Containing black beans, chicken, and spinach, this unique pot pie calls for pizza seasonings, mozzarella cheese, and white pizza sauce, and is topped with a light and flaky whole wheat crust.
Yesterday was the 2017 solar eclipse, the astronomical event of the year here in the U.S. I failed to buy a pair of eclipse glasses before most places were sold out, but I made myself a pinhole camera and headed outside with great optimism at 2 pm. My excitement was short lived. The sky was full of storm clouds and I think I got to see the sun’s projection on my piece of paper for about 5 seconds before it disappeared completely. No eclipse for me. *sad face*
Despite the clouds, I did stay outside for about an hour and enjoyed the eerie feel of it all. Some of the little tree frogs that usually sing loudest at nighttime began making their sounds, and the birds seemed strangely quiet. Part of that was due to the oncoming rainstorm though. After my lack of success in viewing this solar eclipse, I am already planning to be present for the 2024 eclipse. The predicted path of totality runs from Texas to Maine and is supposed to occur on April 8th, crossing right over my home state of Arkansas! My guess is that Arkansas will get more attention on that day than any other day of the state’s existence.
“Hey, guys, let’s go to Arkansas to see the solar eclipse!” “Arkansas? Where is that?” “Uh, not sure. Let’s google it.” “It’s somewhere near Louisiana, right? Hey, isn’t that where Bill Clinton is from?” *no comment*
On that note…
While meal planning last week, I decided I wanted to make a chicken pot pie. As I got to thinking about it I decided that regular pot pie was too boring, and that a black bean, chicken, and spinach pizza pot pie would be so much better! When I told Casey what we were having for dinner, he gave me a very strange and somewhat skeptical look. He changed his mind as soon as he took a bite though. This dish is definitely on our list of favorites now!
I used a white pizza sauce, pizza seasonings, and mozzarella cheese to give the pot pie its pizza flavor. With the spinach, whole wheat crust, and black beans, I’m calling it a reasonably healthy dinner. 😉
Black Bean & Chicken Pizza Pot Pie
- 3 large, uncooked chicken breasts, roughly chopped
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 15 ounce can black beans, rinsed and drained
- 1 16 ounce package frozen, crushed spinach
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 8 ounce jar white pizza sauce
- 1 cup whole wheat flour
- 1 cup unbleached, all purpose flour
- 1 Tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, slightly softened
- 2/3 cup skim milk
Place chopped chicken breasts, basil, garlic powder, oregano, and 1/4 teaspoon salt in 10-inch saucepan and cook over medium heat, covered, for about 12-15 minutes or until chicken is cooked through. Remove from heat.
Meanwhile, preheat oven to 400 degrees Fahrenheit and lightly grease 13×9 pan or baking dish. Stir together flours, baking powder, and 1/2 teaspoon salt in medium sized bowl. Cut in butter until crumbly. Add milk and stir until mixture forms dough. Turn out onto floured surface and roll or pat into a rectangle about 13 inches long by 9 inches wide.
Combine chicken mixture, black beans, spinach, cheeses, and pizza sauce in prepared baking dish. Top with crust. Bake in preheated oven for 35-40 minutes or until crust is golden brown and filling is bubbly.
~K in the Kitchen