Get ready for autumn with this savory pot pie topped with a festive cranberry-pecan crust. Make this baked dish before company arrive, and when the crowd gets hungry, you’ll have the perfect sweet and savory dish to pull out of the freezer. Test kitchen tip: 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
1 (15-ounce) package refrigerated piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped dried cranberries
How to Make It
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.
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.
For Cranberry-Pecan Crusts: 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.