Tuscan Pot Pie

There is nothing better than comfort food on a cold snowy day.  And if you, like us, are currently buried in snow make this tonight to warm your soul...and belly.


  • olive oil
  • 4 carrots
  • 1 bunch of celery
  • 1 medium onion
  • meat from one medium roasted chicken
  • 2 tablespoons Fresco A Bit of Tuscany
  • 4 ounces of cream cheese
  • 1 cup chicken broth
  • 1 refrigerated pie crust
  • egg wash-1 egg mixed with 2 tablespoons of water


Begin by chopping the carrots, celery and onion.  This is referred to as a mirepoix.  Saute your mirepoix in olive oil until tender.  Season with 2 tablespoons of Fresco A Bit Of Tuscany blend.  If only websites were scratch and sniff you would be going crazy right about now.  This blend of aromatic herbs smells amazing and tastes even better.  Okay back to the pot pie...add pulled chicken and stir until well mixed.  (Tip: If you do not have time to roast and pull your own chicken a rotisserie chicken from your local deli will work just great.) 


To make your pot pie nice and creamy add in 4 ounces of cream cheese and about a cup of chicken broth.  If your chicken broth is low sodium you may want to add a bit of salt here as A Bit of Tuscany is a salt free blend.  Stir until the cream cheese is melted and everything is well coated.

Next you will need to grease your baking dishes with a bit of cooking spray.  You could pour the mixture into a pie pan and bake this as a large pot pie but we like to each have our own at our house.  I sprayed four oven safe dishes and filled each one to the top with the filling.  I prefer to omit the bottom crust.  Too often the crusts overpower the pot pie and you do not get to enjoy the filling.  Instead just lay a top pie crust over each dish and gently roll in the sides to fit the dish.  I was able to cut four circles from the one large refrigerated pie crust.  


For the final steps brush your crusts with egg wash to get them nice and golden and be sure to poke holes for the steam to release when baking.

Bake at 375 degrees until crusts are golden brown and filling is warm and bubbly.