There’s something undeniably comforting about pot pies, especially when they feature familiar holiday flavors. With the perfect combination of flaky crust and savory filling, these little wonders capture the essence of Thanksgiving in every bite. Perfect as a cozy family meal or an inviting appetizer for gatherings, they shine with a delicious mix of turkey, cranberries, and herbs, making them an instant hit. I love to whip these up after the holidays, using leftover turkey to recreate that festive warmth.
Why you’ll love this dish
Mini pot pies are more than just cute; they pack hearty flavor and texture in a conveniently portable form. The combination of tender turkey, tart cranberries, and earthy mushrooms bound in a creamy sauce, all nestled under a golden, flaky crust, is simply irresistible. Plus, they serve as a fantastic way to enjoy Thanksgiving leftovers without the redundancy.
"These pot pies brought the warmth of the season to my dinner table!"
Their bite-sized nature makes them perfect for sharing, and they’re adaptable to suit various tastes, too.
How it comes together
Preparing these mini pies is straightforward and enjoyable. You’ll start by making a savory filling with your cooked turkey, sautéed mushrooms, and creamy cranberry goodness. Then, with a trusty pie crust—homemade or store-bought—you’ll create adorable little pies that bake to golden perfection.
Prep Time: 30 min | Cook Time: 25 min | Total Time: 55 min
What you’ll need
- Cooked turkey (about 2 cups, diced): A great way to use leftovers.
- Cranberry sauce (1 cup): Sweet and tangy for that festive flavor.
- Mushrooms (1 cup, diced): Use any variety you enjoy; button or cremini works well.
- Onion (1 small, chopped): For added flavor.
- Garlic (2 cloves, minced): Because everything’s better with garlic!
- Chicken or vegetable broth (1 cup): To create a nice sauce base.
- Unsalted butter (2 tablespoons): For richness.
- All-purpose flour (2 tablespoons): To thicken the sauce.
- Dried thyme (1 teaspoon): For an aromatic lift.
- Salt and pepper: To taste.
- Pie crusts (2): You can use store-bought or make your own from scratch.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Toss in the garlic and mushrooms, cooking until the mushrooms are soft.
- Sprinkle the flour over the mixture, stirring to coat. Gradually pour in the broth, stirring until the sauce thickens.
- Stir in the diced turkey, cranberry sauce, thyme, salt, and pepper. Remove from heat.
- Roll out the pie crust and cut out circles to fit in your muffin tin.
- Place the dough circles in the muffin tin, fill with the turkey mixture, and cover with additional dough circles.
- Cut slits in the top crust to let steam escape.
- Bake in the oven for about 25 minutes, or until the crust is golden brown.
Best ways to enjoy it
These mini pot pies can stand alone as a delightful dish but pair wonderfully with a side salad or roasted vegetables for a complete meal. Try serving them alongside a creamy potato dish or a bright coleslaw to balance the flavors. For a festive touch, consider garnishing with fresh herbs or a sprinkle of freshly grated cheese just as they come out of the oven.
Storage and reheating tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully—just make sure to wrap them well in plastic wrap and then foil for optimal freshness. When you’re ready to enjoy them, bake from frozen at 375°F (190°C) for about 35-40 minutes, or until heated through. If reheating from the fridge, pop them back in the oven for about 15-20 minutes at the same temperature.
Helpful cooking tips
Don’t hesitate to get creative with your filling! This recipe is versatile, allowing you to swap out turkey with chicken or even vegetables for a vegetarian twist. If you prefer a little more crunch, consider adding some chopped celery or even nuts to the filling mixture.
Creative twists
To add a little flair, think about infusing different flavors into your crust by mixing in some herbs or spices. You can also experiment with different cheeses, such as cheddar or Gruyère, in the filling. If you have leftover stuffing from Thanksgiving, a scoop of that inside can elevate this dish to another level entirely!
FAQ
Can I use raw turkey instead of cooked?
It’s best to use cooked turkey for this recipe. If you only have raw turkey, you would need to cook it thoroughly before incorporating it into the filling.
Can I make these pot pies ahead of time?
Yes! You can prepare them fully and then store them in the refrigerator for up to 24 hours before baking, or you can freeze them for longer storage.
What can I serve as a side dish?
A light salad, steamed green beans, or a savory bread are all excellent companions to this dish, making for a balanced meal.
Mini Thanksgiving Pot Pies
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Toss in the garlic and mushrooms, cooking until the mushrooms are soft.
- Sprinkle the flour over the mixture, stirring to coat. Gradually pour in the broth, stirring until the sauce thickens.
- Stir in the diced turkey, cranberry sauce, thyme, salt, and pepper. Remove from heat.
- Roll out the pie crust and cut out circles to fit in your muffin tin.
- Place the dough circles in the muffin tin, fill with the turkey mixture, and cover with additional dough circles.
- Cut slits in the top crust to let steam escape.
- Bake in the oven for about 25 minutes, or until the crust is golden brown.
