Tuscan Chicken Pot Pie

Name: Tuscan Chicken Pot Pie
Ingredients: 2 tablespoons butter; 1/2 cup chopped red onion; 1 tablespoon minced garlic; 3 1/2 tablespoons all-purpose flour; 1 1/2 cups Swanson(R) 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; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; salt and pepper to taste; 1 (9 inch) unbaked pie crust

13 ingredients

5 steps

Ingredients

2 tablespoons butter
1/2 cup chopped red onion
1 tablespoon minced garlic
3 1/2 tablespoons all-purpose flour
1 1/2 cups Swanson(R) 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
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
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(R) 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.