Tuscan Chicken Pot Pie
Description
This comfort-food classic gets a Tuscan twist with the addition of cannellini beans, kale, tomatoes, and herbs.
Ingredients
•
2 tablespoons butter
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1/2 cup chopped red onion
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1 tablespoon minced garlic
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3 1/2 tablespoons all-purpose flour
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1 1/2 cups Swanson® Unsalted Chicken Stock
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2 cups baby kale, roughly chopped
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1 (15 1/2 ounce) can cannellini beans, drained and rinsed
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2 cups cubed, cooked chicken
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3 roma (plum) tomatoes, seeded and chopped
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1 pinch salt and pepper to taste
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1 (9 inch) unbaked pie crust
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
2
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.
3
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.
4
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.
5
Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.