STREAMING NOW: No Reservations

Turkey Pot Pie With Cranberry-Pecan Crusts

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Southern Living.”
1hr 30mins

Ingredients Nutrition


  1. To make Cranberry-Pecan Crusts: unfold each piecrust; press out fold lines.
  2. Sprinkle 1 piecrust with pecans and cranberries; top with other piecrust.
  3. Roll into a 14-inch circle, sealing together piecrusts.
  4. Cut into desired shapes with a 2- to 3-inch cutter.
  5. Place pastry shapes on a lightly greased baking sheet.
  6. Bake in a 425° oven for 8-10 minutes or until golden.
  7. To make pot pie: In a large skillet over medium-high heat, melt 1 tablespoon butter; add in onion; stir/saute for 15 minutes or until caramel colored; transfer onion to a bowl and set aside.
  8. In a shallow container, combine flour, salt, and pepper; dredge turkey in flour mixture.
  9. Melt remaining 2 tablespoons butter with oil in a skillet over medium-high heat; add in turkey and brown on all sides.
  10. Gradually stir in chicken broth and milk.
  11. Bring to a boil; cook, stirring constantly, for 1 minute or until thickened.
  12. Stir in onion.
  13. Add in spinach, stirring just until wilted.
  14. Pour turkey mixture into a lightly greased 13x9-inch baking dish.
  15. Bake, covered, in a 350° oven for 30 minutes.
  16. Take dish out of oven; arrange crusts over pie before serving.
  17. Serve with any remaining crusts on the side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a