Chicken Marsala Pot Pie (Definitely gonna try this version soon)

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Chicken Marsala Pot Pie

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) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed
1 Pillsbury® refrigerated pie crust, softened as directed on box

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.

Makes 4 servings

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