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.

CURRY CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
• In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

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.

EASY CHICKEN POTPIE

Steps:

• In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

INDIVIDUAL PORK & CRANBERRY POTPIES

Steps:

• Adjust oven rack to lower third of oven; preheat oven to 450°. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes., In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in pork; remove from heat., On a work surface, unroll crusts. Roll each into a 14-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out sixteen 6-in. crust circles, rerolling scraps as needed., Press 1 crust circle firmly into bottom and up sides of eight 5-in. disposable foil pans. Divide pork mixture evenly among pans. Place remaining crust circles over tops, pressing bottom and top crusts together firmly; flute edges. Cut slits in crusts., Place potpies on baking sheets. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Freeze option: Cover unbaked potpies tightly and freeze. To use, bake frozen pies on baking sheets in a preheated 425° oven until golden brown and a thermometer inserted in center reads 165°, 40-45 minutes.

BRIE CRANBERRY AND CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
• Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

CHICKEN-TARRAGON POT PIE

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
• Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
• Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
• Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
• Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
• Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.