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
Preparation
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.
