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This is not your grandma’s chicken pot pie recipe. Mushroom Marsala Chicken Pot Pie adds a little oomph to a classic casserole and will be having everyone coming back for seconds.

Pot pie. It’s a funny name isn’t it? I suppose the initial portion of the recipe is made in a POT. It is a savory PIE. So if we’re going with logic it makes sense BUT the name still throws me. What can I say? I don’t let the name stop me from eating it though. Oh no. I love pot pie. Especially when it’s freezing outside and I need all the help I can to warm up.

I love making chicken pot pie after I’ve made a ROASTED CHICKEN. I typically will roast two at at a time. Why not, you’ve already got the oven on yeah? Then I get the added benefit of a take two meal. You know a meal made using leftovers. It’s a beautiful thing. It also works great with leftover turkey.

I’ve been using the same POT PIE recipe forever. I haven’t altered it much over the years except to use puff pastry in place of pie crust when I didn’t have one or the other on hand. Sometimes you just don’t want to mess with a good thing. Until you have an idea smack you on the forehead. That idea came in the form of baby bella mushrooms.

I put on a pot of HOMEMADE CHICKEN STOCK and began to pull together the ingredients to make this chicken pot pie recipe. While I was in the fridge rummaging for carrots, onion, celery, leftover chicken, etc. I saw a container of beautiful baby bella shrooms staring at me.

There’s chicken and MARSALA in the pot pie. What about US? We go together like sha-na-na-na-na-na , okay you get it. I halved those beauties, plopped them into the POT and let’s just say I’m probably not going to be making a pot pie without them from here on out.

xo!



Disclaimer: I am a recipe developer for The Mushroom Channel. I was compensated for my time. Opinions are my own. Always have been. Always will be.