Tuscan Chicken Pot Pie

This comfort-food classic gets a Tuscan twist with the addition of cannellini beans, kale, tomatoes, and herbs.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 585 Calories

Ingredients

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

Recipe Instructions

Step 1

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

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.