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half of a turkey cranberry pie on a plate

Leftover Turkey Cranberry Mini Pies

  • Author: Emma
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 mini pies 1x


Turkey cranberry pies are a creative and delicious way to use up Thanksgiving leftovers, like stuffing or cranberry sauce.  Make these pies vegan or gluten free if you want.  This simple comfort food is perfect for dinner tonight!



For the Pastry

For the Turkey & Onion Gravy

  • 5 tablespoons butter (70g)
  • 1 1/4 cup yellow onion, chopped (170g)
  • 1/4 cup water (60 ml)
  • 4 tablespoons all-purpose flour (30g)
  • 1 1/2 cup whole milk (355 ml)
  • 1 cup leftover turkey, chopped (dark meat only; 113g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried tarragon

For the Filling

  • 1 1/4 cups homemade cranberry sauce, chilled (342g)
  • 2 medium russet potatoes (375g)


Preparing the Filling (45 minutes)

  1. Chop the onion and turkey and measure out the flour, milk, and butter.
  2. Melt 3 tablespoons of butter in a frying pan over medium-high heat.  Saute the onions until golden, then spoon the onions into a bowl and set aside.
  3. Melt the other 3 tablespoons of butter in the same saucepan over medium heat.  Add the flour and whisk constantly for 2 minutes to create a roux.  Gradually whisk in the milk, add the spices, and boil until the gravy is smooth and has thickened.
  4. Stir in the onions and chopped turkey.  Adjust seasonings as desired.  Set aside the gravy to cool.
  5. Peel and thinly slice the potatoes.  Boil them for 3-5 minutes, until just fork tender.  Drain and set aside.

Assembling the Pies (25 minutes + 30 minutes baking)

  1. Preheat the oven to 400 F and put a large rimmed cookie sheet in to preheat.
  2. Roll out the chilled pastry on a lightly floured surface to a little less than 1/8 inch thick.  Cut out rounds of pastry and line 6 cavities of a jumbo muffin pan.  Re-roll the remaining pastry and cut out 6 lids, one for each pie.  Fill any empty muffin tin holes halfway with water for an even bake.
  3. Put a couple small spoonfuls of turkey gravy in the bottom of each pie.  (If you have leftover stuffing to use, put a layer in here.)  Layer three or four slices of potato on top, then put a few small spoonfuls of cranberry sauce on the potatoes.  Top with a few more potato slices.  Put more turkey gravy on top.
  4. Brush the edges of the pastry with beaten egg and lay the lids on each pie.  Press the edges to seal and crimp with a fork.  Brush the whole pie with beaten egg and cut two small vent holes in the top.  If the pastry is getting warm and greasy, chill the pies in the fridge for 10 minutes before baking.
  5. Bake at 400 F for 30 minutes, until they are golden brown.
  6. Let them cool in the pan for 15 minutes, then let them cool on a wire rack until ready to serve.


  • Use a sturdy homemade pastry for the best flavor and texture.  Empanada dough or hot water crust are good choices.
  • In a rush?  Make a big pie in a round pie plate instead of individual ones.
  • Don't overfill the pies, or the filling will bubble up and leak out in the oven.
  • Let the pies cool in the tin for a few minutes before putting them on a wire rack.
  • Chill the pies in the fridge before slicing; this keeps the layers intact for a better presentation.
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Keywords: turkey leftover recipes, leftover thanksgiving recipes