By Angela McGowan
Nothing says comfort food like a chicken pot pie. I’ve got several ways to make them, and this is one of my favorites.
Chicken Marsala Pot Pie
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) Green Giant™ Steamers™ frozen mixed vegetables, thawed
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
Directions:
- 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.
- 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.
- 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.
- Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
- Bake 20 to 25 minutes or until golden brown.
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