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Turkey Pot Pie W/ Cranberry-Pecan Crust




Source of Recipe


Mai


List of Ingredients




Turkey Pot Pie With Cranberry-Pecan Crust


If making ahead, store crusts separately, and place on pie before serving so they stay firm.
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 piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped dried cranberries

Recipe





Cranberry-Pecan Crusts

Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until caramel colored. Place onions in a bowl, and set aside. Combine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture. Melt remaining 2 tablespoons 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- x 9-inch baking dish. Bake, covered, at 350° 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.

Re-roll any leftover scraps of dough, and repeat the procedure.

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. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet. Bake at 425° for 8 to 10 minutes or until golden