Preheat your oven to 425 degrees. Grease a muffin tin.

Roll out a leftover prepackaged pie crust (or you can use this grain free crust recipe). Cut into 3″ circles (I was able to get 10 mini pies from the crust, 2 of which I had to smash the dough back together and roll out again).

Place each circle cut out in a greased muffin tin. Add a variety of leftovers in each mini pie. Bake for 25 minutes or until the crust is nicely browned.

Remove from the oven and remove from the muffin tin. Add a spoonful of leftover cranberry sauce on top and then add a dollop completely on top of each mini pie.

Crush the chips and generously sprinkle on top of each one.