Turkey Pot Pie With Cranberry-Pecan Crusts

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 (recipe follows)


Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, 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 350degrees 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.

Makes 10 to 12 servings


Cranberry-Pecan Crusts

Reroll any leftover scraps of dough, and repeat the procedure.

1 (15-ounce) package refrigerated piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped dried cranberries

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 425F for 8 to 10 minutes or until golden.

Makes 3 to 4 dozen