Tuscan Chicken Pot Pie

Method5 steps · about 1 hr

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.

   Uses cooking oil, as needed for baking dish

2. 2

   Step 2: Melt the butter (2 tablespoons) in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic (1 tablespoon) and cook for one minute. Sprinkle the flour (3 ½ tablespoons) into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock (1 ½ cups). Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.

   Uses 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

3. 3

   Step 3: Stir in baby kale (2 cups); cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste (to taste). Pour mixture into prepared baking dish.

   Uses 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 · thickened chicken-stock sauce

4. 4

   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.

   Uses 1 (9 inch) unbaked pie crust · chicken-kale-bean filling

5. 5

   Step 5: Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

   Uses assembled chicken pot pie