Southern Living’s Turkey Pot Pie recipe sounded wonderful~ made with turkey cutlets, caramelized onions, and fresh spinach, but it was the Cranberry-Pecan Crusts that caught my eye and tempted my taste buds!
You bake the Cranberry-Pecan Crusts separately from the pot pie, adding them right before serving so they stay firm.
It sounded like a wonderful way to dress up your left over Thanksgiving turkey using with a basic turkey pot pie recipe, or Southern Living’s recipe, topping it with piecrust leaf “sandwiches” of pecans and cranberries!
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 any 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. Reroll any scraps and repeat~ the pecans and cranberries will be on the top, not just in the middle, but that’s okay, they’re pretty that way too.
Place pastry shaped leaves on a lightly
greased baking sheet or parchment paper.
Bake at 425° for 8 to 10 minutes or until golden.
Try to refrain from eating them like crackers, or go ahead and have a glass of wine too, it’s a holiday weekend :)
Arrange desired amount of Cranberry-Pecan Crusts over pot pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.
You can find a printable recipe from Southern Living, here.