Chicken Marsala Mini Pot Pies Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

These Chicken Marsala Mini Pot Pies are a delightful twist on a classic dish, combining tender chicken with a rich Marsala wine sauce, all encased in flaky pastry. This chicken recipe is perfect for a cozy dinner or a gathering with friends.

Delicious Chicken Marsala Mini Pot Pies

These mini pot pies feature a savory filling of chicken, mushrooms, and Marsala wine, topped with a golden, flaky crust. The recipe takes about 1 hour from start to finish and serves 4 people.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup mushrooms, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1/2 cup Marsala wine
1/4 cup heavy cream
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Cook the Filling: In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent. Add the mushrooms and cook until softened.
Add Chicken and Sauce: Stir in the cooked chicken, chicken broth, Marsala wine, heavy cream, thyme, salt, and pepper. Simmer for about 5-7 minutes until the mixture thickens slightly.
Prepare the Crusts: Roll out the pie crusts and cut them into circles to fit your mini pie dishes. Place one circle in each dish, pressing gently to fit.
Fill the Pies: Spoon the chicken filling into each crust, then cover with another circle of pie crust. Seal the edges by crimping with a fork and make a few slits on top for steam to escape.
Bake: Brush the tops with beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown.
Serve: Allow to cool slightly before serving. Enjoy your Chicken Marsala Mini Pot Pies warm.