Chicken Marsala Pot Pie

 1 Ratings
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 4

Bistro dining gets a comfort food makeover in this hearty recipe, made easy with Green Giant Steamers frozen mixed vegetables and Pillsbury refrigerated pie crust. Make a double batch and freeze one for an easy on-hand dinner.

Angie McGowan Angie McGowan
October 2, 2012


tablespoon olive oil
lb boneless skinless chicken breasts, cut into cubes
cups sliced fresh mushrooms (about 5 oz)
medium onion, chopped (1/2 cup)
teaspoon salt
teaspoon pepper
tablespoons butter
tablespoons Gold Medal™ all-purpose flour
cup Marsala wine
cup chicken broth
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed
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.

Expert Tips

You can omit the wine and increase the amount of chicken broth to 1 cup.

Place the foil-wrapped pot pie in a resealable freezer plastic bag; seal tightly. Label and include the date so you know how long you can store it.

Refrigerated pie crust can be frozen up to 2 months; or if planning to make the pot pie ahead, wait to purchase the refrigerated crust until ready to bake.

Prepare recipe as directed—except do not cover with crust. Pour chicken mixture into pie plate. Cover tightly with foil; freeze 2 to 3 months. Freeze pie crust separately. Before baking, thaw overnight in refrigerator. Heat oven to 400°F. Place pie crust over chicken mixture as directed. Bake as directed, adding 5 to 10 minutes to baking time.

Nutrition Information

No nutrition information available for this recipe.

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