Chicken Pot Pie with a Twist

adapted from ourbestbites.com

The twist with this recipe is the addition of the cranberries. I've never put cranberries in chicken pot pie before. I don't think I'll want to make it without them now! Trust me-try it!

2 unbaked pie crusts 

1 lb. rotisserie chicken, chopped into bite-sized pieces (or whatever cooked chicken you have on hand! I grilled mine)

1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed

1 onion, minced

butter

5 medium-small red potatoes, diced

2 cans cream of chicken soup 

1 small can cranberry sauce with whole berries (I used about 3/4 of the can)

1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Preheat oven to 400. In a large pot place the diced potatoes. Add water to cover potatoes by about an inch. Boil potatoes until tender and drain the water. Meanwhile, heat about 1 Tbsp. butter in a medium skillet over medium heat. When the butter is bubbly, sauté the onion until it’s translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, cranberries and potatoes. Season to taste.

Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you’re making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges and cut some vent holes.

Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.

I used four pie crusts to make two 9 inch round pies (one on the bottom and one on the top of each pie). I also used closer to two pounds of chicken. The pies weren't as full as they could have been, but I thought they would be overflowing all in one pan!

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