15 minutes
Cook Time
60 minutes
Cooking Level


  • 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


Step 1

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.

Step 2

In a small bowl, whisk together coconut milk and cornstarch. Add tomatoes, turkey, and coconut milk mixture to the large pot. Stir until combined.

Step 3

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.

Step 4

Serve with cranberry sauce, extra tomatoes and enjoy!

Recipe created by Lauren Brittain

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