Mini Thanksgiving Turkey & Cranberry Pot Pies
Mini Thanksgiving Turkey & Cranberry Pot Pies are the ultimate portable comfort food, combining the essence of a traditional Thanksgiving feast into individual flaky pastry shells. Each bite bursts with tender turkey, sweet-tart cranberry sauce, and aromatic herbs, evoking holiday memories with every mouthful. Perfect for gatherings or cozy family dinners, these delightful pot pies will have your guests coming back for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 8 pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup cranberry sauce
- 2 sheets puff pastry, thawed
- 1 medium onion, finely chopped
- 1 stalk celery, diced
- 1 cup low-sodium chicken broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté onion and celery until softened (about 5 minutes). Add turkey, cranberry sauce, and chicken broth; heat through.
- Stir in thyme and rosemary; season with salt and pepper.
- Roll out puff pastry on a floured surface. Cut circles for muffin tins: place one in each cup, fill with turkey mixture, then cover with another pastry circle and seal edges.
- Brush tops with egg wash and bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 pot pie (130g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg