- 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
- 2 prepared pie crusts, thawed
- 3 Yukon gold potatoes, peeled & cubed
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 cups leftover turkey, shredded
- 2 cups bone broth
- 1 ½ cups coconut milk
- ½ cup cranberries
- 4 tbsp cornstarch
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp turmeric
- Paprika to taste
Preheat oven to 375 °F. In a large pot, add potatoes, carrots, and bone broth. Bring to a boil and cook for 10 minutes. Add celery and cranberries. Cook for another 5 minutes.
In a small bowl, whisk together coconut milk and cornstarch. Add tomatoes, turkey, and coconut milk mixture to the large pot. Stir until combined.
Prepare your jumbo muffin pan by spraying it with cooking spray. Flour a smooth surface and slightly roll out your pie crusts. Cut 6 5-inch circles to press into the bottom and up the sides of each muffin round. Fill them with the pot pie mixture all the way to the top. Cut 6 3-inch circles to place on the top and press them down to seal the mini pies closed so that the filling doesn’t leak out. Cut 3 small slits into the tops of your pie crust. Bake in the oven for 35-45 minutes.
Serve with cranberry sauce, extra tomatoes and enjoy!