Description
Enjoy the flavors of Thanksgiving in these quick and easy mini turkey and cranberry pot pies, perfect for a holiday appetizer or dinner.
Ingredients
– 2 cups cooked and cubed turkey
– 1 cup fresh cranberries
– 1/2 cup chicken broth
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (15-ounce) package refrigerated pie dough
Instructions
1. Preheat oven to 400°F.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.
4. Stir in the turkey, cranberries, thyme, salt, and pepper.
5. Unroll the pie dough and use a 4-inch round cutter to cut 12 circles from the dough.
6. Grease a 12-cup muffin tin and press the dough circles into the cups.
7. Spoon the turkey mixture evenly into the dough-lined cups.
8. Use the remaining dough to cut 12 smaller circles for the tops. Place the dough circles on top of the filled cups.
9. Bake for 20-25 minutes, until the crusts are golden brown.
10. Let cool in the tin for 5 minutes before removing.
Notes
These mini pies can be made ahead and frozen. Bake from frozen, adding a few minutes to the cooking time.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken, Turkey & Pork Mains
- Method: Baking
- Cuisine: American