Mini Turkey-Cranberry Pot Pies Recipe - Pillsbury.com

Ingredients

• 2 cups cubed peeled butternut squash (about 9 oz)
• 3 cups cubed cooked turkey
• 3/4 cup turkey gravy (from 12-oz jar)
• 3 cups loosely packed fresh baby spinach leaves
• 1 cup cooked wild rice (from 15-oz can)
• 1/2 cup dried cranberries
• 1/4 teaspoon dried thyme leaves
• 1 refrigerated Pillsbury pie crust (from a 2-count box), softened as directed on box