Turkey and Cranberry Pot Pie
Every time I make this recipe and brag about it on my Facebook or Instagram post, everyone asks for the recipe. First of all, I did NOT come up with this recipe on my own. When Matt bought our first crock pot, he also picked up this amazing slow cooker cookbook by Andrew Schloss called “Art of the Slow Cooker”. We have enjoyed pretty much every recipe we have made out of it and I’d highly recommend it to anyone wanting to use their crock pot more often…especially in these upcoming colder months. Really the only adjustments that I have made with this recipe is I put in less turkey than the original and add a few more carrots and sometimes mushrooms. I will write it as I make it, but feel free to adjust to your liking!
This was PERFECT to make with Thanksgiving leftovers. Its not always easy to find the turkey thighs the recipe calls for (except now that we live where there is a Wegmans!), so I have adjusted to whatever parts I can find. But his weekend, we used all of the rest of the leftover turkey for this and it was perfect! Granted, it was already cooked, but I still tossed it with the flour mixture and browned it up a bit for the flavor. Just know that you can use already cooked turkey if you want to utilize your leftovers. Now, on to the goodness!!!
PrintTurkey and Cranberry Pot Pie
The epitome of comfort food all wrapped into one tasty dish! A delicious, rich pot pie that is not only tasty, but also easy to prepare.
Ingredients
- 1/3 cup flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp poultry seasoning
- 1 1/4 pounds boneless, skinless turkey thighs, cut into 1 inch pieces
- 2–3 TBL vegetable oil
- 2 small yellow onions
- 3 carrots, peeled and cut into thin slices
- 2–3 celery ribs, cut into thin slices
- 8 medium mushrooms, cut into slices (I use baby portobellas)
- 2–3 red or golden potatoes, peeled and cut into 1/2 inch dice
- 1 1/2 cups low sodium chicken broth
- 1/3 cup dried cranberries
- 1 refrigerated prepared pie crust
Instructions
Mix the flour, salt, pepper, and poultry seasoning in a medium-large mixing bowl. Add the turkey and toss until the pieces are thoroughly covered. Make sure to shake off excess flour when you put it into the pan and keep the leftover flour mixture for later.
Heat 1 tablespoon of the vegetable oil in a large, deep skillet over medium-high heat. Brown the turkey pieces in batches, about two minutes per side. You don’t want them to be too crowded while cooking. Add more oil in between batches if necessary. Transfer all turkey pieces to the slow cooker once all are cooked.
Add more oil to the skillet over medium heat. Add the onions, carrots, celery, mushrooms and potatoes and saute until the vegetables start to lose their raw look, making sure to stir often. It will take about 4-5 minutes.
Add the leftover flour mixture and stir until the vegetables are well-coated. Add the chicken broth and heat until boiling. Stir constantly until the sauce is slightly thickened. Transfer to the slow cooker and add the dried cranberries. Stir to combine, cover the cooker and cook on low for 6-8 hours.
Preheat the oven to 375 degrees. Remove the pie crust from the refrigerator and let it get to room temperature. Roll it out on a lightly floured surface to fit the top of the slow cooker. If your slow cooker insert cannot go into the oven (which mine cannot), transfer the ingredients to a dutch oven or deep cast iron pan that can go into the oven. Place the rolled out pie crust over the turkey stew and roll the edges up the sides so that the stew is fully covered. Put a few slits into the top of the crust and place in the oven. Bake until the crust is browned, about 25 minutes.
Notes
You can also use chicken for this if you can’t get ahold of some turkey. Just use a mix of white and dark meat to get the richness in the flavor.
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