Tuscan Chicken Pot Pie
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
40
Spice
45
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Red Onion (chopped)1 tbsp
Garlic (minced)3.5 tbsps
All-Purpose Flour1.5 cups
Chicken Stock (swanson® unsalted)2 cups
Cooked Chicken (cubed,)1 tsp
Oregano (dried)1 tsp
Dried Basil1
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly oil a deep, round baking dish
3
Melt the butter in a large saucepan over medium heat
4
Add the onions and cook until translucent, about 5 minutes
5
Add the minced garlic and cook for one minute
6
Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes
7
Whisk in the Swanson(R) Unsalted Chicken Stock
8
Bring to a simmer over medium-high heat; reduce heat to medium
9
Cook and stir until mixture thickens, about 3 minutes
10
Stir in baby kale; cook until wilted
11
Add the cannellini beans, chicken, and plum tomatoes; stir
12
Season with oregano, basil, salt and pepper to taste
13
Pour mixture into prepared baking dish
14
Place pie crust on top of the chicken mixture
15
Tuck under or trim edges that extend over the sides
16
Make several slits in the crust with the tip of a sharp knife to allow steam to escape
17
Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes