Chicken Marsala Pot Pie

This recipe is easy to make with leftover store bought rotisserie chicken, ready-made 2 refrigerated pie crusts for 2 (9 in) pies, frozen steamer mixed vegetables, 1 can of chicken broth along with few more items. Adding Marsala wine and garlic to the mixture really improves the taste of classic chicken pot pie.

• Ready In: 40 mins
• Yields: 1 pie

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 1/2ounce)  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

Directions

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.