Tuscan Chicken Pot Pie

Cooking Label
Prep Time
20-30 Minutes
6-8 Servings
• 2 uncooked 9" pie crusts
• 1 1/2 cup steamed or roasted vegetables (any mix of carrots, peas, potatoes, corn, etc.)
• 1/3 cup Pasolivo Rosemary Olive Oil
• 1/3 cup onion, chopped small
• 1/2 tsp Pasolivo Roasted Garlic Sea Salt
• 1/3 cup all-purpose flour
• 1 3/4 cup chicken broth
• 1/2 cup whole milk
• 1/4 tsp freshly ground pepper
• 2 tsp Pasolivo Tuscan Blend
• 2 cups cooked boneless, skinless chicken breast
• 1 cup frozen artichoke hearts, thawed and cut in half
• 1/4 cup parmesan cheese
Preheat oven to 425°. Prepare 9" glass pie plate with the bottom crust. Steam or roast vegetables to desired tenderness. Warm 1/3 cup Pasolivo Rosemary Olive Oil in medium saucepan over medium-low heat. Add onion and Pasolivo Roasted Garlic Sea Salt. Cook until onion is translucent, about 2-5 minutes. Whisk in flour until smooth, and slowly add chicken broth and milk while whisking. Continue to cook until bubbly and thickened, about 2-5 minutes. Stir in pepper and Pasolivo Tuscan Blend. Stir in chicken, artichoke hearts, and vegetables. Remove from heat and stir in the parmesan cheese. Pour chicken mix into crust, top with the second crust, pinching edges to seal. Then cut several slits into the top crust to vent. Bake 30-35 minutes until crust is browned and filling is hot. Let sit 10 minutes before serving. To serve: drizzle each piece with Pasolivo Rosemary Olive Oil and salt to taste.

Nothing more comforting than a homemade pot pie.  This delicious, perfectly crusty pot pie features Pasolivo Rosemary Olive Oil and Pasolivo Roasted Garlic Sea Salt, and Tuscan Spice Blend.

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