Chicken Marsala Pot Pie
Angie McGowan
Updated Oct 20, 2016
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.
Chicken Marsala Pot Pie
- Prep Time 25 min
- Total 50 min
- Servings 4
- Ingredients 12
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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
-
Step4Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
-
Step5Bake 20 to 25 minutes or until golden brown.
Nutrition
541.0
Calories
25.1g
Total Fat
30.9g
Protein
43.0g
Total Carbohydrate
2.0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 541.0
- 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:
Tips from the Betty Crocker Kitchens
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