While sitting in the car outside of a Subway restaurant one day waiting on my hubby to get a chore done, I noticed an advertisement in the window illustrating Subway’s then-new Tuscan chicken sandwich. Recalling that I had some leftover roast chicken at home that I had promised my husband I would make into chicken pot pie (one of his favorite meals) that night for dinner, I was struck with inspiration. Tuscan chicken pot pie. Mmm, sounds tasty! So I developed this real food, Italian inspired (yet healthful) comfort food recipe.

In case you’re unaware of what Tuscan mean, it’s a flavor profile that originates from Tuscany. Tuscany is a region in central Italy that spans about 8,900 square miles (according to Wikipedia). Tuscany is where the famous Tower of Pisa is located.

Tuscan flavors have classic Italian notes–oregano, garlic, onion, fennel, cayenne pepper, and paprika, to name a few.

The recipe for Tuscan Chicken Pot Pie that I am sharing today can be enjoyed by several different real (and even unreal) food lifestyles. You can use my Yummy Basic Buttery Pie Crust recipe (which features whole wheat flour–and I do recommend soaking and grinding your own flour for maximum health benefits, but that is optional) or you can use the Buttery Coconut Flour Pie Crust recipe, which makes this recipe both gluten free and Trim Healthy Mama approved.

This recipe is great just by itself. Since it is pretty hearty and contains both meat and veggies in one dish, sides aren’t really necessary. But if you want a side of some sort, a light side salad would probably fare well with it.

This chicken pot pie can also be finished with a yummy, possibly Italian-inspired, dessert such as easy-to-make Panna Cotta  with a berry sauce or chocolate drizzle (which can easily be made into a Trim Healthy Mama approved dessert, too).

Now, on to the recipe. I hope you enjoy it! Please leave me a comment letting me know how it was if you give it a try!

Tuscan Chicken Pot Pie

DF, GF, LC, NF, SF

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Servings 8

Ingredients

  

• 2 tbsp. unsalted butter, melted
• 1-1/2 Yummy Basic Crust recipe {THM, LC, & GF Variation: 1-1/2 Buttery Coconut Flour Pie Crust recipe}
• 2 tbsp. coconut oil
• 1 red bell pepper, diced
• 1/2 c. yellow onion, diced
• 2 cloves garlic, minced
• 1 c. whole milk {THM & DF Variation: 1 c. almond milk}
• 1 c. chicken stock or broth
• 2 tbsp. organic cornstarch {THM & GF Variation: 1/4 c. coconut flour}
• 4 c. chicken, cooked and shredded
• 3/4 c. carrots, diced and par-cooked {omit for THM}
• 1/2 c. peas
• 1/2 c. white mushrooms, sliced
• 1 tbsp. coconut sugar {THM & SF Variation: 1 tbsp. xylitol or erythritol}
• 1 tsp. Real Salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. dried tarragon
• 1/2 tsp. dried oregano
• 1/2 tsp. dried sage
• 1/2 tsp dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. red pepper flakes
• 1/4 tsp. cayenne pepper
• 1/4 tsp. crushed fennel seeds
• 1 egg, beaten

Instructions

 

• Preheat oven to 350° Fahrenheit.
• Grease a pie dish with the melted butter.
• Prepare the crust according to recipe directions. Roll 3/4 of the crust dough and transfer to the pie plate. Riddle the bottom of the dough with a fork to prevent air bubbles. Prebake in preheated oven for a about 5 minutes; set aside to cool.
• In a large kettle over medium-high heat, melt the coconut oil. Add the pepper, onion, and garlic. Saute until onion is translucent.
• Into the same kettle, whisk in the milk, chicken stock, and the arrowroot powder or coconut flour. Bring to a slow-rolling boil, stirring constantly until thickened, about 5 minutes (add more arrowroot or coconut flour if necessary).
• Mix the chicken, remaining veggies, spices, herbs, and sweetener into the gravy. Pour into the prepared pie crust.
• Roll out the remaining 1/4 pie crust dough and lay over the top of the chicken pot pie. Pinch, flute, and press crust edges together with your fingers or a fork. Poke several slits in the top center of the crust with a sharp knife to allow steam to escape.
• Brush beaten egg over the top of the crust. Bake for 20 to 30 minutes. Allow to cool for 10 to 15 minutes to allow gravy to thicken more before cutting.

Notes

If the top pie crust looks like it's getting too browned, loosely lay a sheet of aluminum foil over it.

Adapted from S