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Marsala Potato Pie Recipe

Name: Wood-n-Tap- Hartfords Marsala Potato Pie Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Russet potatoes; 4 tablespoons Butter; 1 cup Heavy cream; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 pieces Chicken breasts; 8 ounces Baby bella mushrooms, sliced; 1 cup Marsala wine; 1 cup Chicken broth; 2 tablespoons Olive oil; 3 cloves Garlic, minced; 1 tablespoon Thyme, fresh; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 loaf Focaccia bread; 2 tablespoons Olive oil; 1 teaspoon Italian seasoning

Inspired by Wood-n-Tap- Hartford

Time1h

Serves4

Creamy mashed potatoes served on top of chicken in a sweet marsala wine sauce with baby bella mushrooms. Served with toasted focaccia bread.

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Ingredients

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For the Mashed Potatoes

4 cups Russet potatoes

4 tablespoons Butter

1 cup Heavy cream

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Chicken and Marsala Sauce

2 pieces Chicken breasts

8 ounces Baby bella mushrooms, sliced

1 cup Marsala wine

1 cup Chicken broth

2 tablespoons olive oil

3 cloves Garlic, minced

1 tablespoon Thyme, fresh

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For Serving

1 loaf Focaccia bread

2 tablespoons olive oil

1 teaspoon Italian seasoning

Method

Prepare the Mashed Potatoes

Cook the Potatoes

Peel and chop the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain.

Mash the Potatoes

In a large bowl, combine the drained potatoes, butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Set aside.

Cook the Chicken and Sauce

Sauté the Chicken

In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.

Prepare the Sauce

In the same skillet, add more olive oil if needed, then add minced garlic and sliced mushrooms. Sauté until mushrooms are browned, about 5 minutes.

Add Liquids

Pour in the marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

Combine Chicken and Sauce

Return the cooked chicken to the skillet, add fresh thyme, and let it simmer in the sauce for about 5 minutes.

Assemble and Serve

Layer the Dish

In a baking dish, place the chicken with the marsala sauce at the bottom, then spread the creamy mashed potatoes on top.

Bake

Preheat the oven to 375°F (190°C). Bake the assembled pie for 20 minutes until the top is slightly golden.

Toast the Focaccia

While the pie is baking, brush focaccia bread with olive oil and sprinkle with Italian seasoning. Toast in the oven for the last 10 minutes of baking.

Serve

Remove the pie from the oven, let it cool for a few minutes, then serve hot with toasted focaccia on the side.