How to Make Tuscan Chicken Pot Pie - A Step-by-Step Guide

There's something undeniably comforting about a pot pie. The flaky crust, the creamy filling, and the hearty chunks of meat and vegetables all come together to create a meal that is both satisfying and nourishing. And when it comes to pot pies, the Tuscan Chicken Pot Pie is a standout. This delicious dish brings together the flavors of Tuscany with the classic comfort of a pot pie, resulting in a meal that is sure to become a family favorite.

What sets the Tuscan Chicken Pot Pie apart...

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Ingredients

  • 2 tablespoons butter
  • ½ cup chopped red onion
  • 1 tablespoon minced garlic
  • 3 ½ tablespoons all-purpose flour
  • 1 ½ cups Swanson® Unsalted Chicken Stock
  • 2 cups baby kale, roughly chopped
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 2 cups cubed, cooked chicken
  • 3 roma (plum) tomatoes, seeded and chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch salt and pepper to taste
  • 1 (9 inch) unbaked pie crust

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
  • Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
  • Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
  • Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
  • Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.
  • Nutrition

    585 cal.

    • Total Fat: 30g
    • Saturated Fat: 10g
    • Cholesterol: 70mg
    • Sodium: 653mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 8g
    • Total Sugars: 2g
    • Protein: 28g
    • Vitamin C: 49mg
    • Calcium: 115mg
    • Iron: 5mg
    • Potassium: 462mg