Ingredients
4
4 servings
- •2 tablespoons butter
- •0.5 cup chopped red onion
- •1 tablespoon minced garlic
- •3.5 tablespoons all-purpose flour
- •1.5 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 roma (plum) tomatoes, seeded and chopped
- •0.5 teaspoon dried oregano
- •0.5 teaspoon dried basil
- •1 pinch salt and pepper to taste
- •1 (9 inch) unbaked pie crust
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 585
- Carbohydrate: 49g
- Fat: 30g
- Fiber: 8g
- Protein: 28g
- Sugar: 2g
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