Best Chicken Marsala Pot Pie Recipes
CHICKEN MARSALA POT PIE
Bistro dining gets a comfort food makeover in this hearty recipe, made easy with frozen mixed vegetables and Pillsbury refrigerated pie crust. Make a double batch and freeze one for an easy on-hand dinner.
Provided by By Angie McGowan
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Remove chicken mixture from skillet; set aside.
- In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth. Heat to boiling; reduce heat. Simmer until sauce is thickened.
- Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
- Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
- Bake 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 541.0, Carbohydrate 43.0 g, Cholesterol 108.9 mg, Fiber 4.1 g, Protein 30.9 g, SaturatedFat 10.0 g, ServingSize 1 Serving, Sodium 980.1 mg, Sugar 2.0 g
CHICKEN MARSALA POT PIE
This recipe is easy to make with leftover store bought rotisserie chicken, ready-made 2 refrigerated pie crusts for 2 (9 in) pies, frozen steamer mixed vegetables, 1 can of chicken broth along with few more items. Adding Marsala wine and garlic to the mixture really improves the taste of classic chicken pot pie.
Provided by Rinshinomori
Categories One Dish Meal
Time 40m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- In a saucepan or deep skillet place potatoes and enough water to cover the potatoes by 1 inch and boil for 5 minutes on medium heat. Remove and place the potatoes in a colander.
- In a deep skillet add olive oil, onion and garlic on medium heat. Cook for 2 minutes. Add broccoli and cook another 2 minutes.
- Add flour to the skillet and mix well. Cook for about 1 minute. Flour will adhere to the vegetables.
- Add milk, chicken broth, potatoes, chicken, frozen vegetables, Marsala wine, salt, and pepper. Cook on medium low heat for about 10 minutes until mixture thicken a bit. Do not overcook.
- Soon the mixture to the crust lined pie pan (deeper ones work the best). Place the top pie crust, seal edge and flute. Cut 6-8 slits decoratively all around. Cover the edge with aluminum foil to prevent excessive browning the first 20 minutes in the oven.
- Bake 20 minutes and remove the aluminum foil. Continue to bake for additional 15-20 minutes. Remove from oven and let stand 5 minutes before serving.
Nutrition Facts : Calories 6052.6, Fat 312.4, SaturatedFat 93.7, Cholesterol 227.1, Sodium 6715.3, Carbohydrate 626.5, Fiber 52.9, Sugar 44.1, Protein 163.2
CHICKEN MARSALA POT PIE
Blogger Angie McGowan of Eclectic Recipes makes a simple, homey pot pie that you can bake right away or freeze for later.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Remove chicken mixture from skillet; set aside.
- In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth. Heat to boiling; reduce heat. Simmer until sauce is thickened.
- Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
- Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
- Bake 20 to 25 minutes or until golden brown.
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