Description
Indulge in the ultimate Thanksgiving feast with our delectable Mini Thanksgiving Turkey & Cranberry Pot Pies. These bite-sized pot pies feature a buttery, flaky crust filled with tender turkey and tart cranberries for a comforting and flavorful holiday treat.
Ingredients
– 2 cups cooked turkey, diced
– 1 cup fresh or frozen cranberries
– 1 cup chicken or turkey broth
– 1/2 cup diced onion
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet puff pastry, thawed
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes, or until softened.
3. 3. Stir in the flour and cook for 1 minute, stirring constantly.
4. 4. Gradually whisk in the broth and bring the mixture to a simmer. Cook for 2-3 minutes, or until thickened.
5. 5. Remove the saucepan from heat and stir in the diced turkey, cranberries, thyme, salt, and pepper.
6. 6. Unroll the puff pastry sheet and use a 4-inch round cookie cutter to cut out 8 circles.
7. 7. Grease a 12-cup muffin tin and gently press the puff pastry circles into the cups, creating a crust.
8. 8. Spoon the turkey and cranberry filling evenly into the puff pastry cups.
9. 9. Bake for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling.
10. 10. Allow the mini pot pies to cool for 5 minutes before serving.
Notes
For a heartier meal, serve the mini pot pies with a side salad or roasted vegetables. You can also make these pot pies ahead of time and freeze them for later. Simply bake them straight from the freezer, adding a few extra minutes to the cooking time.
- Prep Time: 15
- Cook Time: 25
- Category: Main Courses
- Method: Baking
- Cuisine: American