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–+ servings

Cranberry-Chicken Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 cup chicken broth from 32-oz carton
  • 1½ cups cubed ½-inch dark-orange sweet potato (about 9 oz)
  • 1 cup chicken gravy from 12-oz jar
  • 2 cups fresh baby spinach leaves
  • ½ cup sweetened dried cranberries
  • 3 cups cut-up cooked chicken
  • 1 box refrigerated pie crusts softened as directed on box
  • 1 teaspoon milk

Instructions

  • Heat oven to 425°F.
  • In 3-quart saucepan, heat broth and sweet potato to boiling.
  • Reduce heat; cover and simmer about 6 minutes or until sweet potatoes are almost tender when pierced with fork.
  • Gently stir in gravy, spinach and cranberries; fold in chicken.
  • Cover; remove from heat.
  • On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.
  • Place crust in ungreased 9- or 10-inch deep-dish pie plate or shallow 2-quart casserole dish; gently press in bottom and up side of pie plate.
  • Do not stretch.
  • Pour chicken mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute.
  • Brush top crust with milk.
  • Cut several slits in top crust for steam to escape.
  • Bake 25 to 30 minutes or until golden brown.
  • Cool 5 minutes before serving.

Notes & Wine Advice

 
Quick Variation:
Use cut-up cooked turkey instead of the chicken and leftover sweet potatoes and gravy for another delicious twist on chicken pot pie.

Nutrition values

Calories: 500 kcal
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Course; Chicken / Fruit / One Pot Dinner / Quiche