Pot pie is a classic American dish that became popular in the late 19th century. It has undergone many different iterations since its initial debut, with each culture and community adding their own unique touches.
This Chicken Marsala Pot Pie recipe uses Marsala wine – a strong, sweet and heavy wine originating from the Sicilian city of Marsala – to create a dish brimming with flavor and bursting with aroma. Store-bought puff pastry is used to make these pies an easy-to-create dinner option.
Watch as Chani Apfelbaum from Busy in Brooklyn presents her pot pie recipe from her new cookbook: Millenial Kosher.
You will need:
2 Tbsp olive oil
1 1/2 lbs. dark meat chicken cutlets, diced small
salt and pepper, to taste
1 large shallot, minced
3 cloves garlic, minced
12 oz. blend of gourmet mushrooms (cremini, oyster and shiitake)
½ cup Marsala wine
3 Tbsp flour
1 1/2 cups chicken stock
1 tbsp fresh chopped parsley
1 sheet puff pastry, thawed in the refrigerator overnight
1 egg + 1 tbsp water, lightly beaten
Preheat oven to 375°F.
Heat oil in a skillet. Sauté chicken until cooked through, seasoning with salt and pepper. Remove from pan; set aside.
Add mushrooms; saute until all the liquid evaporates and season with salt and pepper (if the mushrooms start to stick to the pan, add a bit more oil). Add shallot and garlic to the pan; sauté until fragrant.
Add wine, scraping up the bits from the bottom of the pan and cook until reduced by half. Return reserved chicken to the pan; sprinkle with flour, stirring until
the flour is incorporated. Stir over medium heat until the mixture takes on some color. Add stock and cook until thickened. Stir in the parsley.
Pour the mixture into a pie dish, or into individual skillets.
Lightly roll out the sheet of puff pastry so it fits over the pie dish(es). Wrap the pastry over the dish(es) and brush with eggwash. Bake until pastry is puffed and golden, about 25 minutes.