Turkey Pot Pie with Cranberry- Pecan Crusts

(from Lucianolinda’s recipe box)

Source: Southern Living

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

  • 3 Tbsp. butter, divided
  • 2 large sweet onions, diced
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 (12 oz.) turkey tenderloins cut into 1 1/2-inch cubes
  • 2 Tbsp. vegetable oil
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 (10 oz.) pkg. fresh spinach, torn
  • Cranberry- Pecan Crusts:
  • 1 (15 oz.) pkg. refrigerated piecrusts
  • 1/2 cup finely chopped pecans, toasted
  • `1/2 cup finely chopped dried cranberries

Directions

  1. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add onions and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside.
  2. Combine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture.
  3. Melt remaining 2 Tbsp. butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13 × 9 inch baking dish.
  4. Bake covered, at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of Cranberry- Pecan Crusts over pie before serving. Serve with any remaining Cranberry- Pecan Crusts on the side.

  5. Cranberry- Pecan Crusts:

  6. Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts

  7. Cut into desired shapes qith a 2 to3 inch cutter. Place pastry shapes on a lightly greased

  8. baking sheet.

  9. Bake at 425 degrees for 8- 10 minutes or until golden.

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