Filed Under: Christmas, Dinner, Pregnancy, Turkey, Under 30 Mins

Turkey and Cranberry Pot Pie

Use your slow cooker to create a deliciously tender filling for a classic comfort food. (Ensure the slow cooker crock is oven-safe.)

September 24th, 2010

By Robin Stevenson

A great holiday meal that can be made completely from scratch or by assembling leftovers. To use leftovers to make this, simply cook the veggies in the crock pot and add the leftover turkey to the sauce near the end of the cooking time.
Prep Time
15 minutes
Cook Time
3-4 hours on high, 6-8 hours on low
  • 1/3 cup flour
  • 1 tsp kosher salt
  • 1/4 tsp coarsely ground black pepper
  • 2 tsp poultry seasoning
  • 2 1/2 lbs boneless, skinless turkey thighs cut into 1-inch pieces
  • 2-3 tbsp vegetable oil, divided
  • 2 onions, chopped
  • 2 carrots, peeled and thinly sliced
  • 2 celery ribs, thinly sliced
  • 8 medium mushrooms, sliced
  • 2 red-skin or golden potatoes, peeled and cut into 1/2-inch pieces
  • 1 1/2 cups chicken broth
  • 1/3 cup dried cranberries
  • Pie dough for a 9-inch pie crust
  1. Mix the flour, salt, pepper and poultry seasoning in a medium-large mixing bowl. Add the turkey meat and toss until the pieces are thoroughly coated, pat off the excess flour and reserve the seasoned flour mixture.

  2. Heat 1 tablespoon of oil in a large deep skillet over medium-high heat. Brown the turkey pieces in batches, about 2 minutes per side; do not crowd the pan, and add more oil if the pan should become dry.

  3. Transfer turkey to a 5- to 6-quart slow cooker as it gets browned.

  4. Add more oil to the skillet, if needed, and heat over medium heat. Add the onions, carrots, celery, mushrooms and potatoes and sauté until the vegetables lose their raw look, stirring often, about 4 minutes.

  5. Add the reserved seasoned flour mixture and stir until the vegetables are well coated.

  6. Add the chicken broth and heat to boiling, stirring constantly, until the sauce is slightly thickened.

  7. Transfer to the slow cooker, add the dried cranberries and stir so that everything is well mixed. Cover the cooker and cook for 3 to 4 hours on high or for 6 to 8 hours on low.

  8. Preheat oven to 375 F.

  9. Roll the pie crust dough out on a lightly floured work surface.

  10. Remove the lid from the cooker and dry with a paper towel. Lay the lid on the dough and use it as a template to cut the dough in the shape of the lid. Roll up the edges of the dough all the way around so that the dough will fit neatly over the turkey stew.

  11. Remove the crock from the slow cooker and lay the dough on top of the stew. Cut several slits in the middle of the crust and bake until browned, about 25 minutes. Serve immediately.

Nutrients Per Serving

Nutrients Per Serving: 648 calories, 22 g fat, 91 mg calcium, 688 mg sodium, 50 g carbohydrates, 5 g fibre, 63 g protein. Excellent source of folate, vitamin A, vitamin B2, niacin, vitamin B6, vitamin B12, magnesium, potassium and zinc.

Turkey and Cranberry Pot Pie
Photo and Recipe excepted from Art of the Slow Cooker by Andrew Schloss

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