Turkey and Cranberry Pot Pie

Name: Turkey and Cranberry Pot Pie
Prep time: 25 min
Cook time: 4 h 20 min
Total time: 4 h 45 min
Yield: 6 Servings
Ingredients: 1 teaspoon kosher salt; ¼ teaspoon coarsely ground black pepper; ⅓ cup flour; 2½ pounds boneless, skinless turkey thighs, cut into 1-inch pieces; 2 to 3 tablespoons vegetable oil, divided; 2 teaspoons poultry seasoning; 2½ pounds boneless, skinless turkey thighs, cut into 1-inch pieces; 2 celery ribs, cut into thin slices; 8 medium mushrooms, cut into slices; 2 onions, chopped; 2 carrots, peeled and cut into thin slices; 1½ cups chicken broth; ⅓ cup dried cranberries; 2 red-skin or golden potatoes, peeled and cut into ½-inch dice; 2 red-skin or golden potatoes, peeled and cut into ½-inch dice; Pie dough for a 9-inch piecrust, prepared refrigerated or homemade

Preparation info

6
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Pot pies are nothing more than stews topped with pastry. They tend toward the labor-intensive end of the convenience cooking spectrum, but the slow cooker (and the life-saving assistance of refrigerated piecrust) streamlines the problem areas dramatically. The real secret is in the thermodynamic properties of the slow-cooker crock. The crock of a slow cooker is designed to heat gradually and hold onto its heat for a long time. Because of that, you can top any stew made in a slow cooker with

Ingredients

Method