Tuscan Chicken Pot Pie

Name: Tuscan Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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; salt and pepper to taste; 1 (9 inch) unbaked pie crust

Rating: 5 stars

1 Rating
1 Review
1 Photo

Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.

By Campbell's Kitchen

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Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.

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Step 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.
Step 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.
Step 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.
Step 5

Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

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Nutrition Facts

Per Serving:

585 calories; 30.4 g total fat; 70 mg cholesterol; 653 mg sodium. 49.2 g carbohydrates; 28.4 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Shawn

02/25/2019

This is a wonderful switch to traditional pot pie. Comfort food at its best! Instead of kale I used fresh spinach and I didn t have Roma tomatoes on hand so I used a can of Italian diced tomatoes. Very flavorful and filling! My husband loved it perfect for a chilly afternoon! Read More

1 Ratings