Mini Thanksgiving Turkey & Cranberry Pot Pies: Easy Holiday Comfort Food

Introduction

Oh, the holidays! Just thinking about them brings back a flood of warm memories – the cozy kitchen, the smell of cinnamon and spice, and of course, the amazing food. But sometimes, those big holiday meals can feel a little… overwhelming, right? What if I told you you could capture that quintessential Thanksgiving flavor in a totally adorable, bite-sized package that’s surprisingly easy to make? Get ready to fall in love with these Mini Thanksgiving Turkey & Cranberry Pot Pies. They’re like a hug in a flaky crust, and trust me, they’re going to be your new favorite way to enjoy those classic holiday tastes, any time of year!

Why You’ll Love This Recipe

• Fast: While it captures those holiday vibes, this recipe comes together much quicker than a full Thanksgiving feast!
• Easy: Seriously, even if you’re a beginner baker, you’ve got this. We’re talking simple steps and delicious results.
• Giftable: Imagine a cute little pot pie tucked into a gift basket for a neighbor or friend. So thoughtful!
• Crowd-pleasing: Everyone loves a mini version of a classic, and the combo of savory turkey and sweet cranberry is a winner every time.

Ingredients

Let’s gather our goodies! Don’t worry, most of these are probably already in your pantry or fridge.

• 1 lb ground dark meat turkey: This gives you a richer, more savory flavor than breast meat, perfect for pot pies.
• 1 celery stalk, finely diced: Adds that essential aromatic base we all know and love.
• 2 tablespoons chives, chopped: For a touch of fresh, oniony goodness.
• 1 cup diced Russet potato: These get nice and tender, adding heartiness to the filling.
• 1 medium yellow onion, finely diced: Our flavor foundation!
• 1 large egg: This helps bind everything together in the filling.
• 1 cup chicken stock: For a savory liquid that helps cook the veggies and adds flavor.
• 1/2 cup chunky canned cranberry sauce: The star of the sweet-and-tart show!
• Freshly ground black pepper, to taste: Because every good savory dish needs a little peppery kick.
• 1 teaspoon Kosher salt (for filling): To season our delicious turkey mixture.
• 2 1/8 cups all-purpose flour: The base of our flaky, golden crust.
• 2 teaspoons granulated sugar: Just a touch to balance the flavors in the pastry.
• 1 teaspoon Kosher salt (for pastry): Essential for a flavorful crust.
• 2 tablespoons extra-virgin olive oil: For getting our turkey and veggies started in the skillet.
• 8 oz (16 tablespoons) unsalted butter, cold and cubed: The secret to that amazing, tender, flaky pie crust! Make sure it’s nice and cold.
• 1 cup shredded Havarti cheese: This melty, mild cheese is a delightful surprise in the filling!

How to Make It

Alright, let’s get cooking! It’s easier than you think.

1. Prepare the Pot Pie Filling

Grab a large skillet and heat up that olive oil over medium-high heat. Toss in your ground turkey and let it brown, breaking it up with your spoon as you go. Once it’s nicely browned, drain off any extra fat – nobody wants a greasy filling! Now, add your diced onion and celery. Let them soften up for about 5 minutes, stirring occasionally. Next, add the diced potato and chicken stock. Sprinkle in 1 teaspoon of Kosher salt. Give it a stir, bring it to a simmer, then lower the heat, cover, and let it cook until those potatoes are nice and tender, usually about 10-15 minutes. Stir in that wonderful chunky cranberry sauce and your chopped chives. Season with black pepper to your liking. Remove the skillet from the heat and let it cool just a bit. Finally, stir in the shredded Havarti cheese and that large egg until everything is beautifully combined. Voila! Your delicious filling is ready.

2. Prepare the Pastry Dough

In a big bowl, whisk together your all-purpose flour, granulated sugar, and 1 teaspoon of Kosher salt. Now for the magic: add your cold, cubed butter. You can use a pastry blender or just your fingertips to cut the butter into the flour mixture until it looks like coarse crumbs. It’s like making little sandy patches! Gradually add in ice-cold water, just 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix – we want tender crusts! Divide the dough in half, flatten each half into a disc, wrap them up tight in plastic wrap, and pop them into the fridge for at least 30 minutes. This is important for a good crust!

3. Assemble the Mini Pot Pies

Preheat your oven to a cozy 375°F (190°C). Lightly grease about 4-6 (6-ounce) ramekins. Now, on a lightly floured surface, roll out one of your chilled dough discs to about 1/8-inch thickness. You want circles big enough to line the bottom and sides of your ramekins. Gently press these dough circles into the prepared ramekins. Spoon that yummy turkey and cranberry filling into the dough-lined ramekins. Roll out your second dough disc and cut out circles for the top crusts. Place these top crusts over the filling, and gently crimp the edges to seal everything up tight. Don’t forget to cut a few little vents in the top crusts so that steam can escape.

4. Bake Until Golden Brown and Bubbly

Place your beautifully assembled mini pot pies on a baking sheet (this makes them easier to move!). Bake them for about 25-30 minutes, or until those crusts are a lovely golden brown and you see that delicious filling bubbling away. Let them cool just a little bit before diving in. You deserve it!

Substitutions & Additions

Feeling creative? I love how versatile this recipe is! Here are a few ideas:

• Poultry Swap: Ground chicken or even finely chopped leftover cooked turkey would work beautifully here.
• Veggie Boost: Feel free to add in some frozen peas or corn for extra color and sweetness. Diced carrots would also be lovely!
• Herbaceous Notes: If you don’t have chives, a little bit of finely chopped fresh parsley or even a pinch of dried thyme would be a nice addition.
• Cheesy Goodness: While Havarti is fantastic, shredded cheddar or Gruyère would also be delicious in the filling.
• Spice It Up: For a little warmth, a pinch of ground sage or nutmeg in the filling can really enhance those holiday flavors.

Tips for Success

A few little tricks to make your pot pies absolutely perfect:

• Cold Butter is Key: For that flaky pie crust, make sure your butter is truly cold when you cut it into the flour. This is super important!
• Don’t Overwork the Dough: Overmixing the pastry dough will result in a tough crust. Mix until it just comes together.
• Prep Ahead: You can make the pot pie filling up to a day in advance and store it in the refrigerator. You can also make the dough ahead of time and keep it chilled.
• Ramekin Size Matters: The cooking time will vary slightly depending on the size of your ramekins. Keep an eye on them for that perfect golden-brown crust.
• Prevent Soggy Bottoms: Make sure your filling isn’t too watery before spooning it into the crusts. If it seems a little liquidy, you can simmer it uncovered for a few extra minutes to thicken it up slightly.

How to Store It

These mini pot pies are best enjoyed fresh, but leftovers are still pretty darn tasty! Once cooled, you can store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the crust is re-crisped. You can also reheat them gently in the microwave, but the crust might lose some of its crispness.

FAQs

Got questions? I’ve got answers!

• Can I make these ahead of time for a party? Yes! You can assemble them a few hours ahead and keep them in the fridge before baking. You might need to add a few extra minutes to the baking time if they’re going in from cold.
• What if I don’t have ramekins? You can use muffin tins! Just press the dough into the cups and fill them. They will bake a bit faster, so keep an eye on them.
• Can I freeze these? You can definitely freeze the unbaked assembled pot pies. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Bake directly from frozen, adding extra baking time as needed.