Tuscan Chicken Pot Pie

This Pot Pie is what I would imagine food in heaven would be like… its that good. Ya know the infamous American Chicken Pot Pie.. well this recipe is a twist on chicken pot pie. You still get the creamy filling, but with the flavors of Tuscany! I added sun-dried tomatoes, artichoke, mozzarella and parmigiano cheese to give this recipe a tasty little twist.

You can decorate the top of your pot pie anyway you want. The easiest way is to roll out one half of the pie dough and lay it on top of the filling, secure the edges together. Make a couple slits in the center, and you’re ready to go! I decided to take the time and cut out some little hearts to decorate this pie. Valentine’s Day may have passed, but I still consider February the month of love and therefore hearts are still in season! Right…

If this recipe seems daunting to you, I promise it is not. The filling only takes 10 minutes to make! Feel free to skip making the dough and use store bought, if you want. Just carefully cover the pie with the second set of dough, trim the overhang off the sides, seal, cut a couple slits and you’re good to go.

Tuscan Chicken Pot Pie

Servings: 8
Time: 1 hour 30 minutes
Difficulty: Medium
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Ingredients

Pie Crust:

3/4 cup cold unsalted butter, cut into cubes

1/3 cup crisco

1 Tbsp sugar

1 tsp salt

2 tsp cold water

2 – 2 1/2 cups all-purpose flour

Filling:

1/4 cup unsalted butter

1/4 cup onion, diced

3 cloves garlic, minced

1/3 cup sun-dried tomatoes, julienne cut

1/3 cup dry white wine

1/3 cup all-purpose flour

1 tsp fresh oregano

1/2 tsp dried basil

1/2 tsp dried parsley

1/2 tsp ground black pepper

1 1/2 cups chicken broth

1/2 cup heavy cream

1/3 cup jarred marinated artichoke hearts

2 cups shredded chicken, (rotisserie will work)

1/2 cup mozzarella cheese, shredded

1/3 cup parmigiano cheese, shredded

Directions

At least 2 hours before: Make the pie dough. In a medium size bowl, add in the cubed cold butter and crisco. For the cold water, place a couple ice cubes in a measuring cup filled with water. Add the flour and salt to the butter and use a pastry blender to knead together. Add in the cold water 1 tablespoon at a time to form a sticky dough. I highly recommend not over kneading and leaving tiny visible pieces of butter in the dough. This will help you make the perfect flaky crust! Roll the dough into two balls and flatten them, place each in a plastic bag and refrigerate for at least two hours (or you can use a store bought dough to save time).
Preheat oven to 375 F.
Melt the butter in a medium sized pot. Add in the onion and saute for 3 minutes, add in the diced garlic and sundired tomatoes and saute for 2 minutes. Lower the heat and add in the white wine and let simmer for 1 minute. Whisk in the flour, broth, heavy cream, herbs, and ground pepper, whisk until thickened, about 2-3 minutes. Stir in the cheeses, shredded chicken, and artichoke. Remove from heat and set aside.
Remove the pie dough from the refrigerator. Lightly flour a surface and rolling pin. Roll out the flattened dough balls into two 12-inch circles, about 1/4 inch thick. Transfer one 12-inch circle into a 9-inch pie pan. Pat with your fingers to smooth it out. Trim the extra dough with a knife and discard. Use a spatula to add in the filling. Carefully cover the pie with the second set of dough, trim the overhang off the sides and seal the edges by crimping with a fork or fingers. Cut a few small slits in the center of the top crust. FYI – Feel free to get creative with the crust (like creating little hearts) if you want. Bake for 45-55 minutes, or until edges are golden brown.