Tuscany Pumpkin Pot Pie October 23 2015, 2 Comments


Serves 4 to 6


  • 1  jar Cucina Antica Tuscany Pumpkin sauce
  • Cucina Antica Extra Virgin Olive Oil
  • 1/3 cup vegetable stock
  • 2 -4 chicken breasts, fully cooked and cubed
  • 1 small sugar pumpkin or 1 small butternut squash
  • 3 large carrots, chopped
  • 2 to 3 celery stalks, chopped
  • 1-2 cups green beans, cut into ¼ inch pieces
  • 1 white onion, finely chopped
  • 8 cups fresh spinach, washed and chopped
  • 2 cloves of garlic, minced or crushed
  • Salt and peper to taste
  • Pre-made pie crust


    Preheat oven to 350 degrees. Wash and peel the pumpkin or butternut squash. Place on a pan and roast for 10 to 15 minutes. In a large saute pan, mix together carrots, celery, green beans and onion with Cucina Antica Extra Virgin Olive Oil. Add cubed chicken, spinach and vegetable broth and simmer just until spinach begins to wilt. Add pumpkin or butternut squash. Carefully stir in Cucina Antica Tuscany Pumpkin sauce.

    Place pie crust in a casserole dish. Pour filling mixture into the dish. Do not fill to the brim (to prevent overflow). Gently place crust over pie filling and pinch the sides to form a crust. Brush the top of the crust with egg white. Bake for 30 to 45 minutes until crust is golden brown and inside is bubbly. Allow to cool a few minutes, slice and serve.