CHICKEN MARSALA POT PIE

Chicken Marsala Pot Pie image

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

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

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