Entree / Chicken: Turkey Pot Pie with Cranberry-Pecan Crusts

From Shelly Carey

Ingredients
3 Tablespoons butter, divided
2 large sweet onions, diced
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 (12 oz) turkey tenderloins, cut into 1 ½ inch cubes
2 Tablespoons vegetable oil
1 ½ cups chicken broth
1 cup milk
1 (10 oz) package fresh spinach, torn
Cranberry Pecan Crusts
1 (15 oz) package refrigerated piecrusts
½ cup finely chopped pecans, toasted
½ cup finely chopped dried cranberries

Directions
Melt 1 Tablespoon butter in a large skillet over medium-high heat; add onions and sauté 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. 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 degrees 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.

To make cranberry pecan crusts: Unfold each piecrust and press out fold lines. Sprinkle one piecrust with pecans and cranberries. Top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes (such as leaves) with a 2-3 inch cookie cutter. Bake on a cookie sheet in oven at 350 degrees for six minutes, or until golden brown.