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Turkey & Cranberry Pot Pies

Savory Turkey & Cranberry Pot Pies for Cozy Fall Feasts

Enjoy these Turkey & Cranberry Pot Pies, a savory delight perfect for Thanksgiving or Friendsgiving gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 mini pies
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour use gluten-free flour for a gluten-free version.
  • 1 tablespoon granulated sugar omit for a savory flavor if preferred.
  • 1 teaspoon kosher salt regular salt can be used if kosher is unavailable.
  • 1 cup unsalted butter can be substituted with cold vegetable shortening for a dairy-free option.
For the Filling
  • 2 tablespoons extra-virgin olive oil unsalted butter can be a good substitution if desired.
  • 1 medium yellow onion shallots can be used for a milder flavor.
  • 2 stalks celery green bell pepper is a tasty substitute.
  • 1 large Russet potato any waxy potato works, but starchy varieties should be avoided.
  • 1 pound ground dark meat turkey shredded turkey is perfect for using up holiday leftovers.
  • 1 teaspoon freshly ground black pepper white pepper offers a milder heat if needed.
  • 1 tablespoon all-purpose flour cornstarch is an excellent gluten-free alternative.
  • 2 cups chicken stock vegetable broth can be used for a vegetarian twist.
  • 1 cup shredded Havarti cheese cheddar or mozzarella are great substitutes for different tastes.
  • 1 cup canned chunky cranberry sauce homemade cranberry sauce elevates the freshness.
  • 2 tablespoons chives green onions or parsley can work well as alternatives.
  • 1 large egg omit for a vegan version, or use a flax egg.

Equipment

  • food processor
  • Muffin Tin
  • large pot
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle in all-purpose flour to thicken the turkey filling, stirring constantly for 1-2 minutes until it's well incorporated.
  6. Gradually pour in chicken stock, stirring to combine. Allow the mixture to simmer, stirring occasionally, until it thickens up—around 4 minutes.
  7. Finally, stir in shredded Havarti cheese, canned chunky cranberry sauce, and chopped chives until melted and well mixed.
  8. 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.
  9. Press the dough firmly into the greased muffin tins, filling each crust with the savory turkey and cranberry mixture.
  10. Place another piece of dough on top, sealing the edges by crimping them with a fork.
  11. 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.
  12. Place the muffin tin in your preheated oven and bake for 20-25 minutes, or until the crusts turn golden and flaky.
  13. 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.
  14. 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.

Nutrition

Serving: 1mini pieCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1.5mg

Notes

For the best flavor, always opt for fresh herbs and high-quality ground turkey in your filling. 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.

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