Turkey Pot Pie With Cranberry-Pecan Crusts

From Southern Living.

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 3  tablespoons butter, divided
• 2  large sweet onions, diced
• 1⁄2 cup all-purpose flour
• 1  teaspoon salt
• 1  teaspoon pepper
• 4 (12 ounce)  turkey tenderloins, cut into 1 1/2-inch cubes
• 2  tablespoons  vegetable oil
• 1 1⁄2 cups chicken broth
• 1  cup milk
• 1 (10 ounce) package fresh spinach, torn

• Cranberry-Pecan Crusts

• 1 (15 ounce) package  refrigerated pie crusts (Pillsbury)
• 1⁄2 cup  finely chopped pecans, toasted
• 1⁄2 cup  finely chopped dried cranberries

Directions

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.