Cranberry-Chicken Pot Pie
Ingrediënten
- 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
Instructies
- 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 / Tips / 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.
Nutritional Information
Calories: 500 kcal
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