CRANBERRY-CHICKEN POT PIE

Cranberry-Chicken Pot Pie image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 8

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 teaspoon milk

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.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 8 g, TransFat 0 g