Tuscan Pot Pie
Transform your dinner routine with this comforting, rustic Tuscan Pot Pie—a savory masterpiece that combines tender chicken thighs, vibrant vegetables, and creamy richness under a flaky, golden crust. Infused with Mediterranean-inspired flavors like sun-dried tomatoes, artichoke hearts, fresh thyme, and parmesan cheese, this dish offers a delightful twist on the classic pot pie. The filling is effortlessly creamy thanks to a velvety mix of chicken broth and heavy cream, while pre-made pie crust streamlines the process without compromising on taste. Perfect for family dinners or cozy gatherings, this hearty one-dish meal is as easy to prepare as it is to devour. Ready in just over an hour, this Tuscan Pot Pie is sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 3 cups baby spinach
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 0.5 cup sun-dried tomatoes, chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoons dried oregano
- 0.5 cup parmesan cheese, grated
- 1 disk pre-made pie crust
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then cook them for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
Shred or chop the cooked chicken into bite-sized pieces and return it to the skillet. Stir in the baby spinach, artichoke hearts, and sun-dried tomatoes. Cook for 2–3 minutes until the spinach has wilted.
Sprinkle the flour over the mixture and stir until the flour is evenly coated. Cook for 1 minute.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Once the sauce begins to thicken, stir in the heavy cream, thyme, oregano, and parmesan cheese. Cook for another 2–3 minutes, then remove from heat.
Transfer the skillet mixture into a deep 9-inch pie dish. Roll out the pre-made pie crust and lay it over the dish, trimming any excess dough around the edges.
Crimp the edges of the crust and cut small slits in the center to allow steam to escape. Brush the crust with the beaten egg for a golden finish.
Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the Tuscan Pot Pie cool for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 39.0 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 994 mg | 76% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5019 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
