Time: 50 minutes
Yield: 4 servings
Chicken pot pie with a new Italian twist! Tuscan Chicken Pot Pie has the flaky, buttery crust and creamy, savory chicken filling you want from a chicken pot pie, but now married to bright Roma tomatoes, herby basil and oregano, and rich cannellini beans. Tuscan Chicken Pot Pie is perfect for keeping you warm on a winter night or whisking your taste buds away to the sunny Tuscan countryside. This will become your new favorite way to make chicken pot pie!
Ingredients• 2 tablespoons butter • 1/2 cup red onion, chopped • 1 tablespoon garlic, minced • 3 1/2 tablespoons all-purpose flour • 1 1/2 cups chicken stock, unsalted • 2 cups baby kale, roughly chopped • 1 (15.5-ounce) can cannellini beans, drained and rinsed • 2 cups chicken, cubed and cooked • 3 medium Roma tomatoes, seeded and chopped • 1/2 teaspoon dried oregano • 1/2 teaspoon dried basil • salt, to taste • pepper to taste • 1 (9-inch) pie crust, unbaked
Preheat the oven to 350 degrees F.
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 garlic and cook until fragrant, about 1 minute.
Sprinkle the flour into the saucepan and cook until the mixture darkens slightly, for about 2 minutes.
Whisk in the chicken stock.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium.
Cook and stir until the mixture thickens, for about 3 minutes.
Add in the baby kale and cook until wilted, about 2-3 minutes.
Add the beans, chicken, and tomatoes, stirring.
Add the oregano, basil, salt, and pepper.
Pour the mixture into the prepared baking dish.
Place the pie crust on top of the chicken mixture, tucking or trimming any excess on the edges and making some slits in the crust to allow steam to escape.
Bake until the crust has browned and the mixture is bubbly, for about 30 minutes.