Turkey Pot Pie With Cranberry-Pecan Crusts Recipe

Name: Turkey Pot Pie With Cranberry-Pecan Crusts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; 2 large sweet onions, diced; ½ 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 ½ cups chicken broth; 1 cup milk; 1 (10 ounce) package fresh spinach, torn; 1 (15 ounce) package refrigerated pie crusts (Pillsbury); ½ cup finely chopped pecans, toasted; ½ cup finely chopped dried cranberries

Servings: persons

3 tablespoons butter, divided
2 large sweet onions, diced
½ 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 ½ cups chicken broth
1 cup milk
1 (10 ounce) package fresh spinach, torn
1 (15 ounce) package refrigerated pie crusts (Pillsbury)
½ cup finely chopped pecans, toasted
½ cup finely chopped dried cranberries

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.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, divided, 2 large sweet onions, diced, ½ cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Turkey Pot Pie With Cranberry-Pecan Crusts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey Pot Pie With Cranberry-Pecan Crusts

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