As autumn leaves swirl and the air turns crisp, the scent of comfort food becomes irresistible. Enter my Mini Thanksgiving Pot Pies with Ground Turkey and Cranberry Sauce, a cozy twist on traditional holiday fare. These delightful little pies pack a savory filling of ground turkey, aromatic onions, and tender potatoes, all wrapped in a flaky, buttery crust. The added touch of tangy cranberry sauce and melted Havarti cheese creates a harmonious blend that’s perfect for both Thanksgiving gatherings and Friendsgiving celebrations. Not only are they a fun way to utilize holiday leftovers, but they also make for a quick and crowd-pleasing appetizer that everyone will love. Ready to dive into an easy, flavorful recipe that celebrates the season? Let’s get started!
Why are Mini Pot Pies a Must-Try?
Comforting, there’s nothing like a warm bite of these mini pot pies to make you feel at home during the chilly fall months. Versatile, they can be filled with leftovers like turkey or vegetables, making them a delicious solution for post-holiday meals. Flavor-packed, the combination of savory turkey and sweet cranberry sauce offers a delightful contrast that keeps every bite exciting. Effortless, this recipe requires minimal prep time, letting you impress friends and family without spending hours in the kitchen. Satisfying, they are perfect as appetizers for gatherings, ensuring there’s something for everyone to enjoy. Don’t forget to pair them with a refreshing side salad or roasted veggies for a complete meal!
Turkey & Cranberry Pot Pie Ingredients
Explore the delightful components of these comforting pot pies!
For the Dough
- All-purpose flour – Provides structure and texture for the pie dough; use gluten-free flour for a gluten-free version.
- Granulated sugar – Adds a hint of sweetness to the crust; omit for a savory flavor if preferred.
- Kosher salt – Enhances the flavor of the dough; regular salt can be used if kosher is unavailable.
- Unsalted butter – Creates a flaky dough; can be substituted with cold vegetable shortening for a dairy-free option.
For the Filling
- Extra-virgin olive oil – Adds richness and moisture to the filling; unsalted butter can be a good substitution if desired.
- Yellow onion – Provides a sweet aroma to the filling; shallots can be used for a milder flavor.
- Celery stalk – Introduces crunch and depth of flavor; green bell pepper is a tasty substitute.
- Russet potato – Adds heartiness and texture; any waxy potato works, but starchy varieties should be avoided.
- Ground dark meat turkey – The main protein for a satisfying filling; shredded turkey is perfect for using up holiday leftovers.
- Freshly ground black pepper – Balances flavors with a touch of spice; white pepper offers a milder heat if needed.
- All-purpose flour (for thickening) – Helps thicken the filling; cornstarch is an excellent gluten-free alternative.
- Chicken stock – Provides moisture and a depth of flavor; vegetable broth can be used for a vegetarian twist.
- Shredded Havarti cheese – Adds creaminess and rich flavor; cheddar or mozzarella are great substitutes for different tastes.
- Canned chunky cranberry sauce – Offers sweetness and tartness; homemade cranberry sauce elevates the freshness.
- Chives – Brightens and adds a mild onion flavor; green onions or parsley can work well as alternatives.
- Large egg – Used as an egg wash for browning; omit for a vegan version, or use a flax egg.
Step‑by‑Step Instructions for Turkey & Cranberry Pot Pies
Step 1: Prepare the Dough
In a food processor, combine the all-purpose flour, granulated sugar, and kosher salt to establish the dough’s base. Next, cut in the chilled unsalted butter until the mixture appears crumbly. Gradually add cold water while pulsing until the dough comes together. Once combined, knead it briefly, shape into a square, wrap in plastic, and refrigerate for 10 minutes to firm up.
Step 2: Make the Filling
While the dough chills, heat extra-virgin olive oil in a large pot over medium heat. Add diced yellow onion and celery, sautéing until tender and fragrant—about 3 minutes. Stir in diced Russet potato, cooking for an additional 3 minutes. Now add the ground dark meat turkey, browning it completely while seasoning with freshly ground black pepper, about 4-5 minutes.
Step 3: Thicken the Mixture
Sprinkle in all-purpose flour to thicken the turkey filling, stirring constantly for 1-2 minutes until it’s well incorporated. Gradually pour in chicken stock, stirring to combine. Allow the mixture to simmer, stirring occasionally, until it thickens up—around 4 minutes. Finally, stir in shredded Havarti cheese, canned chunky cranberry sauce, and chopped chives until melted and well mixed.
Step 4: Assemble the Pies
Preheat the oven to 400ºF (200ºC) and grease a muffin tin to prevent sticking. Roll out the chilled dough on a floured surface, then cut into square or round shapes to fit the muffin cups. Press the dough firmly into the greased muffin tins, filling each crust with the savory turkey and cranberry mixture. Place another piece of dough on top, sealing the edges by crimping them with a fork.
Step 5: Bake the Pies
After assembling, brush the tops of the mini pot pies with a beaten large egg to achieve a beautiful golden-brown color as they bake. Place the muffin tin in your preheated oven and bake for 20-25 minutes, or until the crusts turn golden and flaky. Keep an eye on them throughout the baking process to ensure they do not over-brown.
Step 6: Serve and Enjoy
Once baked to perfection, remove the mini Turkey & Cranberry Pot Pies from the oven and allow them to cool in the muffin tin for a few minutes. Carefully transfer the pies to a serving platter. These pot pies are delicious warm or at room temperature, making them an easy yet impressive addition to any fall gathering or holiday feast.
Make Ahead Options
These Turkey & Cranberry Pot Pies are ideal for busy cooks looking to save time without sacrificing flavor! You can prepare the dough and filling up to 3 days in advance. Simply make the dough, wrap it tightly, and refrigerate. For the filling, cook and cool it completely before storing in an airtight container in the fridge. When you’re ready to serve, roll out the chilled dough, assemble the pies, and bake directly from the refrigerator without thawing. Keep in mind that baking may take a few minutes longer, but you’ll still enjoy the same delicious results. This makes your holiday meal effortless and enjoyable!
How to Store and Freeze Turkey & Cranberry Pot Pies
Fridge: Store any leftover Turkey & Cranberry Pot Pies in an airtight container for up to 3 days. Reheat in the oven at 350ºF (175ºC) for about 10-15 minutes until heated through.
Freezer: For longer storage, freeze the assembled but unbaked pot pies. Wrap each pie tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.
Reheating: If reheating baked pies, preheat the oven to 350ºF (175ºC) and heat for 15-20 minutes or until warmed throughout. Avoid microwaving to retain the crust’s crispiness.
Make-Ahead: Prepare the filling and dough ahead of time, storing them separately in the fridge for up to 3 days. Assemble and bake when ready to enjoy.
Turkey & Cranberry Pot Pie Variations
Feel free to let your culinary creativity shine by customizing this comforting recipe to suit your taste buds!
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Leftover Turkey: Substitute ground turkey with shredded leftover turkey for a delightful twist that’s perfect for Thanksgiving.
Using leftover turkey not only saves time but also infuses each bite with nostalgic holiday flavors, keeping warm memories alive. -
Vegetarian Option: Swap ground turkey for a mix of mushrooms and lentils for a hearty vegetarian version.
This earthy alternative brings a delicious texture and flavor profile in every forkful, making it a satisfying feast everyone can enjoy! -
Cheese Alternatives: Experiment with Gouda or Fontina instead of Havarti for a richer flavor experience.
Different cheeses can elevate your mini pot pies, allowing you to find that perfect cheese that melts beautifully alongside the cranberry sauce. -
Herb Infusion: Add fresh sage or thyme to the filling for a fragrant herbaceous note that pairs beautifully with turkey and cranberry.
This tiny twist will transform the flavor, offering an aromatic surprise that brings those heartwarming fall scents right into your kitchen. -
Spicy Kick: Introduce diced jalapeños or crushed red pepper flakes for a zesty heat that contrasts wonderfully with the sweetness of cranberry sauce.
A little spice can awaken the palette, creating an exciting dining experience that keeps everyone coming back for more! -
Dough Variations: Use store-bought puff pastry instead of homemade dough for a quick and flaky option.
Puff pastry can save you time yet still offer that delightful flakiness, ensuring you still impress your guests without all the fuss. -
Nutty Texture: Toss in some chopped pecans or walnuts into the filling for added crunch and flavor.
Nuts add delightful texture and a surprise element that pairs beautifully with the savory and sweet components of your pot pies. -
Gluten-Free Option: Use gluten-free flour for the dough to make this recipe accessible for everyone at your table.
By simply swapping the flour, you’re ensuring that everyone gets to enjoy a slice of holiday warmth, making your gathering truly inclusive!
If you’re seeking more inspiration for your holiday meals, you might enjoy these delicious recipes, like my Autumn Vegetable Pot and Christmas Cranberry Meatballs. Spread the joy of cooking with these festive favorites!
Expert Tips for Turkey & Cranberry Pot Pies
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Chill the Butter: Ensure your unsalted butter is very cold to achieve the flakiest crust when baking these Turkey & Cranberry Pot Pies.
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Don’t Overmix: When combining the dough, mix just until it comes together to avoid a tough crust.
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Monitor Baking Time: Keep a close eye on your pies while baking; every oven is different, and you want that perfect golden-brown crust.
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Use Fresh Ingredients: For the best flavor, always opt for fresh herbs and high-quality ground turkey in your filling.
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Let Them Cool: Allow the mini pot pies to sit for a few minutes after baking; this makes them easier to remove from the muffin tin while maintaining their shape.
What to Serve with Mini Thanksgiving Pot Pies
Delightful mini pot pies call for sides that enhance their comforting flavors and textures, creating a well-rounded meal that warms the heart.
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Crisp Green Salad: A fresh, crunchy salad with mixed greens and a light vinaigrette perfectly balances the savory richness of the pot pies.
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Garlic Roasted Vegetables: Roasted carrots, Brussels sprouts, and sweet potatoes bring a sweet earthiness that complements the turkey and cranberry filling.
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Creamy Mashed Potatoes: Fluffy, buttery mashed potatoes serve as a decadent side, soaking up all the delicious flavors from the pot pie.
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Herb-Infused Quinoa: Nutty quinoa with fresh herbs adds a lovely texture contrast and a healthy grain option, making your meal feel wholesome.
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Homemade Cranberry Sauce: Enhance the cranberry flavor with a fresh batch of tangy sauce, adding brightness to the dish while celebrating fall flavors.
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Savory Stuffing: A classic stuffing with aromatic herbs and textures echoes those comforting Thanksgiving vibes—perfect alongside your mini pies.
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Warm Apple Crisp: End your meal on a sweet note. This warm dessert, with a cinnamon-spiced topping, provides a cozy finish that everyone will love.
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Spiced Cider or Mulled Wine: Serve these warm beverages alongside your meal to elevate the flavors and set a festive atmosphere.
Turkey & Cranberry Pot Pies Recipe FAQs
What is the best way to select ripe ingredients?
Absolutely! For the best flavor in your Turkey & Cranberry Pot Pies, choose firm, unblemished vegetables; onions should feel heavy, and potatoes should be smooth and free of dark spots. Opt for fresh, high-quality ground turkey that has a bright pink color and no off odors.
How should I store leftover pot pies?
Store any leftover Turkey & Cranberry Pot Pies in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350ºF (175ºC) for about 10-15 minutes, or until the filling is steaming and the crust is warm.
Can I freeze the mini pot pies? What’s the best method?
Absolutely! The best way to freeze your assembled but unbaked Turkey & Cranberry Pot Pies is to wrap each one tightly in plastic wrap, followed by aluminum foil. This protects them from freezer burn. They will last in the freezer for up to 3 months. When you’re ready to bake them, just pop them directly from the freezer into the preheated oven, adding an extra 5-10 minutes to the baking time.
What if my filling is too runny?
If you find your filling to be too runny while preparing your Turkey & Cranberry Pot Pies, simply return it to a simmer on the stove and mix in an additional tablespoon of flour or cornstarch. Stir constantly until the mixture thickens to your desired consistency. Remember, patience is key here!
Are there any dietary considerations I should be aware of?
Very! If you have dietary restrictions, consider substituting the ground turkey with shredded veggies or mushrooms for a vegetarian twist. You can use gluten-free flour for the dough, and for dairy-free options, vegetable shortening can replace butter and a flax egg can substitute the egg wash. Always ensure that the canned cranberry sauce is free from allergens if that’s a concern in your household.
Can I prepare the filling ahead of time?
Absolutely! It’s a wonderful idea to prepare the filling ahead of time. Simply cook the mixture, let it cool, and store it in an airtight container in the fridge for up to 3 days. On the day you plan to serve, you can fold it into your crust and bake fresh mini pot pies for a warm and comforting meal.
Savory Turkey & Cranberry Pot Pies for Cozy Fall Feasts
Ingredients
Equipment
Method
- In a food processor, combine the all-purpose flour, granulated sugar, and kosher salt to establish the dough’s base. Next, cut in the chilled unsalted butter until the mixture appears crumbly.
- Gradually add cold water while pulsing until the dough comes together. Once combined, knead it briefly, shape into a square, wrap in plastic, and refrigerate for 10 minutes to firm up.
- While the dough chills, heat extra-virgin olive oil in a large pot over medium heat. Add diced yellow onion and celery, sautéing until tender and fragrant—about 3 minutes.
- Stir in diced Russet potato, cooking for an additional 3 minutes. Now add the ground dark meat turkey, browning it completely while seasoning with freshly ground black pepper, about 4-5 minutes.
- Sprinkle in all-purpose flour to thicken the turkey filling, stirring constantly for 1-2 minutes until it's well incorporated.
- Gradually pour in chicken stock, stirring to combine. Allow the mixture to simmer, stirring occasionally, until it thickens up—around 4 minutes.
- Finally, stir in shredded Havarti cheese, canned chunky cranberry sauce, and chopped chives until melted and well mixed.
- Preheat the oven to 400ºF (200ºC) and grease a muffin tin to prevent sticking. Roll out the chilled dough on a floured surface, then cut into square or round shapes to fit the muffin cups.
- Press the dough firmly into the greased muffin tins, filling each crust with the savory turkey and cranberry mixture.
- Place another piece of dough on top, sealing the edges by crimping them with a fork.
- After assembling, brush the tops of the mini pot pies with a beaten large egg to achieve a beautiful golden-brown color as they bake.
- Place the muffin tin in your preheated oven and bake for 20-25 minutes, or until the crusts turn golden and flaky.
- Once baked to perfection, remove the mini Turkey & Cranberry Pot Pies from the oven and allow them to cool in the muffin tin for a few minutes.
- Carefully transfer the pies to a serving platter. These pot pies are delicious warm or at room temperature, making them an easy yet impressive addition to any fall gathering or holiday feast.
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