Ingredients for Tuscan Pot Pie
- Smoked Sausage
- Zucchini
- Mushrooms
- Onion
- Spaghetti Sauce
- Mozzarella Cheese
- Granulated Garlic
- Ground Oregano
- Basil
- Poultry Seasoning
- Crescent Rolls
- Great Northern Beans
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How to Make Tuscan Pot Pie
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 cloves minced garlic and sauté until softened, about 5 minutes.
- Add 1 pound of boneless, skinless chicken breasts (cut into 1-inch pieces) and cook until browned, about 5-7 minutes.
- Stir in 1 cup of sliced cremini mushrooms, 1/2 cup of chopped sun-dried tomatoes (oil-packed, drained), and 1/2 cup of chopped fresh spinach. Cook until spinach wilts, about 3-5 minutes.
- In a small bowl, whisk together 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, salt, and pepper to taste.
- Pour cream mixture over chicken and vegetables. Stir to combine.
- Cover the skillet and bake for 20 minutes.
- Meanwhile, prepare your pie crust (using your favorite recipe or store-bought).
- Remove the skillet from oven, top with the pie crust, and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie rest for 5-10 minutes before serving. Garnish with fresh parsley and serve immediately with a tossed salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
60g
Fat
72g
Carbs
22g
