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.
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
BEST CRANBERRY CHICKEN
My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.
Provided by misscarolb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
- Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
- Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g
CHICKEN-TARRAGON POT PIE
This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Provided by Julia Moskin
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 50 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 409 milligrams, Sugar 4 grams, TransFat 1 gram
CHICKEN-CRANBERRY HOT DISH
In my family, we never eat chicken without cranberry sauce! This chicken is fall-off-the-bone tender; the sauce is divine with mashed potatoes. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker., Add onion and celery to skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken., Cook, covered, on low until chicken is tender, 4-5 hours. Skim fat from cooking juices; serve with chicken.
Nutrition Facts : Calories 829 calories, Fat 41g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 1140mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 66g protein.
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
INDIVIDUAL PORK & CRANBERRY POTPIES
My neighbor gave me this recipe years ago. I love how these pies are different from the usual chicken potpie. The flavor combination just screams fall, but freezing them allows my family to enjoy them any time of year. They are especially good for an easy dinner during the cold winter months. -Mary Shenk, Dekalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 727 calories, Fat 34g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 746mg sodium, Carbohydrate 73g carbohydrate (19g sugars, Fiber 2g fiber), Protein 30g protein.
CRANBERRY CHICKEN PHYLLO CUPS
These pretty appetizers made with chicken, dried cranberries and walnuts will delight your guests, and they're healthy, too!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Thaw phyllo shells as directed on package.
- In medium bowl, mix 2 tablespoons of the cranberries and the remaining ingredients.
- Spoon generous teaspoonfuls mixture into shells. Garnish with remaining 2 tablespoons cranberries and, if desired, rosemary sprigs.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 105 mg, Sugar 2 g, TransFat 0 g
CRANBERRY CROCK-POT CHICKEN
I was looking for something yummy and easy to make for a dinner party. I found this recipe in a Taste of Home cookbook. My guests devoured it! In place on fresh cranberries you can use frozen or dried as well.
Provided by Sarabbismama
Categories One Dish Meal
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In slow cooker, combine first five ingredients, and top with chicken.
- Pour orange juice over chicken and top with orange peel. (if using dried cranberries add 1/4cup orange juice).
- Cover and cook on low for 5-6 hours or until chicken is done according to a meat thermometer.
- Remove chicken from cooker and cut into chunks. Set aside and keep warm.
- Combine flour and butter until smooth, and add to slow cooker. Cook on high until thickened, about 20 minute
- Add chicken and brown sugar to slow cooker and heat through.
- Serve over cooked noodles.
Nutrition Facts : Calories 550.5, Fat 29, SaturatedFat 11.3, Cholesterol 162.1, Sodium 493.9, Carbohydrate 23.9, Fiber 1.9, Sugar 14.1, Protein 46.9
FESTIVE CROCK POT CRANBERRY CHICKEN
Make and share this Festive Crock Pot Cranberry Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients to the crock pot.
- Cook 8 to 10 hours, until done.
- Serve over hot cooked rice.
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