|Prep time: 15 minutes||Cooking time: 10 minutes||Total time: 25 minutes|
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.
Arrange desired amount of Cranberry-Pecan Crusts over pot pie before serving.
Serve with any remaining Cranberry-Pecan Crusts on the side.