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I knew my husband was the one the first time I came home with him for Thanksgiving. It was my first major holiday away from home. For a taste of home, I had committed to bringing my family’s favorite holiday side, my Mom’s quick and easy cranberry relish. However, I was traveling for work and ended up stuck in a conference room in NYC literally until the wee hours of Thanksgiving morning. When it became evident I would barely arrive in time to eat, let alone prepare anything, he went out, bought the ingredients, and made it for me… proof that he was the one, AND that this recipe is really easy! 😉
With a newborn in the house this holiday season, I definitely need all the help I can get. I still want to serve up a warm, wholesome meal every night, but I don’t always have the time to make it all homemade. Lucky for me, Marie Callender’s Chicken Pot Pie provides comfort in a golden, flaky crust, with homemade taste and store-bought convenience!
I stocked up on some Family Size pot pies for dinners, as well as some smaller personal sized ones as lunch options, on a recent trip to Wal-Mart. You can find Marie Callender’s Pot Pies in the Frozen aisle, under the Entrees sign. Save money off the prices shown as well, with two special coupon offers: $0.50 off for small pies and $2 off Family Size pies.
My Mom’s quick and easy cranberry relish has been served at every Thanksgiving, Christmas and Easter I can remember for the last 30 years. It can be prepared up to 2 days in advance and is easily portable. At that first Thanksgiving with my future in-laws, it became a permanent addition to their holiday meals as well. It is an excellent complement to turkey, ham, or a warm and hearty, Fall dinner. And it pairs perfectly with Chicken Pot pie!
Quick and Easy Cranberry Relish
This quick and easy cranberry relish is the perfect side for all your holiday meals, from Thanksgiving turkey, to ham at Christmas and Easter. It is also an excellent complement to the hearty, homemade taste of Marie Callender's Chicken Pot Pie.
1 bag fresh cranberries
1 1/2 cups pecans
2 small boxes or 1 large box raspberry gelatin
1 can crushed pineapple
1 can mandarin oranges
Using a food processer, chop your bag of fresh cranberries.
Next, use the food processor to chop your pecans.
Now, dissolve your raspberry gelatin using only the hot water required on the box. Omit the cold water.
Combine gelatin, chopped cranberries and pecans, and crushed pineapple and mandarin oranges (including all juices) in a large mixing bowl. DO NOT drain fruit.
Mix well. Add mixture to your mold. You can make one large mold, or I find it fun to make individually sized molds. They also set faster. A large mold should be allowed to set overnight. Smaller molds will set in 3-4 hours.
Once set, dip mold in a pan of warm water. Insert a spoon along one edge to loosen gelatin. Flip mold on to serving dish.
Baking and Serving Your Pot Pie
While my cranberry relish molds set, I preheated the oven and prepped my pie. Allow it to thaw at room temperature for 5 minutes. To achieve the perfect, golden brown crust, without any burned edges, use a strip of foil to cover the edge of the pie. Place it on a cookie sheet, and use a fork to poke holes in the top of the crust.
Bake at 375 for 1 hour and 35 minutes. Allow it to cool before serving with cranberry relish!
More Pot Pie Pairings
Want some more great sides to pair with your pot pie? Find a whole list of Pre-Paired Meal Ideas here, along with discount coupons! Stay up to date on the latest products and offers from Marie Callender’s by following them on Facebook, and ConAgra Foods on Pinterest and Instagram.
What will you serve with your pot pie? What is your favorite holiday side dish? With cranberry relish this quick and easy, there’s no reason to ever serve up the canned variety! If you enjoyed this post, you might also enjoy my Cranberry Rosemary Egg Strata with Bacon, another easy option for the holidays. You can find both of these on my Gotta Eat! board on Pinterest.