This is my dad's original recipe he got from his mom, who got it from her mom. Generations of our family have been enjoying this New England staple and I wanted to pass it on. It reminds me of a colorful, brisk Autumn day. Great flavors melded together for all to enjoy!
1Set oven to 400. Lightly spray a small cookie sheet w/ cooking spray. Place cubed squash on cookie sheet, sprinkle squash w/ oil, dash of salt and pepper. Roast for 15 mins.
2In lg skillet, over medium heat, add remaining oil and saute onion, fennel and celery just until soft. Add garlic, sage and paprika. Stir and cook for 1 min more.
3In lg bowl, add veggies from skillet, squash, cranberries , chicken and apple. Stir to combine. Turn oven down to 375. In skillet, heat butter over medium until melted. Stir in flour and stir until browned. Slowly whisk in broth. Cook, stirring until thickened. Add to chicken mix in bowl. Open 1 pie shell and mold into a 9" pie pan. Spoon chicken mix into pie shell. Top w/ 2nd pie shell. Seal edges and cut 2 slits into top pie shell for ventilation. Place pie pan an a lg cookie sheet, place on middle rack and cook 35 min, until heated through and crust is light golden brown.