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Mini Turkey-Cranberry Pot Pies

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  • Prep 35 min
  • Total 1 hr 30 min
  • Ingredients 8
  • Servings 6
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This is the perfect recipe to use up your Turkey Day leftovers--so delish!
Updated Oct 25, 2023
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Ingredients

Steps

  • 1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place 6 (6-oz) ramekins (individual baking dishes) or custard cups in pan.
  • 2
    In 1 1/2-quart saucepan, heat squash and 1/4 cup water to boiling; reduce heat. Cover; simmer about 6 minutes or until squash is almost tender when pierced with fork. Drain.
  • 3
    In large bowl, gently stir squash, turkey, spinach, wild rice, cranberries, gravy and thyme until well mixed. Divide mixture among ramekins (dishes will be very full).
  • 4
    Unroll pie crust on work surface. Using 4 1/2-inch round cutter, cut 4 rounds from crust; reroll crust and cut 2 more rounds. With paring knife, cut 1 1/2-inch cross shape in center of each round. Place 1 round on top of each ramekin, stretching if necessary to cover filling. Fold edge of crust under; press lightly onto edge of ramekin. Gently fold back points of dough from center, forming opening.
  • 5
    Bake 15 minutes. Place sheet of foil loosely over pot pies. Bake 25 to 30 minutes longer or until filling is bubbly and crust is golden brown. Cool 10 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    If you don't have cooked squash, cook ready-to-use squash cubes from the produce aisle or freezer case of your grocery store.
  • tip 2
    All these delicious pot pies need to be a meal is a side salad. Toss greens with pomegranate seeds, sliced green onions, croutons and a balsamic vinaigrette, for a quick seasonal salad.

Nutrition Information

350 Calories, 13g Total Fat, 21g Protein, 36g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Pot Pie
Calories
350
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
470mg
20%
Potassium
430mg
12%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
11%
Sugars
8g
Protein
21g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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