Mini Thanksgiving Pot Pies are a delightful way to celebrate Thanksgiving flavors in a compact form. These flaky, bite-sized treats blend tender turkey with tart cranberries, nestled in buttery pastry shells. Perfect as appetizers or side dishes, they’re sure to impress your guests and bring warmth to any gathering. Let’s dive into the comforting world of these delicious pot pies!
Why You’ll Love This Mini Thanksgiving Pot Pies
There are countless reasons to adore Mini Thanksgiving Pot Pies. First, they bring the traditional flavors of Thanksgiving right to your fingertips. Next, they are incredibly versatile, allowing you to create individual Thanksgiving pot pies or even vegetarian mini Thanksgiving pot pies for diverse guests. These bite-sized Thanksgiving pot pies are also easy to prepare, making them ideal for small Thanksgiving pot pies at gatherings. Moreover, the puff pastry offers a flaky texture that contrasts beautifully with the savory filling. Lastly, they are quick to bake, ensuring you spend less time in the kitchen and more time enjoying the company. With these pot pies, you can create festive memories wrapped in delicious bites!
Ingredients for Mini Thanksgiving Pot Pies
Gather these items:
- 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
How to Make Mini Thanksgiving Pot Pies Step-by-Step
- Step 1: Preheat oven to 400°F. Grease a 12-cup muffin tin.
- Step 2: In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic and cook for 2-3 minutes until fragrant.
- Step 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.
- Step 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.
- Step 5: Spoon the turkey-cranberry filling into the pastry shells, dividing it evenly.
- Step 6: Bake for 18-20 minutes, until the pastry is golden brown.
- Step 7: Allow the pot pies to cool for 5 minutes before removing them from the muffin tin. Serve warm.
Pro Tips for the Best Mini Thanksgiving Pot Pies
Keep these in mind:
- Use leftover turkey for convenience and added flavor. It makes preparing homemade mini Thanksgiving pot pies a breeze!
- Ensure your puff pastry is well-thawed for easy handling and optimal flakiness.
- For a richer taste, consider adding a splash of cream to the filling.
- Don’t skip the cooling step; it helps maintain the structure of your Thanksgiving pot pie cups.
- Experiment with different herbs for a unique twist on flavor.
Best Ways to Serve Mini Thanksgiving Pot Pies
These miniature Thanksgiving pot pies shine as appetizers, but they can also be served as a main dish alongside a fresh salad. For a festive touch, garnish them with fresh herbs or a drizzle of gravy. They also pair beautifully with cranberry sauce on the side, enhancing the sweet and savory flavors. Consider serving them on a platter for an eye-catching display that will make your Thanksgiving pot pie bites the star of the meal!
How to Store and Reheat Mini Thanksgiving Pot Pies
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through. This method keeps the pastry crisp and flaky. For meal prep, you can also freeze mini Thanksgiving pot pies before baking. Just assemble them, cover tightly, and place in the freezer. When ready to enjoy, bake straight from the freezer, adding an extra 5-10 minutes to the cooking time.
Frequently Asked Questions About Mini Thanksgiving Pot Pies
What’s the secret to perfect Mini Thanksgiving Pot Pies?
The secret lies in the balance of flavors and textures. Using fresh ingredients and ensuring the pastry is properly thawed will give you the best results. Don’t rush the cooling step to maintain their structure!
Can I make Mini Thanksgiving Pot Pies ahead of time?
Absolutely! You can prepare the filling and pastry shells ahead of time and assemble them just before baking. This makes for a quick and easy meal during the busy holiday season.
How do I avoid common mistakes with Mini Thanksgiving Pot Pies?
Avoid overfilling the pastry shells, as this can cause them to overflow during baking. Also, ensure the pastry is thoroughly cooked to achieve that golden, flaky texture.
Variations of Mini Thanksgiving Pot Pies You Can Try
There are so many creative ways to enjoy these pot pies! Consider using a variety of fillings such as butternut squash for a vegetarian option, or incorporating different meats like ham or beef. You can also explore different spices or sauces to enhance the flavor profile. For those with dietary restrictions, try adapting the recipe to be gluten-free by using gluten-free puff pastry!
For more delicious recipes, check out our Thanksgiving Leftover Breakfast Sandwiches or Roasted Turkey Legs. If you’re looking for a sweet treat, try our Creamy Spinach Cheese Lasagna or Cranberry Whole Wheat Buttermilk Biscuits for a delightful addition to your holiday table!
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Mini Thanksgiving Pot Pies: 12 Flaky Bites of Joy
- Total Time: 35 minutes
- Yield: 12 pot pies 1x
- Diet: Gluten Free
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
- Preheat oven to 400°F. Grease a 12-cup muffin tin.
- In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until fragrant.
- Add the turkey, cranberries, broth, thyme, sage, pepper, and salt. Stir to combine and cook for 5 minutes, until the cranberries have softened slightly.
- 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.
- Spoon the turkey-cranberry filling into the pastry shells, dividing it evenly.
- Bake for 18-20 minutes, until the pastry is golden brown.
- Allow the pot pies to cool for 5 minutes before removing them from the muffin tin. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
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