Tuscan Chicken Pot Pie | Cooking Professionally

Ingredients

• 2 tablespoons butter
• 1/2 cup red onion, chopped
• 1 tablespoon garlic, minced
• 3 1/2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock, unsalted
• 2 cups baby kale, roughly chopped
• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 2 cups chicken, cubed and cooked
• 3 medium Roma tomatoes, seeded and chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt, to taste
• pepper to taste
• 1 (9-inch) pie crust, unbaked