pulse 2 cups flour, sugar, and salt. Add chilled, cubed butter and pulse until pea-sized crumbs form. Drizzle in 4-6 tbsp ice water until dough just comes together. Shape into a disc, wrap, and chill for 1 hour.
2. Cook the Filling: Heat olive oil in a skillet over medium. Sauté onion and celery until soft, about 5 mins. Add potato and cook another 5 mins. Add ground turkey, season with salt and pepper, and cook until browned. Sprinkle in 2 tbsp flour and stir for 1 minute. Gradually add chicken stock, stirring until thickened. Remove from heat and stir in Havarti cheese.
3. Assemble the Pies: On a floured surface, roll chilled dough to 1/8-inch thickness. Cut circles to fit your muffin tin (about 4-inch circles for standard tins). Press circles into greased cups. Add a spoonful of filling, top with 1 tsp cranberry sauce, then add more filling. Cut smaller dough circles for tops, place over filling, and crimp edges with a fork to seal. Beat egg with 1 tbsp water and brush over tops. Cut a small vent in each.
4. Bake: Bake at 400°F for 20-25 minutes, until crust is golden brown. Let cool in tin for 10 minutes before removing. Garnish with diced chives.
Serving Suggestions
Serve these mini pot pies warm as the star of a Friendsgiving appetizer spread. They pair beautifully with a simple arugula salad with a lemon vinaigrette to cut the richness. For a festive presentation, offer small bowls of extra warmed cranberry sauce and gravy for dipping. To make it a meal, add sides like roasted Brussels sprouts or sweet potato mash.
How-to Summary
Prepare a buttery pie dough and chill. Sauté vegetables, brown ground turkey, and make a gravy with flour and stock. Stir in cheese. Line a muffin tin with dough circles, layer filling and cranberry sauce, seal with dough tops, egg wash, and bake at 400°F until golden.
Frequently Asked Questions
Can I use leftover Thanksgiving turkey? Absolutely. Substitute the ground turkey with 2 cups of shredded cooked turkey. Add it to the skillet after making the gravy and heat through.
Can I make these ahead of time? Yes. Assemble the unbaked pies, cover tightly, and refrigerate for up to 24 hours. Add 3-5 minutes to the baking time. You can also freeze them unbaked; bake from frozen, adding 10-15 minutes.
What can I use instead of Havarti? Gouda, white cheddar, or fontina are excellent melting cheeses that work well here.
My filling is too runny. How can I fix it? Ensure you cook the flour with the turkey and vegetables for a full minute before adding the stock. Let the filling cool completely before assembling, which will also help it thicken.
Can I use store-bought pie crust? Yes, for a shortcut, use two rolled refrigerated pie crusts. The flavor will differ slightly, but it saves considerable time.
Common Mistakes to Avoid
Avoid using warm dough, as it will become greasy and difficult to handle. Don’t overfill the muffin cups, or the filling will bubble over and make removal messy. Ensure your butter for the dough is very cold to achieve a flaky crust. Finally, do not skip letting the pies rest in the tin after baking; this allows the filling to set so they hold their shape.
Conclusion
These Mini Thanksgiving Turkey & Cranberry Pot Pies are a delightful and portable celebration of classic flavors. Whether you’re planning a party or creatively using leftovers, this recipe delivers comfort and festivity in every bite. With a flaky homemade crust and a savory-sweet filling, they are sure to become a new holiday tradition.