Ingredients
1
tablespoon olive oil
1
lb boneless skinless chicken breasts, cut into cubes
2
cups sliced fresh mushrooms (about 5 oz)
1
medium onion, chopped (1/2 cup)
1
teaspoon salt
1
teaspoon pepper
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup Marsala wine
1/2
cup chicken broth
1
bag (12 oz) frozen mixed vegetables, thawed
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Remove chicken mixture from skillet; set aside.
In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth. Heat to boiling; reduce heat. Simmer until sauce is thickened.
Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
Bake 20 to 25 minutes or until golden brown.
