Turkey Pot Pie with Cranberry-Pecan Crusts

Rather than a full pastry top, this turkey pot pie with pie crust comes with cranberry pecan cutouts served over the filling. This recipe uses turkey tenderloin instead of leftover turkey and includes cranberries and pecans in both the filling and crust. It works well as a complete main dish, with extra pastry served on the side.

Ingredients

• Turkey tenderloins – 3 pounds (1,360 g), cut into 1½-inch (about 4 cm) cubes. Turkey tenderloin has lean, tender meat that pairs well with the creamy sauce.
• Kale or collard greens – 10 large leaves, thinly sliced. Both have an earthy, slightly bitter flavor. Use one 9-ounce bag of baby spinach for a milder option.
• Dry white wine – ½ cup. Choose a dry rather than sweet white wine to complement the turkey, rosemary, and creamy sauce.
• Buttermilk or milk – 2 cups. Buttermilk gives the sauce a tangier flavor, while regular milk tastes milder.
• Dried cranberries – ⅓ cup for the filling and ½ cup, finely chopped, for the crust. Their sweet, tart flavor contrasts with the savory filling and gives the pastry some sweetness too.
• Toasted pecans – ⅓ cup, chopped, for the filling and ½ cup, finely chopped, for the crust. Toasting brings out their nutty flavor and gives the filling and pastry more texture.
• Refrigerated pie crusts – one 15-ounce (425 g) package. Refrigerated crust keeps the pastry portion simple while still giving the pot pie a crisp, golden finish.

How to Make Turkey Pot Pie

Turkey Pot Pie Filling

1. Preheat the oven: Preheat the oven to 350°F (180°C).
2. Cook the bacon and vegetables: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the bacon and cook for about 3 minutes, stirring occasionally. Add the onion, celery, and carrot and sauté for about 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, then add the greens and sauté for 2–3 minutes. Stir in the rosemary. Transfer the mixture to a bowl and set aside.
3. Coat the turkey: In a separate large bowl, combine the flour, salt, and pepper. Dredge the turkey tenderloins in the flour mixture.
4. Brown the turkey: Melt 2 tablespoons of butter with 3 tablespoons of oil in the skillet over medium-high heat. Add the turkey and brown it on all sides.
5. Make the filling: Stir in the wine and let it evaporate slightly, stirring as it cooks. Gradually stir in the chicken broth and buttermilk. Bring to a boil and cook, stirring constantly, for 1 minute or until thickened. Stir in the reserved vegetable mixture, cranberries, and pecans. Taste and add more salt or pepper if needed. Pour the turkey mixture into a lightly greased 13 × 9-inch baking dish.
6. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove from the oven. PIC. 1

Cranberry Pecan Crusts

1. Preheat the oven: Preheat the oven to 425°F (220°C).
2. Layer the crusts: Unfold both pie crusts and press out the fold lines. Sprinkle one crust with the finely chopped pecans and cranberries, then place the second crust on top.
3. Roll and cut: Roll the layered crusts into a 14-inch circle, sealing the two crusts together. Cut into desired shapes with a 2-inch to 3-inch cutter.
4. Bake: Place the pastry shapes on a lightly greased baking sheet. Bake for 8–10 minutes or until golden. PIC.2
5. Serve: Arrange the desired amount of cranberry pecan crusts over the turkey pot pie before serving. Serve any remaining crusts on the side.

FAQ About Homemade Turkey Pot Pie

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Turkey Pot Pie

Cranberry pecan pie crust gives Turkey Pot Pie a crisp golden finish, with tender turkey, bacon, vegetables, and greens in a creamy sauce with rosemary and white wine.

Course:Main Course

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories614.9 kcal

Author Valentina Dimitrova

Ingredients

Turkey Pot Pie

• 5 tablespoons vegetable oil divided
• 2 tablespoons butter divided
• 2 strips smoked bacon chopped
• 1 large red onion finely diced
• 1 cup celery stalks chopped
• ½ cup carrot peeled and cubed
• 1 large garlic clove minced
• 10 large leaves kale or collard greens thinly sliced, or one 9 ounce bag baby spinach
• ½ teaspoon fresh rosemary – chopped
• ½ cup all-purpose flour
• 1 tablespoon salt, plus more to adjust seasoning
• 2 teaspoons black pepper, plus more to adjust seasoning
• 3 pounds turkey tenderloins – cut into 1 ½ inch cubes
• ½ cup dry white wine
• 1 ½ cups chicken broth
• 2 cups buttermilk or milk
• ⅓ cup dried cranberries
• ⅓ cup toasted pecans chopped

Cranberry Pecan Crusts

• 1 15 ounce package refrigerated pie crusts
• ½ cup toasted pecans – finely chopped
• ½ cup dried cranberries – finely chopped

US Customary - Metric

Instructions

Turkey Pot Pie Filling

• Preheat the oven: Preheat the oven to 350°F (180°C).
• Cook the bacon and vegetables: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the bacon and cook for about 3 minutes, stirring occasionally. Add the onion, celery, and carrot and sauté for about 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, then add the greens and sauté for 2–3 minutes. Stir in the rosemary. Transfer the mixture to a bowl and set aside.
• Coat the turkey: In a separate large bowl, combine the flour, salt, and pepper. Dredge the turkey tenderloins in the flour mixture.
• Brown the turkey: Melt 2 tablespoons of butter with 3 tablespoons of oil in the skillet over medium-high heat. Add the turkey and brown it on all sides.
• Make the filling: Stir in the wine and let it evaporate slightly, stirring as it cooks. Gradually stir in the chicken broth and buttermilk. Bring to a boil and cook, stirring constantly, for 1 minute or until thickened. Stir in the reserved vegetable mixture, cranberries, and pecans. Taste and add more salt or pepper if needed. Pour the turkey mixture into a lightly greased 13 × 9-inch baking dish.
• Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove from the oven.

Cranberry Pecan Crusts

• Preheat the oven: Preheat the oven to 425°F (220°C).
• Layer the crusts: Unfold both pie crusts and press out the fold lines. Sprinkle one crust with the finely chopped pecans and cranberries, then place the second crust on top.
• Roll and cut: Roll the layered crusts into a 14-inch circle, sealing the two crusts together. Cut into desired shapes with a 2-inch to 3-inch cutter.
• Bake: Place the pastry shapes on a lightly greased baking sheet. Bake for 8–10 minutes or until golden.
• Serve: Arrange the desired amount of cranberry pecan crusts over the turkey pot pie before serving. Serve any remaining crusts on the side.

Recipe Notes

Storage and Reheating

Fridge: Store leftover turkey pot pie in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer: Freeze the turkey pot pie filling in an airtight, freezer-safe container for up to 3 months. Store the cranberry-pecan crusts separately to preserve their texture.

Reheating: Reheat the pot pie until the center reaches 165°F (74°C). Cover while reheating to help retain moisture.

Make Ahead: Keep the uncooked cranberry pecan crusts separate. Bake them and place them over the pie shortly before serving to help them stay firm.

Nutrition

Calories: 614.9kcal | Carbohydrates: 35.6g | Protein: 46.9g | Fat: 31.5g | Saturated Fat: 8.2g | Polyunsaturated Fat: 8.6g | Monounsaturated Fat: 11.1g | Trans Fat: 0.2g | Cholesterol: 93.7mg | Sodium: 1211.1mg | Potassium: 353.6mg | Fiber: 3.8g | Sugar: 14g | Vitamin A: 2964.5IU | Vitamin C: 15mg | Calcium: 136mg | Iron: 1.8mg

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