Nov 13, 2019

Mini Thanksgiving Turkey & Cranberry Pot Pies

Prep Time: 30 mins
Cook Time: 40 mins
A combination of ground turkey, onions, celery, potatoes, chunky cranberry sauce and Havarti cheese is all wrapped together by flakey, buttery homemade pie crust.

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These mini Thanksgiving dinner all-in-one inspired pies are a seasonal take on one of my favorite recipes, Mini Chardonnay Chicken & Prosciutto Pot Pies.

A combination of ground turkey, onions, celery, potatoes, chunky cranberry sauce and Havarti cheese is all wrapped together by flakey, buttery homemade pie crust. I form the pies using a muffin tin for hand-held pot pies. They are great when served either warm or at room temperature.

Mini Thanksgiving Turkey & Cranberry Pot Pies

When to Serve These Pot Pies

These mini pot pies make for a flavorful “Friendsgiving” appetizer. A pound of cooked, diced dark turkey meat can be subbed for the ground turkey, making use of thanksgiving leftovers. For more ideas for Thanksgiving leftovers, check out my roundup of my favorite recipes here.

Mini Thanksgiving Turkey & Cranberry Pot Pies cooking with cocktail rings

Key Ingredients for This Recipe

  • Turkey – Ground turkey is typically made from both light and dark meat. The ground turkey in this recipe can be swapped with diced, cooked turkey meat leftover from Thanksgiving dinner.
  • Cranberry sauce – The sweet yet tart cranberry sauce contrasts well with the lean turkey meat and buttery pastry dough in this recipe.
  • Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato.
Mini Thanksgiving Turkey & Cranberry Pot Pies cooking with cocktail rings

How to Make Mini Thanksgiving Turkey & Cranberry Pot Pie

For the dough:

  1. Make the dough. To make the dough, place the flour, sugar and salt into a food processor fitted with a blade attachment. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and water to the flour mixture.
  2. Chill the dough. Pulse until the mixture forms a rough dough. Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.

For the filling:

  1. Cook the vegetables. Heat a large pot over medium heat, add the olive oil and heat through. Add the onion, celery and potato and sauté until tender and opaque, about 6 minutes.
  2. Add the turkey and cook. Add the turkey and cook until the meat is browned all over and the potatoes are soft, about 6 to 8 minutes. Season with salt and pepper then stir in the flour.
  3. Finish the filling. Add the chicken stock and bring to a simmer, until the sauce thickens, about 4 minutes. Fold in the cheese, cranberry sauce, and chives.

For assembly:

  1. Heat oven. Preheat oven to 400ºF.
  2. Roll out the dough. Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼” thick. Cut the dough into 4” squares, gathering the dough and re-rolling as needed.
  3. Add to a muffin tin. Press the dough into a lightly oiled standard size muffin tin and scoop about 2 rounded tablespoons of the turkey filling mixture into each tin.
  4. Bake. Cover each with second piece of dough, and use a fork to seal the edges together. Brush the beaten egg over the top of each mini pot pie. Bake until the crust is golden brown, about 20 to 25 minutes.
  5. Serve. Serve hot or at room temperature.
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Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Mini Thanksgiving Turkey & Cranberry Pot Pies

Print Pin
Prep Time 30 mins
Cook Time 40 mins
Serves 12 Mini Pot Pies

Ingredients:

For the dough:

  • 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

For the 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, 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

For assembly:

  • 1 large egg

Instructions:

For the dough:

  • To make the dough, place the flour, sugar and salt into a food processor fitted with a blade attachment. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and water to the flour mixture.
  • Pulse until the mixture forms a rough dough. Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.

For the filling:

  • Heat a large pot over medium heat, add the olive oil and heat through. Add the onion, celery and potato and sauté until tender and opaque, about 6 minutes. Add the turkey and cook until the meat is browned all over and the potatoes are soft, about 6 to 8 minutes. Season with salt and pepper then stir in the flour. Add the chicken stock and bring to a simmer, until the sauce thickens, about 4 minutes. Fold in the cheese, cranberry sauce, and chives.

For assembly:

  • Preheat oven to 400ºF.
  • Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼” thick. Cut the dough into 4” squares, gathering the dough and re-rolling as needed. Press the dough into a lightly oiled standard size muffin tin and scoop about 2 rounded tablespoons of the turkey filling mixture into each tin.
  • Cover each with second piece of dough, and use a fork to seal the edges together. Brush the beaten egg over the top of each mini pot pie. Bake until the crust is golden brown, about 20 to 25 minutes. Serve hot or at room temperature.

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