Cranberry Chicken Pot Pie Recipes

CRANBERRY-CHICKEN POT PIE

Steps:

• 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.

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

BUTTERY CRANBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
• Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
• Bake in the preheated oven for 40 minutes, or until crust is golden brown.