Mushroom Marsala Chicken Pot Pie

Recipe courtesy of Paula Jones of bell’alimento

 

In this pot pie, use leftover roasted chicken and other tradition ingredients, then add mushrooms to make it extraordinary. Use a pie crust or puff pastry to top it off.

Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6

Ingredients:

3 tablespoons unsalted butter
1 medium onion – minced
1 medium potato – peeled and diced
2 stalks celery – diced
3 carrots – peeled and diced
2 cloves garlic – minced
8 ounces baby portobella mushrooms – quartered
1/4 teaspoon ground nutmeg
salt/pepper
1/4 cup Marsala
2-3 cups roasted herb chicken diced
1/2 cup all purpose flour
2 1/2 cups homemade chicken stock
1 cup heavy whipping cream
1 cup frozen English peas
1 pie crust – thawed

Directions:

Preheat oven to 425 degrees.

Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.

Add Marsala and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.

Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.

Place pie crust across top of dish /dishes. Crimp edges.

Bake for 20-25 minutes OR until crust is flaky and golden.

 

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