Autumn Chicken Marsala Pot Pies

Two days ago, it was the first official day of fall–although I hardly needed a calendar to tell me that, as it’s evident just by how much COLDER it’s gotten here in Mattawa in the last few days! I am NOT excited for the change in whether, or for the change in light– since the dark evenings makes my photography and blogging REALLY tricky! But I am excited for cosy evenings snuggled in blankets watching AWESOME shows on TV {which are all starting up again! YES!} And for Halloween, which I am freakishly on top of this year! And for fun adventures with my little family–visiting the WA State fair, pumpkin patches, going on hay rides, etc. I have lots of exciting things planned…. and of course, lots of exciting new recipes!! Fall means I get to change up my ingredients, and start cooking those “comfort classics” that I love so much!

I thought I would kick off fall with one of the best loved comfort classics of all time–a chicken pot pie, and add a simple twist, by making it a chicken marsala pot pie. I used my absolute favorite pastry recipe, which has three ingredients, and comes together in two minutes! So, if you have any left over mashed potato on hand, you can skip a step and make this dish really simply! This is one of the best recipes I have posted on my blog yet! It’s definitely a new fave, and is SO perfect for a cool fall evening. I hope you guys enjoy!

4 chicken breasts, trimmed and sliced in half {horizontally to make thinner}
all purpose flour {for coating}
3 Tbsp olive oil
rock salt and pepper
4 large shallots, chopped
2 garlic cloves, minced
1 Tbsp finely chopped rosemary leaves
14 oz baby portobello mushrooms, sliced in half
2 Tbsp tomato paste (concentrated purée)
250 ml Marsala/red wine
400 ml beef stock
{for the pie crust}
7ounces self-raising flour
7ounces mashed potato, cooled
5ounces unsalted butter


Season the chicken with rock salt and pepper and coat on both sides with flour. Heat the oil in a large saucepan over medium heat. Cook the chicken, in batches, for 1–2 minutes each side or until browned. Remove, and slice into bite-sized pieces.

Add 1 Tbsp oil, the shallots, garlic and rosemary to the pan, and cook for 5–6 minutes, until the shallot is softened. Add the sliced chicken and mushrooms and cook for 5 minutes or until browned. Add the tomato paste, Marsala and stock, reduce the heat to a simmer and cook for 25 minutes, until the chicken is tender and the sauce has thickened. Taste and season.

Transfer the mixture to 4 individual ramekins, or 1 large oven proof dish.

Preheat the oven to 390degF. In a glass bowl, rub the butter and flour together with your fingers, until it resembles coarse breadcrumbs, then stir in the mashed potato until the pastry forms a tight ball of dough. Dust a surface with flour, then roll out the dough, and trace a plate that’s just slightly larger than the ramekins or dish. Carefully transfer the dough to the top of the ramekins {if it’s too soft, add a little more flour}. Make a slit in the center of each pie with a knife, to vent. Brush with beaten egg, sprinkle with a little rock salt, and bake for 25 minutes, until pastry is golden.

I hope you guys have some exciting plans for fall too–which include making this pie! I promise you’ll love it!

<3 Sarah xoxo