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Chicken Marsala Pot Pie

  • Prep 25 min
  • Total 50 min
  • Servings 4

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. MORE + LESS -

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
Pillsbury™ refrigerated pie crust, softened as directed on box

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
541.0
% Daily Value
Total Fat
25.1g
39%
Saturated Fat
10.0g
50%
Cholesterol
108.9mg
36%
Sodium
980.1mg
41%
Potassium
767.4mg
22%
Total Carbohydrate
43.0g
14%
Dietary Fiber
4.1g
17%
Sugars
2.0g
Protein
30.9g
% Daily Value*:
Vitamin C
17.90%
18%
Calcium
3.90%
4%
Iron
10.10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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