Tuscan Pot Pie Food

TUSCAN CHICKEN POT PIE

Steps:

• 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.

TUSCAN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
• Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
• Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
• Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

TUSCAN POT PIE

Steps:

• Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
• Add the zucchini, onions, and mushrooms. Stir.
• Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
• Rinse and drain the beans and add them.
• Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
• Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
• Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.

TUSCAN ITALIAN SAUSAGE POT PIE

Steps:

• Preheat oven to 425 degree F.
• Remove sausage from casings.
• Brown sausage in a skilled, stirring to separate meat.
• Rinse and drain the grease off of the sausage.
• Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
• Simmer for 5 minutes over medium heat.
• Remove from heat and stir in the mozarella cheese.
• Pour the mixture into a medium size, round oven proof skillet or pie dish.
• Unroll the crescent dough; divide into triangles.
• Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
• Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

ITALIAN POT PIE

Steps:

• Heat oven to 400ºF.
• Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
• Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
• Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
• Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.

ITALIAN BEEF POT PIE

Steps:

• Heat oven to 400ºF.
• Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
• Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

ITALIAN POT PIE WITH PARMESAN CHEESE CRUST

Steps:

• Pulse flour, parmesan, and salt in food processor to blend.
• Add butter and pulse until mixture resembles coarse crumbs.
• Sprinkle 5 tablespoons of water over mixture.
• Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
• Gather dough into a disk and cut in half. Shape into 2 disks.
• Wrap disks and refrigerate for 30 minutes.
• Meanwhile, heat a 12" skillet over medium-high heat.
• Add sausage and cook 3 to 5 minutes or until browned.
• Using a slotted spoon, transfer the sausage to a bowl.
• Discard excess drippings.
• Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
• Add onion and cook 3 to 4 minutes or until tender.
• Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
• Add sausage and cool.
• Heat oven to 375.
• Trim stems from chard and coarsely slice leaves and stems.
• Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
• Cover and cook 9 to 10 minutes until the stems are tender.
• Drain in colander and press out excess liquid with a spoon.
• Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
• Divide and sprinkle 2 tablespoons parmesan over tops of filling.
• Roll each pastry disk so it extends 1" behind edge of baking dish.
• Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
• Cut 2 slits in the center of each.
• Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
• If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
• Increase the oven temperature to 375 degrees and bake 45 minutes longer.
• Serve with cooked zucchini.

ITALIAN POT PIES

Steps:

• Preheat oven to 450 degrees.
• In a large skillet, heat oil and add chopped onion and carrots.
• Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
• Add garlic and cook until fragrant.
• Add seasonings/sauce and mix.
• Cook until thickened. approximately 10 minutes.
• Spoon mixture into 4 8 oz. ramekins.
• Set aside.
• In mixing bowl whisk together the dry ingredients.
• Make a well in the centre and add the wet ingredients.
• Combine just until moistened.
• Mound spoonfuls of dough on top of the ramekins.
• Place on rimmed baking sheet.
• Place in oven and bake 10-12 minutes.
• Test doneness with toothpick.

ITALIAN POT PIES

Steps:

• Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
• In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
• Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.