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
Marsala Chicken Skillet Pot Pie
Marsala Chicken Skillet Pot Pie – a comforting skillet chicken pot pie that’s packed with seasoned chicken, celery, mushrooms, corn and peas!
- Prep Time: 30m
- Cook Time: 25m
- Total Time: 1h
- Yield: about 4 servings
Ingredients
- 2 tablespoons olive oil or extra virgin olive oil
- 8 chicken tenderloins (skinless) - about 3 cups chopped chicken
- 1 tablespoon your favorite seasoning (I used Badia Complete Seasoning)
- 8 tablespoons butter
- 3 ribs celery, washed and diced
- 8 ounces mushrooms, sliced
- 1/2 cup all- purpose flour
- 2 cups chicken broth
- 1/2 cup Marsala cooking wine
- 1/2 cup heavy cream (or whole milk)
- 15 ounces can corn kernels
- 15 ounces can green peas
- salt and pepper to taste
- 1 sheet puff pastry, defrosted
- 1 egg, beaten
Instructions
- Preheat oven to 425F.
- Chop chicken into bite size pieces.
- Heat olive oil in a large Dutch oven or large stock pot. Add chicken. Seasoning with 1 teaspoon of your favorite seasoning. (I used Badia Complete Seasoning)
- Cook chicken for about 15-20 minutes on medium heat until done.
- Remove from pan and set aside.
- Add butter to the pot and melt over medium heat.
- Add chopped celery and sliced mushrooms. Stir.
- Cook for 10 minutes.
- Stir in flour and cook for 2-3 minutes.
- Pour in chicken broth and marsala cooking wine. Stir and simmer. Allow mixture to thicken for a few minutes.
- Stir in heavy cream.
- Add in pea and corn. Stir.
- Add the rest of the chicken seasoning.
- Taste. Add salt and pepper if needed.
- Pour filling into a large oven proof skillet. (I used a 12 inch cast iron skillet)
- Roll the puff pastry out and lay it over the top of the filling in the skillet.
- Gently press it against the edges of the skillet.
- Brush the top of the puff pastry dough with a light coating of egg wash, and use a small knife to poke 3 small holes in the top of each pot pie.
- Bake for 20-25 minutes, or until the top is golden brown.
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