Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Chicken Marsala Hand Pies
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 29 mg
- Sodium
- 233 mg
All the flavors of the Italian-American dish, chicken Marsala, get tucked into pie crust to make these golden brown hand pies. A rich mushroom and Marsala wine gravy gets mixed with shredded chicken (use rotisserie chicken to save time!) for a quick filling that tastes like the classic.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 29 mg
- Sodium
- 233 mg
Ingredients
Directions
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32m
Easy
CLASS
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms, shallots, 1/2 teaspoon salt and a few grinds black pepper. Cook, stirring occasionally, until the mushrooms are golden brown, 5 to 6 minutes. Add the 3 tablespoons flour and cook, stirring occasionally, until the raw flour smell is gone, about 1 minute. Stir in the Marsala and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the sauce has reduced and thickened, 3 to 5 minutes. (You want the sauce to thicken here so it won't seep out of the hand pies!) Transfer to a medium heatproof bowl and set aside to cool.
- Meanwhile, place the pie crusts on a lightly floured work surface and roll out each with a rolling pin to 1/8 inch thick. Cut out 5-inch rounds of dough. (I invert a 5-inch bowl onto the dough and trace around the rim with a paring knife!) Gather and reroll the scraps to cut out a total of 12 rounds.
- Brush some of the beaten egg around the edges of each dough round.
- Add the chicken and parsley to the cooled mushroom filling and stir to combine. Place about 1 heaping tablespoon of the filling in the center of each dough round. Fold each over to cover the filling, creating 12 half-moons. Use your fingers to press the edges together on each hand pie, then crimp with a fork to seal securely.
- Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining beaten egg. Make 3 small slits with a paring knife on the top of each pie to let the steam escape. Bake until the crusts are crisp and golden brown, about 25 minutes.
