Turkey Pot Pie with Cranberry-Pecan Crusts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If making ahead, store crusts separately, and place on pie before serving so they stay firm. 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 |
cranberry-pecan crusts |
Directions:
1. Melt 1 tablespoon 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 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.
4. 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.
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