Description
Delightful mini Thanksgiving pot pies featuring tender turkey, tart cranberries, and a flaky, golden crust. These bite-sized treats are perfect for your holiday feast or as a cozy family meal.
Ingredients
– 2 pounds boneless, skinless turkey breast, cubed
– 2 cups fresh cranberries
– 1 cup chicken broth
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 refrigerated pie crusts
Instructions
1. Preheat oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the cubed turkey and cook until lightly browned, about 5 minutes.
3. Stir in the cranberries, broth, flour, thyme, salt, and pepper. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
4. Unroll the pie crusts and use a 4-inch round cookie cutter to cut out 12 circles from the dough.
5. Grease a 12-cup muffin tin and press the pie dough circles into the cups, pressing up the sides to form mini crusts.
6. Spoon the turkey and cranberry filling evenly into the crusts.
7. Cut out 12 smaller circles from the remaining pie dough to use as tops. Place the dough circles on top of the filling and crimp the edges to seal.
8. Bake for 20-25 minutes, until the crusts are golden brown.
9. Allow the pot pies to cool for 5 minutes before removing them from the muffin tin.
Notes
– For a flakier crust, use all-butter pie dough.
– Serve the mini pot pies warm, garnished with fresh rosemary sprigs if desired.
– These pot pies can be frozen unbaked for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the baking time.
- Prep Time: 15
- Cook Time: 25
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American