Growing up, Mini Thanksgiving Turkey & Cranberry Pot Pies were a family tradition that filled our home with the most mouthwatering aromas. I can still remember the anticipation building as my mom pulled the golden, flaky pastry shells from the oven, steam wafting through the kitchen. The rich, savory turkey paired with the tart cranberries created a flavor explosion that instantly transported us to the cozy comfort of the holiday season.
These mini pies quickly became the star of our Thanksgiving feast, with everyone eagerly awaiting their turn to savor the perfect balance of textures and flavors. There was just something so special about each individual serving, like having your own little slice of Thanksgiving magic. Whether we were gathered around the table or enjoying them as a casual snack, these Mini Thanksgiving Turkey & Cranberry Pot Pies always managed to bring us closer together.
Now, as an adult, I love being able to recreate that nostalgic feeling in my own kitchen. This recipe has become my go-to for capturing the essence of Thanksgiving, no matter the time of year. It’s a dish that never fails to impress, and I can’t wait for you to experience the magic for yourself.
Why This Mini Thanksgiving Turkey & Cranberry Pot Pies Recipe Will Become Your Go-To
The Secret Behind Perfect Mini Thanksgiving Turkey & Cranberry Pot Pies
The secret to these irresistible Mini Thanksgiving Turkey & Cranberry Pot Pies lies in the perfect balance of flavors and textures. The combination of tender, shredded turkey, tart cranberries, and flaky, buttery puff pastry creates a symphony of tastes and sensations in every bite. But it’s the addition of fragrant herbs, garlic, and a touch of richness from the broth that truly elevates this dish to new heights.
By using pre-cooked turkey, you can whip up these mini pies in just 35 minutes, making them an ideal choice for a quick and easy Thanksgiving treat or a delightful anytime snack. And with their individual serving size, they’re perfect for serving a crowd or satisfying a solo craving.
Essential Ingredients You’ll Need
The key to this recipe’s success lies in the carefully selected ingredients:
- 2 sheets puff pastry, thawed: The flaky, buttery pastry shells are the foundation, creating a delightful contrast to the filling.
- 2 cups cooked, shredded turkey: Tender, flavorful turkey is the star of the show, providing a hearty, satisfying texture.
- 1 cup fresh cranberries, halved: Tart and tangy cranberries add a burst of flavor and a pop of color to the filling.
- 1/2 cup chicken or turkey broth: The broth helps bind the filling together while also adding a subtle richness.
- 2 tablespoons unsalted butter: This essential ingredient adds a delicious, creamy mouthfeel to the filling.
- 1 shallot, finely chopped: Shallot lends a delicate, aromatic flavor to the filling.
- 2 cloves garlic, minced: Garlic enhances the savory notes and complements the other flavors.
- 1 teaspoon fresh thyme leaves: Fragrant thyme adds a warm, herbaceous touch to the filling.
- 1/2 teaspoon dried sage: Sage brings a touch of traditional Thanksgiving flavor to the pies.
- 1/4 teaspoon ground black pepper: A pinch of pepper balances the sweetness and acidity.
- 1/4 teaspoon salt: A small amount of salt helps to amplify all the other flavors.
Step-by-Step Mini Thanksgiving Turkey & Cranberry Pot Pies Instructions
Preparing Your Mini Thanksgiving Turkey & Cranberry Pot Pies
In just 15 minutes, you can have the prep work for these delightful Mini Thanksgiving Turkey & Cranberry Pot Pies completed. All you’ll need are a few simple tools, like a mixing bowl, a cutting board, and a sharp knife. Let’s get started!
1- Begin by thawing the puff pastry according to the package instructions. Once it’s pliable, use a sharp knife to cut each sheet into six equal squares, creating a total of 12 squares.
2- In a medium-sized mixing bowl, combine the shredded turkey, halved cranberries, chicken or turkey broth, unsalted butter, finely chopped shallot, minced garlic, fresh thyme leaves, dried sage, ground black pepper, and salt. Stir everything together until well-incorporated.
3- Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin to prevent sticking.
4- Carefully press one puff pastry square into each muffin cup, gently pressing it into the sides and bottom to create a little pastry shell.
5- Spoon the turkey and cranberry filling evenly into each pastry shell, being careful not to overfill.
6- Top each filled pastry shell with another puff pastry square, pressing the edges to seal and crimp them with a fork for a decorative touch. Bake for 20 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Pro Tips for Success
1- Be sure to thaw the puff pastry completely before working with it to ensure it’s pliable and easy to handle.
2- Cutting the cranberries in half helps them distribute evenly throughout the filling and prevents them from bursting during baking.
3- For a golden, shiny crust, brush the top of the pastry with a beaten egg or a bit of milk before baking.
4- If you want to make the filling a day in advance, simply cover and refrigerate it until you’re ready to assemble the pot pies.
Serving and Storing Your Mini Thanksgiving Turkey & Cranberry Pot Pies
Perfect Pairings for Mini Thanksgiving Turkey & Cranberry Pot Pies
These delightful Mini Thanksgiving Turkey & Cranberry Pot Pies serve 12, making them an ideal choice for a holiday gathering or a cozy family dinner. To round out the meal, consider serving them alongside a fresh green salad, roasted Brussels sprouts, or creamy mashed potatoes. And don’t forget the cranberry sauce – it’s the perfect accompaniment to these mini pies!
For beverages, a crisp white wine, a warming apple cider, or a rich hot chocolate would all be wonderful pairings. And if you’re looking to indulge, a scoop of vanilla ice cream or a dollop of whipped cream would take these pot pies to the next level of deliciousness.
Storage and Make-Ahead Tips
These Mini Thanksgiving Turkey & Cranberry Pot Pies are perfect for making ahead of time. Once baked, they can be stored in the refrigerator for up to 4 days. Simply reheat them in a 350°F (180°C) oven for 10-15 minutes, or until heated through, before serving.
For longer-term storage, the unbaked pot pies can be frozen for up to 3 months. Just assemble them as directed, place them in a freezer-safe container or ziplock bag, and pop them in the freezer. When you’re ready to enjoy them, simply bake the frozen pot pies at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Variations and Dietary Adaptations for Mini Thanksgiving Turkey & Cranberry Pot Pies
Creative Mini Thanksgiving Turkey & Cranberry Pot Pies Variations
While this recipe is already a delicious classic, there are plenty of ways to put your own spin on these Mini Thanksgiving Turkey & Cranberry Pot Pies:
- Swap out the turkey for shredded chicken for a twist on the traditional flavors.
- Add a sprinkle of crumbled bacon or chopped pecans to the filling for a crunchy texture.
- Use a combination of fresh and dried cranberries for a more complex flavor profile.
- Experiment with different herbs, like rosemary or parsley, to complement the savory and tart notes.
- Create a festive holiday version by using seasonal cookie cutters to shape the puff pastry tops.
Making Mini Thanksgiving Turkey & Cranberry Pot Pies Diet-Friendly
For those with dietary restrictions, these Mini Thanksgiving Turkey & Cranberry Pot Pies can easily be adapted:
- To make them gluten-free, substitute the puff pastry with a gluten-free pie crust or puff pastry alternative.
- For a low-carb option, use a keto-friendly pie crust or replace the puff pastry with sliced zucchini or eggplant rounds.
- To make them vegan, swap the turkey for sautéed mushrooms or lentils, and use a plant-based butter or olive oil in the filling.
- Those following a paleo or Whole30 diet can enjoy these pot pies by using a cauliflower-based crust or even serving the filling in roasted squash halves.
No matter your dietary needs, these Mini Thanksgiving Turkey & Cranberry Pot Pies can be easily customized to fit your lifestyle while still delivering the same delicious flavors.
Frequently Asked Questions
Q: Can I use store-bought or leftover cooked turkey in this recipe?
A: Absolutely! This recipe is a great way to use up any leftover cooked turkey you have on hand. Just shred or chop the turkey and incorporate it into the filling.
Q: How long do these Mini Thanksgiving Turkey & Cranberry Pot Pies take to make?
A: The total time to prepare and bake these pot pies is just 35 minutes, with 15 minutes of prep time and 20 minutes of cook time.
Q: Can I make the filling ahead of time?
A: Yes, you can make the turkey and cranberry filling up to 3 days in advance. Simply store it in an airtight container in the refrigerator until you’re ready to assemble and bake the pot pies.
Q: How many servings does this recipe make?
A: This recipe for Mini Thanksgiving Turkey & Cranberry Pot Pies yields 12 individual servings.
Q: What should I do if the puff pastry doesn’t brown properly?
A: If the pastry isn’t browning as much as you’d like, try brushing the tops with a beaten egg or a bit of milk before baking. This will help the pastry achieve a beautiful golden color.
Mini Thanksgiving Turkey & Cranberry Pot Pies
- Total Time: 35
- Yield: 12 servings
Description
Indulge in the comforting flavors of Thanksgiving with these flaky, bite-sized Mini Thanksgiving Turkey & Cranberry Pot Pies. Buttery pastry shells are filled with tender turkey, tart cranberries, and aromatic herbs for the perfect holiday appetizer or side dish.
Ingredients
– 2 sheets puff pastry, thawed
– 2 cups cooked, shredded turkey
– 1 cup fresh cranberries, halved
– 1/2 cup chicken or turkey broth
– 2 tablespoons unsalted butter
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon dried sage
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat oven to 400°F. Grease a 12-cup muffin tin.
2. In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until fragrant.
3. Add the turkey, cranberries, broth, thyme, sage, pepper, and salt. Stir to combine and cook for 5 minutes, until the cranberries have softened slightly.
4. Unroll the puff pastry sheets and use a 4-inch round cutter to cut out 12 circles from the dough. Press the pastry circles into the prepared muffin cups, pressing up the sides to form the pot pie shells.
5. Spoon the turkey-cranberry filling into the pastry shells, dividing it evenly.
6. Bake for 18-20 minutes, until the pastry is golden brown.
7. Allow the pot pies to cool for 5 minutes before removing them from the muffin tin. Serve warm.
Notes
These Mini Thanksgiving Turkey & Cranberry Pot Pies can be made in advance and frozen. To reheat, bake at 350°F for 15-20 minutes until heated through.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Conclusion
These irresistible Mini Thanksgiving Turkey & Cranberry Pot Pies are a must-try for anyone looking to capture the flavors of the holiday season. With their flaky, buttery crust and a filling bursting with savory turkey and tart cranberries, they’re sure to become a new family favorite.
Whether you’re serving them at a Thanksgiving gathering or enjoying them as a cozy afternoon snack, these mini pies are sure to delight. So preheat your oven, gather your ingredients, and get ready to create some delicious Thanksgiving memories in your own kitchen. Don’t forget to share your creations and let me know how you enjoyed these Mini Thanksgiving Turkey & Cranberry Pot Pies!
