Chicken Marsala Pot Pie

 

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) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed

1

Pillsbury® refrigerated pie crust, softened as directed on box

• 1 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.
• 2 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.
• 3 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.
• 4 Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
• 5 Bake 20 to 25 minutes or until golden brown.