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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Cranberry Pot Pie Recipe

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Chicken Cranberry Pot Pie image

 

This recipe for Chicken Cranberry Pot Pie is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp margarine (ICBINB)
3 Tsp Garlic
7 Ounces Canned Chicken
1 Cup Sweet Potato, Raw
4 Tbsp Mushrooms, Raw
15 Grams Spinach
50 Grams Onion
1 1/2 Cup Dried Cranberries
1 Tbsp Italian Seasoning
2 Tbsp margarine (ICBINB)
2 Tbsp Flour, All-purpose
1/2 Cup Skim Milk
2 Cups Flour, All-purpose, Enriched
1/2 Tsp Salt
1/2 Tbsp Granulated Sugar
5 Tbsp Butter-flavored Crisco
1/2 Cup Water

Directions:
Directions:
Saute 2 Tbsp. margarine and garlic over medium heat until aromatic (20 seconds). Add chopped chicken, sweet potatoes, mushrooms, spinach, and onions and simmer 7 minutes. Stir 2 Tbsp margarine and 2 Tbsp flour in a small saucepan over medium heat until melted. Slowly add skim milk stirring constantly. Add to vegetables along with cranberries and Italian seasoning and let simmer until thick. Add salt and pepper. Chill filling. Combine 2 cups flour, salt and sugar. Cut in shortening. Stir in 1/2 cup ice water. Split in two. Roll one into a circle about 1-inch larger than a pie pan. Line the pan and add filling. Roll out remaining dough and top pie. Seal the edges by crimping them together. Preheat oven to 400F. If desired, Brush with beaten egg. Bake 22-25 minutes or until golden brown. Allow to cool 10 minutes. Serves 4.

Personal Notes:
Personal Notes:
586 Calories; 26g Fat (40.8% calories from fat); 20g Protein; 65g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 633mg Sodium.
Source: https://cdn.thrivelife.com/media/catalog/label/PotPie_1.pdf

 

 

 

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