Tuscanpotpie Recipes

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TUSCAN CHICKEN POT PIE



Tuscan Chicken Pot Pie image

Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 13

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
2 cups baby kale, roughly chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 cups cubed, cooked chicken
3 medium (blank)s roma (plum) tomatoes, seeded and chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch salt and pepper to taste
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
  • 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.
  • 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.
  • 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.
  • Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 49.2 g, Cholesterol 69.9 mg, Fat 30.4 g, Fiber 7.8 g, Protein 28.4 g, SaturatedFat 9.9 g, Sodium 652.6 mg, Sugar 2.2 g

TUSCAN POT PIE



Tuscan Pot Pie image

A pie with Italian sausage and crunchy crust.

Provided by timetoshine45

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ pound bulk Italian sausage
1 (15 ounce) jar spaghetti sauce with mushrooms
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon dried thyme
1 ½ cups shredded mozzarella cheese
1 (8 ounce) package crescent roll dough, unrolled and divided into triangles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
  • Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
  • Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
  • Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

Nutrition Facts : Calories 703.4 calories, Carbohydrate 51.3 g, Cholesterol 60.5 mg, Fat 37.7 g, Fiber 5.2 g, Protein 30.9 g, SaturatedFat 13.2 g, Sodium 2054.7 mg, Sugar 11.5 g

TUSCAN POT PIE



Tuscan Pot Pie image

Pot Pie With a Twist- Served with a tossed salad and crusty bread this easily makes a meal for 8 hungry people.

Provided by Ruth Tisdale

Categories     Savory Pies

Time 45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs smoked sausage, any variety- diced
3 medium zucchini, diced
3 cups mushrooms, sliced
1 medium onion, diced
4 cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 teaspoon granulated garlic
1/2 teaspoon ground oregano
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 (8 count) can crescent rolls
3 (16 ounce) cans great northern beans

Steps:

  • Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
  • Add the zucchini, onions, and mushrooms. Stir.
  • Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
  • Rinse and drain the beans and add them.
  • Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
  • Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
  • Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.

Nutrition Facts : Calories 796.6, Fat 39.4, SaturatedFat 14.5, Cholesterol 97.6, Sodium 2259.1, Carbohydrate 67.6, Fiber 12.4, Sugar 15.2, Protein 43.8

TUSCAN ITALIAN SAUSAGE POT PIE



Tuscan Italian Sausage Pot Pie image

If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!

Provided by Dine Dish

Categories     Savory Pies

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degree F.
  • Remove sausage from casings.
  • Brown sausage in a skilled, stirring to separate meat.
  • Rinse and drain the grease off of the sausage.
  • Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
  • Simmer for 5 minutes over medium heat.
  • Remove from heat and stir in the mozarella cheese.
  • Pour the mixture into a medium size, round oven proof skillet or pie dish.
  • Unroll the crescent dough; divide into triangles.
  • Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
  • Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3

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