Description
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Mini Thanksgiving Turkey & Cranberry Pot Pies
These mini pot pies are a perfect way to capture all the flavors of Thanksgiving in one bite! Made with flaky, buttery pie crust, they are filled with ground turkey, potatoes, onions, celery, Havarti cheese, and a tangy cranberry sauce. Ideal for a cozy “Friendsgiving” or to use up Thanksgiving leftovers, these little pies are delicious served warm or at room temperature.
2 cups all-purpose flour
2 tsp granulated sugar
1 tsp kosher salt
16 tbsp unsalted butter, chilled
2 tbsp extra-virgin olive oil
1 medium yellow onion, diced
1 celery stalk, diced
1 cup diced Russet potato
1 lb ground dark turkey meat
Kosher salt and black pepper
2 tbsp all-purpose flour
1 cup chicken stock
1 cup shredded Havarti cheese
½ cup chunky cranberry sauce
2 tbsp diced chives
1 large egg
Directions:
1. Make and chill dough.
2. Cook filling.
3. Roll dough, fill muffin tin, cover, and bake at 400°F for 20-25 mins.
Prep Time: 30 mins
Kcal: 350 per pie
