Turkey Pot Pie With Cranberry-pecan Crusts

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 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
• 1 (15 ounce) package refrigerated pie crusts (pillsbury)
• 1/2 cup finely chopped pecans, toasted
• 1/2 cup finely chopped dried cranberries

Recipe

• 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.