Description
Indulge in the festive flavors of Mini Thanksgiving Turkey & Cranberry Pot Pies, a delightful twist on holiday classics. These individual-sized pot pies feature a savory filling of ground turkey, sweet cranberry sauce, and hearty vegetables, all nestled in a flaky, homemade crust. Perfect for gatherings or cozy dinners, these mini treats offer a warm and comforting bite that will impress your guests. They are not only easy to prepare but also versatile enough to serve as appetizers or main dishes. Plus, you can make them ahead of time and freeze for later enjoyment!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 8 ounces unsalted butter, chilled and cut into cubes
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 celery stalk, diced
- 1 cup diced, peeled Russet potato
- 1 pound ground dark meat turkey
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup shredded havarti cheese
- ½ cup canned chunky cranberry sauce
- 2 tablespoons diced chives
- 1 large egg
Instructions
- Prepare the dough by mixing flour, sugar, and salt; cut in chilled butter until crumbly. Add olive oil and water to form a dough. Chill for 30 minutes.
- Sauté onion and celery until softened; add diced potatoes and ground turkey, cooking until browned. Mix in flour and chicken stock until thickened; fold in cheese, cranberry sauce, and chives.
- Preheat oven to 375°F (190°C). Roll out the dough; cut circles for pie bases and tops. Fill with turkey mixture, seal edges, and brush tops with beaten egg.
- Bake for 30–40 minutes until golden brown.
Nutrition
- Serving Size: 1 mini pot pie (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg