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Marsala Chicken Skillet Pot Pie – a comforting skillet chicken pot pie that’s packed with seasoned chicken, celery, mushrooms, corn and peas!
For once in my life I’m on time with some kind of trend haha. Ok, well I don’t know if you can call pot pies a trend but they seem to be pretty popular right now and I’ve got a couple coming up on the blog soon, including this Marsala Chicken Skillet Pot Pie today!
When we were in Roanoke Tuesday I picked up two southern themed cooking magazines and guess what was on the covers? Pot Pies!
I’ve always been a fan of pot pies. My mom use to make chicken pot pies when I was little and I’ve loved them every since.
January may be about healthy recipes and greens but it’s also about comfort foods and staying warm! I mean come one, Monday night is was 19 degrees and icy outside! We need comfort food like chicken pot pies instead of cold salads. haha
Nothing wrong with salads but you know….sometimes we need food to warm our bones.
I know when Thomas get’s home from work after working super long hours at the shop he’s looking for a fantastic, stick to your ribs type of meal for dinner. This chicken pot pie fits the bill.
Now you don’t have to add the Marsala cooking wine to this recipe if you don’t want too, but I LOVE the flavor that Marsala wine gives to pot pies. I’ve found myself using it in a lot of my recipes lately.
Now you’re not going to find Marsala wine with the wine and beer at the supermarket, do don’t go looking there for it. haha
When I first started cooking years ago, I taught myself how to make Chicken Marsala and I had a heck of a time finding Marsala wine. I thought just by the name that it would be over with the wines, it’s actually found near the vinegars. Weird, I know. But if you’re looking for it try there or with the salad dressings.
If you don’t have a skillet, no worries! Just use a larger oven proof casserole dish.
Marsala Chicken Skillet Pot Pie