Tuesday, January 17, 2012

Cooking :: Cranberry Chicken Pot Pie

Well, so far I'm living up to my New Year's resolutions! Tonight I tried another new recipe. I got the idea for this one from Madelyn's blog. A couple years ago she blogged Turkey Pot Pie with Cranberry Biscuit Crust. Her version uses leftover turkey, leftover cranberry sauce, a packet of soup mix, etc. I didn't happen to have any of those ingredients on hand, so I made up my own version inspired by hers. It was such a comforting supper on such a cold winter's night.

Cranberry Chicken Pot Pie

4 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp dried thyme
1 tsp black pepper

2 carrots, diced
1 celery stalk, diced
1/2 onion, diced
1/4 cup flour

4 cups boiling water
4 tsp chicken bouillon powder

1/2 cup sugar
1/2 cup water
1/2 bag fresh or frozen cranberries

2 cups flour
3 tsp baking powder
1/4 cup butter
3/4 cup milk
1/4 cup cranberry sauce

Heat olive oil in large frying pan over medium-high heat. Cook chicken in the olive oil. Season with thyme and black pepper. Once completely cooked, remove from frying pan and let rest for 10 minutes on the cutting board. Chop, dice or shred.

Add diced carrots, celery, and onion to frying pan, scraping up all the luscious bits of chicken. Once veggies have softened stir in the flour. Then gradually add the 4 cups of boiling water mixed with bouillon powder. Cook over medium heat until reduced and thickened. Once thickened add the diced chicken into the frying pan. Remove from heat.

Meanwhile, make cranberry sauce by boiling 1/2 cup water with 1/2 cup sugar. Once boiled add the cranberries. Boil about 5 minutes. Mash. Cool in the freezer for 10 minutes.

To make the biscuit crust combine flour and baking powder then using a pastry blender cut in 1/4 cold butter. With a fork stir in the milk and finally 1/4 cup of the cranberry sauce. Do not overwork the dough or it will be tough.

Pour the chicken pot pie filling into a 9"x13" baking pan. Roll out the cranberry biscuit dough and place over top. Bake at 425° for 20 - 25 minutes or until the crust is nicely browned and cooked through. Serve with the extra cranberry sauce.

Yes! We've got snow.
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  1. Mmmm, this does sound yummy!

  2. This looks delicious, Cindy! Ok, now I'm super hungry! Thank you for putting up my button as well. I have a new one, if you'd like to change it out! Hope you're having a blessed new year so far. =)

  3. Thanks for the comments! This is definitely something I would make again. Everyone enjoyed it.