Warm Up Winter with a Hearty Pot Pie

A pot pie recipe contest inspired me to create my own rendition of the hearty savory pie.  Although my recipe didn’t make the cut in the contest, it was a winner on my dinner table.  The ingredients and flavors of Tuscany are among my favorites and are the heart of the recipe.  I chose boneless chicken thighs for their moisture and flavor as well as being cheaper than boneless breasts.  Since I wanted this to be a quick dinner, I went the convenient route and used a prepared pie crust, but added my own homemade touch by flavoring it with some fresh rosemary and Parmesan cheese. 

If you want to save some calories and time, you can serve the chicken filling as a hearty stew.  Versatile dishes are Smart Meals!

Tuscan Chicken Pot Pie

Makes 4 servings

¼ pound pancetta, diced

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons olive oil, divided

1 medium onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

½ cup white wine

3 teaspoons chopped fresh rosemary, divided

1 (15 ounces) white kidney (cannellini) beans, drained

2 tablespoons flour

1 cup chicken broth

1 9-inch refrigerated prepared pie crust

1 tablespoon grated Parmesan cheese

1.      Heat oven to 350°F.  Spray 10-inch deep dish pie plate with nonstick cooking spray; set aside.

2.      Cook pancetta in large skillet over medium heat until crisp.  Remove pancetta from skillet.

3.      Add chicken to pan drippings and cook until browned.  Remove chicken from skillet.

4.      Add 1 tablespoon oil to skillet and heat for 1 minute.  Add onion, red bell pepper and garlic.  Cook and stir for 3 minutes.  Add wine and 2 teaspoons rosemary.  Cook and stir until wine evaporates. 

5.      Stir white beans, cooked chicken and pancetta into onion mixture.   Sprinkle flour over chicken mixture and stir until dissolved.  Stir in chicken broth and heat to a boil.  Spoon chicken mixture into prepared pie plate. 

6.      Unroll prepared pie crust onto lightly floured surface.  Sprinkle with remaining 1 teaspoon rosemary.  Using rolling pin, gently roll rosemary into pie crust. 

7.      Place pie crust over pie plate and firmly press edges around rim of pie plate.  Slit crust in several places to allow steam to escape.  Brush crust with remaining 1 tablespoon oil and sprinkle with Parmesan cheese.

8.      Bake for 35 minutes or until crust is golden brown.  Remove from oven and let stand 5 minutes before serving.

Nutrition Information per serving: 620 calories, 30 g. total fat, 8 g. saturated fat, 134 mg. cholesterol, 1384 mg. sodium, 28 g. carbohydrate, 5 g. dietary fiber, 3 g. sugar, 52 g. protein