Chicken Marsala Pot Pie

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 cup yukon gold potato, diced 1/2 inch
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1/2 cup broccoli, diced 1/2 inch (including stems)
• 3 tablespoons olive oil
• 1/3 cup flour
• 1/2 cup milk
• 1 (14 1/2 ounce) chicken broth
• 2 cups frozen mixed vegetables
• 2 cups cooked chicken, shredded and roughly cut
• 2 tablespoons marsala wine
• 1/2 teaspoon kosher salt
• pepper, to taste
• 2 (15 ounce) packages refrigerated pie crusts, thawed as directed on box

Recipe

• 1 preheat the oven to 425°f.
• 2 in a saucepan or deep skillet place potatoes and enough water to cover the potatoes by 1 inch and boil for 5 minutes on medium heat. remove and place the potatoes in a colander.
• 3 in a deep skillet add olive oil, onion and garlic on medium heat. cook for 2 minutes. add broccoli and cook another 2 minutes.
• 4 add flour to the skillet and mix well. cook for about 1 minute. flour will adhere to the vegetables.
• 5 add milk, chicken broth, potatoes, chicken, frozen vegetables, marsala wine, salt, and pepper. cook on medium low heat for about 10 minutes until mixture thicken a bit. do not overcook.
• 6 soon the mixture to the crust lined pie pan (deeper ones work the best). place the top pie crust, seal edge and flute. cut 6-8 slits decoratively all around. cover the edge with aluminum foil to prevent excessive browning the first 20 minutes in the oven.
• 7 bake 20 minutes and remove the aluminum foil. continue to bake for additional 15-20 minutes. remove from oven and let stand 5 minutes before serving.