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
Scale
- 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