Turkey Pot Pie With Cranberry-Pecan Crusts |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From Southern Living. 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 |
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.
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