Turkey Pot Pie With Cranberry-Pecan Crusts

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READY IN: 1hr 30mins
Recipe by ratherbeswimmin

From Southern Living.

Ingredients Nutrition


  1. To make Cranberry-Pecan Crusts: unfold each piecrust; press out fold lines.
  2. Sprinkle 1 piecrust with pecans and cranberries; top with other piecrust.
  3. Roll into a 14-inch circle, sealing together piecrusts.
  4. Cut into desired shapes with a 2- to 3-inch cutter.
  5. Place pastry shapes on a lightly greased baking sheet.
  6. Bake in a 425° oven for 8-10 minutes or until golden.
  7. To make pot pie: In a large skillet over medium-high heat, melt 1 tablespoon butter; add in onion; stir/saute for 15 minutes or until caramel colored; transfer onion to a bowl and set aside.
  8. In a shallow container, combine flour, salt, and pepper; dredge turkey in flour mixture.
  9. Melt remaining 2 tablespoons butter with oil in a skillet over medium-high heat; add in turkey and brown on all sides.
  10. Gradually stir in chicken broth and milk.
  11. Bring to a boil; cook, stirring constantly, for 1 minute or until thickened.
  12. Stir in onion.
  13. Add in spinach, stirring just until wilted.
  14. Pour turkey mixture into a lightly greased 13x9-inch baking dish.
  15. Bake, covered, in a 350° oven for 30 minutes.
  16. Take dish out of oven; arrange crusts over pie before serving.
  17. Serve with any remaining crusts on the side.

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