Mini Thanksgiving Turkey Cranberry dishes have this magical way of bringing a smile to everyone’s face, don’t they? I remember one year, I was trying to figure out how to capture all those cozy Thanksgiving flavors in something a little more manageable for just my family, and that’s when the idea for mini turkey cranberry pot pies sparked. The aroma of savory turkey mingling with sweet, tart cranberries filling my kitchen was pure bliss! They’re surprisingly simple to whip up, making them perfect for a relaxed holiday meal or even as a thoughtful homemade gift. You’ll love how these easy mini turkey cranberry pies deliver all the festive goodness in every delightful bite. Let’s get cooking!
Why You’ll Love These Mini Thanksgiving Turkey Cranberry Pot Pies
These little pies are a flavor explosion you’ll adore! Here’s why they’ll become your new holiday favorite:
- Incredible Taste: The savory ground turkey, tangy cranberry, and flaky crust create a perfect bite.
- Quick Prep Time: You can have these ready to bake in about 30 minutes, making them ideal for busy schedules.
- Healthier Choice: Using ground turkey makes these a lighter option than traditional beef pot pies.
- Budget-Friendly: Ground turkey and pantry staples keep these small Thanksgiving turkey cranberry pies affordable.
- Family Favorite: Even picky eaters love these adorable, individual portions.
- Perfect Portion Control: Each pie offers just the right amount of deliciousness.
- Versatile: They work wonderfully as a main dish or as festive small Thanksgiving turkey cranberry appetizers.
- Homemade Charm: Nothing beats the satisfaction of serving homemade treats!
Ingredients for Homemade Mini Turkey Cranberry Pies
Gathering these ingredients is the first step to making these delightful cranberry turkey mini pies. You’ll find they come together with common pantry staples and a few fresh additions for that quintessential Thanksgiving taste.
- 1 lb ground dark meat turkey – this adds a rich, savory depth
- 1 celery stalk, finely diced – for a subtle aromatic base
- 2 tablespoons chives, chopped – adds a fresh, mild onion flavor
- 1 cup Russet potato, diced – lends a creamy texture when cooked
- 1 medium yellow onion, finely diced – softens and sweetens as it cooks
- 1 large egg – acts as a binder for the filling
- 1 cup chicken stock – provides moisture and flavor for the filling
- 0.5 cup chunky canned cranberry sauce – the star for that sweet and tart Thanksgiving essence
- Freshly ground black pepper, to taste – to enhance all the flavors
- 1 teaspoon Kosher salt (for filling) – to season the savory components
- 2 1/8 cups all-purpose flour – the foundation for a flaky crust
- 2 teaspoons granulated sugar – a touch to balance the savory and help with browning the pastry
- 1 teaspoon Kosher salt (for pastry) – essential for pastry flavor
- 2 tablespoons extra-virgin olive oil – for sautéing the filling ingredients
- 8 oz (16 tablespoons) unsalted butter, cold and cubed – the secret to a truly flaky pie crust
- 1 cup ice-cold water, as needed, 1 tablespoon at a time – to bring the pastry dough together
- 1 cup shredded Havarti cheese – adds a wonderful creamy, melty texture to the filling
How to Make Mini Thanksgiving Turkey Cranberry Pies
Making these delightful little pies is a rewarding process that fills your kitchen with incredible aromas. Follow these steps for a truly memorable Thanksgiving treat.
Prepare the Pot Pie Filling
First, let’s get that delicious filling ready. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add 1 lb ground dark meat turkey and brown it well, breaking it into smaller pieces as it cooks. Once browned, drain off any excess fat. Toss in the 1 medium yellow onion, finely diced, and 1 celery stalk, finely diced. Sauté these aromatics until they start to soften, about 5 minutes. Now, add the 1 cup Russet potato, diced, and 1 cup chicken stock. Sprinkle in 1 teaspoon Kosher salt. Bring the mixture to a simmer, then cover the skillet and let it cook until the potatoes are fork-tender, usually 10-15 minutes. This is where the magic starts to happen – you’ll smell the savory turkey and vegetables melding together beautifully. Stir in the 0.5 cup chunky canned cranberry sauce and 2 tablespoons chives, chopped. Remove the skillet from the heat. This is a great moment to incorporate the 1 cup shredded Havarti cheese and the 1 large egg, stirring until everything is well combined and the cheese begins to melt into the warm filling.
Prepare the Pastry Dough
For that perfect flaky crust, we need to be mindful of our ingredients. In a large bowl, whisk together 2 1/8 cups all-purpose flour, 2 teaspoons granulated sugar, and 1 teaspoon Kosher salt. This dry mixture forms the base of our pastry. Now, cut in the 8 oz (16 tablespoons) unsalted butter, cold and cubed. You can use a pastry blender or your fingertips for this step, working quickly until the mixture resembles coarse crumbs. The key here is to keep the butter cold for maximum flakiness. Gradually add about 1 cup ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix; we want a tender crust, not a tough one. Divide the dough in half, flatten each portion into a disc, wrap them tightly in plastic, and refrigerate for at least 30 minutes. This chilling time is crucial for making the dough easier to handle.
Assemble the Mini Pot Pies
It’s time to bring these little wonders to life! Preheat your oven to 375°F (190°C). Lightly grease 4-6 (6-ounce) ramekins. Take one disc of chilled dough and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter slightly larger than your ramekins to cut circles for lining them. Gently press these dough circles into the bottom and up the sides of the prepared ramekins. Now, spoon the cooled turkey and cranberry filling evenly into each dough-lined ramekin. Roll out the second dough disc and cut circles that will fit as the top crusts. Place these top crusts over the filling and crimp the edges firmly to seal them, ensuring no filling escapes during baking. Cut a few small vents in each top crust to allow steam to escape – this is a vital part of the quick Thanksgiving turkey cranberry assembly.
Bake Until Golden Brown and Bubbly
The final step is baking these beauties to golden perfection! Place the assembled mini pot pies on a baking sheet. This makes them easier to transfer in and out of the oven and catches any potential drips. Bake for 25-30 minutes, or until the pastry crusts are a beautiful golden brown and you can see the filling bubbling gently through the vents. The aroma filling your kitchen will be absolutely irresistible! These quick Thanksgiving turkey cranberry pies are best served warm, allowing the flavors to fully meld together. Let them cool for just a few minutes before serving so you don’t burn your tongue, but don’t wait too long – they’re irresistible when fresh from the oven!
Pro Tips for the Best Mini Thanksgiving Turkey Cranberry Pot Pies
Want to elevate your little pies from good to absolutely amazing? I’ve learned a few tricks that make all the difference. For a truly flaky crust, make sure your butter and water are ice cold – it’s non-negotiable! Also, don’t overwork the dough once the water is added; a light touch is key for tenderness. If you’re making the filling ahead, keep it slightly thicker than you think you need, as it will loosen up when reheated. These tips will ensure your mini Thanksgiving turkey cranberry pies are a guaranteed hit!
What’s the secret to perfect Mini Thanksgiving Turkey Cranberry Pot Pies?
The secret is a combination of a rich, savory filling and a perfectly flaky crust. Using dark meat turkey adds moisture, and the cold butter in the pastry is crucial for that delightful shatter. These savory mini turkey cranberry tarts come together beautifully with these elements.
Can I make Mini Thanksgiving Turkey Cranberry Pot Pies ahead of time?
Absolutely! You can prepare the filling up to a day in advance and store it in the refrigerator. The pastry dough can also be made and chilled for up to 2 days. Assemble the pies just before baking for the freshest result.
How do I avoid common mistakes with Mini Thanksgiving Turkey Cranberry Pot Pies?
Avoid a soggy bottom by ensuring your filling isn’t too watery before assembling. Also, don’t skip cutting vents in the top crust; this lets steam escape. Finally, be careful not to overfill the ramekins, as the filling will bubble up during baking.
Best Ways to Serve Mini Thanksgiving Turkey Cranberry Pies
These delightful little pies are so versatile, they can be the star of your holiday meal or a sophisticated starter. For a cozy dinner, serve one or two mini pies alongside a simple green salad and some roasted Brussels sprouts – it’s a complete, satisfying meal. If you’re looking for crowd-pleasing Thanksgiving appetizers mini turkey cranberry options, these are perfect! Present them on a festive platter with a dollop of sour cream or a drizzle of gravy. They also make a charming addition to a holiday buffet, offering a taste of Thanksgiving in every bite. For more delicious recipes, check out our recipes section.
Nutrition Facts for Mini Thanksgiving Turkey Cranberry Pot Pies
These delightful individual pies offer a balanced taste of classic Thanksgiving flavors. Here’s a breakdown of what you can expect per serving:
- Calories: 450 (estimated)
- Fat: 25g (estimated)
- Saturated Fat: 12g (estimated)
- Protein: 18g (estimated)
- Carbohydrates: 35g (estimated)
- Fiber: 3g (estimated)
- Sugar: 6g (estimated)
- Sodium: 550mg (estimated)
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used. Enjoy these festive treats! For more information on healthy eating, consider looking at resources on nutrition.
How to Store and Reheat Mini Thanksgiving Turkey Cranberry Pot Pies
Once your delicious mini Thanksgiving turkey cranberry pot pies have cooled down, proper storage is key to keeping them tasting their best. Allow them to cool completely before transferring them to airtight containers. For refrigerator storage, they’ll keep well for about 3 to 4 days. If you want to save these delightful individual turkey cranberry pies storage is excellent in the freezer for up to 3 months. Make sure they are well-wrapped in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy them again, simply unwrap and reheat. For the best results, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the crust is crisp again. If you’re looking for other Thanksgiving-inspired dishes, you might enjoy our turkey meatloaf recipe.
Frequently Asked Questions About Mini Thanksgiving Turkey Cranberry Pot Pies
Can I freeze baked Mini Thanksgiving Turkey Cranberry Pot Pies?
Yes, you absolutely can freeze baked mini pot pies! Once they’ve cooled completely, wrap each one tightly in plastic wrap, then in aluminum foil. They’ll stay fresh in the freezer for up to 3 months. Reheat them in a 350°F (175°C) oven until warmed through.
What can I substitute for Havarti cheese in this recipe?
If you don’t have Havarti, a mild cheddar or even Gruyère would be delicious substitutes. You could also try a Monterey Jack for a similar melty texture. The goal is a creamy cheese that complements the turkey and cranberry without overpowering them. For other cheese-based recipes, explore our Rotel Ranch Dip.
Is this a good Turkey cranberry pot pie recipe for one?
Definitely! This recipe is designed to make 4-6 mini pot pies, making it perfect for a single serving or a small household. You can easily adjust the ingredients if you only want to make one or two, ensuring you have a delightful turkey cranberry pot pie recipe for one whenever the craving strikes.
How do I make the crust extra flaky for my Mini Thanksgiving Turkey Cranberry pies?
The key to a flaky crust is keeping everything cold! Use ice-cold water and very cold, cubed butter. Don’t overwork the dough once you add the water; mix just until it comes together. Chilling the dough for at least 30 minutes before rolling also helps immensely. For more baking tips, visit our About Me page.
Variations of Mini Thanksgiving Turkey Cranberry Pot Pies You Can Try
While this recipe is fantastic on its own, there are so many fun ways to switch things up! For a vegetarian twist, swap the turkey for finely diced mushrooms and extra vegetables. You can also bake these in muffin tins for even smaller, bite-sized appetizers – perfect for a party. Consider adding a pinch of sage or thyme to the filling for an extra layer of classic Thanksgiving flavor. These miniature Thanksgiving turkey cranberry variations ensure there’s a perfect little pie for everyone and every occasion! You might also enjoy our Caramel Brownie Cheesecake for dessert.
Print
Mini Thanksgiving Turkey Cranberry: Amazing 4 Pies
- Total Time: 60 minutes
- Yield: 4-6 mini pot pies 1x
- Diet: Vegetarian
Description
Capture quintessential Thanksgiving flavor in adorable, bite-sized pot pies that are surprisingly easy to make, perfect for a cozy meal or a thoughtful gift.
Ingredients
- 1 lb ground dark meat turkey
- 1 celery stalk, finely diced
- 2 tablespoons chives, chopped
- 1 cup Russet potato, diced
- 1 medium yellow onion, finely diced
- 1 large egg
- 1 cup chicken stock
- 0.5 cup chunky canned cranberry sauce
- Freshly ground black pepper, to taste
- 1 teaspoon Kosher salt (for filling)
- 2 1/8 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon Kosher salt (for pastry)
- 2 tablespoons extra-virgin olive oil
- 8 oz (16 tablespoons) unsalted butter, cold and cubed
- 1 cup ice-cold water, as needed, 1 tablespoon at a time
- 1 cup shredded Havarti cheese
Instructions
- Prepare the Pot Pie Filling: Heat olive oil in a large skillet over medium-high heat. Add ground turkey and brown, breaking it up. Drain excess fat. Add diced onion and celery; soften for about 5 minutes. Add diced potato and chicken stock. Sprinkle in 1 teaspoon Kosher salt. Simmer, then cover and cook until potatoes are tender (10-15 minutes). Stir in cranberry sauce and chives. Season with black pepper. Remove from heat and cool slightly. Stir in shredded Havarti cheese and the egg until combined.
- Prepare the Pastry Dough: In a large bowl, whisk together flour, sugar, and 1 teaspoon Kosher salt. Cut in cold, cubed butter using a pastry blender or fingertips until it resembles coarse crumbs. Gradually add ice-cold water, 1 tablespoon at a time, mixing until dough just comes together. Do not overmix. Divide dough in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.
- Assemble the Mini Pot Pies: Preheat oven to 375°F (190°C). Lightly grease 4-6 (6-ounce) ramekins. Roll out one dough disc to 1/8-inch thickness. Cut circles to line the ramekins. Spoon the turkey and cranberry filling into the dough-lined ramekins. Roll out the second dough disc and cut circles for the top crusts. Place top crusts over filling and crimp edges to seal. Cut vents in top crusts.
- Bake Until Golden Brown and Bubbly: Place assembled mini pot pies on a baking sheet. Bake for 25-30 minutes, or until crusts are golden brown and filling is bubbling. Let cool slightly before serving.
Notes
- Cold butter is essential for a flaky pie crust.
- Avoid overworking the pastry dough to prevent toughness.
- The filling can be prepared up to a day in advance and refrigerated.
- The dough can also be made ahead and kept chilled.
- Baking time may vary based on ramekin size.
- Ensure the filling is not too watery to prevent soggy bottoms.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
