Marsala Potato Pie Recipe
Recipe information
Make Marsala Potato Pie in just 1h . 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
For the Mashed Potatoes
For the Chicken and Marsala Sauce
For Serving
Prepare the Mashed Potatoes
1. Cook the Potatoes
Peel and chop the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain.
2. 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
3. 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.
4. 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.
5. 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.
6. 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
7. 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.
8. Bake
Preheat the oven to 375°F (190°C). Bake the assembled pie for 20 minutes until the top is slightly golden.
9. 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.
10. Serve
Remove the pie from the oven, let it cool for a few minutes, then serve hot with toasted focaccia on the side.
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