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Chicken Marsala Pot Pie

Chicken Marsala Pot Pie
Chicken Marsala Pot Pie might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 32g of protein, 24g of fat, and a total of 539 calories. Head to the store and pick up marsala wine, pepper, gold flour, and a few other things to make it today. To use up the refrigerated pie crust you could follow this main course with the {} Patriotic Strawberry Pies as a dessert.

Instructions

1
Heat oven to 400F. In 12-inch skillet, heat oil over medium heat.
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Cooking OilCooking Oil
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OvenOven
2
Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
Whole ChickenWhole Chicken
OnionOnion
3
Remove chicken mixture from skillet; set aside.
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4
In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth.
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ButterButter
BrothBroth
All Purpose FlourAll Purpose Flour
WineWine
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5
Heat to boiling; reduce heat. Simmer until sauce is thickened.
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SauceSauce
6
Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot.
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Mixed VegetablesMixed Vegetables
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SauceSauce
7
Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
8
Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges.
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Pie CrustPie Crust
Whole ChickenWhole Chicken
CrustCrust
9
Cut slits in crust.
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CrustCrust
10
Bake 20 to 25 minutes or until golden brown.
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OvenOven
DifficultyHard
Ready In50 m.
Servings4
Health Score20
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