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Cranberry-Chicken Pot Pie

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Cranberry-Chicken Pot Pie
  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 6
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Ingredients

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

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake 25 to 30 minutes or until golden brown. Cool 5 minutes before serving.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
210
)
Daily Value
Total Fat
24g
36%
(
Saturated Fat
9g
43%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
740mg
31%
Potassium
410mg
12%
Total Carbohydrate
50g
17%
(
Dietary Fiber
2g
8%
,
Sugars
8g
)
Protein
23g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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