Description
This Chicken Marsala Pot Pie brings the classic restaurant favorite into a warm, comforting, and easy-to-make dish perfect for a hearty family dinner. You get that rich, savory mushroom and wine sauce hugging tender chicken, all tucked under a flaky crust. It tastes like you spent hours on it, but we kept the steps simple.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts total)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken in batches, then remove and set aside.
- Add mushrooms and onion to the same skillet. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1 minute.
- Slowly whisk in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce slightly, about 3 minutes.
- Stir in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring until the sauce thickens.
- Return the cooked chicken to the skillet. Stir in the dried thyme, salt, and pepper. Remove from heat.
- Place one pie crust into the prepared pie dish. Pour the chicken and sauce mixture evenly into the crust.
- Place the second pie crust over the filling. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
- Brush the top crust lightly with the beaten egg wash.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for at least 10 minutes before slicing and serving.
Notes
- For an extra cozy feel, use store-bought puff pastry instead of traditional pie crust.
- If you do not have Marsala wine, you can substitute it with beef broth mixed with 1 tablespoon of balsamic vinegar for a similar deep flavor.
- Make sure the filling is not too hot when you add it to the raw pie crust, or it might melt the butter in the dough too quickly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American/Italian Inspired
Nutrition
- Serving Size: 1 slice
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