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Chicken Marsala Pot Pie
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Prep Time:
25 minutes
Total Time:
50 minutes
Elevate bistro dining with a cozy dish using frozen veggies and Pillsbury pie crust. Double up on batches for a convenient meal anytime.
Ingredients:
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into cubes
  • 2 cups sliced fresh mushrooms (about 5 oz)
  • 1 medium onion, chopped (1/2 cup)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1 bag (12 oz) frozen mixed vegetables, thawed
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • Preheat oven to 400°F. Heat oil in a 12-inch skillet over medium heat. Add chicken, mushrooms, onion, salt, and pepper. Sauté for 8-10 minutes, stirring occasionally, until chicken is cooked through. Set aside chicken mixture.
  • In the same skillet, melt the butter and whisk in the flour. Cook for 2 to 3 minutes, stirring constantly until bubbly. Add the wine and broth, bring to a boil, then lower the heat and simmer until the sauce thickens.
  • Combine the chicken mixture with the sauce, then gently fold in the mixed vegetables. Heat the mixture until piping hot. Transfer the savory filling into a 9 1/2- or 10-inch glass deep-dish pie plate.
  • Unwrap the pie crust, gently lay it over the chicken mixture, then seal, flute the edges, and make small slits in the crust.
  • Bake until beautifully golden brown, 20 to 25 minutes.

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