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.
Servings 8
Calories614.9 kcal
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
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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